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; 1–1 ½ tablespoons milk

Jump to Recipe· 4.9 from 39 reviews

If you’re looking for the perfect cozy treat, you’ve got to try my Soft Gingerbread Cookies Recipe. These cookies are tender, warmly spiced, and just sweet enough to satisfy all your holiday cravings (or any day you want to feel festive!). I’ve baked countless batches and tweaked this recipe until it’s pure magic—soft edges, chewy center, and bursting with that classic gingerbread flavor. Stick around, and I’ll walk you through every step so your cookies come out just right the first time.

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Why This Recipe Works

Balanced Spice Blend: The combination of ginger, cinnamon, and cloves is perfectly measured to give warmth without overpowering.
Soft & Chewy Texture: Chilling the dough before baking creates that tender, soft bite everyone loves in gingerbread cookies.
Molasses Sweetness: Using just the right amount of molasses adds that authentic rich flavor without making the cookies dense.
Simple Glaze Option: The optional glaze is just enough to add a touch of elegance and sweetness without stealing the show.

Soft Gingerbread Cookies, Gingerbread Cookies Recipe, Easy Gingerbread Cookies, Holiday Gingerbread Cookies, Chewy 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 key role, from the spice mix to the molasses. Knowing why you use each one helps you tweak the recipe just the way you like it or swap things if needed. Plus, I’ve got tips for choosing the best versions, so your cookies turn out fantastic!

Soft Gingerbread Cookies, Gingerbread Cookies Recipe, Easy Gingerbread Cookies, Holiday Gingerbread Cookies, Chewy 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 foundation for structure—make sure to measure it correctly by spooning and leveling to avoid dry cookies.
Baking soda: This leavens the cookies, helping them puff just enough without becoming cakey.
Ground cinnamon: Adds warm sweetness and depth—fresh is best for vibrant flavor.
Ground ginger: The star spice here; balance is key since it can be quite punchy.
Ground cloves: Enhances the warmth and complexity but used sparingly—too much can overpower.
Sea salt: Brightens all the flavors and balances sweetness.
Butter (softened): Gives richness and tenderness; I stick with real butter for best flavor, but vegan butter works too.
Brown sugar (packed): Adds moisture and deep caramel notes; I prefer light brown sugar for a milder molasses flavor.
Molasses: The signature ingredient for gingerbread—it gives depth and color, so use unsulphured to avoid bitterness.
Large egg (room temperature): Helps bind the dough and adds tenderness; room temperature ensures even mixing.
Pure vanilla extract: Adds subtle sweetness and rounds out the spices perfectly.
Powdered sugar (for glaze): Smooth and easy to mix, it sweetens the cookies without graininess.
Milk (for glaze): Start with less and add gradually to get that perfect drizzling texture.

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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.

Make It Your Way

I love how versatile this Soft Gingerbread Cookies Recipe is. Once you’ve nailed the basic dough, you can really play around with it to match your mood or the season. Whether you’re into extra spice, a glaze drizzle, or a nutty twist, there’s something fun here for you.

Extra Spice: If you like it zingier, I sometimes add a pinch more ginger and a smidge of ground cardamom—it’s delicious!
Gluten-Free Version: I’ve successfully swapped in a gluten-free flour blend and they turn out just as tender without losing flavor.
Decorate with Icing: For holiday gatherings, I pipe royal icing designs on top—kids adore this, and it adds that festive flair.
Vegan Swap: Using vegan butter and a flax egg works well if you’re avoiding dairy or eggs, though the texture is slightly different but still great.

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

Step 1: Mix Your Dry Spices and Flour

Start by whisking together your flour, baking soda, cinnamon, ginger, cloves, and salt in a small bowl. This spreads the spices evenly and prevents clumping. One neat thing I do is give the mixture a quick sift—that helps keep the dough smooth later on.

Step 2: Cream Butter and Brown Sugar

In your mixer, beat the softened butter and brown sugar together for about 1-2 minutes until light and fluffy. This step really makes a difference for tender cookies. Don’t rush it; the better the creaming, the better your cookie’s texture.

Step 3: Add Molasses, Egg, and Vanilla

Next, pour in your molasses, add the egg, and vanilla extract. Beat everything together for about 60-90 seconds until the mixture looks smooth and glossy. I always scrape down the bowl halfway through to make sure everything incorporates evenly.

Step 4: Combine Dry and Wet Ingredients

Turn the mixer to low and add your dry ingredients gradually. Stop mixing once you see the flour just disappear—overmixing can make the cookies tough, and we definitely don’t want that here.

Step 5: Chill the Dough

Transfer your dough to an airtight container and refrigerate it for at least an hour, or overnight if you can plan ahead. Chilling helps the flavors develop and the dough firm up, which means your cookies spread less and stay soft inside.

Step 6: Scoop, Shape, and Bake

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Scoop dough balls about 1½ to 2 tablespoons in size and space them 2 inches apart. Bake for 9-11 minutes—keep an eye on them so they’re just set at the edges and still a bit soft in the center. I aim for closer to 9 minutes for a moister bite! Let cookies cool on the tray for 5 minutes before moving them to a rack.

Step 7: Optional Simple Glaze

If you want to add a little something extra, whisk powdered sugar with 1 tablespoon of milk and add more milk slowly until you get a thick drizzle. Pour over cooled cookies and let it harden before serving. It’s a nice little touch for gifting or parties.

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Tips from My Kitchen

Don’t Overbake: Your cookies will keep cooking a bit on the hot cookie sheet, so take them out when they look just set at the edges for soft centers.
Chill For Better Shape: Chilling the dough prevents the cookies from spreading too thin and helps develop richer flavor.
Fresh Spices Matter: Using fresh, high-quality ground spices makes a noticeable difference in flavor—old spices can taste flat.
Hands Off the Dough: Resist the urge to add extra flour if the dough feels sticky—that’s normal for this recipe and yields the best softness.

How to Serve Soft Gingerbread Cookies Recipe

Soft Gingerbread Cookies, Gingerbread Cookies Recipe, Easy Gingerbread Cookies, Holiday Gingerbread Cookies, Chewy 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 enjoy a simple dusting of powdered sugar for everyday enjoyment, but during the holidays, I drizzle on the simple glaze or pipe on royal icing to make the cookies extra special. If you’re feeling playful, adding tiny silver dragees or festive sprinkles really amps up their charm, especially for kids.

Side Dishes

Pair these soft gingerbread cookies with a cozy cup of hot cocoa, spiced apple cider, or a latte. They’re also fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream if you’re serving dessert at a party.

Creative Ways to Present

For holiday gatherings, I like to arrange the cookies on a festive platter lined with parchment paper and decorated with fresh rosemary sprigs and cranberries—it creates a beautiful, aromatic display. You can also tie a stack of cookies with rustic twine and a cinnamon stick as a charming edible gift.

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 keep wonderfully soft for up to a week—if you notice they’re drying out, a small slice of bread in the container helps maintain moisture.

Freezing

I freeze the dough balls on a parchment-lined baking sheet until solid, then move them to a freezer-safe container. This way, I can bake fresh cookies whenever I want with minimal prep. The dough freezes well for up to 3 months—just thaw at room temperature before baking.

Reheating

To refresh leftover cookies, I pop them in a 300°F oven for 5 minutes—this revives their softness and warmth without drying them out. You can also microwave them for about 10 seconds, but I prefer the oven method for best texture.

FAQs

Can I make these Soft Gingerbread Cookies vegan?

Yes! Swap the butter for vegan butter and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture might be slightly different, but they still turn out delicious and soft.
How do I prevent my gingerbread cookies from spreading too much?

Make sure to chill your dough for at least an hour or overnight. Also, use parchment paper and avoid adding extra flour if the dough feels sticky; trust the recipe’s balance. Baking at the right temperature and not overbaking helps maintain shape too.
Can I freeze the baked cookies?

Absolutely! Once cooled, place cookies in an airtight container or freezer bag with layers of parchment paper to prevent sticking. They freeze well for up to 2 months. Thaw at room temperature before serving.
What kind of molasses should I use for this recipe?

Use unsulphured, light or regular molasses—not blackstrap, as it’s too bitter and intense for this recipe. This choice ensures a balanced and sweet gingerbread flavor.
How do I get my Soft Gingerbread Cookies extra chewy?

Don’t overbake! Pull the cookies from the oven when the edges are set but centers look slightly soft (closer to 9 minutes). Letting them cool on the baking sheet for 5 minutes also helps them finish cooking gently while staying chewy.

Final Thoughts

These Soft Gingerbread Cookies are truly one of my favorite ways to bring warmth and joy to any day—not just the holidays. I love how the spices mingle and the texture stays perfectly tender through each bite. Once you try this recipe, I’ve no doubt it’ll become a go-to in your kitchen too. So grab your mixing bowl and molasses, and let’s make some delicious memories together. You won’t regret it!