Soft Gingerbread Cookies, Perfect for Holiday Baking

Nothing says December like a tray of soft, warmly spiced gingerbread cookies cooling on your counter, ready for festive icing and sprinkles. These cut‑outs bake up chewy in the middle, lightly crisp at the edges, and hold clean, sharp shapes ideal for decorating with family, gifting to neighbors, or building a cookie box for Holiday Baking and Easy Christmas Treats. The secret is a generous dose of ginger and cinnamon plus dark, sultry molasses for depth and moisture.

Why You’ll Love This Recipe

• Big gingerbread flavor with cozy cinnamon, allspice, and cloves.
• Consistently soft texture thanks to molasses and a precise bake window.
• Cut‑out friendly dough that holds shape after chilling, perfect for cookie cutters of all sizes.

Ingredients Overview

Below is everything you need for bakery‑style results at home. Room‑temperature butter and egg help the dough come together smoothly, while a long chill ensures clean cuts and minimal spread.

Dry Ingredients

• 3 1/2 cups (440g) all‑purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Wet Ingredients

• 10 Tablespoons (142g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160ml; about 200g) unsulphured or dark molasses (not blackstrap)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Optional Decorations

• Easy cookie icing, royal icing, or cookie buttercream

Ingredient Table

Step‑By‑Step Instructions

1. Whisk dry: In a large bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until evenly combined.
2. Cream: In a mixer with paddle, beat butter on medium for 1 minute until smooth and creamy. Add brown sugar and molasses; beat on medium‑high until fluffy and cohesive, scraping bowl as needed.
3. Emulsify: Beat in the egg and vanilla on high for 2 full minutes. The mixture may appear slightly separated; this is normal.
4. Combine: Add dry ingredients to wet and mix on low until the dough comes together. It will be thick and slightly sticky.
5. Chill: Divide dough in half, wrap each tightly in plastic, and press into discs. Chill at least 3 hours and up to 3 days (overnight preferred) to prevent spreading and to make rolling cleaner.
6. Preheat: Heat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment or silicone mats.
7. Roll & cut: Flour your surface, hands, and rolling pin generously. Roll one disc to 1/4‑inch thickness, rotating the dough to prevent sticking and to minimize cracking; patch edges with fingertips as needed. Cut shapes and place 1 inch apart on sheets. Re‑roll scraps. Repeat with second disc.
8. Bake:
   • Small cutters (<4 in): about 8 minutes for soft centers.
   • Standard (≈4 in): 9–10 minutes.
   • Large (>4 in): about 11 minutes.
     Rotate pans halfway if your oven has hot spots. For soft cookies, pull as soon as edges set and centers look slightly puffed.
9. Cool & decorate: Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Decorate with icing or buttercream once cool.
10. Store: Keep covered at room temperature up to 1 week; they also freeze beautifully undecorated for up to 2 months.

Pro Tips for Perfect Gingerbread

• Measure flour correctly: Spoon and level to avoid dry, tough cookies.
• Don’t skip the chill: It relaxes gluten, reduces spread, and gives sharp edges.
• Control texture: Softer cookies need the shortest bake time; for crisp cookies (great for ornaments), extend by 1–2 minutes.
• Roll evenly: Use 1/4‑inch guides or two chopsticks as rails for uniform thickness.
• Clean edges: Dip cutters in flour between cuts for tidy shapes that decorate beautifully.
• Icing choices: Royal icing dries hard and glossy for intricate designs; simple glaze is quick; buttercream is plush and kid‑friendly.

Variations and Swaps

• Citrus twist: Add 1–2 teaspoons orange zest to the dough for a bright, festive note.
• Extra spice: Increase ginger by 1–2 teaspoons for a bolder bite.
• Gluten‑free: Use a cup‑for‑cup gluten‑free baking blend and monitor hydration; add 1–2 teaspoons milk if dough seems crumbly.
• Sandwich cookies: Fill two cookies with vanilla or cinnamon buttercream.

Make‑Ahead and Freezing

• Dough: Chill up to 3 days, or freeze discs up to 2 months. Thaw overnight in the fridge before rolling.
• Cut shapes: Freeze on a sheet until firm, then bag for up to 2 months; bake from frozen, adding 1–2 minutes.
• Iced cookies: Let icing dry completely, layer with parchment, and store airtight.

FAQ: Soft Gingerbread Cookies

• How do I keep them soft? Bake just until edges set and centers are slightly puffed, then cool on the sheet for 5 minutes to finish gently.
• Why is my dough cracking? It’s normal when first rolling a cold, spice‑heavy dough; rotate often and press edges back together with fingers.
• Can I skip molasses? No molasses provides color, moisture, and signature gingerbread flavor. Use unsulphured or dark, not blackstrap.
• What icing is best? Use royal icing for detailed piping, glaze for quick shine, or buttercream for softer, thicker swirls.
• Storage time? Up to 1 week at room temperature; for longer, freeze.

Ready to bake chewy, perfectly spiced holiday classics? Make a batch today, snap a pic, and tag your post. Share this recipe with friends planning cookie exchanges and save it to your Easy Christmas Treats board!