Soft Gingerbread Cookies
These soft gingerbread cookies have tender centres, lightly crisp edges, and plenty of warm holiday spice. Molasses gives them their classic gingerbread flavour, while brown sugar helps keep the middle soft and chewy.
Unlike gingerbread cutout cookies, these are simple scoop-and-bake cookies. There’s no rolling pin, no cookie cutters, and no decorating required. Roll the dough in sugar for a sparkling finish, then bake just until the edges are set.
Add them to a Christmas cookie tray, package them for neighbours, or enjoy one with an afternoon cup of coffee.
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Why You’ll Love These Cookies
- Soft and chewy: A tender middle with just enough structure around the edges.
- Classic gingerbread flavour: Ginger, cinnamon, cloves, and molasses in every bite.
- Easy to shape: Scoop, roll, and bake.
- Great for making ahead: Refrigerate or freeze the dough for baking later.
- Pretty without icing: A simple sugar coating gives the cookies a festive finish.
Equipment You’ll Need
A few everyday baking tools make this recipe easy to prepare:
- Mixing bowls for combining the wet and dry ingredients.
- Electric hand mixer for creaming the butter and sugar.
- Digital kitchen scale for measuring the flour accurately.
- Medium cookie scoop for evenly sized cookies.
- Rimmed baking sheets lined with parchment paper.
- Wire cooling rack for cooling the cookies before storing.
Soft Gingerbread Cookies Recipe
Yield: About 24 cookies
Prep time: 20 minutes
Chill time: 1 hour
Bake time: 9–11 minutes per batch
Oven temperature: 350°F / 175°C
Ingredients
For the Cookies
- 2¼ cups all-purpose flour, spooned and levelled (270 g)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
- ¾ cup unsalted butter, softened (170 g)
- ¾ cup packed light brown sugar (150 g)
- ¼ cup unsulphured molasses (about 80 g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For Rolling
- ⅓ cup granulated sugar
Instructions
1. Mix the Dry Ingredients
Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
2. Cream the Butter and Brown Sugar
In a large bowl, beat the softened butter and brown sugar with an electric mixer for 2–3 minutes, until creamy and slightly lighter in colour.
The butter should be soft enough to indent with a finger but still hold its shape.
3. Add the Wet Ingredients
Beat in the molasses, egg, and vanilla until combined. Scrape down the sides and bottom of the bowl with a silicone spatula so everything mixes evenly.
4. Make the Dough
Add the dry ingredients to the butter mixture. Mix on low speed just until no dry streaks of flour remain.
The dough will be soft and slightly sticky. Avoid adding extra flour at this stage.
5. Chill
Cover the bowl and refrigerate for at least 1 hour, or until the dough is firm enough to roll.
If chilling overnight, let the dough sit at room temperature for 10–15 minutes before scooping if it feels too firm.
6. Prepare the Baking Sheets
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Place the granulated sugar in a small bowl.
7. Shape the Cookies
Scoop the dough into portions of about 1½ tablespoons each, roughly 30 g. A cookie scoop helps keep the portions consistent so they bake evenly.
Roll into balls, then roll each ball in the granulated sugar.
Place them about 2 inches apart on the prepared baking sheets. Leave the dough balls rounded rather than flattening them.
8. Bake
Bake one sheet at a time on the middle oven rack for 9–11 minutes.
The cookies are ready when the edges look set and the tops appear puffed with a few small cracks. The centres should still look soft, without a wet shine.
Avoid waiting until the whole cookie feels firm; the centres will continue to set as they cool.
9. Cool
Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack.
They will settle slightly as they cool, leaving soft centres and gently crackled tops.
Tips for Soft Gingerbread Cookies
Measure the Flour Carefully
Too much flour can make gingerbread cookies thick and dry. For the most consistent results, weigh the flour with a digital kitchen scale.
If using measuring cups, fluff the flour, spoon it into the cup, and level it off without packing it down.
Use Regular Unsulphured Molasses
Choose unsulphured baking molasses, such as a mild or robust variety. Blackstrap molasses has a stronger, more bitter flavour and is not a direct substitute for this recipe.
Give the Dough Time to Chill
Chilling firms the butter and makes the dough easier to handle. It also helps keep the cookies from spreading too quickly in the oven.
If the dough becomes sticky while you work, return it to the refrigerator for 15–20 minutes.
Watch the First Batch Closely
Ovens and baking sheets vary. Start checking at 9 minutes, then adjust the remaining batches as needed.
For soft cookies, look for set edges and a tender middle.
Use a Cool Baking Sheet
Let baking sheets cool before adding another batch of dough. A hot sheet can melt the butter before the cookies reach the oven, causing extra spreading.
Easy Decorating Ideas
These cookies are lovely with their simple sugar coating, but a little decoration makes them especially pretty for gifting.
White Chocolate Dip
Dip half of each cooled cookie into melted white chocolate melting wafers. Place on parchment paper until the coating sets.
Vanilla Drizzle
Mix ½ cup powdered sugar with 2–3 teaspoons milk and a few drops of vanilla. Transfer to a disposable piping bag, snip a small opening, and drizzle over the cooled cookies.
Festive Sprinkles
Add a small pinch of Christmas sprinkles while the chocolate or icing is still wet.
Let any decorations set completely before stacking or packaging.
How to Store Soft Gingerbread Cookies
Once completely cool, store the cookies in an airtight cookie container at room temperature for up to 5 days.
Keep them separate from crisp cookies, which can soften when stored alongside them.
For gifting, arrange them in Christmas cookie tins with parchment between the layers. Pack them snugly enough to limit movement without crushing them.
Freezing Baked Cookies
Place cooled, undecorated cookies in a freezer-safe container with parchment between the layers. Freeze for up to 3 months.
Thaw at room temperature in the closed container, then decorate if desired.
Freezing Cookie Dough
Shape the chilled dough into balls and freeze them on a parchment-lined tray until firm. Transfer to a freezer bag and freeze for up to 3 months.
When ready to bake, let the dough balls stand at room temperature just long enough for the sugar coating to stick. Roll in sugar and bake, adding approximately 1–3 minutes as needed.
Frequently Asked Questions
Are these gingerbread cookies soft or crunchy?
These are designed to be soft in the centre with lightly crisp edges. Baking them longer will produce a firmer cookie.
Can I use this dough for gingerbread cutouts?
This dough is intended for round, scooped cookies and will spread during baking. Use a gingerbread cutout recipe for gingerbread people or other shapes with defined edges.
Why did my cookies spread too much?
The dough may have been too warm, the butter may have been overly soft, or the baking sheet may have been hot. Chill the remaining dough and use a cool, parchment-lined sheet for the next batch.
Why are my cookies dry?
Too much flour or too much baking time are common causes. Measure the flour carefully and remove the cookies while the centres are still soft.
Can I make the dough ahead of time?
Yes. Cover the dough tightly and refrigerate it for up to 2 days before baking. Let it soften slightly at room temperature if it is too firm to scoop.
Can I leave off the sugar coating?
Yes. The cookies will still bake without it, though the outside will have a simpler finish.
A Cozy Addition to the Christmas Cookie Tray
With their warm spices, crackled tops, and soft centres, these gingerbread cookies fit right into holiday baking season. Make the dough ahead, bake a batch when you need it, and let the scent of ginger and cinnamon fill the kitchen.
