Warm, spicy aroma fills my kitchen the moment I pull these Soft Gingerbread Cookies from the oven. I’ve tested this dough on crisp November mornings and cosy holiday evenings, tweaking bake times and chilling rounds to nail that tender chew. The first bite reveals a crackled, glossy surface giving way to a silky smooth interior, a discovery I stumbled on after chilling the dough for 10 minutes in one of my early trials.
Why You’ll Love Soft Gingerbread Cookies
- Warm, fragrant steam as they bake – pure comfort.
- Edges that hold gentle crackles while centers stay tender.
- Simple pantry spices deliver cozy cinnamon-ginger notes.
- A cookie style beloved in holiday traditions across Northern Europe.
A Little Background
One chilly afternoon, I mixed my first batch while my daughter watched leaves fall. The kitchen filled with nutty toasted scents of ginger and cinnamon. After three rounds, I learned that piping hot ovens and exact creaming times made a world of difference in texture—and even slowed the spread just enough to keep each cookie pillowy soft.
Key Ingredients for Soft Gingerbread Cookies
- Unsulfured Molasses (1/3 cup | 80ml): gives depth; swap for blackstrap for richer bite.
- Ground Ginger (2 teaspoons): the star spice—freshly ground if you can.
- Light Brown Sugar (3/4 cup | 150g): adds moisture and subtle toffee notes.
- All-Purpose Flour (1 cup | 125g): ensures structure; spoon and level for accuracy.
- Unsalted Butter (1/4 cup | 60g): softened to room temperature for easy creaming.
How to Make Soft Gingerbread Cookies
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a large bowl, cream 3/4 cup (150g) packed light brown sugar and 1/4 cup (60g) softened unsalted butter on medium speed until pale and fluffy, about 2 minutes (I found exactly 2 minutes gave the dough a glossy lift).
- Beat in 1 large egg, 1/3 cup (80ml) unsulfured molasses, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
- Stir the dry mix into the wet ingredients until just combined—overmixing can yield drier cookies (I learned that the hard way in trial #2).
- Scoop dough with a 1 1/2 tablespoon cookie scoop onto prepared sheet, spacing balls 2 inches apart. Flatten each slightly; chilling dough 10 minutes can help maintain shape.
- Bake for 8 to 10 minutes, until edges are set and tops show crackled lines—you’ll hear a soft bubbling sound as they finish.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Technique discovery: Creaming sugar and butter for a full 2 minutes traps air for a lighter crumb.
- If cookies spread too much, pop the sheet in the fridge for 5 minutes before baking.
- Spice twist: Swap half the cinnamon for cardamom for a Nordic flair.
- Doubling the recipe? Mix dry and wet separately in larger bowls to ensure even blending.
Storage & Make-Ahead Guide
Store cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze cooled cookies between layers of parchment for up to 2 months. Reheat gently at 300°F (150°C) for 3–4 minutes if you prefer them warm. Always wash hands and utensils after handling raw egg, and cool completely before sealing to avoid moisture build-up.
Serving Suggestions
Pair with a creamy chai latte or spiced hot chocolate. Stack them on a platter with orange zest garnish for a festive display or crumble over vanilla ice cream for a gingerbread sundae.
Frequently Asked Questions
- How do I keep gingerbread cookies soft? Store in an airtight container with a slice of bread or apple to maintain moisture.
- Can I freeze gingerbread cookie dough? Yes—form dough balls, freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Why did my gingerbread cookies turn out hard? Overbaking or overmixing can dry them out. Remove at the lower end of the 8–10 minute window and stir just until combined.
- What’s the difference between gingerbread cookies and gingersnaps? Soft gingerbread cookies stay chewy with higher moisture and a crackled top, while gingersnaps bake until crisp.
- Can I use dark molasses instead of unsulfured? Yes—dark molasses adds a deeper, slightly bitter note. Adjust sugar if you prefer milder sweetness.
- How long do soft gingerbread cookies last? At room temperature, enjoy within 5 days; frozen cookies keep up to 2 months.
Final Thoughts
These Soft Gingerbread Cookies have become my go-to when I crave something cozy and fragrant. I love stacking them by the fireplace with a steaming mug of spiced tea—my favorite. Give this recipe a try, and let me know how your batch turns out in the comments!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – rich, buttery layers echo the tender chew of gingerbread
- Raspberry Swirl Cookies – bright fruit notes balance warm spice in every bite
- Snickerdoodle – classic cinnamon-sugar crackle offers a familiar holiday companion
Soft Gingerbread Cookies
Ingredients
light brown sugar
unsalted butter
egg
unsulfured molasses
vanilla extract
all-purpose flour
salt
baking soda
ground ginger
ground cinnamon
ground cloves
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- In a large bowl, cream light brown sugar and softened unsalted butter on medium speed until pale and fluffy, about 2 minutes.
- Beat in the egg, molasses, and vanilla extract until the mixture is smooth and glossy.
- In another bowl, whisk together flour, salt, baking soda, ground ginger, cinnamon, and cloves.
- Fold the dry ingredients into the wet until just combined, taking care not to overmix.
- Use a 1½ tablespoon scoop to portion dough onto the prepared sheet, spacing 2 inches apart. Flatten slightly and chill 10 minutes if needed.
- Bake for 8–10 minutes until edges are set and tops are crackled.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.