Name: Soft Gingerbread Cookies Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup butter, softened at room temperature (preferably salted); 1 cup light brown sugar, packed; 1/2 cup molasses (do NOT use blackstrap); 3 cups all-purpose flour, spooned & leveled or weighed (390 grams); 2 1/2 tsp ground ginger; 1 1/2 tsp cinnamon; Pinch of nutmeg; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups powdered sugar; 1 and 1/2 tbsp meringue powder; 4-6 tbsp water

If you’re on the hunt for that perfectly soft, warmly spiced treat this holiday season (or honestly, any time you want a cozy cookie fix), I’ve got just the thing for you. This Soft Gingerbread Cookies Recipe is hands-down my favorite way to bring those classic flavors to life with a tender, chewy bite that’s absolutely irresistible. When I first tried this recipe, I was shocked at how simple it was to get that ideal texture and spice balance, and I know you’re going to love it too. So, grab your apron and let’s bake some magic together!

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Why You’ll Love This Recipe

Super Soft Texture: These cookies come out tender and chewy every time, with no hard edges in sight.
Rich, Authentic Flavor: A perfectly balanced mix of ginger, cinnamon, and molasses delivers that classic gingerbread warmth.
Easy to Work With Dough: The dough is forgiving and rolls out smoothly, making cookie-cutter shapes a breeze.
Versatile Decorating Options: From simple powdered sugar dusting to intricate royal icing designs, you can get creative or keep it easy.

The image shows a stack of several square brown gingerbread cookies with a soft texture, each decorated lightly with small patches of white icing on top. The stack is placed on a white marbled surface with more gingerbread cookies with similar white icing scattered around it. In the background, there are two gingerbread men cookies standing upright with white icing details for their eyes, buttons, and outlines. The overall scene has warm tones and a cozy feel, with a soft focus on the background cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The secret to this Soft Gingerbread Cookies Recipe’s charm lies not only in the spices but also in the quality of the ingredients. I like to stick with room temperature butter for creaminess and light brown sugar for that perfect molasses-like sweetness. A quick tip: measure your flour properly by spooning it in or weighing, so the dough doesn’t get tough.

Butter: I prefer salted butter for added depth, but unsalted works if that’s what you have.
Light Brown Sugar: Packs in moisture and a caramel glow – makes the cookies tender!
Molasses: Use regular molasses, NOT blackstrap; it keeps the flavor sweet without the bitterness.
All-Purpose Flour: Spoon and level or weigh out for accuracy — really helps with texture.
Ground Ginger: The star spice here, be sure it’s fresh for a punchy kick.
Cinnamon: Adds warm, cozy spice that blends beautifully with ginger.
Nutmeg: Just a pinch gives a subtle depth without overpowering.
Baking Soda: Helps with slight rise and softness — don’t skip it.
Salt: Enhances all the flavors wonderfully.
Powdered Sugar: For an easy dust or to make royal icing.
Meringue Powder: This is key for stable royal icing with a smooth finish.
Water: Added little by little to get just the right icing consistency.

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.

Variations

This Soft Gingerbread Cookies Recipe is great as-is, but I love mixing it up depending on the occasion or who I’m baking for. Don’t be shy to make it your own!

Vegan Version: I swapped plant-based butter and used a flax egg once, and the cookies still turned out wonderfully soft and flavorful – just make sure your molasses and sugar are vegan too.
Spice Level: If you like it zippier, I like to add a touch of ground cloves or extra ginger for a warming punch.
Decorating Style: Sometimes I keep it super simple with a powdered sugar dusting, but when I’m feeling fancy, royal icing with colored accents is my go-to for a festive touch.
Gluten-Free: I’ve experimented swapping in a gluten-free flour blend; just expect a slightly different texture but same cozy flavor.

How to Make Soft Gingerbread Cookies Recipe

Step 1: Cream the Butter and Sugars until Dreamy

Start by beating softened butter on high speed until it’s light and fluffy—that’s the secret to getting a soft cookie crumb later. Then add the packed light brown sugar and beat again until well combined—about a minute or so. When I first made this, I realized how crucial this step was; skipping it led to less tender cookies. Next, mix in the molasses until everything is silky.

Step 2: Mix the Dry Ingredients and Combine Into Dough

In a separate bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Add these dry ingredients gradually to the butter mixture and mix just until a dough forms. If your dough feels crumbly, don’t worry—add 1-2 teaspoons of milk or water, little by little, to bring it all together. Trust me, a slightly sticky dough means softer cookies!

Step 3: Roll Out and Chill for Perfect Results

Divide the dough in two and roll each half between parchment papers to about 3/8″ thickness — not too thin, not too thick. I like to eyeball halfway between 1/4 and 1/2 inch, but a ruler helps if you want to be precise. Then, chill the dough in the fridge for 1-2 hours or pop it in the freezer for a shorter time. Here’s what I learned from trial and error: cold dough holds its shape best when baking and makes cutting out shapes easier.

Step 4: Cut, Chill Again, and Bake

Preheat your oven to 350°F and line baking sheets. Cut your chilled dough using your favorite cookie cutters, placing cookies a couple of inches apart. If the dough gets too soft while you work, pop the tray back into the fridge or freezer for 5-15 minutes. I actually bake my cookies straight from frozen sometimes—it works perfectly! Bake for 8-9 minutes until cookies look set but still slightly puffy. Resist the urge to overbake; these cookies finish softening as they cool.

Step 5: Cool and Decorate to Your Heart’s Content

Allow cookies to cool on baking sheets for about 10 minutes before transferring to a wire rack. Whether you go simple with powdered sugar or get fancy with royal icing, decorating is where the fun begins. I love piping snowflakes with a Wilton #1 tip and sprinkling a little white sanding sugar on wet icing for a festive sparkle. Plus, if you want to tint your royal icing, a drop or two of gel food coloring goes a long way.

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Pro Tips for Making Soft Gingerbread Cookies Recipe

Chill Like You Mean It: Don’t rush the chilling steps; cold dough retains cookie shape and texture best.
Test Bake One Cookie First: Baking a small test cookie helps avoid over or underbaking the batch.
Use Parchment Paper for Rolling: It prevents sticking and makes transferring dough super easy.
Avoid Overmixing the Dough: Mix just until combined to keep cookies tender and soft.

How to Serve Soft Gingerbread Cookies Recipe

The image shows a pile of brown gingerbread cookies shaped like mittens and snowflakes, all decorated with white icing in simple patterns. The mitten-shaped cookie in the center has three small icing dots down the middle and wavy lines at the edges. The snowflake-shaped cookies have intricate white icing designs resembling snowflake arms. The cookies are arranged on crinkled white parchment paper placed on a detailed silver tray, with a few small, shiny silver Christmas ornaments near the edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it classic with a light dusting of powdered sugar for quick elegance or a smooth royal icing glaze for those special occasions. Adding tiny sugar pearls or sparkling sanding sugar right after piping the icing adds a fun winter wonderland vibe that always gets compliments.

Side Dishes

These cookies are wonderful alongside a warm mug of spiced chai, hot cocoa, or your favorite holiday coffee blend. For a festive party, I serve them with slices of sharp cheddar or a creamy brie, which surprisingly balances the sweet spice beautifully.

Creative Ways to Present

I love arranging my soft gingerbread cookies on a wooden tray with sprigs of fresh rosemary or pine for a holiday centerpiece. Wrapping small stacks in parchment paper tied with twine makes delightful DIY gifts for friends and neighbors. Once, I even used cookie boxes with clear lids to showcase decorated cookies—a huge crowd-pleaser at cookie exchanges!

Make Ahead and Storage

Storing Leftovers

I keep my gingerbread cookies fresh by storing them in an airtight container at room temperature for up to 4-6 days. Just be sure the royal icing has fully set before sealing to avoid smudging. If you’re in a humid spot, the fridge works well, but warm them up a bit before serving so they regain that soft crumb.

Freezing

Freezing works beautifully here: I freeze both the unbaked dough (rolled and cut, wrapped well) and the baked cookies (once decorated and fully set). When freezing dough, thaw it overnight in the fridge before baking. Frozen baked cookies can be enjoyed within 2-3 months without losing that signature softness.

Reheating

To bring back that fresh-baked softness, I gently warm cookies in a 300°F oven for about 5 minutes wrapped loosely in foil. Avoid microwaving for too long as it can dry them out. This little reheating trick always has my cookies tasting like they just came from the oven!

FAQs

Can I make this Soft Gingerbread Cookies Recipe without molasses?

Molasses is key for the classic flavor and chewy texture in these cookies. If you don’t have molasses, you can substitute with honey or dark corn syrup, but the flavor won’t be quite the same—expect a milder, less intense gingerbread taste.
How do I make sure my Soft Gingerbread Cookies stay soft?

Chilling the dough thoroughly before baking, not overbaking, and storing the cookies in an airtight container with a slice of bread to retain moisture all help keep these cookies soft and tender.
Can I decorate these gingerbread cookies ahead of time?

Absolutely! You can bake and cool the cookies a day or two ahead, then decorate and let the royal icing set completely before storing. I also refrigerate leftover royal icing and remix it before use to keep it fresh.
Is there a substitute for meringue powder in the royal icing?

Meringue powder stabilizes the icing and helps it dry hard. You can use egg whites, but they must be pasteurized for safety. Using meringue powder is easier and more reliable, especially for beginners.

Final Thoughts

I absolutely love how this Soft Gingerbread Cookies Recipe turns out every single time — soft, flavorful, and full of warm spice that instantly transports me to cozy holiday mornings. If you want a cookie recipe that’s both easy to follow and incredibly satisfying, this one is my go-to. I hope you enjoy making (and eating!) these as much as my family and I do. Once you try it, I bet it’ll become a new classic in your kitchen too.