If you love the warm, cozy flavors of ginger, cinnamon, and molasses, then these Soft Gingerbread Cookies will be your new favorite treat! Unlike crunchy gingerbread, these cookies are thick, chewy, and irresistibly soft. They are perfect for the holiday season, gifting, or simply enjoying with a cup of hot cocoa.
With their deep spiced aroma and melt-in-your-mouth texture, these cookies bring the best of classic gingerbread with a soft, cake-like bite. Whether you’re baking for a holiday gathering or a cozy winter night, this foolproof recipe is sure to impress! 🎄🍪
Equipment Needed
✔ Mixing bowls – For combining wet and dry ingredients.
✔ Electric mixer – Helps cream the butter and sugar for a light texture.
✔ Measuring cups and spoons – Ensures accuracy for perfect cookies.
✔ Whisk – To blend dry ingredients evenly.
✔ Baking sheet – For baking the cookies.
✔ Parchment paper – Prevents sticking and makes cleanup easier.
✔ Cookie scoop – Helps make uniform cookies.
Ingredients for Soft Gingerbread Cookies
Wet Ingredients:
- ¾ cup (1 ½ sticks) unsalted butter, softened – Creates a rich, tender texture.
- 1 cup brown sugar, packed – Adds moisture and a deep caramel-like sweetness.
- 1 large egg – Binds the dough together.
- ⅓ cup molasses – The key ingredient for a classic gingerbread flavor.
- 1 teaspoon vanilla extract – Enhances the warmth of the spices.
Dry Ingredients:
- 2 ¼ cups all-purpose flour – The base of the dough.
- 1 teaspoon baking soda – Helps the cookies rise and stay soft.
- ½ teaspoon salt – Balances the sweetness.
- 1 ½ teaspoons ground ginger – Adds a bold spiced flavor.
- 1 teaspoon ground cinnamon – Brings warmth and aroma.
- ½ teaspoon ground cloves – A hint of depth and spice.
- ½ teaspoon nutmeg – Adds a mild, earthy flavor.
- ¼ cup granulated sugar (for rolling) – Creates a lightly crisp coating.
How to Make Soft Gingerbread Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. This step ensures a soft and tender cookie.
Step 3: Add Wet Ingredients
Mix in the egg, molasses, and vanilla extract until well combined. The molasses will deepen the flavor and give the cookies a rich, dark color.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). Chilling prevents the cookies from spreading too much and enhances the flavor.
Step 6: Shape and Coat
Preheat the oven to 350°F (175°C). Roll the dough into 1 ½-inch balls, then coat them in granulated sugar for a delicate crunch.
Step 7: Bake to Perfection
Place the cookie dough balls on a parchment-lined baking sheet, leaving space between them. Bake for 9-11 minutes until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for the Best Soft Gingerbread Cookies
✔ Use room-temperature butter – It helps create a smooth, well-blended dough.
✔ Chill the dough – This prevents spreading and keeps the cookies thick and chewy.
✔ Don’t overbake – The cookies will continue to firm up as they cool.
✔ Roll in sugar – This adds a light crispiness to the exterior while keeping the inside soft.
✔ Add a glaze – A drizzle of icing or white chocolate makes them extra special.
Why You’ll Love These Soft Gingerbread Cookies
🎄 Perfectly spiced – Just the right balance of ginger, cinnamon, and molasses.
🍪 Soft and chewy – No hard, crunchy gingerbread here!
☕ Pairs well with hot drinks – Enjoy them with coffee, tea, or milk.
🎁 Great for gifting – A holiday favorite for cookie exchanges.
🌟 Easy to make – Simple ingredients and foolproof instructions.
The Science Behind Their Unique Texture
The chewy and soft texture of these gingerbread cookies comes from molasses and brown sugar, both of which add moisture. The baking soda helps the cookies puff up slightly, creating a light yet tender crumb. By chilling the dough, the butter solidifies, keeping the cookies from spreading too thin while baking.
The Magic of Soft Gingerbread Cookies
There’s something truly magical about the smell of gingerbread filling your kitchen. These cookies bring a sense of warmth and nostalgia, making them perfect for the holidays, winter gatherings, or even as a year-round treat. Their soft, spiced goodness makes them irresistible for kids and adults alike.
Storage and Freezing Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for 2 weeks.
- Freezer: Freeze the dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to the bake time.
Frequently Asked Questions
Can I use blackstrap molasses?
Blackstrap molasses is much stronger and more bitter. It’s best to use regular unsulfured molasses for the best flavor.
Why are my cookies too hard?
They may have been overbaked or didn’t have enough moisture. Be sure to take them out when they still look slightly soft in the center.
Can I make these cookies ahead of time?
Yes! The dough can be made up to 3 days in advance and stored in the fridge. You can also freeze the baked cookies for longer storage.
What can I add for extra flavor?
Try mixing in white chocolate chips, chopped nuts, or even a dash of orange zest for a unique twist!
Conclusion
Soft Gingerbread Cookies are the ultimate holiday treat, offering a warm, spiced flavor and a perfectly chewy texture. Whether you enjoy them fresh from the oven or dunked in a cup of coffee, these cookies bring comfort, nostalgia, and pure deliciousness. With simple ingredients and an easy method, they’re a must-have for your holiday baking list. So go ahead—bake a batch, share with loved ones, and savor the magic of gingerbread! 🍪✨
Soft Gingerbread Cookies
These soft and chewy gingerbread cookies are packed with warm spices and molasses, making them the perfect holiday treat. They stay moist and tender with just the right balance of sweetness and spice!
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Granulated sugar (for rolling (optional))
✔ Mix Dry Ingredients
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
✔ Cream Butter & Sugar
- In a large bowl, beat butter and brown sugar until light and fluffy. Mix in molasses, egg, vanilla, and milk until combined.
✔ Combine & Chill
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Cover and chill for at least 1 hour (this helps with flavor and texture).
✔ Shape & Roll
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Roll dough into 1-inch balls, then roll in granulated sugar if desired.
✔ Bake to Perfection
- Place cookies 2 inches apart on the baking sheet. Bake for 8–10 minutes, until edges are set but centers are soft. Let cool for 5 minutes before transferring to a wire rack.
✔ Enjoy!
- Serve with a glass of milk or a cup of hot cocoa. 🎄☕
-
Storage: Keep cookies in an airtight container for up to a week.
-
Freezing: Dough balls can be frozen and baked directly from the freezer (just add 1–2 minutes to the baking time).
-
Decorating: Drizzle with icing or dip in white chocolate for extra holiday flair!
