Soft Gingerbread Cookies are the perfect holiday treat — warm, chewy, and full of cozy spice. Each bite brings a mix of sweet molasses and fragrant cinnamon that feels like a hug in cookie form. These cookies bake up soft and pillowy, without needing any dough chilling time. They’re quick to make, incredibly satisfying, and ideal for gifting or enjoying with hot cocoa. Whether it’s Christmas baking or a simple weekend craving, these Soft Gingerbread Cookies are an easy classic you’ll want on repeat.
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Why You’ll Love These Soft Gingerbread Cookies
These Soft Gingerbread Cookies are everything you love about the holidays in one bite. They’re soft and chewy, not crispy or dry, and the spice level is easy to adjust to your liking. Because there’s no dough chilling required, they’re ready fast — perfect for spontaneous baking. With simple pantry ingredients, this recipe is beginner-friendly and foolproof. The balance of molasses, ginger, and cinnamon gives a nostalgic warmth that pairs beautifully with coffee or milk. Each cookie sparkles if you roll them in sugar, adding a sweet crunch on top of their melt-in-your-mouth texture.
Ingredients You’ll Need
You’ll need classic pantry staples for these Soft Gingerbread Cookies. Butter gives richness, while sugar adds sweetness and structure. A single egg helps bind everything together, and molasses brings that deep, old-fashioned flavor and soft texture. Flour, baking soda, and salt form the base, keeping the cookies tender yet sturdy. Cinnamon and ginger are the stars of the show, adding warmth and spice. You can adjust both to taste — use more for a stronger kick. For a pretty sparkle and a subtle crunch, roll the dough balls in sugar before baking. It’s a simple touch that makes them extra special.
Ingredient Tips and Substitutions
Use unsulphured molasses for the best flavor — it’s milder and more balanced than blackstrap molasses, which can taste bitter. If you only have salted butter, reduce the added salt slightly. For a stronger spice flavor, double the cinnamon or ginger. Always measure flour by spooning it into the cup, not scooping directly, to avoid dense cookies. You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture. If you’re out of molasses, try using dark corn syrup with a bit of brown sugar, though the flavor will be less traditional.
How to Make Soft Gingerbread Cookies
Making these cookies is straightforward and fast. The dough comes together quickly, and you’ll have warm cookies on the cooling rack in under 40 minutes. Follow these steps for soft, perfectly spiced results every time.
Mix Wet Ingredients
Start by creaming the butter and sugar for about 2–3 minutes until light and fluffy. Add the egg and molasses, mixing until smooth and fully combined. This mixture should look creamy and slightly glossy.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. This ensures the baking soda and spices are evenly distributed, so each cookie bakes evenly and tastes consistent.
Form the Dough and Shape
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Scoop portions slightly smaller than golf balls. For extra sweetness and sparkle, roll each dough ball in granulated sugar before placing it on a baking sheet.
Bake and Cool
Bake at 350°F for 10–12 minutes. The cookies should look slightly cracked on top and still soft in the center. Let them cool on the baking sheet for about 10 minutes — this helps them firm up while keeping that chewy texture. Then, move them to a wire rack to finish cooling.
Baking Tips for Perfect Soft Cookies
Always space your cookies at least 2–3 inches apart, as they spread while baking. Don’t overbake — remove them when the edges are set but the centers look soft. They’ll continue to bake slightly from residual heat. Letting them cool on the tray for several minutes helps them set and stay chewy. For deeper flavor, you can slightly increase the cinnamon or ginger. Rolling the dough in sugar adds a nice sparkle and gentle crunch. For an extra holiday touch, drizzle them with a light icing once cooled. The result is a batch of cookies that are soft, flavorful, and perfectly spiced.
Storage and Make-Ahead Advice
Store your Soft Gingerbread Cookies in an airtight container at room temperature for up to five days. They’ll stay soft and chewy the entire time. You can also freeze baked cookies for up to two months; just thaw them at room temperature before serving. If you prefer to freeze the dough, roll it into balls first and freeze them unbaked. Then bake straight from the freezer, adding a minute or two to the baking time. These cookies make a great make-ahead dessert for busy holiday weeks or last-minute guests.
Flavor Variations and Add-Ins
You can easily personalize your Soft Gingerbread Cookies. Add a pinch of cloves or nutmeg for extra warmth. A bit of orange zest adds a bright, citrusy twist that pairs beautifully with molasses. You can also dip half of each cooled cookie in white chocolate for a festive touch. If you love crunch, stir in chopped pecans or walnuts before baking. For a fun flavor combo, drizzle cooled cookies with a lemon glaze — the tangy sweetness complements the spices perfectly. No matter your choice, each version keeps that same irresistible soft texture.
Other Recipes You May Enjoy
- Chocolate Chip Cookie Bars
- Chocolate Mousse Brownies
- No Bake Cookie Dough Bars
- Simple Churro Cheesecake Recipe
- Chewy Chocolate Chip Cookies
- Chocolate Cheesecake
Conclusion
These Soft Gingerbread Cookies are pure comfort in cookie form — chewy, warmly spiced, and impossible to resist. They bring cozy holiday charm with every bite, yet they’re simple enough to bake any time of year. With no chilling, easy prep, and flexible spice levels, this recipe is one you’ll make again and again. Share them with friends, add them to your cookie trays, or save a few for yourself with a cup of tea. For more holiday baking inspiration, visit my Pinterest page and start your next sweet tradition today.
Soft Gingerbread Cookies
Equipment
- Mixing bowls For combining wet and dry ingredients
- electric mixer To cream butter and sugar
- Baking sheet Line with parchment paper
- Wire rack For cooling cookies
- Measuring cups and spoons For accurate measurements
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulphured molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- optional: granulated sugar for rolling dough balls
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar together for 2–3 minutes until light and fluffy.
- Add egg and molasses, mixing until smooth and fully combined.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and ginger together.
- Gradually add dry ingredients to wet mixture, mixing until a uniform dough forms.
- Shape dough into balls slightly smaller than golf balls. Optionally, roll them in sugar.
- Place cookies 2–3 inches apart on baking sheets and bake for 10–12 minutes.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
