Soft Gingerbread Cookies
on Nov 10, 2017, Updated Aug 21, 2024
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This Classic Gingerbread Cookies recipe includes molasses and makes soft, sweet and lightly spiced cookies. It’s the perfect cookie for shaping and decorating! We love making gingerbread men, Christmas trees and snowflakes, but really any shape would work!
Everyone asks for this recipe after they try it – even if they weren’t gingerbread cookie fans before. I’ve made this recipe at least 100 times and know that it’s perfect. Let me show you how to make the best gingerbread cookies in town. These are the stuff family traditions and memories are made of. I love to decorate them with royal icing.
You need this recipe and you need it stat! HUNDREDS of people have made and loved these cookies, just check out the comments below! This recipe comes from my chef sister-in-law. Beth went to culinary school and her emphasis was baking! Seriously, she’s amazing. And now she’s my neighbor, how lucky is that.
Table of Contents
Why You’ll Love This Recipe
- I made these cookies for the county fair and they received a blue ribbon! I feel like stating that these are Blue Ribbon Cookies makes them pretty legit. Blue ribbon status is a big deal in my neck of the woods. 🙂
- The combination of ginger, cinnamon, and cloves creates a warm, aromatic profile that epitomizes the holiday season, making each bite a delightful experience.
- The dough can be refrigerated for several days or frozen, allowing you to prepare in advance and bake fresh cookies whenever needed.
- This recipe holds its shape well, making it perfect for cutting into festive shapes and decorating with icing, sprinkles, or other creative toppings.
Ingredients
- Butter – Use the real stuff here, no margarine please! It gives it such a nice, chewy, soft texture and a richer flavor. Margarine just doesn’t cut it.
- White sugar – This helps the cookies to hold their shape and have a nice texture. It also gives the sweetness to balance the spice of warming ginger, cinnamon, and cloves!
- Egg – One of the keys to keeping these cookies soft and helps them rise just enough.
- Molasses – Classic for gingerbread cookies’ color and deep flavor. If you prefer no molasses, try my gingerbread cookies without molasses.
- White vinegar – Helps the cookies to rise and stay soft, and I promise it doesn’t give any vinegar flavor. It can be subbed with apple cider vinegar.
- Flour – All-purpose white flour works the best for this recipe because it will rise best and creates a nice, soft texture. If you are looking to be gluten-free, try my gluten-free gingerbread cookies.
- Spices – Ginger, cinnamon, and cloves
See the recipe card below for full information on ingredients and quantities
How to Make Gingerbread Cookies
Step 1. Beat the butter and sugar until fluffy, then add the egg, molasses, and vinegar, mixing well.
Step 2. Add the flour, baking soda, salt, ginger, cinnamon, and cloves, and mix until the dough forms.
Step 3. Divide the dough into two pieces, wrap in plastic wrap, and refrigerate for 30-90 minutes.
Step 4. Roll out dough to desired thickness, cut into shapes, place on a lined baking sheet, and bake at 350°F for 9-11 minutes. Cool before decorating.
Recipe FAQs
Yes! The cookies will last 2-3 day ahead of time store in an air-tight container at room temperature. These are a great make-ahead cookie for parties! You can also make the dough and hold it in the fridge for 2-3 days before baking it.
1. Royal icing to add pretty patterns, clothing and face details, and anything else your creativity sparks!
2. Candies for buttons, noses, eyes, or other festive designs.
3. Sprinkling sugars over top the icing to add some sparkle.
4. Rubber stamps for some printed designs.
5. Candy melts to top cookies with a chocolatey topping.
6. Sprinkles because sprinkles are always good on any cookie!
I wrote a huge post all about decorating these cookies if you want more specifics and details. You can find 6 Simple Ways to Decorate Gingerbread Cookies right here.
Use light, dark, or “fancy” molasses in this recipe. Do not use blackstrap or cooking molasses as your cookies will be bitter if you use the latter two. Here’s a post on how to make gingerbread without molasses.
Expert Tips
- If you like your gingerbread on the crispy side, roll the dough to 1/4-inch thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2-inch thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
- Use real butter because it really makes the softest, richest tasting cookie.
- Don’t forget the resting time in the fridge. The dough should be tacky but not gloopy like glue when you put it in the fridge. When it comes back out of the fridge, it should be very firm. Resting time and chilling the dough let’s it set up so that it’s easier to work with and holds its shape better. You can keep the dough in the fridge for up to 2 days before using.
- This recipe is not for making gingerbread houses. The dough is too soft. I love making gingerbread houses and I normally use this How to Make a Gingerbread House recipe for a sturdy hard cookie that is good for construction.
- If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.
How to Serve and Store Soft Gingerbread Cookies
Pair these gingerbread cookies with a glass of milk, hot chocolate, or spiced tea for a cozy treat. Other fun deserts to arrange on platter for holiday gatherings or gift them in decorative tins are Christmas magic cookie bars, christmas peanut butter cookies, and Grandma Lucy’s Christmas sugar cookies.
Store in an airtight container at room temperature for up to 1 week or keep in an airtight container in the refrigerator for up to 2 weeks. The baked cookies freeze very well. Just bake and cool (but do not add icing), store in a freezer bag or airtight container, and freeze for up to 6 weeks. You can pull the cookies out as needed when guests show up, or thaw the whole batch for decorating all at once. I froze bags and bags of these to prep for my neighbor goodie plates, and loved having the baking done ahead of time.
More Cookie Recipes to Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Classic Gingerbread Cookie Recipe
Equipment
- large bowl I love these because they have lids and double as serving bowls.
- baking sheet These are a go-to that every kitchen should have.
Ingredients
- 1 cup butter, 2 sticks, at room temperature (salted or unsalted) (226 grams)
- 1 cup granulated white sugar, 220 grams
- 1 egg
- 1 cup light or dark molasses, do not use blackstrap or cooking molasses (325 grams)
- 2 tablespoons white vinegar, 22 grams
- 5 cups all-purpose flour, 625 grams
- 1 ½ teaspoons baking soda, 9 grams
- ½ teaspoon salt, 3 grams
- 2 teaspoons ground ginger, 3 grams
- 1 teaspoon ground cinnamon, 2 grams
- 1 teaspoon ground cloves, 3 grams
Instructions
- Add the butter and sugar to a large bowl (or the bowl of your stand mixer) and beat until the mixture is light and fluffy, about three minutes, using a hand mixer or the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.
- Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.
- Add the flour, baking soda, salt, ginger, cinnamon, and cloves to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn’t be crumbly. If anything it’ll still be a little tacky to the touch. That’s ok.
- Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don’t skip this step, it helps the cookies to keep their shape.
- When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2 inch thick on a floured surface; cut into desired shapes.
- Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
- Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
- Repeat with remaining dough.
- Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
Video
Notes
- If your dough is too tacky you can add additional flour as needed, it will be a little sticky (and firms up when you refrigerate it) but it shouldn’t be overly wet.
- If you like your gingerbread on the crispy side, roll it 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like this thick and soft.
- SEE MORE NOTES in the tips and tricks section of the blog post.
- The dough can be held in the fridge for 2-3 days before using without any issues.
- You may need to add up to a 1/2 cup more flour as needed so the dough is workable. I’m cooking from an arid kitchen.
- I’ve used both salted and unsalted butter for this recipe and haven’t noticed much of a difference, use what you have.
- You can substitute the white vinegar with apple cider vinegar without any issues.
- Use light, dark, or “fancy” molasses in this recipe. Do not use blackstrap or cooking molasses as your cookies will be bitter if you use the latter two. Here’s a post on how to make gingerbread without molasses.
- If you refrigerate your cookies longer than the recommend time, let them rest at room temperature for about 15 minutes before rolling them out so help the dough not be too stiff.
- The dough can be made ahead of time and frozen or you can bake and freeze the cookies. Both are great options for making this recipe ahead.
- This is not the recipe that I use for Gingerbread Houses, this gingerbread house recipe is a bit thicker and much sturdier, it also comes with 2 free gingerbread house templates!
Hello! Do you think I could add honey to the recipe?
As a replacement for the molasses? It works just fine. The flavor is lighter and so is the color of the cookie but it tastes great.
How long can I refrigerate these?
Ps. These are amazing! Thank you
I’ve left them in the fridge for up to 3 days and they were great!
Absolutely loved them! Soft and super delicious! In the beginning, I was a tad skeptical because the dough was super stinky but the final cookies were outstanding!
LOL, that is true, the dough is stinky and I don’t think it tastes good (and I love cookie dough). I assume it’s the molasses that makes it a little odd smelling and tasting but once baked… magic!
Made these today with the kids! I “Veganized” them by using Coconut oil and a chia egg and they worked well! Dough was a little crumbly, wouldn’t recommend chilling for longer than 75 minutes. Also keep them thick so they are a little sturdier! Flavour was great! As promised: a soft delicious cookie! Thanks so much!!!
Do you know if these will keep well at room temperature? I’m sending a box of cookies to my family across the country and would love to include some gingerbread cookies, but I don’t want them to arrive stale with the 2-3 days of shipping time. Do you think this recipe would hold up to shipping, or should I skip it?
They last great and I think they ship great (I sent them out to family in Kentucky from my home in Utah two years ago with great success). You can either bake them a little longer so they crisp up a little or back them really well for shipping.
Great recipe! Will definitely make again! Thanks for sharing ?
Hi! Can you freeze the dough?
Yep, freezes like a dream. Just let it thaw in the fridge overnight before you want to use/bake it! I’ve made and frozen the dough for up to a month with great success.
Hello! I just wondered what type of sugar you used, was it regular white sugar or a brown sugar? Sorry if this was mentioned, I couldn’t find it! These sound very tasty.
Just granulated white sugar!
Just granulated white sugar!
Do ÿou recommend salted or unsalted butter???
The correct answer is unsalted because then you can control the amount of salt in the recipe. Truth is I never buy both butters and always use salted without adjusting the additional salt and it works just fine, so I’d use what you have on hand and call it a day 🙂