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Gingerbread Cookies

by Jennah
written by Jennah
Gingerbread Cookies

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These Soft Gingerbread Cookies are everything you want in a holiday treat: warmly spiced, perfectly sweet, and unbelievably tender. Unlike crunchy gingerbread, these cookies stay soft with just the right balance of molasses and cozy spices. They’re ideal for cutting into festive shapes, decorating with icing, or enjoying plain with a cup of tea.

Gingerbread cookies mark the official start of the holiday season in our home. As soon as the dough is chilling, my little family starts arguing over which cookie cutters we’ll use first. My husband loves them plain and warm, straight from the rack, while the rest of us decorate them with way too much icing. These cookies have become part of our December memories—music playing, flour everywhere, and trays of soft gingerbread disappearing faster than I can bake them.

Why This Soft Gingerbread Cookies Recipe

  • Exceptionally soft texture that doesn’t dry out

  • Rich molasses flavor without bitterness

  • Perfectly balanced warm spice blend

  • Ideal for cutting, decorating, or enjoying plain

  • Great make-ahead dough for stress-free baking

Ingredients

(Adjusted serving size: makes about 36 medium cookies)

Wet Ingredients

  • 225 g (0.50 lb) unsalted butter, softened

  • 200 g (0.44 lb) light brown sugar

  • 1 large egg, room temperature

  • 300 g (0.66 lb) molasses (not blackstrap)

  • 15 g (0.03 lb) apple cider vinegar or white wine vinegar

  • 10 g (0.02 lb) vanilla extract

Dry Ingredients

  • 625 g (1.38 lb) all-purpose flour

  • 5 g (0.01 lb) baking soda

  • 3 g (0.006 lb) salt

Gingerbread Spice Blend

  • 8 g (0.02 lb) ground ginger

  • 8 g (0.02 lb) ground cinnamon

  • 2 g (0.004 lb) ground allspice

  • 2 g (0.004 lb) ground cloves

  • 1 g (0.002 lb) ground nutmeg

Directions

  1. In a large mixing bowl, beat the softened butter and brown sugar until smooth and creamy.

  2. Add the egg, molasses, vinegar, and vanilla extract, mixing on low speed until fully blended.

  3. In a separate bowl, whisk together the flour, baking soda, salt, and all the spices.

  4. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms.

  5. Cover the bowl tightly and refrigerate the dough for at least 3 hours or overnight.

  6. When ready to bake, preheat the oven to 175°C (350°F).

  7. Divide the dough in half and roll each portion to about 6 mm (¼ inch) thickness on a lightly floured surface.

  8. Cut out shapes and place them on parchment-lined baking sheets, spacing cookies about 2.5 cm (1 inch) apart.

  9. Bake according to size:

    • Small cookies: 6–8 minutes

    • Medium cookies: 8–10 minutes

    • Large shapes: 12–14 minutes

  10. Remove from the oven once the cookies spring back lightly when touched.

  11. Let them cool briefly on the baking sheet, then transfer to a wire rack to cool completely before decorating.

Notes

  • Chilling is essential—this dough is soft and rolls best when cold.

  • Avoid overbaking to keep the cookies soft and tender.

  • If the dough is too firm after overnight chilling, let it rest at room temperature for 10–15 minutes.

  • These cookies are perfect for royal icing or simple powdered sugar glaze.

  • Store decorated or plain cookies in an airtight container for up to 5 days.

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