I’ll show you how to make the BEST soft gingerbread cookies! These easy cookies are buttery and soft-baked with that signature rich molasses flavor and just the right amount of cozy spice. One bite, and you’ll never want to bake gingerbread any other way.
Craving more old-fashioned Christmas cookie recipes? Try these homemade gingersnap cookies, classic sugar cookies, and these gingerdoodles next.
Chewy, buttery, and packed with spice, my soft gingerbread cookies might just be the ultimate Christmas cookie! The house smells like a Hallmark movie bakery while these are in the oven. Like my gingerbread cupcakes, the smell of warm molasses and spice puts everyone in a festive mood. And as soon as I sink my teeth into a soft-baked gingerbread cookie, all the memories of hard, crunchy gingerbread from my childhood melt away. If crispy gingerbread isn’t your thing, you’ve arrived at the right place! I love adding these gingerbread cookies to our annual cookie platters, and I’ll even make them into gingerbread cookie sandwiches.
- Moist, chewy texture. I developed this recipe after my snickerdoodle cookies. In this case, I added molasses and spices, but kept that soft, chewy texture with the help of extra butter and an egg yolk.
- Signature spices. Along with the molasses, a classic combination of ginger, cinnamon, and cloves packs these soft gingerbread cookies with their classic sweet spice, without being overpowering.
- Sugary crunch. I roll these cookies in sugar for a sparkly finish with just the right amount of crunch.
- One bowl and no chilling. No need to mix ingredients separately or chill the cookie dough. Mix the dough in one bowl, portion out the gingerbread cookies, and bake!
Here are the easy pantry ingredients needed to make the best soft gingerbread cookies. Scroll down to the recipe card after the post for the full, printable recipe.
- Butter – Not only does the butter flavor these cookies, but it also helps keep them soft and moist. I always bake with salted butter, but unsalted works, too.
- Granulated Sugar – You can go half-and-half with brown sugar, or use light brown sugar instead.
- 1 Egg + 1 Yolk – The extra egg yolk contributes to these cookies’ rich, chewy texture.
- Molasses – Use dark molasses or light molasses. Blackstrap molasses can sometimes have a bitter flavor.
- Baking Soda and Salt – Check the expiration dates on your leavening. If it’s old or expired, you’ll need to buy fresh.
- Spices – Ground ginger, cinnamon, and cloves. You could use a blend, like pumpkin pie spice, which contains similar ingredients.
- All-purpose Flour – Make sure to measure the flour correctly using a kitchen scale or the spoon-and-sweep method. Spoon the flour into the measuring cup. Don’t scoop! Then, level off the cup with a knife. This avoids overmeasuring, which makes the cookies crumbly.
These are the steps. Just like any cookie recipe, the trick here is to not overmix and not overbake for perfectly soft, tender cookies.
- Mix the wet ingredients. First, cream the butter and sugar together until light and fluffy. Then, mix in the molasses, followed by the egg and additional yolk, baking soda, salt, and spices.
- Add the flour. Next, slowly add the flour, mixing just until the dough comes together.
- Portion the cookies. Use a medium cookie scoop to portion the gingerbread dough into balls, about 2 tablespoons in size. Roll each ball in extra sugar, and place them on a lined baking sheet 2-3 inches apart.
- Bake. Bake your gingerbread cookies at 350ºF for 9-11 minutes, or until the edges are golden. Let the cookies cool on the baking sheet, and then move them to a wire rack.
Frequently Asked Questions
Not for this recipe! These gingerbread cookies bake up soft, thick, and perfectly shaped without having to chill the dough beforehand. Use a cookie scoop to ensure all the cookies are the same size, so that they bake evenly.
If you don’t have it, or if you simply dislike molasses, you can substitute dark brown sugar for all the sugar and the molasses in the recipe. Note that your cookies won’t have that true gingerbread flavor, but it’ll be as close as possible. Dark corn syrup, another alternative, offers the same texture and color, but not the same flavor.
Optional Mix-Ins
These cookies are delicious on their own, but you can always change them up with your favorite add-ins and variations. Try dipping half of the cookie in melted white chocolate, or try any of the following mix-in ideas:
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups white chocolate chips
- 1 cup white chocolate chips + ½ cup dried cranberries or dried cherries
- 1 cup cinnamon chips
- ¾ cup chopped candied ginger
Make-Ahead
- To freeze the baked cookies, allow them to cool completely and stack them in a plastic container, or carefully place them in a large zip-top bag and freeze them for up to a month.
- To freeze cookie dough, portion out the dough, roll it into balls, and then roll the dough balls in sugar as directed. Pre-freeze the dough balls on a baking sheet until frozen solid. Then, place the dough balls in a large zip-top bag to store until you’re ready to bake. You can bake the dough from frozen, just add an extra minute or so to the bake time!
Storage and Freezing
- Store airtight. To keep these gingerbread cookies soft, store them in an airtight container at room temperature for up to 5 days.
- Freeze. Freeze these cookies in an airtight container for up to 30 days for best freshness. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These are the best soft gingerbread cookies! They’re moist, buttery, and packed with the classic gingerbread flavor of molasses and warm spices.
Ingredients
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg plus 1 yolk
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2 1/4 cups all purpose flour
- 1/3 cup additional sugar for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In the bowl of stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed.
- Add in molasses and mix until incorporated.
- Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon and cloves. Mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in flour until dough comes together.
- Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into balls. 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.
Notes
store airtight at room temperature for up to 3 days
Nutrition
- Serving Size:
- Calories: 153
- Sugar: 13.8 g
- Sodium: 109.4 mg
- Fat: 6.3 g
- Carbohydrates: 22.9 g
- Protein: 1.8 g
- Cholesterol: 30.8 mg
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*This recipe was originally published in 2013, but the pictures and tips were updated in 2019. The recipe remains the same.
Oh I just made these DELICIOUS cookies.
They are moist and soft, just the way I like my cookies.
I will make them often. Can’t wait to have with tomorrow mornings coffee.
Thank you,
P.
thank you so much for this recipe shelly it went so well with my relaxing detoxifying herbal tea!
This soft gingerbread is AMAZING! I’ve never seen anything like it. I’m going to try some add-ins for the next batch. I’m freezing them for Christmas! I have steered away from hard gingerbread, so your soft recipe is a wonderful discovery. Thanks so much for inventing this! It is a whole new way of looking at gingerbread. I wonder how they would taste dipped in “hard sauce”. Think I will try that next!
I have more of question, as opposed to a comment. Can I use a gingerbread cookie cutter with these cookies?
Thank you!!
You can, it will hold the shape, but it won’t hold crisp edges.
I understand the need for ads to support your content, however, the ads are now getting in the way of reading the content and that is a problem for keeping your users that I hope you will fix–and it seems like a new problem as I haven’t noticed it before. Every scroll a full-size “CarMax” ad jumped in front of the photos and text in this recipe (on my desktop in case that helps). It would reappear with every single scroll through this recipe and obscure all the instructions and pictures.
I totally agree with Jessica. I don’t view this site using my phone because the ads are just too much!
Completely agree. I can’t navigate with all the ads.
How should I store these if they won’t be eaten right away? We do our Christmas cookie baking in early December. Tins? Freezer?
You can absolutely freeze these!
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.
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!????????????????