Soft Gingerbread Cookies (Chewy, Easy to Decorate Christmas Cookies)
Gingerbread cookies are the smell of Christmas in my kitchen. The ginger, cinnamon and molasses fill the whole house, and decorating them is one of my favorite holiday traditions.
These are soft gingerbread cookies, not the hard, crunchy kind. They hold their shape well enough for cut-outs, but they stay tender and chewy in the middle for days.
The dough is easy to make and roll. Chill it for a couple of hours, cut out your favorite shapes and finish with a simple icing. They’re perfect for cookie trays, gifts and decorating with kids.
Why You’ll Love These Soft Gingerbread Cookies
- Soft and chewy. Tender centers with lightly crisp edges.
- Warm spice. Classic ginger, cinnamon, cloves and molasses.
- Hold their shape. Great for gingerbread men, stars and trees.
- Make ahead. The dough keeps in the fridge or freezer.
- Fun to decorate. A simple icing is all you need.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Molasses: Use unsulphured molasses, not blackstrap, which is bitter.
- Brown sugar: Light or dark both work. Dark gives a deeper flavor.
- Butter: Unsalted and softened to room temperature.
- Spices: Ground ginger, cinnamon, cloves and nutmeg. Make sure they’re fresh for the best flavor.
- Icing: Powdered sugar, milk and vanilla. Easy and sets firm.
How to Make Soft Gingerbread Cookies
- Mix the dry ingredients. Whisk flour, spices, baking soda and salt.
- Cream the butter. Beat butter and brown sugar, then add egg, molasses and vanilla.
- Chill. Mix in the dry ingredients, shape into 2 discs and chill 2 hours.
- Roll and cut. Roll 1/4 inch thick and cut into shapes.
- Bake. Bake at 350°F (175°C) for 8 to 10 minutes. Cool, then ice.
My Tips for the Best Gingerbread Cookies
- Don’t skip the chill. Cold dough is easier to roll and spreads less.
- Roll the dough between two sheets of parchment so you need less flour.
- Pull them out when the centers still look a little soft. They firm up as they cool.
- Let cookies cool fully before icing, or the icing will melt.
Variations to Try
- Extra soft: Roll the dough 3/8 inch thick and bake 1 to 2 minutes longer.
- Spicier: Add 1/4 tsp black pepper or a little more ginger.
- Drop cookies: Roll balls in sugar and bake for chewy gingerbread crinkles.
- Chocolate dipped: Dip half of each cookie in melted white chocolate.
Make-Ahead, Storage and Reheating
- Make ahead: Chill the dough up to 3 days, or freeze it up to 3 months.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze un-iced cookies up to 3 months. Thaw at room temperature, then decorate.
What to Serve With It
These cookies are perfect with a glass of cold milk, a cup of coffee or a mug of my creamy Homemade Eggnog. Add them to a Christmas cookie tray with sugar cookies and snowball cookies.
Frequently Asked Questions
Why are my gingerbread cookies hard? They were baked too long or rolled too thin. Take them out while the centers still look soft.
Can I skip chilling the dough? No. Warm dough is sticky and the cookies will spread and lose their shape.
Can I use blackstrap molasses? It’s not recommended. Blackstrap is bitter and strong. Regular unsulphured molasses is best.
Can I use these for a gingerbread house? These are made to be soft, so they aren’t sturdy enough. Use a construction gingerbread recipe for houses.
One Last Thing
These soft gingerbread cookies are a must-bake every December. If you make them, please leave a comment and a star rating below. And save this recipe to your Christmas cookies board on Pinterest!
Soft Gingerbread Cookies
Ingredients
Cookies:
- 2 1/4 cups all-purpose flour spooned and leveled, plus more for rolling
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 3/4 cup packed brown sugar
- 1 large egg room temperature
- 1/3 cup unsulphured molasses
- 1 tsp pure vanilla extract
Simple icing:
- 2 cups powdered sugar
- 2 to 3 tbsp milk
- 1/2 tsp pure vanilla extract
Instructions
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg, molasses and vanilla.
- Add the dry ingredients and mix on low just until a soft dough forms. Divide in half, flatten into discs, wrap and chill for at least 2 hours.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. On a floured surface, roll the dough to 1/4 inch thick and cut into shapes. Place 1 inch apart on the sheets.
- Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft. Cool on the pan for 5 minutes, then move to a wire rack.
- Whisk the powdered sugar, milk and vanilla into a thick icing. Pipe or spread on the cooled cookies and let set for 1 hour.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
Reheat: Not needed. Freeze baked, un-iced cookies up to 3 months.
Variations: Roll thicker (3/8 inch) for extra soft cookies. Add 1/4 tsp black pepper for more spice. Dip half in melted white chocolate instead of icing.
