Soft Gingerbread Cookies are the perfect blend of warm spices, rich molasses, and a soft, chewy texture that melts in your mouth. These cookies are a nostalgic nod to classic holiday baking, filling your kitchen with the comforting aroma of cinnamon, ginger, and cloves. While traditional gingerbread cookies are often crisp and used for cut-out shapes, this version is delightfully soft, making them perfect for snacking, gifting, or cozying up with a cup of tea. The balance of sweetness and spice is just right—not overpowering but enough to evoke that classic gingerbread flavor. Rolled in sugar before baking, they have a slight crunch on the outside while staying tender on the inside. Whether you’re baking them for festive gatherings or just to enjoy during the colder months, these cookies are sure to bring warmth and smiles with every bite.
What Makes This Recipe Special?
What sets these soft gingerbread cookies apart is their texture—moist and chewy instead of dry or crisp. The combination of brown sugar and molasses keeps them soft for days, and the spices are bold but well-balanced. They’re easy to make, don’t require chilling, and are a great recipe for beginner and seasoned bakers alike. Plus, they store beautifully, making them perfect for holiday cookie boxes.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 24 cookies
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar (for rolling)
Instructions
1. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until fully combined.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
3. Shape and Roll
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar and place on a parchment-lined baking sheet about 2 inches apart.
4. Bake and Cool
Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until the tops crack slightly and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variations
- Extra Spiced: Add a pinch of nutmeg or allspice for more depth.
- Glazed: Drizzle with vanilla glaze for a sweeter touch.
- Sandwich Style: Fill two cookies with cream cheese frosting or marshmallow fluff.
- Chocolate Dipped: Dip half of each cookie in dark chocolate.
- Citrus Twist: Add orange zest for a bright, fresh flavor.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Cooling rack
Nutritional Information (Per Cookie)
- Calories: ~120
- Carbs: 18g
- Fat: 5g
- Protein: 1g
- Sugar: 10g
Values may vary slightly based on size and optional add-ins.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls or baked cookies for up to 2 months.
- Make Ahead: Dough can be made a day in advance and refrigerated.
My Cooking Experience
With over 4 years of hands-on baking, these soft gingerbread cookies remain one of my seasonal favorites. The way the molasses caramelizes slightly in the oven while the center stays tender is pure magic. They’re easy enough for weeknight baking and impressive enough to gift. I’ve tested many versions, and this one always delivers that perfect chewy-spiced bite every time.
Conclusion
Soft Gingerbread Cookies are a cozy, spiced treat that embodies the warmth of the holiday season. Their chewy texture and bold, balanced flavor make them stand out on any cookie tray. Whether you’re baking for loved ones or enjoying a quiet moment with a warm drink, these cookies are the comforting classic you’ll want to make again and again.
Soft Gingerbread Cookies
Ingredients
Method
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until fully combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar and place on a parchment-lined baking sheet about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until the tops crack slightly and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls or baked cookies for up to 2 months.
- Make Ahead: Dough can be made a day in advance and refrigerated.
