Soft Gingerbread Cookies

These are the BEST Soft Gingerbread Cookies ever! They are buttery, soft cookies with the perfect amount of ginger and cinnamon. These easy cookies will make you forget about any dry, hard gingerbread you have had in the past!

Looking for more gingerbread recipes? Make sure to check out my Gingersnap Cookies recipe too!

Soft Gingerbread Cookies stacked on a plate

Soft Gingerbread Cookies Are A Classic Holiday Cookie Recipe!

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? I feel like most of the time they are a little dry, kind of boring, and sometimes overly spiced.

So I decided to take matters into my own hands, and I’ll admit, I NAILED it. My recipe for gingerbread is soft and buttery, with the perfect amount of spice added AND rolled in sugar to give the outside a sweet little crunch.

Soft Gingerbread Cookies on a plate

This gingerbread has the exact right amount of molasses, that combined with the granulated sugar, cinnamon, ground ginger, and cloves gives you that classic gingerbread taste without being overpowering.

Gone are the days of dry, cardboard gingerbread and enter the days when the gingerbread cookies are the first cookies to be eaten on your holiday cookie platter!

How To Make Soft Gingerbread

How Do You Make Gingerbread Soft?

Well, this is not only a delicious recipe, it’s MEGA easy! I approached this recipe as I was developing it like a snickerdoodle cookie recipe. The idea is very similar, but I added in molasses, as it wouldn’t be a gingerbread recipe without it! And of course ground ginger…I mean…

Do You Have To Chill the Dough?

NO! These cookies are soft, thick and come out perfectly shaped every time without chilling! Just use a medium (2- tablespoon) cookie scoop to portion the dough out to ensure they all bake evenly and the same size!

Do You HAVE To Use Molasses?

Unfortunately yes. I know it’s not an ingredient everyone always has on-hand. OR it’s potentially years old because it sits in the back of your pantry only to be pulled out around the holidays when you make gingerbread.

If you just don’t have it or REALLY don’t like it you can sub in dark brown sugar for all the sugar and molasses in the recipe. You won’t get that true gingerbread flavor, but it’s the closest you will come without molasses.

Dark corn syrup will give you the same texture and color but not the same flavor.

What Can You Add To Soft Baked Gingerbread Cookies?

Just about anything! I know lots of people really like white chocolate and gingerbread together, and this is a great recipe to do that! You can melt the chocolate and dip half the cookie OR go ahead and add chips right into the dough like you would a chocolate chip cookie recipe! Here are some other ideas:

  • 1 1/2 cups White Chocolate Chips
  • 1 1/2 cups Semi-Sweet Chocolate Chips
  • 1 cup White Chocolate Chips + 1/2 cup Dried Cranberries or Dried Cherries
  • 1 cup Cinnamon Chips
  • 3/4 cup Chopped Candied Ginger

Gingerbread cookie broken in half

How To Store Gingerbread Cookies

These are easy to store: airtight at room temperature for up to 5 days! OR you can absolutely freeze these.

  • 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 I recommend prepping the dough as stated, portion out the dough, roll them into balls and then roll them in sugar as stated in the recipe. Place the dough balls on a baking sheet and place the baking sheet in the freezer for about an hour or until they are frozen. Then place the dough balls in a large zip-top bag to store until you’re ready to bake!
  • You can bake the dough frozen, just add an extra minute or so to the bake time!


*This recipe was originally published in 2013, but the pictures and tips were updated in 2019. The recipe remains the same.


Soft Gingerbread Cookies

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These are the perfect soft gingerbread cookie! Soft and buttery with the perfect amount of ginger spice!


  • 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 flour
  • 1/3 cup additional sugar for rolling


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
  2. In the bowl of stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed.
  3. Add in molasses and mix until incorporated.
  4. Beat in egg plus additional yolk, baking soda, salt, ginger, cinnamon and cloves. Mix until smooth, scraping the sides of the bowl as necessary.
  5. Turn the mixer to low and add in flour until dough comes together.
  6. 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.
  7. Bake for 9-11 minutes until edges are golden.
  8. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to cool completely.


store airtight at room temperature for up to 3 days

Keywords:: cookies and cups, gingerbread, christmas cookies, soft gingerbread cookies, easy gingerbread cookies, best gingerbread cookies, how to make gingerbread cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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45 Responses
  1. Wendy Hampton

    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!

  2. Jessica

    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.

  3. Claudia

    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!

  4. 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!????????????????

  5. Dawn

    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!

  6. symeoni

    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

  7. symeoni

    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!

  8. symeoni

    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!!!!

  9. kelly_jeanie

    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.

  10. Emily

    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!

  11. Rachel

    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. 🙂

  12. Juliette

    Wow, they look wonderful! I can still decorate these soft gingerbread cookies with icing and stuff, right? Or would the surface be too uneven?

  13. 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!

  14. Lauren

    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.

  15. 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!)!

  16. 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!!!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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