Soft Gingerbread Cookies

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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

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24

Course: Dessert

Calories: 120

Ingredients Method Notes

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

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.