Best Soft & Chewy Gingerbread Cookies

Soft Gingerbread Cookies

These soft gingerbread cookies are thick, chewy, and full of classic gingerbread flavor. They hold their shape beautifully for cut-outs, are perfect for gingerbread men and snowflakes, and work just as well plain, dusted with powdered sugar, or decorated with royal icing. Ideal for Christmas cookie trays, cookie exchanges, or holiday baking days.

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 16–24 cookies (depending on cutter size)

Ingredients

Gingerbread Cookies

• 1 cup salted butter, softened to room temperature (226 g)
• 1 cup dark brown sugar, packed (220 g)
• ½ cup molasses, not blackstrap (170 g)
• 3 cups all-purpose flour, spooned and leveled or weighed (390 g)
• 2½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• Pinch of nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• Optional: 1–2 teaspoons milk if dough seems dry

Royal Icing (Optional for Decorating)

• 2 cups powdered sugar (230 g)
• 1½ tablespoons meringue powder
• 4–6 tablespoons water (56–85 g), as needed for consistency

Instructions

1. Make the Gingerbread Dough

1. In a large mixing bowl, beat the softened butter on high speed until smooth and creamy.
2. Add the dark brown sugar and beat until well creamed together, about 1 minute.
3. Pour in the molasses and mix until fully combined and uniform in color.
4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt.
5. Add the dry ingredients to the butter mixture. Mix on low speed until a dough forms.
6. If the dough looks crumbly and does not come together, add 1–2 teaspoons of milk and mix briefly until it forms a cohesive, soft dough.

2. Roll and Chill the Dough

1. Divide the dough into two equal portions.
2. Place one portion between two sheets of parchment paper and roll it out to about 3/8 inch thickness (between ¼ and ½ inch). Repeat with the second portion.
3. Transfer the rolled sheets (still between parchment) to a baking sheet. Cover loosely with a clean kitchen towel.
4. Chill in the refrigerator for 1–2 hours, or in the freezer for a shorter time, until the dough is firm and cold all the way through. Cold dough helps the cookies keep their shape and stay thick and chewy.

3. Cut Out and Bake

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Remove one sheet of chilled dough from the fridge or freezer. Peel off the top parchment and use cookie cutters (gingerbread men, stars, trees, snowflakes, etc.) to cut shapes.
3. Place the cut-out cookies on the prepared baking sheet, leaving a little space between each.
4. If the dough has warmed and the shapes feel soft instead of firm, chill the tray in the fridge or freezer for 5–15 minutes before baking.
5. Bake for 8–9 minutes. The cookies should look just set and slightly puffy; the centers may look a bit underdone. Do not overbake if you want soft, chewy gingerbread.
6. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Gather the dough scraps, press them together, roll out again between parchment, chill if needed, and repeat cutting and baking until all the dough is used.

4. Make the Royal Icing (Optional)

1. In a large bowl, combine the powdered sugar, meringue powder, and 4 tablespoons of water.
2. Beat on high speed for about 1½ minutes, until thick and glossy.
3. Test the consistency by drizzling a bit of icing back into the bowl. It should sit on the surface for 5–10 seconds before melting back in.
4. If the icing is too thick, add water 1 tablespoon at a time and mix again. If it is too thin, beat a little longer or add a small amount of powdered sugar and mix.
5. Transfer the icing to a piping bag fitted with a small round tip (such as Wilton #1 or #2) for outlining and details.

5. Decorate and Store

1. Once the gingerbread cookies are completely cool, decorate with royal icing, a simple glaze, or a light dusting of powdered sugar.
2. If using royal icing, pipe outlines, snowflakes, buttons, and other details as desired. Let the icing dry completely at room temperature until firm before stacking or storing.
3. Store decorated or plain cookies in an airtight container at room temperature for 4–6 days. For slightly longer storage, add a small piece of bread to the container to help keep the cookies soft.

Pro Tips

• Use the right molasses: Choose full-flavor molasses (such as Brer Rabbit full flavor or Grandma’s original). Do not use blackstrap molasses, as it is more bitter and less sweet.
• Keep the dough cold: For cut-out gingerbread cookies that hold their shape, bake them while the dough is firm and cold. If the shapes soften while you work, chill again before baking.
• Go thick for soft cookies: Rolling the dough to about 3/8 inch (or up to ½ inch) gives you ultra-soft, chewy gingerbread cookies with great texture and structure.
• Measure flour accurately: For best results, spoon and level the flour into your measuring cup or use a kitchen scale. Too much flour will make the dough dry and the cookies less tender.
• Make ahead: The dough can be rolled between parchment and refrigerated for 1–2 days before baking. Baked cookies can be stored for a couple of days before decorating, and the royal icing can be made 1–2 days in advance and kept refrigerated in an airtight container.

Nutrition Information

Approximate values per cookie (based on 1 cookie):

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

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients, cookie size, and preparation. For precise dietary guidance, please consult a qualified nutrition professional.

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