Name: Soft Gingerbread Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 1 h 21 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon sea salt; ½ cup butter, softened; ¾ cup brown sugar, packed; 3 tablespoons molasses; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup powdered sugar; 1 to 1½ tablespoons milk

Jump to Recipe·5 from 74 reviews

If you love cozy, festive treats that melt in your mouth, I can’t wait for you to try this Soft Gingerbread Cookies Recipe. These cookies are perfectly tender and bursting with warm spices—the kind of soft gingerbread that makes your kitchen smell like the holidays all year round! Plus, they’re easy to make and come with practical tips I’ve gathered from baking them countless times, so you’ll get it just right on your first try.

🧡

Why This Recipe Works

Perfectly Balanced Spices: Combines cinnamon, ginger, and cloves to give that warm gingerbread flavor without overpowering sweetness.
Soft & Chewy Texture: Using molasses and brown sugar keeps the cookies tender and moist, not dry or crumbly.
Chilling for Flavor: Letting the dough chill enhances the spice profile and prevents spreading during baking.
Simple Optional Glaze: Adds that festive finishing touch without overwhelming the cookie’s natural taste.

Soft Gingerbread Cookies, Gingerbread Cookies, Festive Gingerbread Cookies, Easy Gingerbread Cookies, Soft Gingerbread Cookies Recipe - A white plate holds eight round, light-brown cookies with a slightly cracked texture, each drizzled with thin white icing in a random, striped pattern across the tops. The cookies are evenly spaced on the plate, showing a soft and slightly raised surface with darker spots that hint at spices or chocolate bits. The plate sits on a white marbled surface, with a cinnamon stick and a pink cloth nearby, adding warm tones to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Soft Gingerbread Cookies Recipe is how each ingredient plays a role to give you that tender, warmly spiced bite we all crave. I always pick fresh spices — it really makes a difference! And don’t skip chilling the dough; it’s a game-changer for texture and flavor.

Soft Gingerbread Cookies, Gingerbread Cookies, Festive Gingerbread Cookies, Easy Gingerbread Cookies, Soft Gingerbread Cookies Recipe - Flat lay of a small mound of all-purpose flour, a small white bowl with fine baking soda powder, a small white bowl containing ground cinnamon, a small white bowl with ground ginger, a small white bowl of ground cloves, a small white bowl with coarse sea salt, a block of softened butter, a small pile of packed brown sugar, a small white bowl filled with dark molasses syrup, one large whole egg with a clean shell, a small white bowl holding clear vanilla extract, a small white bowl with powdered sugar, a small white bowl with fresh milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose Flour: This gives structure while still allowing the cookie to stay soft and chewy.
Baking Soda: Helps the cookies rise just enough and keeps them tender.
Ground Cinnamon, Ginger, Cloves: The classic trio that delivers that signature gingerbread warmth.
Sea Salt: Balances the sweetness and enhances the spice flavor.
Butter (softened): Adds richness and helps create that melt-in-your-mouth texture.
Brown Sugar: Packed with molasses, this keeps the cookies moist and adds depth of flavor.
Molasses: The key ingredient for authentic gingerbread taste — I use unsulphured light molasses for the best flavor.
Large Egg (room temperature): Binds everything together and adds moisture.
Pure Vanilla Extract: Rounds out the flavors and adds a touch of sweetness.
Powdered Sugar + Milk (optional): To make the simple glaze that brightens up the cookies without being too sweet.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with these Soft Gingerbread Cookies Recipe quite a bit! Feel free to adjust the spices a bit — add more ginger if you like it punchy, or dial back cloves if you want it subtler. Sometimes I swap dark brown sugar for a deeper molasses kick, and it’s delicious. Make it your own!

Spice Level Variation: I like adding a pinch of nutmeg to warm things up even more on chilly evenings—totally optional but worth a try!
Dietary Swap: Using a plant-based butter substitute works well if you want them vegan, just make sure your egg substitute binds nicely.
Gluten-Free: I’ve tried this with a good quality gluten-free flour blend, and the cookies still turn out soft and delicious.
Glaze or No Glaze: The glaze adds a nice pretty touch for gifting, but these cookies are perfectly lovely on their own.

Step-by-Step: How I Make Soft Gingerbread Cookies Recipe

Step 1: Mix Your Dry Spices and Flour

Start by whisking together your all-purpose flour, baking soda, cinnamon, ground ginger, cloves, and sea salt in a small bowl. I always take a moment here to really smell the spices—it’s like a little hint of what’s to come!

Step 2: Cream Butter and Brown Sugar

In a standing mixer fitted with a paddle attachment (or use a hand mixer), cream the softened butter and brown sugar until it’s light and fluffy — about 1-2 minutes. This step is key for those tender cookies, so don’t rush it!

Step 3: Add Your Molasses, Egg, and Vanilla

Beat in the molasses, egg, and vanilla extract until the mixture is smooth and glossy. The molasses is what gives the cookies that classic rich color and flavor, so don’t skip it.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet ingredients, beating on low speed just until combined. Overmixing can toughen cookies, so stop as soon as you see no more flour streaks.

Step 5: Chill the Dough

Transfer the dough to an airtight container and pop it in the fridge for at least an hour, or overnight if you have time. This step not only makes the dough easier to handle but also deepens the flavors and prevents the cookies from spreading too much in the oven.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a small cookie scoop or spoon to portion out 1 ½ to 2 tablespoons of cookie dough each, rolling into balls. Space them about 2 inches apart to give room for gentle spreading.

Bake for 9–11 minutes, watching closely at the end—you want the tops to look just set but still soft. The cookies will firm up a bit as they cool on the baking sheet (don’t skip this resting time!).

Step 7: Optional Simple Gingerbread Glaze

While waiting for cookies to cool, whisk powdered sugar with 1 tablespoon milk. Slowly add more milk if needed to get a thick but pourable consistency (around 1 to 1½ tablespoons). Drizzle over cooled cookies and let the glaze harden—either at room temperature or pop in the fridge for about 15 minutes.

💡

Pro Tips for Making Soft Gingerbread Cookies Recipe

Don’t Skip Chilling the Dough: It’s tempting to jump straight to baking, but chilling helps with texture and flavor — I always try to overnight it when possible.
Watch Your Bake Time: These cookies go from soft to dry pretty fast, so I set a timer for 9 minutes to try them early and then adjust for next batches.
Use Fresh Spices: Old spices can make your cookies taste flat—fresh ones bring that bright warm aroma you expect in soft gingerbread.
Let Cookies Rest After Baking: Leaving them on the pan to cool for at least 5 minutes lets them firm up just right without getting crispy edges.

How to Serve Soft Gingerbread Cookies Recipe

Soft Gingerbread Cookies, Gingerbread Cookies, Festive Gingerbread Cookies, Easy Gingerbread Cookies, Soft Gingerbread Cookies Recipe - The image shows four round brown cookies with a slightly cracked surface, placed on a copper cooling rack. Each cookie is decorated with thin, white icing drizzled randomly across the top, creating a light pattern. The cookies look soft and moist with dark spots indicating spices or chocolate chips. The background includes a dark wooden table with two cinnamon sticks placed on the right side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little sanding sugar or pearl sugar on top before the glaze sets—it adds a bit of sparkle and crunch that makes these Soft Gingerbread Cookies feel extra special. For holiday occasions, a few festive sprinkles or edible gold dust also look delightful.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea, a frothy latte, or even a glass of cold milk. I’ve also enjoyed them alongside fresh fruit preserves or a warm bowl of spiced apple cider, especially when sharing with friends and family.

Creative Ways to Present

For gifting, I like to stack the cookies in a clear cellophane bag tied with a rustic twine and a small cinnamon stick. For holiday parties, arrange them on a large platter with fresh rosemary sprigs and cranberries for a festive touch that smells as good as it looks.

Make Ahead and Storage

Storing Leftovers

I keep leftover Soft Gingerbread Cookies in an airtight container at room temperature, layered between parchment paper. They stay soft and delicious for up to a week — perfect for nibbling throughout the week or sharing with guests.

Freezing

You can freeze both the raw dough and baked cookies! For dough, I shape into balls and freeze on a parchment-lined tray before transferring to a zip-top bag. When you’re ready, just thaw the dough balls and bake fresh. Baked cookies freeze well too—just thaw on the counter, and they’ll taste almost fresh.

Reheating

If your cookies lose a bit of softness, a quick 10-15 second zap in the microwave or a short warm-up in a low oven (around 300°F for 5 minutes) brings back that soft, chewy magic. Just be sure not to overheat, or they’ll dry out.

FAQs

Can I make these Soft Gingerbread Cookies without molasses?

Molasses is essential in this recipe because it provides that classic deep gingerbread flavor and moisture that keeps the cookies soft. Substituting with something like honey or maple syrup will change the texture and flavor quite a bit, so I recommend using molasses or finding a molasses alternative that works specifically for baking.
How do I keep my gingerbread cookies soft rather than crisp?

The key is not over-baking and including ingredients like brown sugar and molasses which add moisture. Also, chilling the dough before baking prevents spreading and dryness. When baking, aim for the cookies to be just set and slightly puffed—the rest of the softening happens as they cool on the baking sheet.
Can I freeze the cookie dough or the baked gingerbread cookies?

Yes! You can freeze both the dough and the baked cookies. For dough, shape and freeze individual balls on a tray before transferring them to a container; thaw before baking. Baked cookies freeze well and can be thawed at room temperature or gently reheated before serving.
What can I use instead of butter in this Soft Gingerbread Cookies Recipe?

If you prefer a dairy-free or vegan option, plant-based buttery spreads work well as a substitute for butter. Just ensure the substitute is solid at room temperature. That said, results might vary slightly in flavor and texture.

Final Thoughts

This Soft Gingerbread Cookies Recipe is one of my all-time favorites because it brings out that perfect balance of spicy warmth and tender chew that feels like a cozy hug in cookie form. Whether you bake them for the holidays or just a quiet afternoon treat, I’m sure you’ll love the way they bring people together—and the kitchen smells! So go ahead, whip up a batch and share the love; I promise you won’t regret it.