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Soft Gingerbread Cookies Recipe

ByCaroline
Jump to Recipe·5 from 25 reviews

If you’re anything like me, there’s nothing more comforting than the scent of warm spices wafting through the kitchen, especially when the holidays roll around. This Soft Gingerbread Cookies Recipe is hands down one of my all-time favorites to bake — and trust me, it’s fan-freaking-tastic! These cookies are perfectly tender with just the right balance of sweet molasses and warming spices. I’m excited to walk you through how easy it is to make them, with tips that’ll help you get them just right every time.

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Why This Recipe Works

  • Perfect Spice Balance: The combination of ginger, cinnamon, and cloves hits that magical sweet-and-spicy spot without overpowering.
  • Soft & Tender Texture: Using brown sugar and molasses gives these cookies a moist, chewy bite that stays soft even days later.
  • Chilling the Dough: Refrigerating the dough before baking helps the flavors deepen and prevents cookies from spreading too much.
  • Easy to Customize: Whether you like them doughier or firmer, or prefer a dairy-free version, this recipe adapts easily to your tastes.
Soft Gingerbread Cookies, gingerbread cookies recipe, holiday cookie recipes, tender gingerbread cookies, spicy 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 this …

Ingredients & Why They Work

Every ingredient in this Soft Gingerbread Cookies Recipe plays a vital role, from texture to taste. Knowing what they do can make your baking experience way more fun and successful. Let me share some quick tips on picking and using them!

Soft Gingerbread Cookies, gingerbread cookies recipe, holiday cookie recipes, tender gingerbread cookies, spicy 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 classic base; you can swap with a gluten-free blend, but make sure it’s a good one for baking to keep the textures soft and tender.
  • Baking soda: Helps the cookies rise just right for that soft puffed texture without going cakey.
  • Ground cinnamon, ginger, and cloves: Fresh, high-quality spices make all the difference—old powdered spices won’t give that vibrant warmth.
  • Sea salt: A little salt balances sweetness and enhances the gingerbread spices.
  • Butter (softened): Use real butter or a good vegan alternative for rich flavor and soft crumb.
  • Brown sugar: Adds moisture and depth thanks to its molasses content; dark brown sugar is great if you want a richer taste.
  • Molasses: The signature ingredient! I recommend unsulphured or light molasses for a perfect balance of sweetness and spice.
  • Egg (room temperature): Gives structure and tenderness—don’t skip tempering it to room temp for best mixing.
  • Vanilla extract: Just a touch amps up all the spices and adds a subtle sweet aroma.
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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

One of the things I love most about this Soft Gingerbread Cookies Recipe is how easy it is to make it your own. Whether you prefer a little more spice, want to go vegan, or even add a fun twist, these cookies are forgiving and adaptable.

  • Variation: I sometimes add a teaspoon of freshly grated orange zest to the dough—it adds a lovely zesty brightness that complements the warm spices beautifully.
  • Dietary swaps: Swap butter with a vegan option and egg with flax egg if you’re plant-based—texture will stay soft, but flavor might be a bit different, which I actually love exploring.
  • Spice level: Feel free to tweak the ginger and cloves, maybe increasing ginger if you’re a fan of that kick.
  • Glaze or no glaze: The simple glaze is optional, but I like to drizzle it on for a bit of sweetness and visual appeal.

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

Step 1: Sift and Mix Your Dry Ingredients

Start by combining all your dry ingredients in a small bowl: flour, baking soda, cinnamon, ginger, cloves, and sea salt. I like to sift them together or whisk really well so every cookie has an even spice distribution. This step really sets the stage for flavor!

Step 2: Cream Butter and Sugar Until Fluffy

In your stand mixer with the paddle attachment (or a hand mixer), cream the softened butter and packed brown sugar for 1-2 minutes on medium speed until it’s light, creamy, and fluffy. This aeration is key for soft texture and helps the sugar dissolve nicely.

Step 3: Add Molasses, Egg & Vanilla

Next up, add in the molasses, egg, and vanilla extract. Beat this mixture for about 60 to 90 seconds until smooth and fully combined. Don’t rush this step—getting a uniform mixture here influences the cookie’s tenderness and rich flavor.

Step 4: Incorporate the Dry Ingredients

Add the dry ingredients slowly into your wet mixture on low speed. Mix just until combined to avoid developing gluten, which keeps the cookies soft rather than tough. The dough will be a little sticky but manageable.

Step 5: Chill the Dough

This is one of those steps you don’t want to skip! Pop the dough into an airtight container and chill it for at least one hour, or ideally overnight. It lets the flavors meld beautifully and firms up the dough so your cookies hold their shape and don’t spread too much during baking.

Step 6: Prep and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a small cookie scoop (I use 1½ to 2 tablespoons per cookie), roll the dough balls and place them about 2 inches apart. Bake for 9 to 11 minutes—the exact time depends on if you like your cookies softer (9 minutes) or a bit firmer but still soft (closer to 11). Here’s a tip: the cookies might look a little underdone on top when you pull them out, but they’ll finish setting while cooling on the sheet.

Step 7: Cool and Optional Glaze

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you want to add that simple glaze, whisk powdered sugar and milk until thick but pourable, then drizzle it over the cooled cookies. Let the glaze harden at room temperature or refrigerate briefly.

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Tips from My Kitchen

  • Don’t Overbake: The cookies look a little underdone at 9 minutes but keep baking on the pan—pull them at just set edges for soft deliciousness.
  • Chill Time Matters: I’ve found that chilling at least an hour is essential; overnight chilling inflates flavor depth and helps dough texture.
  • Use Fresh Spices: I learned that older spices make a big difference—when I switched to fresher ones, the cookie flavor popped dramatically.
  • Molasses Type: Avoid blackstrap molasses—as it’s too bitter here. Light or unsulphured molasses keeps the cookies sweet and warmly spiced.

How to Serve Soft Gingerbread Cookies Recipe

Soft Gingerbread Cookies, gingerbread cookies recipe, holiday cookie recipes, tender gingerbread cookies, spicy 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

Personally, I love a simple dusting of powdered sugar if I’m skipping the glaze, or a thin drizzle of the easy gingerbread glaze for that classic look. Sometimes, I sprinkle a few finely chopped crystallized ginger pieces on top of the glaze before it sets for an extra zing and pretty texture.

Side Dishes

These soft gingerbread cookies pair wonderfully with a cup of hot cocoa, chai tea, or even your favorite coffee. For holiday gatherings, I often serve them alongside a creamy pumpkin dip or a spiced cream cheese spread for a little savory contrast.

Creative Ways to Present

Over the years, I’ve decorated these cookies with royal icing for festive occasions, shaping them into fun holiday figures. Another fun idea is stacking them with a bit of cinnamon honey butter between layers for a cookie “sandwich” that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep really well stored in an airtight container at room temperature for up to 5 days. I like to add a slice of bread in the container to help keep them soft—it really works! You’ll want to keep them away from heat or sunlight to avoid drying them out.

Freezing

If you want to bake ahead, you can freeze the raw dough balls laid out on a tray until firm, and then transfer them to an airtight container or zip-lock bag. When you’re ready, just thaw to room temperature and bake as normal. I also freeze fully baked cookies, wrapped well, for up to 3 months—perfect for holiday prep!

Reheating

To refresh leftover cookies, pop them in a warm oven (around 300°F) for 5 minutes—that softens them up wonderfully without drying them out. A quick zap in the microwave (10-15 seconds) also works if you’re in a hurry, but be careful not to overdo it.

FAQs

  1. Can I make Soft Gingerbread Cookies Recipe vegan?

    Yes! You can use vegan butter and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel). The texture will still be soft, but flavor might be slightly different. I’ve tried this and it works well for allergy-friendly baking.

  2. How do I know when the cookies are done baking?

    The cookies should look just set around the edges but might still look a bit soft in the center. They’ll firm up as they cool on the baking sheet. Avoid overbaking to keep them soft and tender.

  3. Can I use blackstrap molasses in this recipe?

    I recommend avoiding blackstrap molasses because it has a stronger, more bitter flavor that can overpower the cookies. Use light or unsulphured molasses for the best results.

  4. Can I freeze the cookie dough?

    Absolutely! Freeze the dough balls on a baking sheet first, then store in an airtight container in the freezer. When you’re ready, thaw to room temperature and bake as usual. This is a great way to have fresh cookies whenever you want.

Final Thoughts

This Soft Gingerbread Cookies Recipe has become a staple in my kitchen whenever I want something cozy, sweet, and perfectly spiced. Baking them feels like wrapping yourself in a warm blanket of nostalgia and joy, and sharing them with friends or family only makes them taste better. I hope you’ll give this recipe a try and enjoy each bite as much as I do—it’s truly one of those recipes you’ll come back to time and again.

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Soft Gingerbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 21 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Soft Gingerbread Cookies are a delightful treat perfect for the holiday season or anytime you crave a chewy, spiced cookie. These cookies combine warm spices like cinnamon, ginger, and cloves with rich molasses and brown sugar for a perfectly balanced sweet and spicy flavor. They are soft, tender, and easy to make with a simple dough that chills in the fridge before baking. Optionally, a simple powdered sugar glaze adds a lovely finish.

Ingredients

Cookies

  • 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

Simple Gingerbread Glaze (optional)

  • 1 cup powdered sugar
  • 1 to 1½ Tablespoons milk

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and sea salt. Stir well and set aside.
  2. Cream Butter and Sugar: In the bowl of a standing mixer fitted with the paddle attachment, cream together the softened butter and packed brown sugar for 1 to 2 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Add the molasses, large egg, and pure vanilla extract to the butter-sugar mixture. Beat on medium speed for 60 to 90 seconds until smooth and well combined.
  4. Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue mixing until the dough is fully combined and smooth.
  5. Chill Dough: Transfer the dough to an airtight container and refrigerate for at least 1 hour or overnight to allow the flavors to develop and the dough to firm up.
  6. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
  7. Shape Cookies: Use a small cookie scoop to measure about 1 ½ to 2 tablespoons of dough for each cookie. Roll each portion into a ball and place on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 11 minutes or until the tops look just set. Avoid over-baking to keep them soft.
  9. Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely.
  10. Prepare Glaze (Optional): In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Slowly add more milk, up to ½ tablespoon, to achieve a thick but pourable consistency.
  11. Glaze Cookies: Drizzle the glaze over the cooled cookies and allow it to harden at room temperature or in the refrigerator before serving.

Notes

  • Baking Time Tips: Do not over-bake the cookies. For a softer, slightly doughy texture, bake closer to 9 minutes. For a firmer, still-soft cookie, bake closer to 11 minutes. Cookies will continue to cook slightly as they cool on the baking sheet.
  • Butter Substitutes: Unsalted butter or vegan butter can be used instead of salted butter for different dietary preferences.
  • Sugar Substitution: Dark brown sugar can be used instead of light brown sugar for a richer molasses flavor.
  • Molasses Type: Use unsulphured or light molasses rather than blackstrap molasses to maintain the intended flavor balance.
  • Gluten-Free Option: Substitute all-purpose flour with an all-purpose gluten-free flour blend to make the cookies gluten-free.
  • Spice Adjustment: The amount and freshness of cinnamon, ginger, and cloves greatly affects the flavor, so adjust to taste if desired.
  • Freezing Dough: Roll dough into balls and freeze on a lined baking sheet. Once frozen, store in an airtight container until ready to bake. Thaw at room temperature before baking as directed.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 199 kcal
  • Sugar: 14 g
  • Sodium: 120 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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