The Best Soft & Chewy Gingerbread Cookie Recipe

Embrace the joy of the holidays with a classic gingerbread cookie recipe that fills your home with irresistible aroma. These festive cookies are a timeless treat, perfect for seasonal baking, decorating, and sharing. Our recipe ensures a delightful result: soft, chewy, and bursting with warm, spiced flavor. Get ready to bake some holiday magic with ease!

Why You’ll Love These Gingerbread Cookies

You’ll adore this easy gingerbread cookie recipe for so many reasons:

• Soft & Chewy Texture: Each bite offers a wonderfully soft and tender crumb, never dry or too crisp.
• Rich, Warm Spices: A perfect blend of cinnamon, ginger, and cloves delivers that quintessential festive flavor.
• Deep Molasses Flavor: Dark brown sugar and blackstrap molasses give these cookies their signature deep, comforting taste.
• Fun for Decorating: Their sturdy yet soft nature makes them ideal for frosting, sprinkles, and creating edible art.
• Perfect for Holidays: These cookies are a cherished tradition, wonderful for gifting or enjoying with loved ones.
• Simple to Make: Our step-by-step guide makes this gingerbread cookie recipe accessible for every home baker.

Ingredients

This incredible gingerbread cookie recipe uses simple, wholesome ingredients you likely have on hand or can easily find.

• ½ cup unsalted butter, at room temperature
• ⅔ cup packed dark brown sugar
• ⅓ cup unsulphured blackstrap molasses, we like the Wholesome brand
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour, spooned and leveled
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cloves
• 1 tablespoon almond milk, or any milk

Notes & Substitutions

Accuracy in measuring is crucial for the best gingerbread cookie recipe. Always spoon your flour into the measuring cup and level it off with a straight edge; don’t scoop directly from the bag. Ensure your butter is at room temperature for proper creaming, making the dough smooth. For molasses, unsulphured blackstrap molasses offers the deepest flavor and color. You can use any milk alternative like oat or soy milk if almond milk isn’t preferred. Feel free to adjust the spices to your liking; add a pinch of nutmeg or allspice for extra warmth.

Equipment

Gathering your equipment before you start makes baking this gingerbread cookie recipe a breeze.

• Stand mixer or electric mixer
• Large mixing bowls
• Measuring cups and spoons
• Whisk
• Plastic wrap
• Rolling pin
• Cookie cutters
• Baking sheets
• Parchment paper
• Wire rack for cooling

Instructions

Follow these clear, simple steps to create the most delicious gingerbread cookie recipe.

1. Cream Butter and Sugar: In the bowl of a stand mixer, or using an electric mixer, cream the room temperature butter and dark brown sugar together until light and fluffy.
2. Add Wet Ingredients: Beat in the unsulphured blackstrap molasses, the large egg yolk, and vanilla extract. Mix until everything is well combined and smooth.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, fine sea salt, and ground cloves. This ensures the spices are evenly distributed.
4. Gradually Mix Dough: Gradually add the whisked dry ingredients to the wet ingredients in the mixer bowl, mixing after each addition until just combined. Do not overmix.
5. Add Milk: Mix in the almond milk until the dough comes together. The dough will be soft but shouldn’t be sticky.
6. Chill Dough: Form the dough into a ball, then divide the ball in half. Flatten each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 2 hours. This step is crucial for an easy-to-handle dough.

Chilling cookie dough solidifies fats and prevents spreading during baking, as explained by King Arthur Baking Company, resulting in a chewier cookie with more developed flavor.

7. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
8. Roll and Cut: On a lightly floured surface, roll out one chilled dough disk until it is about ¼-inch thick. Use your favorite cookie cutters to cut out desired shapes. Carefully transfer the cut-outs to the prepared baking sheets, leaving a little space between each cookie. Re-roll any dough scraps as necessary.
9. Bake the Cookies: Bake one sheet at a time for 7 to 9 minutes. The exact time depends on your oven and cookie size. The edges should be just set, but the middles should still look soft. Taking them out at this point ensures the cookies stay soft and chewy once cooled. For a 3-inch cookie cutter, 8 minutes is often perfect.
10. Cool and Decorate: Let the baked cookies cool on the baking sheet for 5 minutes. This helps them firm up before you move them. Then, carefully transfer them to a wire rack to cool completely. Once fully cooled, they are ready for decorating! This gingerbread cookie recipe is fantastic plain or frosted.

Pro Tips for Perfect Gingerbread Cookies

Chilling is Key

Properly chilling the dough is the most vital step for a perfect gingerbread cookie recipe. Cold dough firms up, making it much easier to roll without sticking and preventing your cookies from spreading too much in the oven. Aim for at least two hours, but overnight is even better. For a deeper look at how chilling firms the fat, reduces spread, and creates a chewier texture, this explanation of the science behind chilling cookie dough breaks down exactly what happens in the fridge

Adjust Baking Time for Cookie Cutters

The size and thickness of your cookie cutters impact baking time. Smaller, thinner cookies will bake faster, so start checking them around the 6-minute mark. For soft cookies, pull them when the edges are set and centers still look a little puffy. Bake longer for a crispier gingerbread cookie.

Decorating Ideas

Unleash your creativity! Royal icing is excellent for intricate designs and dries hard, making these cookies stackable and shippable. A simple glaze made from powdered sugar and milk offers an easy, quick finish. Don’t forget sprinkles, candies, or edible glitter for extra festive flair.

Serving, Storage, and Variations

This easy gingerbread cookie recipe offers versatility beyond its delicious taste.

Serving Suggestions

Serve your freshly baked gingerbread cookies with a warm mug of hot chocolate, coffee, or your favorite holiday tea. They are delightful on their own, especially when fully decorated. Arrange them on a festive platter to share at holiday gatherings, or include them in homemade gift baskets. If you’d like to share a bit of background with guests, this short history of gingerbread at Christmas explains how these spiced cookies became a beloved holiday tradition.

Storage

Store baked gingerbread cookies in an airtight container at room temperature. They will stay fresh and soft for up to 5 days, often tasting even better on day two or three as the flavors meld. You can also freeze baked cookies in an airtight container for up to 3 months; simply thaw them at room temperature. For convenience, freeze raw dough disks wrapped tightly in plastic wrap for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling and baking.

Variations

For a vegan adaptation of this gingerbread cookie recipe, substitute unsalted butter with a high-quality plant-based butter and use a plant-based milk. Experiment with different spice combinations, adding a pinch of nutmeg, allspice, or white pepper for a unique kick. You can also use various cookie cutter shapes beyond traditional gingerbread men, such as stars, trees, or snowflakes.

Nutrition Information

Here’s an estimated nutrition breakdown per serving (1 cookie) for this delicious gingerbread cookie recipe:

Disclaimer: These are estimated values and may vary based on specific ingredients and preparation methods.

FAQ about Gingerbread Cookies

• What makes gingerbread cookies soft?
  Proper chilling of the dough, the moisture from molasses and egg yolk, and not overbaking contribute to a soft texture. Pulling them from the oven when edges are set but centers are still soft is key.
• Why do my gingerbread cookies spread?
  Insufficient chilling of the dough is a common culprit. Using too much butter or butter that is too warm can also cause spreading.
• Can I make gingerbread cookie dough ahead of time?
  Yes, you can! Refrigerate the dough for up to 2 days, or freeze it for up to 3 months. Thaw frozen dough in the fridge overnight before using.
• How long do gingerbread cookies last?
  When stored in an airtight container at room temperature, baked gingerbread cookies will stay fresh and delicious for up to 5 days.
• Can I freeze gingerbread cookies?
  Absolutely. Baked gingerbread cookies freeze very well for up to 3 months. Let them thaw at room temperature before enjoying.

Conclusion

This soft and chewy gingerbread cookie recipe is truly a holiday essential, bringing warmth and cheer to any home. Its rich, spiced flavor and delightful texture make it a beloved classic. With our simple, beginner-friendly steps, you can easily create a batch that will impress everyone. So gather your ingredients, turn on some festive tunes, and enjoy the magical experience of baking these wonderful holiday treats!

The Best Soft & Chewy Gingerbread Cookie Recipe

These classic soft and chewy gingerbread cookies are perfectly spiced with ginger, cinnamon, and cloves, and sweetened with dark brown sugar and molasses. They require chilling but are simple to bake and can be decorated as desired.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 24 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 24 cookies

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 0.5 cup unsalted butter at room temperature
• 0.67 cup dark brown sugar packed
• 0.33 cup unsulphured blackstrap molasses we like the Wholesome brand
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2.25 cups all-purpose flour spooned and leveled
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon ground cloves
• 1 tablespoon almond milk or any milk

Equipment

• stand mixer
• electric mixer
• medium bowl
• plastic wrap
• oven
• large baking sheets
• parchment paper
• cookie cutters
• wire rack

Method

 

Gingerbread Cookies

1. Cream butter and brown sugar; then mix in molasses, egg yolk, and vanilla using a stand or electric mixer.
2. Whisk flour, cinnamon, ginger, baking soda, salt, and cloves in a separate bowl, then gradually add to the wet ingredients, mixing after each addition. Finally, mix in the almond milk.
3. Form the dough into a ball, divide it in half, flatten each half into a 1-inch-thick disk, wrap in plastic, and chill for at least 2 hours.
4. Preheat the oven to 350°F and prepare two large baking sheets by lining them with parchment paper.
5. Roll out the chilled dough to ¼-inch thickness on a lightly floured surface, cut into shapes with cookie cutters, and transfer to the prepared baking sheets. Reroll dough scraps as needed.
6. Bake one sheet at a time for 7 to 9 minutes, or until the edges are set and centers are still soft, which ensures chewy cookies. Baking time may vary based on oven and cookie size.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

For the softest cookies, ensure you bake them until the edges are just set and the centers are still soft; they will firm up as they cool. The exact baking time can vary based on your oven and cookie cutter size.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com