Name: Soft Gingerbread Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 1 h 21 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon sea salt; ½ cup butter, softened; ¾ cup brown sugar, packed; 3 tablespoons molasses; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup powdered sugar; 1 – 1½ tablespoons milk

Jump to Recipe· 4.9 from 15 reviews

If you’re craving that perfect holiday treat that’s soft, chewy, and bursting with warm spices, you’re in the right place. This Soft Gingerbread Cookies Recipe is hands-down one of my favorites to bake every season—and honestly, anytime I want a cozy cookie fix. They have just the right balance of sweetness and spice, with a tender texture that melts in your mouth. Stick around, and I’ll walk you through everything you need to know to make these beauties come out just right every single time.

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Why This Recipe Works

Perfect Softness: The blend of butter, brown sugar, and molasses creates that signature soft and chewy texture you want in a gingerbread cookie.
Balanced Spices: Carefully measured cinnamon, ginger, and cloves ensure these cookies aren’t too spicy or too sweet—just right for all palates.
Simple Ingredients: You probably have everything in your pantry already, so no need for fancy or hard-to-find items.
Flexible Chill Time: Whether you refrigerate the dough for an hour or overnight, the flavors deepen and the dough firms up just perfectly for rolling.

Soft Gingerbread Cookies, holiday gingerbread cookies, chewy gingerbread cookies, spiced gingerbread cookies, easy gingerbread cookies - A white plate holds eight round, light-brown cookies with a slightly cracked texture, each drizzled with thin white icing in a random, striped pattern across the tops. The cookies are evenly spaced on the plate, showing a soft and slightly raised surface with darker spots that hint at spices or chocolate bits. The plate sits on a white marbled surface, with a cinnamon stick and a pink cloth nearby, adding warm tones to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Soft Gingerbread Cookies Recipe plays a role to create the ideal flavo r and texture. From the spices’ warmth to the molasses’ rich depth, each element complements the others beautifully. When shopping, fresh spices and quality molasses will really boost your results.

Soft Gingerbread Cookies, holiday gingerbread cookies, chewy gingerbread cookies, spiced gingerbread cookies, easy gingerbread cookies - Flat lay of a small mound of all-purpose flour, a small white bowl with fine baking soda powder, a small white bowl containing ground cinnamon, a small white bowl with ground ginger, a small white bowl of ground cloves, a small white bowl with coarse sea salt, a block of softened butter, a small pile of packed brown sugar, a small white bowl filled with dark molasses syrup, one large whole egg with a clean shell, a small white bowl holding clear vanilla extract, a small white bowl with powdered sugar, a small white bowl with fresh milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for structure; provides just enough gluten for a tender bite without toughness.
Baking soda: The leavening agent that helps the cookies puff up lightly and stay soft.
Ground cinnamon: Classic warm spice that rounds out the flavor without overpowering.
Ground ginger: The star spice giving gingerbread its iconic aromatic punch.
Ground cloves: Adds subtle depth and a faint, spicy kick.
Sea salt: Essential to balance the sweetness and enhance all the spices.
Butter (softened): Provides moisture and richness, contributing to softness and flavor.
Brown sugar: Packed with molasses itself, it adds chewiness and a toasty sweetness.
Molasses: Brings that signature intense, bittersweet depth unique to gingerbread.
Egg (room temperature): Acts as a binder and adds moisture for tender crumb texture.
Pure vanilla extract: Enhances the spice notes and rounds out the flavor beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Soft Gingerbread Cookies Recipe is—you can tailor it to suit your smell and taste preferences pretty easily. Whether you like your gingerbread a bit more spicy or a touch sweeter, a few small tweaks can elevate these cookies just for you.

Extra spice punch: I sometimes add an extra ¼ teaspoon of ground ginger if I’m craving a spicier hit; it wakes up the flavor nicely without overwhelming.
Use dark brown sugar: For an even richer molasses flavor, swapping in dark brown sugar gives these cookies deeper notes and great color.
Dairy-free variation: I’ve made them with vegan butter substitutes before, and they stay soft and delicious—perfect if you’re avoiding dairy.
Gluten-free option: Substituting with a good quality gluten-free all-purpose flour blend works well too; just watch the dough’s consistency as some blends absorb differently.

Step-by-Step: How I Make Soft Gingerbread Cookies Recipe

Step 1: Mix Dry Ingredients

Start by whisking together your flour, baking soda, cinnamon, ginger, cloves, and sea salt in a small bowl. I always sift them once or twice to make sure the spices are evenly distributed and to avoid any lumps—trust me, it makes your dough smoother and your cookies taste evenly spiced.

Step 2: Cream Butter & Sugar

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter and brown sugar together for 1 to 2 minutes until the mix turns light and fluffy. This step is crucial—it traps air, helping the cookies stay soft and tender rather than dense.

Step 3: Add Molasses, Egg & Vanilla

Once creamed, add molasses, egg, and vanilla extract. Continue beating for about 60 to 90 seconds until everything’s smooth and well incorporated. The molasses is what gives these cookies their iconic rich flavor and color, so don’t skip or substitute unless you want a totally different cookie!

Step 4: Incorporate Dry Ingredients

Switch your mixer to low speed and slowly add the dry mixture you prepared earlier. Mix just until combined—overmixing at this stage can make the cookies tough, and we definitely want soft and tender.

Step 5: Chill the Dough

Transfer the dough to an airtight container and refrigerate for at least an hour, or even overnight. I learned early on that chilling helps the dough firm up, making it easier to scoop and roll into balls. Plus, the resting time deepens the flavors—win-win.

Step 6: Bake to Perfection

When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls, spacing them about 2 inches apart. Bake for 9-11 minutes until the tops look set but still soft. Remember, they’ll continue cooking on the hot pan out of the oven, so pull them closer to 9 minutes if you want extra chewiness or up to 11 for a firmer texture.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes after baking—that’s when they finish setting without drying out. Then transfer them to a wire rack to cool completely before enjoying. I love these warm with a cup of tea or coffee, but they’re just as dreamy once fully cooled.

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Pro Tips for Making Soft Gingerbread Cookies Recipe

Room Temperature Ingredients: Make sure your egg and butter are at room temperature to help everything incorporate smoothly—cold ingredients can toughen the dough.
Don’t Skip Chilling: Chilling really helps prevent spreading during baking, keeping your cookies thick, soft, and chewy.
Watch the Baking Time Closely: The difference between 9 and 11 minutes changes the texture drastically, so check early and adjust based on how you like your cookies.
Use Parchment Paper: Prevent sticking and make cleanup a breeze by lining your baking sheets every time.

How to Serve Soft Gingerbread Cookies Recipe

Soft Gingerbread Cookies, holiday gingerbread cookies, chewy gingerbread cookies, spiced gingerbread cookies, easy gingerbread cookies - The image shows four round brown cookies with a slightly cracked surface, placed on a copper cooling rack. Each cookie is decorated with thin, white icing drizzled randomly across the top, creating a light pattern. The cookies look soft and moist with dark spots indicating spices or chocolate chips. The background includes a dark wooden table with two cinnamon sticks placed on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and let these gingerbread cookies shine on their own, but a drizzle of a simple powdered sugar glaze adds a pretty, sweet finish. Sometimes I sprinkle a bit of sanding sugar before baking for a sparkly look and subtle crunch. When I’m feeling festive, a dusting of cinnamon sugar really amps up the cozy vibes.

Side Dishes

Pair these cookies with a hot cup of spiced tea, chai, or rich hot chocolate for a perfect cozy combo. I’ve also loved serving them alongside whipped cream or a scoop of vanilla ice cream during holiday gatherings—such an indulgent treat!

Creative Ways to Present

For holiday parties, I like arranging the cookies on a festive platter with fresh rosemary sprigs and dried orange slices for a rustic, aromatic display. Gift-giving? Wrap a stack tied with twine and a cinnamon stick or small ornament—it’s simple but extra charming!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between sheets of parchment paper to prevent sticking. They stay nicely soft for up to 4-5 days but honestly, they rarely last that long in my house!

Freezing

If I want to prep ahead, I freeze the dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. When it’s cookie time, I just let the frozen dough thaw on the counter before baking. You get fresh, soft cookies anytime without the fuss.

Reheating

Leftover cookies benefit from a quick 10-15 second zap in the microwave to revive that fresh-baked soft warmth. Alternatively, warming them in a 300°F oven for a few minutes also works wonders—just keep an eye so they don’t dry out.

FAQs

Can I make this Soft Gingerbread Cookies Recipe without molasses?

Molasses is key for the classic gingerbread flavor and moisture, so I don’t recommend skipping it. However, if you can’t find molasses, you might try using a mix of dark corn syrup and brown sugar, but your cookies won’t have that same depth and richness.
How do I keep these cookies soft for longer?

Storing your cookies in an airtight container with a slice of white bread inside can help maintain moisture and keep them soft longer. Also, avoid overbaking—pull them from the oven as soon as the edges look set.
Can I decorate these cookies with royal icing?

Yes! These cookies hold up well to decorating. Just make sure they are completely cooled before applying royal icing, and let the icing dry completely to prevent sogginess.
Is it better to chill the dough overnight or just an hour?

Both work well! Chilling overnight tends to deepen the flavors and makes the dough easier to handle, but even a quick hour-long chill will help with texture and managing the dough.

Final Thoughts

Honestly, this Soft Gingerbread Cookies Recipe has become my go-to for whenever I want a cozy, nostalgic treat that’s soft, flavorful, and simple to make. I hope you’ll love baking and sharing these as much as I do—they’re perfect for cookie exchanges, holiday parties, or a little everyday comfort. Grab your apron and get ready to fill your kitchen with those irresistible spicy-sweet scents. Trust me, once you try this recipe, you’ll keep coming back for more!