These Soft Gingerbread Cookies are everything I crave on a chilly afternoon: tender in the middle, lightly crisp at the edges, and filled with warm spice. They come together fast with pantry staples and fill the kitchen with the coziest aroma. Make a batch for sharing or keep them all for tea time. I won’t tell.
Soft Gingerbread Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 2 Parchment Paper
- 2 Mixing Bowl medium and large
- 1 Whisk
- 1 Hand mixer or stand mixer
- 1 Cookie scoop 1.5 tablespoon
- 1 Wire rack
Ingredients
Dough
- Unsalted butter softened
- Brown sugar light or dark
- Granulated sugar
- Egg
- Unsulphured molasses regular; blackstrap is stronger and less sweet
- Alcohol-free vanilla extract
- All-purpose flour spooned and leveled
- Baking soda
- Fine sea salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- Optional: a pinch of nutmeg or cardamom
For Rolling
- Coarse or granulated sugar for rolling dough balls
Instructions
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves until evenly combined.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the egg, molasses, and alcohol-free vanilla. Beat until smooth and glossy.
- Add the dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain. The dough should be soft but scoopable.
- Use a 1.5 tablespoon scoop to portion dough. Roll each ball in granulated or coarse sugar and place on the prepared sheets, leaving space to spread.
- Bake 8 to 10 minutes, until the cookies are puffed with crackly tops and the edges are set. They should look slightly underbaked in the center.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Notes
Why You’ll Love This Soft Gingerbread Cookies
- Classic holiday flavor with a plush, cake-like center and crinkly tops.
- One-bowl friendly and no chill needed for most kitchens.
- Simple ingredients you probably have on hand.
- Perfect for gifting, cookie swaps, or a quiet night with cocoa.
Soft Gingerbread Cookies Ingredients & Substitutions
- Unsalted butter, softened – for flavor and tenderness. Substitute with dairy-free baking sticks or coconut oil for a slightly different texture.
- Brown sugar – adds moisture and caramel notes. Light or dark both work.
- Granulated sugar – helps those sparkly, crackly tops.
- Egg – binds the dough. If needed, use a flax egg (1 tbsp ground flax + 3 tbsp water) for a different texture.
- Unsulphured molasses – the signature flavor. Regular molasses is best; blackstrap is stronger and less sweet.
- Alcohol-free vanilla extract – rounds out the spices.
- All-purpose flour – spooned and leveled for accuracy.
- Baking soda – helps the cookies rise and crackle.
- Fine sea salt – balances sweetness.
- Ground ginger – the star spice.
- Ground cinnamon – warm and cozy.
- Ground cloves – a little goes a long way. Optional: a pinch of nutmeg or cardamom.
- Coarse or granulated sugar – for rolling the dough balls.
Step-by-Step Instructions to Make Soft Gingerbread Cookies
Step 1: Prep the oven and pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves until evenly combined.
Step 3: Cream butter and sugars
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the egg, molasses, and alcohol-free vanilla. Beat until smooth and glossy.
Step 4: Bring the dough together
Add the dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain. The dough should be soft but scoopable.
Step 5: Scoop and roll
Use a 1.5 tablespoon scoop to portion dough. Roll each ball in granulated or coarse sugar and place on the prepared sheets, leaving space to spread.
Step 6: Bake
Bake 8 to 10 minutes, until the cookies are puffed with crackly tops and the edges are set. They should look slightly underbaked in the center.
Step 7: Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Tips for Success
- Measure flour carefully. Too much flour makes dry cookies. Spoon and level or use a scale.
- Do not overbake. Pull them when the centers still look soft for that signature chew.
- Room temperature butter and egg blend more easily and trap air for a lighter crumb.
- If your kitchen is very warm and the dough feels sticky, chill 15 minutes, then scoop and bake.
- Adjust spices to taste. Add a pinch of black pepper for a gentle zing.
Variations of Soft Gingerbread Cookies
- Orange-kissed: Add 1 tsp fresh orange zest to the dough.
- Chocolate dipped: Dip cooled cookies halfway in melted dark chocolate and let set.
- Sandwich style: Fill two cookies with a simple cream cheese frosting.
- Glazed: Whisk powdered sugar with a splash of milk and a few drops of alcohol-free vanilla. Drizzle over cooled cookies.
- Molasses blend: For a lighter flavor, use 2 tbsp molasses plus 1 tbsp honey.
Serving Suggestions: What to Pair with Soft Gingerbread Cookies
- Hot cocoa or spiced chai.
- Cold milk or oat milk for dunking.
- A fruit plate with clementines and crisp apples.
- After-dinner coffee for a sweet finish.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 5 days with a slice of bread or parchment between layers to keep them soft.
- Freeze baked cookies: Freeze in a zip-top bag up to 2 months. Thaw at room temperature.
- Freeze dough balls: Roll in sugar, freeze on a sheet until firm, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
- Refresh: Warm cookies in a 300°F oven for 3 to 4 minutes to revive softness.
Memories Made Around the Table
Every December, I bake these with music playing and a mug of something warm nearby. The first pan out of the oven always vanishes while we stand around the counter, laughing and dusted with sugar.
FAQs
Can I use blackstrap molasses? Yes, but expect a stronger, slightly bitter flavor and a drier texture. If using blackstrap, add 1 to 2 teaspoons extra brown sugar for balance.
Why didn’t my cookies crack on top? Usually the dough was too warm or the baking soda was old. Chill the dough briefly and make sure your baking soda is fresh.
How do I keep them soft for days? Do not overbake and store airtight with a small piece of bread in the container. The bread gives up moisture and keeps cookies tender.
Can I make the dough ahead? Yes. Cover and refrigerate up to 48 hours. Let sit at room temperature 15 to 20 minutes before scooping if too firm.
Final Thoughts
These Soft Gingerbread Cookies are simple, festive, and irresistibly tender. If you bake one cookie this season, make it this one. I hope your kitchen smells as cozy as mine.