I have baked gingerbread for years, and this version always wins. People love cookies that stay soft in the center yet bake with crisp edges. The flavor feels warm, rich, and perfectly spiced in every bite. These gingerbread cookies look classic, taste bold, and feel just right.
This dough is built for clean cutout shapes. It holds sharp edges and does not spread in the oven. You can create detailed gingerbread men or simple holiday shapes with confidence. The result is sturdy for decorating, yet tender when you bite into it.
Table of Contents
Why This Recipe Works: The Secret Spice Ratio
The bold flavor comes from one simple choice. This recipe uses a full tablespoon of ground ginger and a full tablespoon of cinnamon. That strong spice ratio gives depth and warmth. The taste is rich, not flat or overly sweet. The small amounts of allspice and cloves round it out and add a classic holiday note.
Texture also matters. Unsulphured molasses and brown sugar work together to create a soft and chewy bite. Molasses draws in moisture, while brown sugar adds tenderness. One large egg binds everything and provides the structure needed for detailed cutout shapes that hold their form in the oven.
Ingredients Needed
Below is everything required to make soft gingerbread cookies that hold their shape and stay tender inside.
Dry Ingredients
• 3 and 1 half cups all purpose flour, measured by spooning into the cup and leveling, or 440 grams for best accuracy
• 1 teaspoon baking soda
• 1 half teaspoon fine salt
• 1 full tablespoon ground ginger for bold spice flavor
• 1 full tablespoon ground cinnamon
• 1 half teaspoon ground allspice
• 1 half teaspoon ground cloves
Wet Ingredients
• 10 tablespoons unsalted butter, softened to room temperature but not greasy
• 3 quarters cup packed light or dark brown sugar
• 2 thirds cup unsulphured or dark molasses, about 160 ml or 200 grams. Avoid blackstrap since it tastes bitter
• 1 large egg, at room temperature for better mixing
• 1 teaspoon pure vanilla extract
For Decorating Optional
• Easy cookie icing
• Royal icing for detailed designs
• Cinnamon buttercream for a softer finish
Tip: For the softest texture and consistent results, weigh your flour with a kitchen scale. Too much flour can make gingerbread cookies dry and crumbly.
How to Make Gingerbread Cookies
Before you begin, note this: the dough must chill for at least 3 hours. Overnight chilling gives the best flavor and makes rolling easier. Plan ahead.
1. Mix the Dry Ingredients
Place the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves in a large bowl. Whisk well so the spices spread evenly through the flour. This step prevents spice pockets and creates balanced flavor in every cookie. Set aside.
2. Cream the Butter and Sugar
In a separate large bowl, beat the softened butter on medium speed for about 1 minute until smooth and creamy. Add the brown sugar and molasses. Beat again until thick and fully blended. Scrape down the sides of the bowl so everything mixes evenly.
3. Add Egg and Vanilla
Mix in the egg and vanilla extract. Beat on high speed for about 2 minutes. The mixture may look slightly separated at first. That is normal. Keep mixing until it looks smooth and glossy. This step builds structure and helps create a soft center.
4. Combine Wet and Dry
Add the dry mixture to the wet ingredients. Mix on low speed just until combined. Do not overmix. The dough will feel thick and slightly sticky. That texture is correct.
5. Divide and Chill the Dough
Split the dough in half. Place each half onto plastic wrap and press into a flat disc. Wrap tightly. Chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is mandatory. It firms the butter, prevents spreading, and improves flavor.
6. Preheat and Prepare
Preheat your oven to 350°F or 177°C. Line two or three large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.
7. Roll and Cut the Dough
Remove one chilled disc from the refrigerator. Lightly flour your work surface, rolling pin, and hands. Roll the dough to about one quarter inch thickness. If cracks appear, gently press the edges back together with your fingers. Rotate the dough as you roll to keep it even.
Dip cookie cutters in flour before each cut to prevent sticking. Place cut shapes about 1 inch apart on the prepared baking sheets. Gather scraps, reroll, and continue cutting until all dough is used. Repeat with the second disc.
8. Bake to Your Preferred Texture
Bake for 9 to 10 minutes for standard 4 inch shapes. Smaller cookies need about 8 minutes. Larger shapes may need 11 minutes. Rotate the baking sheet halfway through if your oven has hot spots.
Shorter bake time gives soft gingerbread cookies with a moist center. Longer bake time creates crisp edges and a firmer bite.
9. Cool Properly
Let the cookies rest on the baking sheet for 5 minutes. This helps them set without breaking. Transfer to a wire rack and cool completely before decorating. Warm cookies can melt icing and ruin details.
10. Store for Freshness
Keep cookies covered at room temperature for up to 1 week. Proper storage keeps them soft and chewy.
Decorating and Customization
Once the gingerbread cookies are completely cool, you can decorate them any way you like. The cookies are sturdy enough for detailed piping, yet still soft when you bite into them.
Royal Icing for Fine Details
Royal icing works best for sharp lines and intricate designs. It dries firm, which makes it ideal for outlining gingerbread men, adding facial features, or creating layered decorations. If you want a smooth, polished look, this is the right choice.
Easy Cookie Icing for Beginners
If royal icing feels too technical, choose an easy cookie icing. It requires fewer steps and sets with a slight sheen. This option is perfect for decorating with kids or when you want a simple finish without worrying about stiff peaks or exact consistency.
Cinnamon Buttercream for a Soft Finish
Cinnamon buttercream gives a creamy texture and rich flavor. It does not dry hard, so it works best if you plan to serve the cookies the same day. The warm spice pairs beautifully with the molasses in the dough.
Important Note on Structure
These soft gingerbread cookies are strong enough for cutout shapes and decorating. However, this dough is not meant for building gingerbread houses. For structural projects, you need a firmer and drier dough designed to hold weight.
Make Ahead and Freezing Guide
Planning ahead makes holiday baking much easier. This gingerbread dough stores well and keeps its texture when frozen.
Storing the Dough
After mixing, wrap each dough disc tightly in plastic wrap. Store in the refrigerator for up to 3 days. The chill time also deepens the spice flavor and improves texture.
For longer storage, place the wrapped discs in a freezer safe bag and freeze for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Once soft enough to roll, proceed with cutting and baking as usual.
Freezing Unbaked Cutouts
You can freeze unbaked gingerbread cutouts. Arrange the shapes on a lined baking sheet and freeze until solid. Then transfer to a freezer safe container. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
Freezing Baked Cookies
Plain or decorated gingerbread cookies freeze very well for up to 3 months. Let decorated cookies dry fully before stacking. Place parchment paper between layers to protect the designs.
When ready to serve, thaw at room temperature while still covered. This keeps condensation from softening the icing and helps the cookies stay soft and chewy.
Conclusion
These gingerbread cookies deliver everything you want in a classic holiday treat. They bake with crisp edges and a soft, chewy center. The bold spice ratio gives deep flavor, while the chilled dough keeps every cutout shape sharp and defined. You get cookies that look beautiful and taste even better.
This recipe is reliable, easy to follow, and perfect for decorating with family or friends. Whether you prefer royal icing or a simple glaze, the sturdy texture supports your designs without losing that tender bite.
If you tried this gingerbread recipe, leave a comment below and share your star rating. Your feedback helps others and means a lot. Did you make classic gingerbread men or try a new shape or flavor twist? Let us know. Share your creations on Pinterest or Facebook and tag your holiday bakes.
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Soft Gingerbread Cookies
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour spooned into the cup and leveled (or weigh for accuracy)
- 1 tsp baking soda
- 0.5 tsp fine salt
- 1 tbsp ground ginger for bold spice flavor
- 1 tbsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp ground cloves
Wet Ingredients
- 10 tbsp unsalted butter softened to room temperature (not greasy)
- 0.75 cup brown sugar packed light or dark
- 0.6667 cup unsulphured molasses use dark or unsulphured; avoid blackstrap
- 1 large egg room temperature
- 1 tsp pure vanilla extract
For Decorating (Optional)
- easy cookie icing optional
- royal icing optional, for detailed designs
- cinnamon buttercream optional, soft finish (best for same-day serving)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until evenly combined. Set aside.
- Cream butter and sugar: In a separate large bowl, beat the softened butter on medium speed for about 1 minute until smooth. Add the brown sugar and molasses and beat until thick and well blended, scraping down the bowl as needed.
- Add egg and vanilla: Beat in the egg and vanilla, then mix on high speed for about 2 minutes until the mixture looks smooth and glossy (it may look slightly separated at first—keep mixing).
- Combine wet and dry: Add the dry mixture to the wet ingredients and mix on low speed just until combined. Do not overmix. The dough will be thick and slightly sticky.
- Divide and chill: Split dough in half, press each half into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours (or up to 3 days). Chilling is required to prevent spreading and improve flavor.
- Preheat and prepare: Preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
- Roll and cut: On a lightly floured surface, roll one dough disc to about 1/4-inch (6 mm) thick. Dip cookie cutters in flour before each cut, then place shapes about 1 inch (2.5 cm) apart on the baking sheets. Gather scraps, reroll, and repeat. Roll and cut the second dough disc the same way.
- Bake: Bake 9–10 minutes for standard 4-inch cookies. Smaller shapes bake about 8 minutes; larger shapes may need 11 minutes. Rotate the pan halfway through if your oven has hot spots. Shorter bake time = softer centers; longer bake time = crisper edges.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Store: Keep cookies covered at room temperature for up to 1 week to maintain a soft, chewy texture.
Notes
Nutrition Facts Per Serving
Approximate values based on one medium cookie without icing.- Calories: 165
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 95mg
- Carbohydrates: 26g
- Sugar: 14g
- Fiber: 1g
- Protein: 2g
FAQs
What is the secret to soft and chewy gingerbread?
The secret is moisture balance and proper bake time. Unsulphured molasses draws in moisture, while brown sugar keeps the cookies tender. Chilling the dough prevents excess spread and helps create a thick, soft center. Also, avoid overbaking. Remove the cookies when the edges are set but the centers still look slightly soft.
What are the most common gingerbread mistakes to avoid?
The biggest mistake is skipping the chill time. Warm dough spreads and loses its shape. Another common issue is adding too much flour, which makes cookies dry and crumbly. Always measure flour carefully, preferably with a kitchen scale. Overbaking is also common and leads to hard cookies.
Can I use honey or maple syrup instead of molasses?
You can substitute honey or maple syrup, but the flavor and texture will change. Molasses gives gingerbread its deep color and classic taste. It also adds moisture and chew. Honey creates a lighter flavor, while maple syrup adds sweetness but reduces that bold spice profile. For true gingerbread flavor, molasses works best.
How do I stop my gingerbread dough from crumbling or sticking?
If the dough crumbles while rolling, let it sit at room temperature for 5 to 10 minutes to soften slightly. Press cracks together gently with your fingers. If the dough sticks, lightly flour your surface, rolling pin, and cookie cutters. Dip cutters in flour before each use to prevent sticking.
What is the best icing for decorating gingerbread cookies?
Royal icing is best for detailed designs because it dries firm and holds shape. Easy cookie icing works well for simple decorating and gives a soft finish. Cinnamon buttercream is great for flavor but does not harden, so it is ideal for same day serving.
How long should I chill gingerbread dough before rolling?
Chill the dough for at least 3 hours. Overnight chilling gives even better results. Cold dough is easier to roll, cuts clean shapes, and keeps the cookies from spreading during baking.