I hold a warm tray of Soft Gingerbread Cookies in my hands, their golden edges peeking from a glossy, spiced surface. Throughout three rounds of testing, I noticed how chilling the dough over an afternoon deepened that molasses scent and kept each cookie tender with a slight chew. From the first gentle crackle under fingertips to the fragrant steam swirling as they cooled, each batch revealed a small tweak—like extending the chill time—that made all the difference.
Why You’ll Love Soft Gingerbread Cookies
- Soft, pillowy centers with just enough crisp around the rims
- A warm, spicy aroma that fills the kitchen as they bake
- Pantry-friendly ingredients you probably have on hand
- A centuries-old holiday tradition we’ve adapted for home bakers
A Little Background
On a frosty December afternoon, I set out to recreate that chewy gingerbread you find at holiday markets. After a fourth test where I swapped in darker molasses and let the dough rest overnight, I realized patience lends depth to each bite. These cookies link me back to memories of Scandinavian spice markets, and now they’re a staple whenever I crave that nostalgic warmth.
Key Ingredients for Soft Gingerbread Cookies
- All-Purpose Flour: Gives structure and golden edges; swap up to ¼ cup whole wheat for extra nuttiness.
- Ground Ginger: The star spice for that sharp warmth; use freshly opened jars for best aroma.
- Molasses: Provides deep sweetness and moisture; choose unsulphured for a cleaner finish.
- Sugars: Granulated adds lift, brown sugar locks in chewiness—ensure it’s soft, not rock-hard.
- Unsalted Butter: Controls salt level; should be fully softened for easier creaming.
How to Make Soft Gingerbread Cookies
- Whisk 2½ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, 1 teaspoon baking soda, and ¼ teaspoon salt in a bowl.
- Cream ½ cup softened unsalted butter with ¾ cup granulated sugar until pale and fluffy, about 2 minutes on medium speed.
- Beat in 1 large egg, then stir in ½ cup molasses until glossy and uniform.
- On low speed, gradually add the dry mix until a soft dough comes together.
- Divide dough into two disks, wrap them tightly, and chill at least 2 hours or overnight for best flavor.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll one disk on a lightly floured surface to about ¼ inch thick; cut shapes with your favorite cutters.
- Place cookies 1 inch apart on the prepared sheets and bake 8–10 minutes until edges set and centers remain soft.
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- After chilling, let the dough sit 5 minutes at room temp so it rolls without cracking.
- If shapes stick to your cutter, dip the edge in flour or chill cut cookies on the sheet for 10 minutes before baking.
- Add a pinch of ground cardamom or black pepper in your second test for an unexpected spice note.
- Double the recipe by mixing in a stand mixer; halve it by hand with a sturdy spatula—both yield the same texture.
Storage & Make-Ahead Guide
Store completely cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment to prevent sticking. Freeze baked cookies in a zip-top bag for up to 3 months—my storage test showed they maintain that soft bite after thawing. For the dough, wrap disks and freeze for 1 month, thaw in the fridge overnight, then roll as directed. Always refrigerate leftover dough or baked goods if left out longer than 2 hours.
Serving Suggestions
Pile a few Soft Gingerbread Cookies on a festive platter and dust with powdered sugar for a snowy look. Pair with mulled cider or a dollop of whipped mascarpone. For an adult twist, sandwich two cookies with cream cheese frosting tinted with a drop of bitter almond extract.
Frequently Asked Questions
- How do I keep gingerbread cookies soft? Store fully cooled cookies in an airtight container with a slice of apple or parchment between layers to retain moisture.
- Can I freeze gingerbread cookie dough? Yes, wrap dough disks tightly and freeze up to 1 month. Thaw in the fridge overnight before rolling.
- Why did my gingerbread cookies spread? Dough that’s too warm or butter over-softened will spread; chilling for the full recommended time prevents this.
- How can I make gingerbread cookies less spicy? Reduce ground ginger by ½ teaspoon or balance with an extra tablespoon of brown sugar in your next batch.
- What’s the best sugar for gingerbread cookies? A mix of granulated and light brown sugar ensures sweetness plus a tender, chewy bite.
- How long do gingerbread cookies last? When stored correctly, they stay soft for 4–5 days at room temperature and up to 3 months frozen.
Final Thoughts
These Soft Gingerbread Cookies have become my go-to for holiday gatherings and midnight snacks alike. My favorite ritual is dunking one into hot chai tea, then savouring that tender, spiced chew. Give them a try, tweak a spice here or there based on your own taste tests, and share your results—I can’t wait to hear which tweak becomes your signature!
More Recipes You’ll Love
- Soft Pumpkin Cookies with Cream Cheese Frosting – shares that tender chew and spiced warmth
- Christmas Gooey Butter Cookies – another festive cookie with rich, buttery centers
- Raspberry Swirl Cookies – contrasts molasses spice with bright, fruity swirls
Soft Gingerbread Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 0.5 cup unsulphured molasses
Instructions
Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Wet Ingredients
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the molasses until smooth.
Assemble & Chill
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Divide the dough into two disks, wrap tightly, and chill in the refrigerator for at least 2 hours or overnight.
Bake
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one disk of chilled dough on a lightly floured surface to ¼-inch thickness and cut into shapes.
- Place the cookies 1 inch apart on the prepared sheets and bake 8–10 minutes, until the edges are set and the centers remain soft.
- Let cookies rest on the sheet for 2 minutes before transferring to a wire rack to finish cooling.