Soft gingerbread cookies are the cookie that signals the holidays have truly arrived in my kitchen. There’s something magical about that first batch coming out of the oven – the warm spice filling the air, the way they stay perfectly soft and buttery, never dry or crumbly like so many gingerbread recipes can turn out.
I learned to make these cookies from my grandmother at her farmhouse, where every December she’d pull out her old mixing bowl and we’d spend an afternoon rolling dough balls in sugar. She taught me that the secret wasn’t in fancy ingredients or complicated techniques – it was in getting the proportions just right and not overbaking them. The molasses gives them that deep, rich flavor, while the butter keeps them tender. After years of tweaking her recipe, I’ve landed on what I truly believe is the perfect version: cookies that are soft enough to practically melt in your mouth, with just enough ginger bite to remind you why this spice has been a holiday favorite for generations. Time to get our hands floury!
What Makes These Gingerbread Cookies So Special
These soft gingerbread cookies have become the most requested recipe in my family, and once you try them, you’ll understand why. They’re everything a holiday cookie should be – comforting, flavorful, and wonderfully simple to make.
- Quick preparation that fits into busy holiday schedules – you’ll have fresh cookies in just 35-40 minutes from start to finish
- Perfectly balanced spice blend using ginger, cinnamon, and cloves that creates classic gingerbread flavor without overwhelming heat
- Reliably soft texture that stays tender for up to a week, thanks to the combination of butter and molasses
- Uses pantry staples you likely already have on hand during the holiday season
- Consistent results with every batch when you follow the simple technique of proper mixing times and careful baking
- Great for sharing at cookie exchanges, holiday parties, or packaging up as homemade gifts
Ingredient Spotlight
Butter provides the rich, tender base for these cookies and should always be at room temperature for proper creaming with the sugar – I let mine sit out for about 30 minutes before starting.
Molasses delivers that deep, distinctive gingerbread flavor and keeps the cookies moist and soft, which is why I never skimp on this ingredient or try to substitute it.
Ground ginger is the star spice here at 2 1/2 teaspoons, giving these cookies their signature warmth and just the right amount of gentle heat that makes gingerbread so recognizable.
Cinnamon and cloves round out the spice profile, with cinnamon adding sweet warmth and cloves contributing aromatic depth – together they create that classic holiday flavor.
Granulated sugar serves double duty in this recipe, sweetening the dough and creating a beautiful sparkly crust when you roll the cookie balls before baking.
Egg plus extra yolk adds richness and helps bind the dough while keeping the cookies tender – I’ve found that extra yolk makes all the difference in achieving the perfect soft texture.
All-purpose flour provides structure without making the cookies tough, and measuring it correctly (I spoon it into the cup rather than scooping) ensures they stay soft.
Baking soda gives these soft gingerbread cookies a slight lift and helps them spread just enough on the baking sheet for that ideal chewy-edged, soft-centered texture.
How to Make Soft Gingerbread Cookies Step by Step
Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper – I always prepare my pan first so the dough doesn’t sit and warm up while I’m getting ready.
Step 2. Betty always starts by creaming the butter and sugar together for the full 2 minutes on medium speed, which creates that light and fluffy base that makes these cookies so tender.
Step 3. Add the molasses to the butter mixture and mix until it’s fully incorporated and the mixture looks smooth and glossy.
Step 4. Beat in the egg, extra yolk, baking soda, salt, ginger, cinnamon, and cloves, mixing until completely smooth and scraping down the sides of the bowl to ensure everything is evenly combined.
Step 5. Turn the mixer to low speed and add the flour gradually, mixing just until the dough comes together – I’ve learned that overmixing at this stage can make the cookies tough. The dough should be soft but not sticky.
Step 6. Using a 2-tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball between your palms, which helps them bake evenly. This recipe makes approximately 24 cookies.
Step 7. Roll each dough ball generously in the extra sugar until well coated before placing them on the baking sheet 2-3 inches apart – this sugar coating creates that wonderful sweet, slightly crunchy exterior.
Step 8. Bake for 9-11 minutes until the edges turn golden brown and set, but the centers still look slightly soft and puffy – the key I discovered is that they’ll continue cooking on the hot pan after you remove them from the oven.
Step 9. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack, which allows them to set up just enough without becoming too firm.
Keeping These Cookies Fresh
These soft gingerbread cookies stay wonderfully tender when stored properly, and I’ve found they actually taste even better the day after baking once the flavors have had time to meld together. Store them in an airtight container at room temperature for up to 5-7 days, placing a sheet of parchment paper between layers if you’re stacking them to prevent sticking.
I don’t typically freeze these cookies because they’re so quick to make fresh, but if you want to prepare ahead, the unbaked dough balls freeze beautifully for up to 2 months. Betty’s method is to scoop and roll the dough balls, freeze them on a baking sheet until solid, then transfer them to a freezer bag – you can bake them straight from frozen, just add an extra minute or two to the baking time.
If your cookies have somehow lost their softness (though this rarely happens if stored properly), I warm them for just 5-10 seconds in the microwave to restore that fresh-baked texture.
Perfect Partners for Soft Gingerbread Cookies
- Hot apple cider or mulled wine complements the warm spices in these cookies perfectly, creating a cozy holiday pairing that’s ideal for cold winter evenings.
- Vanilla ice cream offers a wonderful temperature and texture contrast, with the cold creaminess balancing the spiced warmth of the cookies for an easy but impressive dessert.
- Strong coffee or chai tea stands up nicely to the robust gingerbread flavors and makes these cookies perfect for breakfast or an afternoon treat alongside your favorite hot beverage.
- Classic tomato soup might seem unexpected, but the sweetness of these gingerbread cookies creates a delightful sweet-savory balance when enjoyed alongside a warm bowl of soup during the holidays.
- Fresh whipped cream provides a light, airy complement that doesn’t overpower the gingerbread spices, and my family loves it when I serve these cookies this way for holiday dessert, especially when paired with Christmas cranberry meatballs as an appetizer.
- Holiday cookie platters are never complete without these soft gingerbread cookies – they pair beautifully with Christmas spritz cookies, raspberry linzer cookies, and Christmas thumbprint cookies for a stunning variety.
FAQs
Can I substitute the molasses with honey or maple syrup?
I don’t recommend substituting the molasses because it provides the distinctive deep flavor and moisture that makes these true gingerbread cookies – honey or maple syrup will create a completely different taste and texture.
Why are my cookies turning out hard instead of soft?
The most common cause is overbaking, so remove them when the edges are just golden but the centers still look slightly underdone, and always let them cool on the baking sheet for those crucial 3 minutes where they finish setting.
Can I make the dough ahead of time?
Yes, I often make the dough up to 2 days in advance and store it covered in the refrigerator – just let it sit at room temperature for about 15 minutes before scooping to make it easier to work with.
Do I need to use a cookie scoop or can I just eyeball the dough portions?
Betty’s solution is always to use a scoop because it ensures uniform cookies that bake evenly, but if you don’t have one, aim for portions that are about 2 tablespoons each.
How do I prevent the cookies from spreading too much?
Make sure your butter is at room temperature (not melted or too warm), and don’t skip the step of spacing them 2-3 inches apart on the baking sheet – I’ve found that starting with properly measured ingredients also helps.
Can I double this recipe for a larger batch?
Absolutely, this recipe doubles beautifully for holiday baking, though I prefer to mix the dough in two separate batches to ensure the butter and sugar cream properly.
Soft Gingerbread Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes on medium speed until light and fluffy.
- Add molasses and mix until incorporated and smooth.
- Beat in egg, egg yolk, baking soda, salt, ginger, cinnamon, and cloves. Mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add flour, mixing just until dough comes together. The dough should be soft but not sticky.
- Using a 2-tablespoon cookie scoop, portion out the dough and roll into smooth balls. This recipe makes approximately 24 cookies.
- Roll each dough ball generously in the extra sugar until well coated, then place on baking sheet 2-3 inches apart.
- Bake for 9-11 minutes until edges are golden brown and set, but centers still look slightly soft and puffy.
- Allow cookies to cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
