Looking for a foolproof recipe for soft, chewy gingerbread cookies? You’ve found it! These cookies capture the warmth of classic holiday flavors with a perfectly spiced mix of ginger, cinnamon, molasses, and more. Ideal for festive gatherings or cozy nights in, these cookies are as fun to make as they are delicious to eat.

Table of Contents

Why You’ll Love This Recipe

These gingerbread cookies are a holiday staple—easy to prepare, perfectly spiced, and irresistibly soft. Whether you’re hosting a Christmas party or baking with the kids, this recipe is guaranteed to deliver joyful moments and tasty treats.

Ingredients at a Glance

Butter: For richness. Swap with margarine if needed (stick form only).
Brown Sugar: Adds sweetness and depth; light brown sugar works best.
Molasses: Dark molasses lends a rich flavor—avoid blackstrap molasses, which can be too bitter.
Apple Cider Vinegar: Enhances dough texture without leaving a vinegar taste. Optional but worth it!
Gingerbread Spice Mix: Use store-bought, homemade, or individual spices like cinnamon, ginger, and nutmeg.

Full ingredient amounts and instructions are in the printable recipe card below.

How to Make Gingerbread Cookies

Cream Butter and Sugar: Beat together softened butter and brown sugar until smooth.
Mix Wet Ingredients: Add molasses, vanilla, and egg, mixing gently until combined.
Combine Dry Ingredients: Whisk flour, baking soda, salt, and spices in a separate bowl. Gradually mix into the wet ingredients to form a soft dough.
Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight).
Roll and Cut: Roll out the chilled dough to ¼-inch thickness. Cut out shapes using cookie cutters and place them on a lined baking sheet.
Bake: Bake at 350°F for 8-10 minutes, until edges are set but centers are still soft. Cool completely before decorating.

Decorating Tips

Icing: Use a simple powdered sugar icing (2 cups powdered sugar + 1-2 tablespoons liquid) or royal icing for detailed designs.
Sprinkles: Kids love adding colorful sprinkles or candy pieces.
Let It Set: Allow icing to harden overnight before packing cookies into containers.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 weeks. For best flavor, enjoy within the first few days.
Decorated cookies are best consumed within 1 week.

Whether you’re crafting gingerbread men, candy canes, or stars, these cookies bring the magic of the holidays straight to your kitchen. Plus, decorating them with loved ones makes for cherished memories, even if the results are more “gingerbread monster” than masterpiece (as my little one lovingly puts it).

Soft Gingerbread Cookies

Recipe by snackonmeat

Servings

Prep time

minutes

Cooking time

minutes

This easy recipe delivers classic American gingerbread cookies that are soft, chewy, and perfectly spiced for Christmas. With warm flavors of ginger, cinnamon, and molasses, these cookies are perfect for the holiday season.

Ingredients

1 cup butter, softened
1 cup light brown sugar
1 large egg
1 cup molasses (not blackstrap)
1 tbsp apple cider vinegar (or white wine vinegar)
2 tsp vanilla extract
Dry Ingredients:
5 cups flour
1 tsp baking soda
½ tsp salt
Spices:
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
¼ tsp ground nutmeg

Directions

Make the Cookie Dough
Beat butter and sugar in a large bowl with a mixer on medium-high speed until combined.
Add the egg, molasses, vinegar, and vanilla; mix on medium-low speed until smooth.
In a separate bowl, whisk the dry ingredients and spices.
Gradually mix the dry ingredients into the wet mixture on low speed until a soft dough forms. Avoid overmixing.
Chill the Dough
Cover the dough and chill in the refrigerator for at least 3 hours or overnight. If chilled overnight, let the dough sit at room temperature for about 15 minutes before rolling.
Cut Out the Cookies
Preheat the oven to 350°F.
Divide the dough in half and roll out each portion to ¼-inch thickness on a lightly floured surface.
Use cookie cutters to cut out shapes, placing them 1 inch apart on lined baking sheets. Group cookies of similar sizes on the same sheet.
Bake the Cookies
Bake medium-sized cookies for 8-10 minutes, large gingerbread men for 12-14 minutes, and smaller cookies for 6-8 minutes.
The cookies should spring back when gently touched but avoid overbaking.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
Baking and Decorating Tips
Use pre-mixed gingerbread spice (2 tbsp + 1¼ tsp) if preferred.
Don’t overmix the dough; it can result in tough cookies.
Decorate with powdered sugar icing (2 cups powdered sugar + 1-2 tbsp lemon juice, water, or half-and-half) or royal icing.
Ensure cookies are completely cool before decorating and allow the icing to set overnight.
Storage and Freezing
Storing Cookies:
Store cooled cookies in an airtight container at room temperature for 1-2 weeks. Decorated cookies are best within a week.
Freezing Cookie Dough:
Wrap dough tightly in plastic wrap, label, and freeze for up to 3 months.
Thaw overnight in the fridge, then roll, cut, and bake as directed.
Freezing Baked Cookies:
Cool baked cookies completely and stack them in freezer-safe containers, separating layers with wax paper.
Freeze for up to 3 months. Thaw on a wire rack at room temperature before decorating.
These gingerbread cookies are a timeless holiday favorite, perfect for festive celebrations or cozy moments with family. Get ready to bake, decorate, and enjoy the spirit of the season! 🎄