Soft Gingerbread Cookies

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These Soft Gingerbread Cookies have crispy edges with soft and chewy centers and are perfectly spiced!  Plus they are easy to make – no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain.

overhead view of a plate of 9 soft gingerbread cookies on a plate


Is it even Christmas if you don’t make gingerbread cookies? I’d have to say no, because no other cookie in our repertoire (click here for our favorite cookie recipes) smells and tastes like the holidays quite as much as these soft gingerbread cookies! Plus, they are legitimately the best gingerbread cookies you’ll ever eat! 

They have crispy edges with soft and chewy centers and are perfectly spiced!  They are also incredibly easy to make – no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! 

I give directions to make them three ways: 1) plain, 2) rolled in sugar and 3) with an optional simple gingerbread glaze! All are equally delicious and festive! 

front view of a soft gingerbread cookie with a bite taken out of it

Gingerbread Cookies: Ingredients 

Let’s start by discussing the ingredients in this soft gingerbread cookie recipe. Since we bake so many cookies (like these cut-out sugar cookies, chocolate chip cookies, snickerdoodle cookies, peanut butter blossoms, etc. etc.) this recipe yields 1 dozen gingerbread cookies. You absolutely can double the ingredients to make more! 

Overhead view of the labeled ingredients in this soft gingerbread cookie recipe
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Light Brown Sugar. dark brown sugar is a great substitute and adds to the molasses taste.
  • Molasses. use unsulphured or light molassesnot blackstrap molasses in this recipe.
  • All-purpose flour. Use an all-purpose gluten-free flour blend to make these cookies gluten-free. 
  • Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking. 
overhead view of a plate of 7 Best Soft Gingerbread Cookies with glaze drizzled on them

How to Make Soft Gingerbread Cookies

I love this gingerbread cookie recipe because it’s SO easy to make! It does need to be chilled, but I love that because I usually make the dough the day before I want to bake the cookies! Which on a busy day of Christmas cookie making helps check one more batch of dough off the list! 

Start by mixing the dry ingredients together, then set them aside! This ensures they are evenly distributed in the dough! 

two overhead photos showing how to make gingerbread cookies - mixing dry ingredients

Next, cream together the butter and brown sugar. Make sure the butter is at room temperature so it combines easily.

two overhead photos showing how to make gingerbread cookies - creaming butter and sugar

Then, add the rest of the wet ingredients and beat until combined and the mixture is smooth.

two overhead photos showing how to make soft gingerbread cookies adding molasses and egg and vanilla

Then, add the dry ingredients and mix on low speed until the flour is just incorporated into the wet ingredients (so it doesn’t splatter out o the bowl). Then increase the speed to medium until everything is evenly combined. 

two overhead photos showing how to make soft gingerbread cookies adding dry ingredients

Chill

Place the gingerbread cookie dough into an airtight container and chill for at least 1 hour, or overnight. You can also wrap it in plastic wrap if you will be chilling it for longer, to ensure it won’t dry out. 

gingerbread cookies dough in a class container with a lid before chilling

Scoop 

When you’re ready to bake the gingerbread cookies, use a cookie scoop and roll each portion into a smooth ball. Using a scoop or measuring spoon is important to ensure the cookies are the same size and bake evenly! 

soft gingerbread cookies dough being scooped with a cookie scoop after chilling

Roll in Sugar (Optional)

If desired, you can roll each gingerbread cookie in granulated sugar before baking, but this is optional! I like them both with and without sugar equally!

two photos showing how to make gingerbread cookies  rolling dough balls in sugar

Bake & Cool

Bake in the preheated oven for 9-11 minutes. Do NOT over-bake. The soft gingerbread cookies should be just puffed and set around the edges. Remember they will continue cooking as they sit on the baking sheet. If you like a more doughy cookie, bake for closer to 9 minutes, if you like them a bit firmer (but still soft) bake for closer to 11 minutes. 

Let the gingerbread cookies set up on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

two phots showing soft gingerbread cookies cooling - baking and cooling

Optional Glaze 

If desired, make the optional gingerbread cookie glaze and drizzle it on top of the cooled gingerbread cookies. It’s a breeze to make and tastes amazing!

You can also dip the soft gingerbread cookies in white chocolate and sprinkle with some festive sprinkles for an extra special touch! Be sure to let the glaze or drizzle harden completely before storing or stacking on a cookie tray. 

overhead view of soft gingerbread cookies with a gingerbread glaze

Freeze

If you’d like to make the dough for these easy gingerbread cookies and freeze it to bake later, you absolutely can! Here’s how: 

  1. Line a baking sheet with waxed paper.
  2. Roll gingerbread cookie dough into balls.
  3. Place dough balls onto the prepared baking sheet and put it in the freezer. 
  4. Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you’re ready to use it!
  5. To bake: remove frozen cookie dough balls and set them on a baking sheet lined with parchment paper. Let thaw at room temperature, and bake according to the recipe instructions once the cookie dough balls are no longer frozen. 
soft gingerbread cookies with a gingerbread glaze

Soft Gingerbread Cookies Recipe FAQs

Here are some commonly asked questions about these soft gingerbread cookies! 

What kind of Molasses Do I use to make Gingerbread Cookies

Use unsulphured or light molassesnot blackstrap molasses in this recipe.

How do you store gingerbread cookies?

Store these gingerbread cookies in an airtight container at room temperature for up to 5 days.

Can I freeze baked gingerbread cookies?

Yes. Freeze in an airtight container in the freezer for up to 2 months.

How long do gingerbread cookies last?

These soft gingerbread cookies last for 5 days at room temperature, 1 week in the refrigerator, and up to 1 month in the freezer (baked), if stored properly in an airtight container or plastic bag.

Can I double this recipe?

How do you keep gingerbread cookies fresh? 

Store them in an airtight container!

overhead view of soft gingerbread cookies rolled in sugar

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Soft Gingerbread Cookies

Laura
These Soft Gingerbread Cookies have crispy edges with soft and chewy centers and are perfectly spiced!  Plus they are easy to make – no rolling or cutting-out necessary to enjoy this rich & nostalgic gingerbread recipe! Roll them in sugar, add a simple gingerbread glaze or serve them plain.
4.96 from 83 votes
Course cookies, Dessert
Cuisine American
Servings 12 Cookies
Calories 199
Prep Time10 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 20 minutes

Ingredients 
 

Simple Gingerbread Glaze (optional)

Instructions 

Gingerbread Cookies

  • In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.
  • Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.
  • Add dry ingredients and beat on low speed until combined.
  • Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.
  • Preheat oven to 350 degrees F.
  • Line a large baking sheet with parchment paper, set aside.
  • Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.
  • Place on prepared cookie sheet about 2 inches apart.
  • Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)
  • Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!
  • Enjoy!

Simple Glaze (Optional)

  • Whisk together powdered sugar and 1 TBS milk.
  • Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.
  • Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).

Video

Notes

Note on baking time:
Do not over-bake – these cookies should be just puffed and set around the edges. Remember they will continue cooking as they sit on the baking sheet. If you like a more doughy cookie, bake for closer to 9 minutes, if you like them a bit firmer (but still soft) bake for closer to 11 minutes. 
Ingredient Substitutions 
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Light Brown Sugar. dark brown sugar is a great substitute and adds to the molasses taste.
  • Molasses. use unsulphured or light molassesnot blackstrap molasses in this recipe.
  • All-purpose flour. Use an all-purpose gluten-free flour blend to make these cookies gluten-free. 
  • Spices (ginger, cinnamon & cloves). The quality and freshness of the spices you use will matter in the final outcome of these soft gingerbread cookies. I believe I have worked out the perfect ratio of sweet and spicy, but you can adjust them to your liking. 
To  freeze the dough: 
  1. Line a baking sheet with waxed paper.
  2. Roll gingerbread cookie dough into balls.
  3. Place dough balls onto the prepared baking sheet and put it in the freezer. 
  4. Once frozen, transfer the gingerbread cookie dough balls to an airtight container (glass Tupperware or ziplock bag) until you’re ready to use it!
  5. To bake: remove frozen cookie dough balls and set them on a baking sheet lined with parchment paper. Let thaw at room temperature, and bake according to the recipe instructions once the cookie dough balls are no longer frozen. 

Nutrition

Serving: 1cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 267mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Calcium: 30mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

If you’re looking for the best tried-and-true cookie recipes to bake this holiday season, check out our roundup of the Best Christmas Cookies! Here are some of our favorites: 




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71 Comments

  1. 5 stars
    Awesome cookies! My whole family loves them. We’ve had them both ways, with some sugar on top and then sometimes with the frosting. Just depends on what we feel like. Thanks for sharing your recipe!