Best Soft Gingerbread Cookies

The Ultimate Chewy and Spiced Gingerbread Cookies

These soft and chewy gingerbread cookies are everything you want in a holiday treat — deeply flavored with molasses and warm spices, thick in texture, and easy to roll and decorate. Whether you dust them with powdered sugar or top them with royal icing, these cookies are guaranteed to steal the show at every Christmas gathering.

Recipe Quick Facts

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 16–24 cookies

Ingredients

• 1 cup butter, softened (salted or unsalted)
• 1 cup packed light brown sugar
• 1/2 cup molasses (not blackstrap)
• 3 cups all-purpose flour (390 g), spooned and leveled
• 2 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt

For Royal Icing (optional):

• 2 cups powdered sugar
• 1 1/2 tbsp meringue powder
• 4–6 tbsp water

Instructions

Make the Dough: In a large mixing bowl, beat the butter until creamy. Add the brown sugar and mix until smooth. Pour in the molasses and beat until fully combined. Add the dry ingredients and mix until a soft dough forms. If the dough feels crumbly, add 1–2 teaspoons of milk.

Roll and Chill: Divide the dough in half. Roll each half between two sheets of parchment paper to about 3/8 inch thickness. Place the sheets on a baking tray and chill for 1–2 hours in the fridge, or 30 minutes in the freezer, until firm.

Cut and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Cut out desired shapes (gingerbread people, trees, or stars). If the dough softens while cutting, chill the cutouts again for 5–10 minutes before baking. Bake for 8–9 minutes, until the cookies appear set but still soft in the center. Cool on the baking sheet for 10 minutes before transferring to a rack.

Decorate: Once completely cool, decorate with royal icing, glaze, or a light dusting of powdered sugar.

Make Royal Icing: In a bowl, combine powdered sugar, meringue powder, and 4 tablespoons of water. Beat on high speed for about 1½ minutes. The icing should drizzle onto itself and disappear after about 5–10 seconds. Adjust thickness with small amounts of water or sugar. Use a piping bag with a fine tip to decorate cookies.

Pro Tips

• Roll dough between parchment paper before chilling to avoid sticky messes.
• Keep the dough cold before baking for perfectly shaped cookies.
• The best thickness is 3/8 inch to 1/2 inch — this keeps cookies soft and chewy.
• Use a kitchen scale to measure flour accurately for consistent results.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container — it prevents drying out. Decorated cookies can also be refrigerated for up to a week.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 cookie	330	55g	3g	12g	36g

Disclaimer: Nutritional values are approximate and may vary based on ingredients and portions used.

Save It for Later

These soft and chewy gingerbread cookies are a holiday must-bake. Save this recipe on Pinterest so you can make them again every Christmas season!

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