If you’re in the mood for soft gingerbread cookies, this recipe has you covered! They’ll warm your kitchen with their sweet, spiced aroma and soft, chewy texture, making them an ideal treat for any occasion.
This recipe resolves issues like dry texture, bland flavor, and common baking mistakes, ensuring soft, chewy gingerbread cookies for festive occasions.
I remember the first time I tried to make gingerbread cookies. They turned out either too tough or way too dry. This recipe solves those issues by giving you cookies that come out soft and flavorful every time, even without molasses.
What I really love about this recipe is how quick it is to whip up, just a total of 35 minutes from start to finish. The cookies are great fresh from the oven and taste even better the next day with a glass of milk.
If you want to put a new spin on this classic, give my Orange Gingerbread Cookies a try!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour being the primary ingredient in the dough mixture.
- The recipe contains butter and eggs, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of molasses and brown sugar content.
- The recipe is vegetarian as it includes no meat or animal-derived gelatin.
- The recipe is nut-free and contains no nuts, making it suitable for those with nut allergies.
Why You Will Love This Recipe
- Chewy Texture These soft gingerbread cookies are all about that irresistible chew. The combination of molasses and butter adds a moisture that keeps each bite tender and satisfying.
- Warm Spices The blend of cinnamon and ginger gives these cookies a welcoming warmth that’s perfect for the chilly months. It’s the kind of flavor that hugs you from the inside out.
- Seasonal Joy Baking these cookies fills your kitchen with a cozy aroma, instantly lifting your spirits and creating a festive atmosphere. They’re just made for holiday gatherings or a quiet night in with loved ones.
- Easy to Store These cookies stay soft for days, making them a great option for prep-ahead baking. You can even freeze the dough for a quick treat whenever you need a sweet pick-me-up.
Soft Gingerbread Cookies
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft gingerbread cookies with a chewy texture and warm spice notes, perfect for the holiday season.
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg (room temperature)
- ¼ cup (60 ml) unsulfured molasses
- 2 ½ cups (312 g) all-purpose flour, unbleached
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground dried ginger
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C) and let it warm thoroughly. This ensures even baking so the cookie edges firm up while the centers remain soft and chewy.
- Step 2: Cream Butter and Sugar: In a bowl, mix the softened unsalted butter with granulated sugar using an electric mixer at medium speed. Beat until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step incorporates air necessary for a tender texture.
- Step 3: Add Egg and Molasses: Add one large egg and ¼ cup unsulfured molasses to the creamed mixture. Stir with the mixer until fully combined, ensuring an even and smooth blend.
- Step 4: Combine Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, 2 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp dried ground ginger. Sifting removes lumps and assures a smooth dough.
- Step 5: Mix Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Stir gently with a spatula or mixer at low speed until just combined. Avoid overmixing to keep the cookies soft and to prevent toughness.
- Step 6: Scoop Dough Balls: Using a tablespoon or cookie scoop, portion dough into tablespoon-sized balls. Roll each ball gently between your palms for uniform size and shape. This helps the cookies bake evenly.
- Step 7: Prepare Baking Sheet: Line a baking sheet with parchment paper. Place dough balls on the sheet spaced 2 to 3 inches (5 to 7.5 cm) apart to allow room for spreading.
- Step 8: Bake to Perfection: Bake for 10 to 12 minutes, until the cookie edges are set and tops look slightly cracked. The aroma from the oven will intensify as the spices and molasses meld.
- Step 9: Cool Before Enjoying: Let cookies cool on the baking sheet for a few minutes to firm up slightly. Transfer them to a wire rack to cool completely while retaining a soft center.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Keep them away from direct sunlight or heat to maintain softness.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 10 days. Bring to room temperature before serving to restore softness.
- Freezing: Wrap cookies tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature prior to eating.
- If dough feels too sticky during mixing or shaping, gradually add up to ¼ cup (30 g) additional flour by 2 tablespoons (15 g) at a time while mixing for 1 minute to reach a manageable consistency.
- To prevent excessive spreading, chill formed dough balls in the refrigerator for 30 minutes before baking.
- If cookies appear underbaked when removed, leave them on the baking sheet for an extra 5 minutes for better firmness.
- If edges darken too quickly, lower the oven temperature to 325°F (163°C) after 10 minutes of baking and rotate the baking sheet to ensure even cooking.
- Store cookies between layers of parchment paper in an airtight container immediately after baking to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- All-purpose flour: Go for good quality unbleached all-purpose flour for the best texture. It’s key for a soft, chewy result!
- Baking soda: This helps the cookies rise and get that classic chewy texture. Make sure it’s fresh to avoid flat cookies!
- Ground ginger: Freshly ground ginger packs a stronger flavor punch than pre-ground. It’s the star spice for that gingerbread warmth and depth.
- Ground cinnamon: Choose a quality cinnamon for richer flavor. It enhances sweetness while adding warmth, don’t skip it!
- Molasses: Use unsulfured molasses; it brings moisture and that signature gingerbread taste. It’s where the cookies get their rich color.
- Brown sugar: Light or dark works, but dark brown sugar adds an extra caramel-like richness, making each bite irresistible!
- Butter: Use unsalted butter for better control over saltiness. It’s crucial for a tender, flavorful cookie, let it soften first.
- Vanilla extract: A splash of real vanilla elevates the cookie’s flavor. Always choose pure extract for the best aromatic notes.
- Egg: One large egg helps bind everything together. Room temperature eggs combine better, ensuring a smoother dough.
Recipe Tips
- If dough feels too sticky, add ¼ cup flour gradually until manageable, about 2 tablespoons at a time, while mixing for 1 minute.
- When cookies spread too much, chill formed dough balls in the refrigerator for 30 minutes before baking to help retain shape.
- If cookies appear underbaked, leave them on the baking sheet for an additional 5 minutes after baking for better firmness.
- When edges darken too quickly, reduce oven temperature to 325°F 10 minutes into baking and rotate the sheet to promote even cooking.
- If you want to keep cookies soft after baking, store them between layers of parchment paper in an airtight container immediately.
Serving Suggestions
Serve soft gingerbread cookies alongside a cup of warm chai tea or coffee. Pair them with vanilla ice cream or a simple cream cheese frosting.
Use to make gingerbread ice cream sandwiches or crumble into a parfait with yogurt and fruit. Add to a holiday trifle or layer in a dessert jar with whipped cream.
Top with a drizzle of cream cheese glaze or a sprinkle of powdered sugar. Add a dollop of vanilla whipped cream for extra richness.
Recipe variations
- You can use chopped walnuts or pecans in the dough to add a crunchy texture that contrasts the softness of the gingerbread cookies, about ½ cup for the batch.
- Add ¼ teaspoon freshly grated nutmeg and ½ teaspoon ground cloves to the existing cinnamon and ginger to deepen the warm spice flavor without overwhelming the basic recipe.
- Either dark molasses or light molasses works well in the dough; dark molasses gives a stronger flavor, while light molasses offers a milder taste suited to softer gingerbread cookies.
- If using this recipe for a larger batch, double all ingredients to yield about 48 cookies, and extend baking time by 2-3 minutes, checking the edges for doneness regularly.
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How to Store?
To keep your soft gingerbread cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 4 days. Keep them away from direct sunlight or heat.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 10 days. Bring to room temperature before serving for softness.
Freezing: Wrap cookies in plastic wrap, place in a freezer-safe bag or container up to 3 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Soft Gingerbread Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
