There is something utterly magical about the warm spices and tender crumb of this Soft Gingerbread Cookies Recipe. These cookies strike the perfect balance of chewy softness and fragrant spice, making them a heartwarming treat that fills your kitchen with the allure of cinnamon, ginger, and molasses. Whether you’re baking for a festive gathering or craving a cozy afternoon snack, these cookies are a delightful way to celebrate tradition and create joyful memories with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward gingerbread cookie bliss. Each component plays a vital role, from the creamy butter that ensures softness to the rich molasses that gives these cookies their deep color and signature flavor.
- 1 cup butter, softened at room temperature (preferably salted): Provides richness and tenderness to the cookie texture.
- 1 cup light brown sugar, packed: Adds moisture and a gentle caramel sweetness.
- 1/2 cup molasses (do NOT use blackstrap): The star flavor and color, bringing warmth and depth without bitterness.
- 3 cups all-purpose flour, spooned & leveled (390 grams): The structure that holds everything together perfectly soft yet sturdy.
- 2 1/2 tsp ground ginger: Delivers the distinctive spicy kick characteristic of gingerbread.
- 1 1/2 tsp cinnamon: Lends a cozy sweetness that balances the ginger’s zing.
- Pinch of nutmeg: Adds a subtle nutty warmth for extra complexity.
- 1/2 tsp baking soda: Helps the cookies rise slightly and ensures softness.
- 1/2 tsp salt: Enhances all the spices and sweetness naturally.
- 2 cups powdered sugar: For the royal icing to decorate your masterpieces.
- 1 and 1/2 tbsp meringue powder: Gives the icing its perfect stiff yet smooth consistency.
- 4-6 tbsp water: To achieve the right drizzle-able icing texture.
How to Make Soft Gingerbread Cookies Recipe
Step 1: Make the Cookie Dough
Start by beating the softened butter at high speed until creamy and smooth. This step is essential—it aerates the butter and allows the brown sugar to blend beautifully. Next, mix in your brown sugar and molasses until everything is fully incorporated, creating that signature deep, molasses flavor that’s so vital to this recipe. Then, gradually add all your dry ingredients—flour, spices, baking soda, and salt. Mix just until a dough forms, soft and pliable. If it feels crumbly, don’t worry—just add a touch of milk to bring it together perfectly.
Step 2: Roll and Chill the Dough
Divide your dough into two equal portions to make rolling more manageable. Roll each half between two sheets of parchment paper to about 3/8 inch thickness. Keeping it between parchment prevents sticking and makes transferring easier. Place the dough, still sandwiched in parchment, onto a baking sheet and cover loosely with a kitchen towel. Refrigerate for 1 to 2 hours, or pop it in the freezer for a shorter chill—this step firms up the dough, making it easier to cut and helping the cookies hold their shape while baking.
Step 3: Cut Out Cookies
Preheat your oven to 350°F (175°C). Remove the chilled dough and carefully peel off the parchment. Use cookie cutters to create your favorite festive shapes, spacing them a few inches apart on parchment-lined baking sheets. If the dough softens too much during cutting, return the trays to the fridge or freezer briefly to keep the cookies firm. This little tip ensures your gingerbread cookies don’t spread and become flat during baking.
Step 4: Bake the Cookies
Bake for 8 to 9 minutes, aiming for just-set edges and slightly puffy centers. Resist the urge to overbake! The cookies may look a bit underdone in the center, which is exactly what you want to keep them soft and chewy. Let them cool right on the baking sheet for 10 minutes before transferring to a wire rack to cool completely—this helps them finish setting perfectly.
Step 5: Decorate Your Soft Gingerbread Cookies Recipe
Whip up your royal icing by mixing powdered sugar, meringue powder, and water at high speed until you reach a smooth, drizzle-able consistency. Use a piping bag fitted with a fine tip to add intricate designs or simple outlines on your cooled cookies. You can even stir in gel food coloring or sprinkle sanding sugar for a festive sparkle that brings these delicious treats to life!
How to Serve Soft Gingerbread Cookies Recipe
Garnishes
A dusting of powdered sugar, a few colorful sprinkles, or a gentle drizzle of melted white chocolate can elevate the charm of your soft gingerbread cookies. Adding these simple garnishes not only makes them look stunning but adds a delightful contrast in texture and flavor.
Side Dishes
These cookies pair beautifully with cozy drinks such as a steaming mug of hot cocoa, chai tea, or even a glass of eggnog during the holidays. For an extra indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance their spicy warmth.
Creative Ways to Present
Arrange cookies on a festive platter with fresh cranberries and pine sprigs to bring seasonal cheer. You can also stack them in a decorative jar as a heartfelt gift or create cookie sandwiches with cream cheese frosting for a delightful twist that’s sure to impress guests of all ages.
Make Ahead and Storage
Storing Leftovers
Soft Gingerbread Cookies Recipe leftovers are best stored in an airtight container at room temperature. They will stay tender for 4 to 6 days this way, making them perfect for nibbling over the course of a week. If you want to extend freshness, refrigerate them for up to 8 days, just remember to bring them back to room temperature for optimal softness before enjoying.
Freezing
You can freeze baked gingerbread cookies or unbaked dough! For cookies, place them in a single layer inside a freezer-safe container with parchment sheets between layers. They keep well for up to 3 months. To freeze dough, roll and cut it as instructed, then freeze the cut shapes on a tray until solid before transferring to a bag. Bake directly from frozen, adding a minute or two to the baking time.
Reheating
To revive the tender softness of your gingerbread cookies, warm them in a low oven (about 300°F) for 5 minutes or microwave a single cookie for 10-15 seconds. This gentle reheating brings back that fresh-baked feel and enhances the cozy aroma we all love.
FAQs
Why are my gingerbread cookies not soft?
If your gingerbread cookies turn out hard, it might be due to overbaking or using too much flour. Make sure to follow the recommended baking time closely and measure your flour accurately. Using softened butter and molasses also contributes greatly to that tender, chewy texture.
Can I substitute molasses in this recipe?
For the authentic flavor of this Soft Gingerbread Cookies Recipe, it’s best not to substitute molasses. Blackstrap molasses, for example, is too bitter. If you must substitute, use mild or fancy molasses, but keep in mind the flavor and color will be affected.
How do I make royal icing for decorating?
Royal icing is made by combining powdered sugar, meringue powder, and water until smooth and workable. Whip it at high speed to incorporate air which makes it fluffy yet pipe-able. Adjust the water or sugar to reach the desired consistency for outlining or flooding your cookies.
Can this recipe be made gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or another binder for the best texture. The spices and other ingredients remain the same.
How long can I store decorated gingerbread cookies?
Once decorated and the icing is fully set, you can store these soft gingerbread cookies at room temperature in an airtight container for up to a week. Avoid refrigeration unless necessary, as it can dry out the cookies over time.
Final Thoughts
Nothing quite warms the heart like a batch of Soft Gingerbread Cookies Recipe fresh from the oven. The perfect blend of spice, sweetness, and tender, chewy texture makes this recipe a true keeper in any baker’s collection. Whether you’re sharing them with loved ones or savoring one quietly with a cup of tea, these cookies are sure to brighten your day and become a beloved tradition in your kitchen.
Print
Soft Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These soft gingerbread cookies offer a perfect balance of warm spices and tender texture, complemented by delicate royal icing for festive decoration. Made with butter, molasses, and aromatic spices like ginger, cinnamon, and nutmeg, these classic holiday treats are easy to prepare and ideal for sharing with family and friends.
Ingredients
Cookie Dough
- 1 cup butter, softened at room temperature (preferably salted)
- 1 cup light brown sugar, packed
- 1/2 cup molasses (do NOT use blackstrap)
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- Optional: 1-2 teaspoons milk (if dough is crumbly)
Royal Icing
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 4–6 tbsp water
Instructions
- Make the Cookie Dough: Beat the softened butter in a large mixing bowl using an electric mixer on high speed until creamy. Add the brown sugar and continue mixing until well combined, about 1 minute. Mix in the molasses until fully incorporated. Add the dry ingredients—flour, ground ginger, cinnamon, nutmeg, baking soda, and salt—and mix until a dough forms. If the dough feels crumbly, add 1-2 teaspoons of milk to help bring it together.
- Roll and Chill: Divide the dough into two halves. Roll each half out to about 3/8 inch thickness between sheets of parchment paper using a ruler or eyeballing halfway between 1/4 and 1/2 inch. Transfer the rolled dough, still sandwiched in parchment, onto a baking sheet. Cover loosely with a clean kitchen towel and chill in the refrigerator for 1-2 hours or freezer for a shorter time until firm and completely chilled.
- Cut Out Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the fridge, peel off the parchment, and cut shapes with cookie cutters. Arrange cookies a few inches apart on the prepared baking sheets. If the dough softens while working, return the tray to the fridge or freezer for 5-15 minutes to keep the cookies firm so they hold their shape when baked. Roll and cut additional cookies from the scraps, chilling again as needed.
- Bake: Bake cookies for 8-9 minutes. They should appear just set and slightly puffy, with centers possibly looking a bit underdone—do not overbake. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Decorate: For royal icing, combine powdered sugar, meringue powder, and water in a large bowl. Mix at high speed for about 1 1/2 minutes until the icing reaches a drizzle-able consistency. Adjust with water or powdered sugar as needed. Transfer icing to a piping bag fitted with a Wilton #1 tip to pipe designs on cooled cookies. Optionally, add gel food coloring or sanding sugar for sparkle.
- Serve and Store: Let icing set completely before storing cookies. Store in an airtight container at room temperature for 4-6 days, or refrigerate for 6-8 days, bringing cookies to room temperature before serving. Cookie dough and royal icing can be prepared ahead and stored refrigerated for 1-2 days.
Notes
- Use light brown sugar and not dark or blackstrap molasses for the best flavor and texture.
- If dough is crumbly, add a small amount of milk to bring it together.
- Chilling the dough is essential to prevent spreading and maintain cookie shape.
- Do not overbake; cookies should be soft with slightly underdone centers for the perfect texture.
- Royal icing can be tinted with gel food coloring for decorative variations.
- Store cookies in an airtight container to maintain freshness and softness.
- Cookie dough and royal icing can be made ahead and refrigerated for convenience.
