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 perfect, melt-in-your-mouth treat this holiday season (or anytime, really), you’re going to adore this Soft Gingerbread Cookies Recipe. I absolutely love how these cookies turn out—thick, soft, and packed with warm holiday spices that just dance on your tongue. When I first tried this recipe, I was amazed at how effortlessly the dough rolled out and how wonderfully the cookies held their shape, even with all that softness. Stick with me, and I promise you’ll be baking batches that your family can’t get enough of!

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Why You’ll Love This Recipe

Ultra Soft Texture: These cookies stay perfectly soft and chewy, never dry or crumbly.
Deep, Warm Flavors: The blend of ginger, cinnamon, and molasses gives these cookies a rich, classic holiday taste.
Easy to Decorate: Whether you want to dust powdered sugar or get fancy with royal icing, these cookies hold decorations beautifully.
Make-Ahead Friendly: Dough, cookies, and icing all can be prepared in advance, making holiday baking stress-free.

The image shows a close-up of a stack of three brown gingerbread cookies, each with a soft and crumbly texture, and white icing dots on top. Around the stack, there are several more gingerbread cookies in different shapes, also decorated with white icing. In the background, there are blurred gingerbread people cookies with white icing details, standing upright. The scene includes a small white ornament ball in the foreground, and everything is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Soft Gingerbread Cookies Recipe calls for ingredients that combine familiar pantry staples with the magic of holiday spices. I always recommend using fresh spices to really bring out the gingerbread aroma. Also, don’t substitute blackstrap molasses here—it’ll turn the cookies bitter.

Butter: I prefer salted butter for a slight savory balance that enhances the spices, but unsalted works fine too.
Light Brown Sugar: The moisture here helps keep the cookies soft, plus it gives a caramel-y depth.
Molasses: Use unsulfured light or dark molasses, never blackstrap, for that luscious flavor.
All-Purpose Flour: Spoon and level your flour or weigh it for accuracy, which keeps the dough’s texture spot on.
Ground Ginger: This is your star spice, so make sure it’s fresh and potent.
Cinnamon: Adds warmth and balances the ginger nicely.
Nutmeg: Just a pinch is enough to add subtle spice complexity.
Baking Soda: Keeps the cookies tender and helps with light puffiness.
Salt: Enhances all flavors, so don’t skip it.
Powdered Sugar: For the royal icing—make sure it’s sifted to avoid lumps.
Meringue Powder: Essential for that perfect royal icing texture and stability.
Water: Added gradually to reach 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

One of the things I love most about this Soft Gingerbread Cookies Recipe is how flexible it is. I’ve experimented by swapping out a few ingredients or adding extras to keep things interesting. Feel free to make it your own!

Vegan Variation: I once made these with vegan butter and a flaxseed “egg” replacement—still soft and full of flavor!
Spice Boost: For a little kick, try adding a pinch of ground cloves or allspice—I find it really deepens the flavor.
Decorating Styles: Sometimes I keep it simple with powdered sugar, other times I dive into colorful royal icing designs, especially fun with kids!
Thickness Adjustments: If you want softer cookies, keep them on the thicker side (around 1/2 inch); thinner slices bake crisper.

How to Make Soft Gingerbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating your softened butter in a large bowl with an electric mixer on high speed until it’s creamy and smooth. This usually takes about a minute. Then, add the light brown sugar and mix it with the butter until they form a fluffy, well-blended mixture. This is the foundation for those soft, tender cookies you’ll love.

Step 2: Add Molasses and Dry Ingredients

Next, stir in the molasses until everything’s combined—its deep flavor is what makes gingerbread, well, gingerbread! Then gradually add your flour, spices, baking soda, and salt. Keep mixing until a dough forms. If your dough feels a little dry or crumbly, don’t stress—just add a teaspoon or two of milk, which I’ve found really helps without making the dough sticky.

Step 3: Roll Out and Chill the Dough

Divide the dough in half and roll each portion to about 3/8 inch thickness between two sheets of parchment paper. Trust me, this thickness is a sweet spot for soft cookies that bake evenly. Pop the dough, still between the parchments, onto a baking sheet and chill it in the fridge for 1 to 2 hours—or if you’re in a hurry, the freezer works in about 30 minutes. Chilling firms the dough, which makes cutting crisp cookie shapes so much easier.

Step 4: Cut Out and Chill Again

Preheat the oven to 350°F and line your baking sheets with parchment or silicone mats. Remove the dough from the fridge and cut out your gingerbread shapes. Lay them on the baking sheet with a couple of inches apart. If the dough softens too much while working, I always pop the tray back into the fridge or freezer for 5 to 15 minutes to keep those clean edges crisp during baking. Roll the scraps, chill again, and repeat cutting until you use all your dough.

Step 5: Bake to Perfection

Bake your cookies for 8-9 minutes, no longer! They’ll look just set with a slight puffiness and may seem slightly underdone in the center—that’s exactly what you want. Overbaking dries them out. After baking, let them cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling. I always bake a single test cookie first to nail the perfect timing.

Step 6: Decorate (Or Keep It Simple!)

Once cooled, you can dip your cookies in a simple glaze, dust with powdered sugar, or get artistic with royal icing. To make royal icing, mix powdered sugar, meringue powder, and water with your mixer until the texture is just right—think thick yet flowy, like warm honey. Pipe snowflakes, dots, or any festive designs using a small piping tip; I usually add a sprinkle of sanding sugar for a magical sparkle.

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Pro Tips for Making Soft Gingerbread Cookies Recipe

Chill Twice: Rolling and chilling the dough twice really helps your cookies keep their perfect shape and texture.
Watch the Bake Time: Even one minute too long can dry these soft cookies out, so keep your eye on the clock!
Measure Flour Precisely: Spoon and level or weigh your flour. Too much flour can make the cookies tough instead of tender.
Use Light Molasses: Blackstrap molasses is too bitter and harsh for these cookies—trust me, I learned the hard way.

How to Serve Soft Gingerbread Cookies Recipe

The image shows many gingerbread cookies on a white marbled surface, with different shapes like gingerbread people, snowflakes, little girls, Christmas trees, and mittens. Each cookie is brown with a slightly rough texture and decorated with white icing in patterns like snowflake details, buttons, zigzag lines, and dots. The cookies are spread out flat, overlapping slightly in some places, showing their thick yet uniform layers. The white icing adds a festive contrast to the warm brown tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it classic with a light dusting of powdered sugar for an elegant look, but when it’s cookie decorating time with the family, we love piping on royal icing snowflakes or festive dots. Adding a little white sanding sugar while the royal icing is wet gives them a fun shimmer that’s so festive.

Side Dishes

These soft gingerbread cookies pair perfectly with a cup of spiced chai or hot cocoa—my go-to cozy combo on chilly evenings. Sometimes I serve them alongside a simple whipped cream dip flavored with a touch of vanilla for a special treat.

Creative Ways to Present

For holiday parties, I like stacking them into a little gingerbread cookie tower or sandwiching them with creamy frosting for a stunning cookie sandwich display. Gift-wise, arranging them in festive tins with wax paper keeps them beautiful and delicious for days.

Make Ahead and Storage

Storing Leftovers

I usually store my cooled and decorated cookies in an airtight container at room temperature. They stay soft and delightful for up to 4-6 days. If your kitchen is humid, a slightly drier environment like the fridge works better for 6-8 days; just remember to bring them back to room temp before enjoying so they’re tender again.

Freezing

These cookies freeze beautifully! Once baked and cooled, I tightly wrap them in plastic wrap, then pop them into a freezer-safe bag or container. They last up to 3 months frozen. When you’re ready, thaw them on the counter for a couple of hours for soft, fresh-baked-like deliciousness.

Reheating

If your cookies have gotten a bit firm from storage, a quick 5-10 second zap in the microwave works wonders for softening them up. Just be sure to watch them closely; we’re aiming for soft, not melted!

FAQs

Can I make this Soft Gingerbread Cookies Recipe vegan?

Absolutely! Swap the butter for your favorite vegan butter substitute and use a flaxseed egg or applesauce in place of eggs if you are adding any (this recipe doesn’t require eggs). The texture will remain soft and delicious.
Why is meringue powder used in the royal icing?

Meringue powder stabilizes the royal icing, helping it dry hard without cracking. It also makes it easier to work with, especially for piping delicate designs.
How do I keep my Soft Gingerbread Cookies from spreading too much?

Make sure to chill your dough thoroughly before cutting and baking. This step firms the fat in the dough so your cookies hold their shape through the oven’s heat.
Can I use blackstrap molasses instead of light molasses?

I don’t recommend blackstrap molasses—it tends to be bitter and can overpower the other flavors, making your cookies less sweet and a bit harsh.
What’s the best way to roll out the dough without sticking?

Roll your dough between two sheets of parchment paper. It keeps the process super clean and prevents sticking, plus it makes transferring the dough to the fridge or oven infinitely easier.

Final Thoughts

Honestly, this Soft Gingerbread Cookies Recipe has become a holiday favorite for me and my family—I love baking them together and seeing the joy on everyone’s faces as they take that first bite. The softness, the spice, the ease of decorating… it all just comes together perfectly. If you’re looking for a gingerbread cookie recipe that’s foolproof and irresistibly soft, give this one a try. I promise, you’ll want to bake these again and again!