These Soft Gingerbread Cookies are tender, chewy, and filled with warm gingerbread spices. Made with molasses, brown sugar, cinnamon, ginger, and cloves, they have a rich flavor and soft texture that makes them perfect for the holiday season.
Why These Cookies Stay Soft
Using brown sugar and molasses instead of relying solely on granulated sugar helps keep these cookies moist and chewy, while chilling the dough before rolling and cutting prevents excessive spreading. Slightly underbaking them also helps preserve that soft, tender texture once they cool.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For Rolling
- ½ cup granulated sugar
Instructions
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Set the mixture aside.
2. Cream the Butter and Brown Sugar
In a large mixing bowl, beat the softened butter and brown sugar for about 2–3 minutes, until light and creamy.
Scrape down the sides of the bowl as needed.
3. Add the Wet Ingredients
Add the egg and beat until fully incorporated.
Pour in the molasses and vanilla extract and mix until the mixture is smooth and evenly combined.
4. Make the Dough
Gradually add the dry ingredients to the wet mixture.
Mix on low speed or stir with a wooden spoon until a soft dough forms.
Do not overmix once the flour has been incorporated.
The dough will be soft and slightly sticky.
5. Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
Chilling makes the dough easier to handle and helps the cookies maintain their soft, thick texture while baking.
6. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
7. Shape the Cookies
Place the granulated sugar in a shallow bowl.
Scoop approximately 1½ tablespoons of dough for each cookie and roll it between your palms to form a ball.
Roll each dough ball in the granulated sugar until lightly coated.
Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each one.
Gently flatten each ball slightly with your fingers or the bottom of a glass.
8. Bake
Bake the cookies for 9–11 minutes.
The edges should look set while the centers should still appear slightly soft.
Do not overbake them, as they will continue to firm up as they cool.
9. Cool
Remove the baking sheet from the oven and allow the cookies to cool for approximately 5 minutes.
Transfer them to a wire rack and allow them to cool completely.
The centers will remain soft and chewy as the cookies cool.
10. Serve
Serve the soft gingerbread cookies once cooled.
They can be enjoyed plain or decorated with icing, powdered sugar, or festive sprinkles.
Tips for Soft Gingerbread Cookies
- Don’t overbake: Removing the cookies while the centers are still soft is the key to a tender texture.
- Chill the dough: This makes it easier to shape and helps prevent excessive spreading.
- Use regular molasses: Avoid blackstrap molasses, which can have a stronger and more bitter flavor.
- Measure the flour carefully: Too much flour can make the cookies dry.
- Don’t overmix: Mix just until the dough comes together.
- Keep the cookies thick: Slightly thicker cookies stay softer in the center.
Storage
Store cookies in an airtight container at room temperature for up to a week — they tend to stay soft and even improve slightly after a day. They also freeze well, either baked or as unbaked dough discs, for up to 3 months.
Final Thoughts
These Soft Gingerbread Cookies are wonderfully tender, chewy, and full of classic gingerbread flavor. The combination of molasses and warm spices gives them a rich, cozy taste, while careful baking keeps the centers soft.
