Soft and Chewy Gingerbread Cookie Recipe

Key Ingredients

• Butter: Unsalted butter at room temperature gives the best texture; salted butter also works if that’s what you have.
• Brown sugar: Light or dark brown sugar keeps the cookies soft and adds depth. Dark brown sugar intensifies the molasses notes.
• Molasses: Use regular dark molasses (not blackstrap) for classic gingerbread flavor.
• Flour: All-purpose flour. For consistent results, weigh the flour if possible and keep a little extra on hand for rolling.
• Spices: Ground cinnamon and ginger with a touch of cloves create the familiar gingerbread profile.

See the recipe card below for the full ingredient list and exact measurements.

1. Mix the dough. Cream butter and brown sugar until light and fluffy. Add molasses, an egg, and vanilla, mixing until incorporated. In a separate bowl whisk together flour, spices, baking soda, and salt. Add the dry ingredients to the wet and mix until the dough just comes together. Finish by kneading briefly by hand to ensure even texture.
2. Chill the dough. Shape the dough into a flat disc, wrap it tightly, and refrigerate for at least 2 hours. Chilling firms the dough and helps the cookies keep their shape while baking.
3. Roll and cut. Lightly flour your surface and the top of the dough. Roll the dough to about 3/8″ (approximately 0.95 cm) thick for tender, soft cookies. Cut shapes with a cookie cutter and arrange them on parchment-lined baking sheets. Re-roll scraps and repeat as needed.
4. Chill again and bake. Chill the prepared cookie sheets for 10–15 minutes before baking to prevent spreading. Bake at 350°F (175°C) for about 8–10 minutes, or until cookies are puffed and no longer look wet on top. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Decorate. Once cooled, pipe buttercream or your favorite frosting onto the cookies. Buttercream forms a light crust and remains flavorful; a #2 piping tip is great for fine details.

Favorite Tools

Baking Tips

• Chill the dough. Refrigerating both the disc of dough and the cut cookie sheets prevents excessive spreading and keeps shapes crisp.
• Use a light dusting of flour. Flour on your surface and rolling pin prevents sticking. If a cutter sticks, dip it in a little flour before cutting.
• Roll to the right thickness. Rolling to about 3/8″ gives tender, soft cookies that still hold detail when decorated.
• Use guides for even thickness. Rolling-pin rings or simple wooden dowels set to the desired height make it easy to roll uniform cookies.
• Cool completely before decorating. Frosting will melt on warm cookies, so allow them to reach room temperature first.

Gingerbread Cookie Recipe FAQs

What is the best way to store the cookies?

Store baked cookies in an airtight container at room temperature for up to three days. If decorated, store them in single layers or with parchment between layers to avoid smudging the frosting.

Can the cookies be frozen?

Yes. Plain baked cookies freeze well for up to three months in an airtight container. Decorated cookies can be frozen for up to one month when stored in a single layer. Thaw at room temperature for a few hours before serving.

How long can the dough be refrigerated?

Chill the dough at least 2 hours before rolling. Wrapped tightly, the dough will keep in the refrigerator for up to 24 hours.

How should I decorate the cookies?

Buttercream frosting is an excellent option—it’s tasty and forms a light crust similar to royal icing. A small round piping tip (#2) is ideal for details like faces, buttons, and outlines.

More Christmas Cookie Recipes

• Christmas Sugar Cookies
• Ginger Molasses Cookie Sandwiches
• Chocolate Candy Cane Crunch Cookies
• Cadbury Snowball Cookies
• Chocolate Sprinkle Cookies

Soft Gingerbread Cookies