Soft Gingerbread Cookies
These are the best soft gingerbread cookies and what I love most is you can make them into chocolate chip gingerbread cookies for a fun twist!
I have to admit, I have never been a gingerbread cookie girl.
I mean I love how ridiculously cute they are when they are decorated with their little bow ties…and I totally adore beautifully decorated gingerbread houses…
but does anyone really EAT those?
Maybe I’ve just never had good gingerbread, but it just has never been my jam.
Until now.
Today.
I pretty much ruled my own world when I made these soft gingerbread cookies.
They may not be wearing little bow ties, but they are muy delicioso.
And since I just can’t leave anything alone I decided to throw in some chips and made Soft Chocolate Chip Gingerbread Cookies and White Chocolate Gingerbread Cookies too!
This dough is perfect for add-ins…I bet butterscotch chips or cinnamon chips would be fantastic too!
Overall I liked the plain soft gingerbread best. Consider me a convert!
Things got a little spicey up in herr…
And I pulled out a *shocker* new jar of molasses. I finally finished my last jar (that may or may not have been 15 years old) a few months ago. Cheers to new molasses!
Ground Ginger makes them gingerbread, right?
Your dough will be a pretty color…
You can simply roll them in sugar…
Or mix in some chocolate chips…
ORRRR white chocolate chips. Also, I bought my mini white chocolate chips here!
Here’s how they will look when they’re done.
Perfectly soft and chewy gingerbread! They are the perfect amount of sweetness!
And of course if you added chocolate chips…
and white chocolate…these were my husband’s favorite.
You guys HAVE to try these! If you think you don’t like gingerbread, give these a try!
- ¾ cup butter, room temperature
- 1 cup granulated sugar
- 1 egg plus 1 yolk
- ¼ cup molasses
- 1 tsp baking soda
- ½ tsp salt
- 2½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- 2¼ cups flour
- ⅓ cup additional sugar for rolling
- *optional add-ins 1½ cups white chocolate chips or 1½ cups semi sweet chocolate chips
- Preheat oven to 350°
- Line a baking sheet with parchment paper, set aside.
- In bowl of stand mixer beat butter and sugar together for 2 minutes.
- Add in molasses and mix until incorporated.
- Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon and cloves. Mix until smooth.
- Turn mixer to low and add in flour until dough comes together.
- If desired stir in chocolate chips.
- Roll dough into balls, approximately 2 inches in diameter. Roll balls in extra sugar and place on baking sheet 2-3 inches apart.
- Bake for 9-11 minutes until edges are golden.
- Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to cool completely.
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36 Comments on "Soft Gingerbread Cookies"
The array of toppings on these cookie are simply make these cookies too cute! You cookies are perfect soft pillows of heaven!
Hi!!! I have to say that I love all your recipes, I think they are delicious and I always try read them 🙂 But I don´t usually comment because my english not is as goog as I´d like… I invite you to visit my blog if you want 😉
Regards from Spain!!!
I love good gingerbread cookies. But you are right, there are some that are simply not edible, but once you discover the good ones you simply can’t stop! Yours look amazing and I bet they taste amazing too!
These look dreamy!!
I love the soft and pillowy look of these, they’re our favorite holiday cookie!
I can only do gingerbread if it’s soft and chewy. No crunchy men for me. So, basically, yes. I’ll take three.
I was literally texting my best friend about this very thing last night! I have never made gingerbread cookies bc I’ve never liked them…so I asked what kind she likes, and she said she likes them soft and heavily spiced! And I’m definitely all for adding in the white chocolate chips (I found minis at Whole Foods!)!
We make basically these same cookies (with shortening instead of butter) every year and they make my heart skip a beat! There’s nothing better around Christmas.
There you go with those awesome mini white choc chips (I need those things!) and soft molasses or gingerbread cookies are my fave kind of cookie of all, period! Pinned. Yours are perfect, Shelly!
I’m a sucker for soft gingerbread cookies – never the hard ones – and have had them with raisins, but not chocolate chips. Looks delicious! 🙂
I’ve never been a big Gingerbread fan either, but maybe I’ll have to give these a try and see if I’m a convert too! Though these look similar to some molasses cookies I’ve made that I lurrrrve, so maybe they’re the same thing with just a different name and I’m already a convert after all!
These look so moist and fluffy unlike other gingerbread cookies I’ve seen. Love the addition of the chips 🙂
True story, I have like 5 half full jars of molasses. I don’t even know where I use it all. But I know I’ll be using some of it for these cookies!!!!
Ooh these sound right up my street! I love soft gingerbread, way better than when it is hard like in the houses!
Love these!! What a great idea to add chocolate chips – genius! 🙂
Now you’ve got me seriously craving gingerbread cookies! I’ll have to try these, they sound delicious!
I love soft gingerbread cookies! What a fun idea to add chocolate chips to them.
Chocolate Chip Gingerbread Cookies?! Christmas Joy!
Just made these and they are delicious! The white chocolate chips go perfectly with them!
Would it totally ruin the recipe if molasses is omitted?
Yes, it kind of would. If yo don’t love molasses you could sub in dark corn syrup.
Wow, they look wonderful! I can still decorate these soft gingerbread cookies with icing and stuff, right? Or would the surface be too uneven?
I just baked over 120 of these for holiday gift bags going out to elderly people in the community. The dough is SO easy to work with and the end result is amazingly delicious! Thank you for the recipe. 🙂
Is this dough strong enough to roll out and make shapes out of? Or just drop cookies?
it’s more of a drop cookie dough.
I made these a few weeks ago and my friends loved them! They are the perfect thing to dip in hot chocolate. I found that mine turned out a bit flatter than yours, so this time I added another quarter cup of flour and they came out perfectly! Thanks for sharing the recipe, this will be a go-to in the future for sure!
Thank you so much for this recipe! Love these gingerbread cookies. I just made our second batch today for a party this weekend – the first batch didn’t last long. This will definitely be a regular recipe for me.
Made these with butterscotch chips. So good.
Oh what a fun idea!!
HEJ there!
My mixture wanted 130 ml less flour. And I can handle the dough really well. Why is that?
Thanks a lot and stay tuned for my comments!addicted at cookies!!!!
Good morning! The cookies are really indifferent. First they didn’t become flat at all and secondly the taste is just a little ginger-ly! I follow exactly the steps, I baked at the air and as I said at mynorevious comment the dough was ok with 130 ml less flour.
I am really confused with the kind of flour. I used the regular swedish sll purposes flour.
Thanks a lot!
Hey hey!I tried again the recipe and I must admit that the cookies…rock! Of course I doubled the spices…thanks fgr the cookies
I just bought some pumpkin spice chips, new seasonal chips from Target, and was looking for a good gingerbread cookie to plop them in and Ta Da! I have to try these. Thanks!
I am planning on making these for Thanksgiving this year, they look delicious.
I also wanted to day that you have my dream Kitchenaid. It’s gorgeous!????????????????
I want to make these, but I do not have ground cloves. I do have allspice. Could I use that instead? If so, do I just substitute the cloves spice amount with allspice? Also, will it make a huge difference if I did not roll them in sugar before baking? Thanks a ton!
You could do that, it will change it a bit, but yes sub the same amount.