If you’re looking for a truly cozy treat that feels like a warm hug on a chilly day, this Soft Gingerbread Cookies Recipe is your new best friend. These cookies strike the perfect balance between tender, pillowy softness and that classic ginger-spiced warmth we all adore during the holidays or anytime you want a comforting snack. Packed with fragrant ginger, cinnamon, and a touch of molasses, these gingerbread cookies are pure magic from the first bite to the last crumb.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component plays a crucial role in crafting these soft gingerbread cookies, from the rich molasses that adds depth to the fragrant spices that bring holiday cheer to every bite. Let’s break down each key ingredient so you know exactly why it’s essential.
- 1 cup butter, softened at room temperature (preferably salted): Adds richness and helps keep the cookies soft and tender.
- 1 cup light brown sugar, packed: Provides sweetness with a subtle molasses note, complementing the spices.
- 1/2 cup molasses (do NOT use blackstrap): The heart of the gingerbread flavor, giving the cookies their signature dark color and depth.
- 3 cups all-purpose flour, spooned & leveled (390 grams): The base that holds everything together with just the right structure.
- 2 1/2 tsp ground ginger: Delivers warmth and that unmistakable spicy kick.
- 1 1/2 tsp cinnamon: Balances the ginger with its sweet, woody notes.
- Pinch of nutmeg: Adds subtle earthiness for complex flavor layers.
- 1/2 tsp baking soda: Helps the cookies rise slightly, giving them a tender crumb.
- 1/2 tsp salt: Enhances all the sweet and spicy flavors beautifully.
- 2 cups powdered sugar: Used for making the perfect royal icing for decorating.
- 1 and 1/2 tbsp meringue powder: Essential for royal icing stability and that perfect glossy finish.
- 4-6 tbsp water: Adjusts the icing consistency for piping.
How to Make Soft Gingerbread Cookies Recipe
Step 1: Make the Cookie Dough
Start by beating the softened butter in a large mixing bowl on high speed until it’s creamy and dreamy. Then, add the brown sugar and mix until fully combined—this helps give the dough that buttery sweetness. Stir in the molasses carefully; its deep flavor is what elevates these cookies. Next, gradually add your dry ingredients: flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Mix everything until the dough just comes together. If it feels a little crumbly, don’t be shy about adding a teaspoon or two of milk to get the perfect dough consistency.
Step 2: Roll and Chill
Divide the dough in half for easier handling. Roll each half out between parchment paper to about 3/8 inch thick—aim for something in between a quarter and half an inch. Leaving the dough sandwiched between parchment keeps it from sticking and makes for clean rolling. Once rolled, transfer the parchment-sandwiched dough to a baking sheet and cover it loosely with a kitchen towel. Pop it in the refrigerator for 1-2 hours or the freezer if you want to speed things up. Chilling is crucial because it firms up the dough, making it easier to cut and ensuring the cookies hold their shape when baked.
Step 3: Cut and Bake
Preheat your oven to a cozy 350°F (175°C). Prepare your baking sheets with parchment or silicone mats for easy cleanup. Peel off the top parchment layer and use your favorite cookie cutters to cut out shapes. Arrange the cutouts a few inches apart on the baking sheet so they have space to bake evenly. If the dough softens while working, a quick chill in the fridge or freezer will fix that. Bake for 8-9 minutes until the cookies look just set and slightly puffy. Their centers might look a little underdone – that’s perfect because it keeps them soft. Let them cool on the sheet for 10 minutes before moving them to a wire rack to cool completely.
Step 4: Decorate with Royal Icing
Mix your powdered sugar, meringue powder, and water in a large bowl, whipping on high for about 90 seconds to get a drizzle-like consistency. Don’t hesitate to tweak the water or powdered sugar to get it just right for piping. Transfer the icing to a piping bag fitted with a Wilton #1 tip and start decorating your cooled cookies. Feel free to add gel food coloring or sprinkle some sanding sugar on top for an extra bit of sparkle and fun!
How to Serve Soft Gingerbread Cookies Recipe
Garnishes
Adding a little extra something on your soft gingerbread cookies takes them from delicious to delightful. A simple dusting of powdered sugar creates a snowy effect, while tiny edible pearls or colorful sanding sugar can bring charm and personality to each cookie. For a rustic touch, sprinkle a few crushed nuts or a hint of cinnamon dust on your icing designs.
Side Dishes
These soft gingerbread cookies pair beautifully with warm beverages: think cozy mugs of spiced chai tea, rich hot chocolate, or even a classic cup of coffee. They also complement a cheese platter featuring sharp cheddar or creamy brie, which might surprise you but truly enhances the spice notes in these cookies.
Creative Ways to Present
For parties or gifts, arrange your gingerbread cookies on a rustic wooden board styled with cinnamon sticks and fresh rosemary sprigs for a festive look. Gift jars filled with layers of cookies and decorative ribbons make heartfelt presents everyone will love. You can even thread small holes in the cookies before baking to create edible holiday ornaments!
Make Ahead and Storage
Storing Leftovers
Leftover soft gingerbread cookies keep wonderfully in an airtight container at room temperature for up to 6 days. If you want to extend their life, refrigerate them for 6-8 days but be sure to bring them back to room temperature before serving so they stay delectably soft.
Freezing
You can freeze both the cookie dough and the baked cookies separately. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. For baked cookies, place them in a freezer-safe container with parchment between layers to prevent sticking. Thaw at room temperature for a few hours before decorating or serving.
Reheating
If you prefer your Soft Gingerbread Cookies Recipe warm, a quick zap in the microwave for 10-15 seconds revives their softness perfectly. Alternatively, a few minutes in a low oven (around 300°F) works wonders without drying them out.
FAQs
Can I use blackstrap molasses instead of regular molasses?
Blackstrap molasses has a much stronger and slightly bitter flavor that can overpower the cookies. To keep the soft gingerbread cookies light and balanced, stick with regular molasses as specified in the recipe.
Why are my gingerbread cookies hard instead of soft?
Overbaking is usually the culprit. These Soft Gingerbread Cookies Recipe calls for baking just until the edges are set and the centers look slightly underdone. Also, chilling the dough helps maintain softness and shape.
How long does it take to prepare and bake these cookies?
Including chilling time, this Soft Gingerbread Cookies Recipe takes about 1 hour and 10 minutes. The active prep is fairly quick, but chilling the dough is key to perfect texture.
Can I make the royal icing ahead of time?
Absolutely! Royal icing can be prepared and stored in the refrigerator for 1 to 2 days. Just give it a quick stir and adjust the consistency with a few drops of water before using.
Is it okay to add food coloring to the icing?
Yes, adding gel food coloring is a fun way to personalize your cookies and make decorations pop. Avoid liquid colors as they can thin the icing too much.
Final Thoughts
There’s nothing quite like homemade soft gingerbread cookies to bring warmth and joy to your kitchen. This Soft Gingerbread Cookies Recipe is not only a breeze to make but also an absolute crowd-pleaser that will have everyone coming back for more. So roll up your sleeves and dive into this delightful baking adventure — your taste buds will thank you!
Print
Soft Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes per batch
- Total Time: 1 hour 10 minutes
- Yield: 16 servings (approximately 16-20 cookies depending on cutter size)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Gingerbread Cookies are delightfully tender with warm spices of ginger, cinnamon, and nutmeg. Perfect for holiday baking, they come with a smooth molasses-infused dough that’s chilled, rolled, and baked to soft, slightly puffy perfection. Topped with a classic royal icing made from powdered sugar and meringue powder, these cookies are ideal for decorating with festive designs or colors, making them a wonderful treat for gatherings or gifting.
Ingredients
Cookie Dough
- 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 (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
- Optional: 1-2 teaspoons milk (if dough is crumbly)
Royal Icing
- 2 cups powdered sugar
- 1 and 1/2 tbsp meringue powder
- 4–6 tbsp water
Instructions
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter on high speed with an electric mixer until creamy. Add the light brown sugar and mix for about 1 minute until well combined. Add molasses and mix until fully incorporated. Then add the dry ingredients—flour, ground ginger, cinnamon, nutmeg, baking soda, and salt—and mix until a dough forms. If the dough is crumbly, add 1-2 teaspoons of milk to help it come together.
- Roll and Chill: Divide dough into two halves. Roll each half out to about 3/8 inch thickness between sheets of parchment paper using a ruler or estimating between 1/4 and 1/2 inch. Transfer the rolled dough still sandwiched between parchment papers onto a baking sheet. Cover loosely with a clean kitchen towel, then chill in the refrigerator for 1-2 hours or in the freezer for a shorter time until firm and completely chilled.
- Cut Out Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the fridge, peel off the parchment, and cut shapes using cookie cutters. Arrange cookies spaced a few inches apart on the prepared baking sheets. If dough softens, chill the tray in the fridge or freezer for 5-15 minutes to maintain shape. Roll and cut additional cookies from scraps, chilling as needed.
- Bake Cookies: Bake cookies for 8-9 minutes. They should appear just set and slightly puffy, with centers slightly underdone. Do not overbake. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare Royal Icing: In a large bowl, combine powdered sugar, meringue powder, and water. Mix on high speed for about 1 1/2 minutes until the icing reaches a drizzle-able consistency. Adjust with water or powdered sugar as needed. Transfer icing to a piping bag fitted with a Wilton #1 tip for detailed decorating. Optionally, add gel food coloring or sanding sugar for decorative sparkle.
- Decorate the Cookies: Pipe designs on the cooled cookies using royal icing. Allow the icing to set completely before storing.
- Store Cookies: Store decorated cookies in an airtight container at room temperature for 4-6 days, or refrigerate for 6-8 days. Bring cookies to room temperature before serving. Cookie dough and royal icing can be prepared in advance and refrigerated for 1-2 days.
Notes
- Use light brown sugar for a milder sweetness and moisture; dark brown can alter flavor.
- Do not use blackstrap molasses, as it will make the cookies bitter.
- If the dough is crumbly, a teaspoon or two of milk helps to bind it.
- Chilling the dough is essential to maintain cookie shape when baking.
- Do not overbake the cookies to keep them soft and chewy.
- Royal icing can be colored with gel food coloring for festive designs.
- Store cookies in an airtight container to maintain freshness and softness.
- Prepare dough and icing ahead for convenient holiday baking.
