Soft Gingerbread Cookies
Soft Gingerbread Cookies are a classic treat that brings a warm, cozy feeling with every bite. These cookies are lightly spiced with ginger, cinnamon, and cloves, and have a tender,…
Tip: save now, cook later.Soft Gingerbread Cookies are a classic treat that brings a warm, cozy feeling with every bite. These cookies are lightly spiced with ginger, cinnamon, and cloves, and have a tender, chewy texture that makes them perfect for snacking or sharing. The smell alone while baking is enough to make your kitchen feel like a holiday hug.
I love making these cookies whenever the weather starts to cool down because they remind me of family gatherings and holiday fun. One tip I’ve learned is to let the dough chill before baking—it helps the cookies stay soft and keeps their shape just right. Plus, it’s fun to roll out the dough and cut all the festive shapes!
My favorite way to enjoy these gingerbread cookies is with a warm cup of tea or hot cocoa. They’re just right for dunking or nibbling on while you’re curled up with a good book or watching a favorite movie. They’re a simple treat, but they always bring a smile and a little bit of magic to the day.
Key Ingredients & Substitutions
Molasses: This is what gives gingerbread its deep, rich flavor and moisture. If you don’t have molasses, you can use dark corn syrup or honey, but the flavor will be milder.
Ground Ginger: Fresh ground ginger adds that warm, slightly spicy kick. If you only have powdered ginger, that’s fine, but fresh ground will make the cookie’s flavor brighter.
Butter: Using unsalted softened butter helps control saltiness and gives a tender texture. You can swap with margarine or coconut oil, but the taste and texture may change a bit.
Brown Sugar: It adds sweetness and moisture, keeping cookies soft. You could use white sugar, but the cookies might turn less chewy and lighter in color.
How Can I Keep Gingerbread Cookies Soft and Tender?
The secret to soft gingerbread cookies lies in careful mixing, chilling, and baking time. Here’s how:
- Mix dry and wet ingredients just until combined to avoid developing too much gluten, which can make cookies tough.
- Chill the dough for at least 2 hours. This helps control spreading and keeps cookies soft.
- Roll dough to about 1/4-inch thick—not too thin or too thick so cookies bake evenly.
- Bake until edges are set but centers still look soft (usually 8-10 mins). Overbaking dries them out.
- Let cookies cool on the baking sheet for a few minutes before moving to a wire rack. This gentle cooling helps keep them tender.
Equipment You’ll Need
- Mixing bowls – a large bowl for dry ingredients and a medium one for wet makes mixing easier and mess-free.
- Electric mixer or hand whisk – helps cream the butter and sugar until light and fluffy for soft cookies.
- Sifter or fine mesh sieve – great for evenly blending spices and flour to avoid lumps.
- Rolling pin – lets you roll the dough smooth and even for perfect cookie shapes.
- Cookie cutters – fun and easy for shaping festive designs like gingerbread men or stars.
- Baking sheets lined with parchment paper – stops sticking and helps cookies bake evenly.
- Wire cooling rack – cools cookies quickly without them getting soggy.
- Piping bag or small plastic bag – perfect for decorating the cookies with icing.
Flavor Variations & Add-Ins
- Add 1/4 cup finely chopped crystallized ginger for extra zing and chewy bits in your cookies.
- Mix in 1/2 cup mini chocolate chips for a sweet twist that melts in your mouth.
- Swap half the molasses with maple syrup to bring a milder, richer flavor.
- Add a pinch of cardamom or star anise with the spices for a unique, warm aroma perfect for holiday baking.
Soft Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup molasses
- 1 tsp vanilla extract
- 1 tbsp water
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp milk or water
- ½ tsp vanilla extract (optional)
How Much Time Will You Need?
Prepare to spend about 15 minutes mixing and assembling your dough, then chill it in the fridge for at least 2 hours (or overnight for best softness). Baking should take about 8 to 10 minutes per batch, plus cooling and decorating time—so overall, plan for roughly 3 hours from start to finish to enjoy beautifully soft gingerbread cookies.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until everything is well blended.
2. Cream Butter and Sugar:
In another bowl, use an electric mixer to beat the softened butter and brown sugar until the mix is light and fluffy. This helps create the soft texture you want!
3. Combine Wet Ingredients:
Add the egg, molasses, vanilla extract, and water to the butter and sugar mixture. Mix well until everything is fully combined.
4. Blend Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as that can make cookies tough.
5. Chill the Dough:
Divide the dough in two, shape each half into a disk, wrap them tightly with plastic wrap, and refrigerate for at least 2 hours. This step helps the dough firm up so the cookies bake soft and keep their shape.
6. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
7. Roll and Cut Shapes:
On a lightly floured surface, roll out one chilled dough disk until it’s about ¼-inch thick. Use your favorite cookie cutters to cut out shapes. Place them on the prepared baking sheets about an inch apart.
8. Bake Soft Gingerbread Cookies:
Bake the cookies in the preheated oven for 8 to 10 minutes. Look for the edges to be set but the centers still soft. Don’t overbake, or they’ll get hard.
9. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them gently to a wire rack to cool completely.
10. Prepare and Apply Icing:
For the icing, whisk powdered sugar with milk or water and vanilla extract until smooth. Adjust the liquid to get the right consistency for piping. Use a piping bag or a plastic bag with a small corner cut off to decorate your cookies beautifully once they’re fully cooled.
11. Let Icing Set & Enjoy:
Allow the icing to dry and set completely before serving. Now, enjoy your soft, warmly spiced gingerbread cookies decorated just the way you like!
Can I Use Frozen Dough for These Gingerbread Cookies?
Yes! After shaping the dough into discs, wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking as usual.
How Should I Store Leftover Gingerbread Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—it helps maintain moisture.
Can I Substitute Molasses with Honey or Syrup?
You can substitute molasses with honey or dark corn syrup, but molasses provides the signature rich flavor and dark color. Using substitutes may result in a milder taste and lighter color.
What’s the Best Way to Decorate These Cookies?
Use a simple powdered sugar icing with a piping bag or plastic bag. Let the cookies cool completely before decorating, and allow the icing to set fully before storing or serving.
