On cold December afternoons, my sister and I would press gingerbread men into thick, sticky dough while carols played faintly in the background. The smell of warm cinnamon and ginger filled the whole house. And even now, one bite of a soft gingerbread cookie takes me right back to that little kitchen. Cozy, sweet, and gently spiced these cookies are pure joy.
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Why You’ll Love These Soft Gingerbread Cookies
These soft gingerbread cookies have that nostalgic, spicy flavor we all crave during the holidays, but they’re just as delightful year-round. Each cookie is thick, tender, and perfectly chewy.
They come together with pantry staples and are easy enough to make with kids. You can freeze the dough or even the cookies, so they’re also great for gifting or planning ahead. Plus, they’re sturdy enough for decorating but soft enough to melt in your mouth.
If you’re looking for a cookie that delivers big warm flavors without any fuss, this one’s a keeper.
Key Ingredients You’ll Need
The sweet base – butter, brown sugar, molasses
Softened butter creates a tender bite. Brown sugar adds sweetness and a rich depth. And the molasses? It’s the soul of these cookies dark, sticky, and full of warm, earthy notes. Make sure you use regular molasses, not blackstrap, which can be too bitter.
The warm spices – ginger, cinnamon, cloves, and more
Ginger takes the lead here, backed by cinnamon, cloves, allspice, and nutmeg. This spice combo gives the cookies their classic holiday scent and that familiar warmth we all love.
Optional substitutions and tips
No apple cider vinegar? You can use white wine vinegar instead. And if you need to halve the recipe, just whisk one egg and use half. Make sure not to skip the chilling time it really helps the dough firm up for better flavor and clean cookie cutter shapes.
Step-by-Step: How to Make Soft Gingerbread Cookies
Mix the wet ingredients
Start by creaming together the softened butter and brown sugar until light and fluffy. Then add in the egg, molasses, vinegar, and vanilla. The mixture should be thick and smooth, like caramel-colored frosting.
Combine with dry ingredients
In a separate bowl, whisk together your flour, baking soda, salt, and all those cozy spices. Add the dry mix gradually into the wet, stirring just until a soft dough forms. Don’t overmix—this keeps the cookies soft and tender.
Chill the dough (why it matters)
This dough is sticky, so chilling it for at least 3 hours makes it easier to roll and cut. More importantly, it helps the flavors deepen and the cookies hold their shape while baking.
Roll, cut, and bake to perfection
Roll the chilled dough to about ¼ inch thick. Cut into your favorite shapes and place on lined baking sheets about an inch apart. Bake at 350°F:
- Small cookies: 6–8 minutes
- Medium cookies: 8–10 minutes
- Large cookies (like gingerbread men): 12–14 minutes
Let them cool briefly on the baking sheet, then move to a wire rack to cool completely before decorating.
Pro Baking Tips for Best Results
Avoid overmixing the dough
Mix just until everything comes together. Overmixing makes the cookies tough instead of soft and chewy.
Bake same-sized cookies together
Group cookies by size on your baking sheet. This ensures even baking and avoids burned edges or undercooked centers.
Tips for halving the recipe
Use half of a beaten egg if making a smaller batch. The dough freezes beautifully, so you can save the rest for another day.
Decorating Your Gingerbread Cookies
Easy icing recipe
Whisk together 2 cups powdered sugar with 1–2 tablespoons lemon juice, water, or half-and-half. You want a thick, slow-flowing icing that holds its shape when piped.
Fun ways to decorate
Use squeeze bottles for easy designs or go traditional with royal icing and piping tips. Kids love adding sprinkles and candy eyes, and the cookies are sturdy enough for them to handle.
Letting icing set properly
Let decorated cookies sit out overnight so the icing fully dries. Then, you can stack or store them without smudging your hard work.
Storing Your Cookies for Freshness
Airtight container tips
Once the icing has set, store cookies in a single layer or separated by wax paper in an airtight container. Keep them at room temperature for up to 2 weeks, though they’re best in the first few days.
Shelf life of decorated vs. undecorated cookies
Undecorated cookies keep their texture a bit longer. If you’re baking ahead, consider decorating closer to serving time.
How to Freeze Dough or Baked Cookies
Freezing and thawing dough
Wrap the dough tightly in plastic and place in a freezer-safe bag. Freeze up to 3 months. Thaw in the fridge overnight before rolling and baking.
Storing and reviving baked cookies
Freeze undecorated cookies between sheets of wax paper in an airtight container. When ready to serve, thaw on a wire rack at room temp. You can even warm them in a low oven to refresh the softness.
Soft Gingerbread Cookies Recipe Card
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Soft Gingerbread Cookies | Easy & Perfect Holiday Treat
- Total Time: 4 hours
- Yield: About 50 small cookies or 16 large
Description
Chewy, warmly spiced, and full of cozy molasses flavor, these soft gingerbread cookies are perfect for baking, decorating, or gifting.
Ingredients
1 cup softened butter
1 cup light brown sugar
1 large egg
1 cup molasses (not blackstrap)
1 tbsp apple cider vinegar (or white wine vinegar)
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
¼ tsp ground nutmeg
Instructions
1. Beat softened butter and sugar together until combined.
2. Add egg, molasses, vinegar, and vanilla; mix until smooth.
3. In a separate bowl, mix flour, baking soda, salt, and spices.
4. Gradually add dry ingredients to wet mixture, mixing until a soft dough forms. Do not overmix.
5. Chill dough for at least 3 hours or overnight.
6. Preheat oven to 350°F.
7. Roll dough to ¼ inch thickness and cut into shapes.
8. Place cookies 1 inch apart on lined baking sheets.
9. Bake:
10. – Small cookies: 6–8 mins
11. – Medium: 8–10 mins
12. – Large: 12–14 mins
13. Let cookies cool on baking sheet briefly, then transfer to rack to cool fully before decorating.
Notes
For best texture, chill the dough at least 3 hours before rolling.
Use apple cider vinegar or white wine vinegar—both work well.
Avoid overmixing to keep cookies soft.
Store in an airtight container for 1–2 weeks; best within a few days.
Freeze dough or baked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Sugar: 9g
- Sodium: 81mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Protein: 1g
- Cholesterol: 13mg
More Such Recipes
If you love cozy bakes, you’ll also want to try these:
- Classic pumpkin snickerdoodle cookies for cozy fall baking
- Easy pumpkin cheesecake bars with rich creamy filling
- Caramel apple cheesecake bars for a festive dessert twist
- Soft pumpkin oatmeal cookies with warm spices
Frequently Asked Questions
What makes ginger cookies soft?
A mix of butter, brown sugar, and molasses helps create that soft texture. Chilling the dough and not overbaking are key too.
Is gingerbread meant to be soft?
Yes! While some prefer a crunchier version, soft gingerbread cookies are the most comforting, chewy, and crowd-pleasing.
What is the secret to soft cookies?
The secret is in the moisture. Molasses adds that deep softness. Also, avoid overmixing and watch your bake time.
How to soften a gingerbread cookie?
Place a slice of fresh bread in the cookie container. The cookies will absorb the moisture overnight and become softer.
Final Thoughts
These soft gingerbread cookies are the kind you’ll want to bake with loved ones, decorate with kids, or pack up for neighbors. They’re sturdy, flavorful, and cozy to the core.
If you try this recipe, I’d love to hear how it turned out. Share your photos or stories on Pinterest or follow along on Facebook. Happy baking from my kitchen to yours!