If you’re looking for a classic holiday treat, these The Perfect Soft Gingerbread Cookies are exactly what you need. With the perfect balance of ginger, cinnamon, and molasses, they offer a chewy texture and a sweet, warming flavor that’s sure to please everyone. Whether you decorate them with icing or enjoy them plain, these cookies make a delightful addition to any festive occasion.
Why You’ll Love This Recipe
I absolutely love these soft gingerbread cookies because they bring together all the best holiday flavors in one irresistible bite. The combination of ground ginger, cinnamon, and molasses gives them that perfect spicy-sweet profile that feels like a cozy hug in cookie form. The texture is wonderfully chewy with a slightly crisp edge, making every bite satisfying. Plus, they’re super easy to make, and the dough comes together quickly. Whether I’m baking them for a holiday party or just a little treat to have around the house, they always disappear fast!
Ingredients
3 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
Additional granulated sugar (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set the bowl aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture. Mix well until everything is fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie ball with the back of a spoon or your fingers to create a thicker, rounded cookie shape.
Bake for 8-10 minutes, or until the edges are firm and the tops are set. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Optional Icing: For a festive touch, I love to pipe royal icing or glaze over the cookies once they’re completely cool. It adds a beautiful finish and extra sweetness!
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Baking Time: 8-10 minutes
Total Time: 25 minutes
Variations
If you’re feeling creative, here are a few ways I like to mix things up with these soft gingerbread cookies:
Spicy Variation: Add a pinch of cayenne pepper to the dough for a spicy kick!
Chocolaty Gingerbread: Mix in some chocolate chips to the dough for a sweeter, chocolatey twist on the classic gingerbread flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free without compromising the texture.
Icing Alternatives: Instead of royal icing, you can drizzle a simple glaze made from powdered sugar and milk for a sweeter finish.
Storage/Reheating
Storage: I keep these gingerbread cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy for several days, but they don’t last long in my house!
Freezing: You can freeze the dough to bake later. Shape the dough into balls, freeze them on a baking sheet for about an hour, and then store them in a freezer-safe bag or container for up to 3 months. When you’re ready to bake, just pop the frozen dough onto a baking sheet and bake as usual, adding a minute or two to the baking time.
Reheating: If I have leftovers and want to enjoy them warm, I microwave them for about 10-15 seconds to bring back their soft, chewy texture.
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FAQs
How can I make these gingerbread cookies more flavorful?
I love to amp up the flavor by adding a bit more ground ginger or cinnamon to the dough. You can also include a pinch of ground nutmeg or allspice for an extra layer of warmth and spice.
Can I make these cookies ahead of time?
Yes! The dough can be prepared a day or two in advance and stored in the fridge. I like to roll it into balls before chilling it so it’s ready to bake when I need it.
Can I decorate these cookies?
Absolutely! Once the cookies are completely cool, I decorate them with royal icing, sprinkles, or candy for a festive touch. They’re perfect for a holiday cookie decorating party!
Are these cookies soft or crunchy?
These cookies are soft and chewy with a slightly crisp edge. They’re not overly crunchy, which is why I love them so much. The molasses gives them a tender texture.
How can I avoid over-baking these cookies?
Keep a close eye on them as they bake. They should be firm around the edges and set in the center, but still soft when you take them out. If you leave them in too long, they can dry out, so be sure to cool them on the baking sheet for a few minutes before transferring them to a wire rack.
Conclusion
These soft gingerbread cookies are the ultimate holiday treat, combining the perfect blend of spices and molasses for a sweet, chewy bite. Whether you’re baking them for a festive occasion or simply indulging in some cozy flavors at home, they’re sure to become a favorite. With easy-to-follow directions, simple ingredients, and the option to decorate, they’re the perfect way to add a little holiday cheer to your kitchen.
📖 Recipe:
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The Perfect Soft Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft gingerbread cookies are the perfect holiday treat, featuring the warm flavors of ginger, cinnamon, and molasses in every chewy bite. Whether you’re decorating them for a festive event or enjoying them plain, they’re an easy and delicious way to add holiday cheer to your kitchen. With a simple recipe and customizable variations, these cookies are sure to become a seasonal favorite.
Ingredients
3 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
Additional granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, molasses, and vanilla extract to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough will be slightly sticky.
- Roll the dough into 1-inch balls, then coat each ball in granulated sugar. Place them on the prepared baking sheets, spacing about 2 inches apart.
- Gently flatten each dough ball with the back of a spoon or fingers to form a rounded shape.
- Bake for 8-10 minutes, or until edges are firm and tops are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Decorate with royal icing or a simple glaze for a festive finish.
Notes
Flavor Variations: Add a pinch of cayenne pepper for extra spice, or mix in chocolate chips for a sweeter twist.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Storage: Store in an airtight container at room temperature for up to 1 week. Freeze dough balls for up to 3 months and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
