I’m sharing my Soft Gingerbread Cookies recipe and one simple swap that keeps them soft, plus an easy royal icing and a printable version on my website.

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I’ve been making these Soft & Chewy Gingerbread Men Cookies for years, and every batch disappears before the frosting even dries. The scent of ground ginger and molasses fills the house and somehow makes a regular afternoon feel like a small event.

I’m not gonna lie, some cookies spread more than others and my decorating is messy, but that imperfectness is why people keep asking for the recipe. If you like a slightly chewy center and deep spice notes, you’ll want to save this Chewy Gingerbread Cookies version for the holidays.

I always print the recipe and stash it on my website.

Ingredients

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All purpose flour: mainly carbs gives structure and chewiness not much fiber or protein.
Unsulphured molasses: deep sweet, adds iron and minerals, its the classic gingerbread flavor.
Dark brown sugar: sweet and moist, mostly carbohydrates, helps keep cookies soft and really chewy.
Unsalted butter: adds fat richness and tenderness, higher calories but great flavor.
Large egg: provides protein and moisture, helps bind dough and gives a bit of lift.
Ground ginger and spices: mostly flavor, anti inflammatory compounds, little nutrition but big punch.
Baking soda: leavening agent, helps cookies spread and rise, no nutritional value.
Powdered sugar and egg white icing: very sweet, mostly sugar unless using egg white protein.

Ingredient Quantities

for the cookies:

2 1/4 cups all purpose flour

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed dark brown sugar

1 large egg

1/2 cup unsulphured molasses

1 tsp vanilla extract

for the royal icing:

2 cups powdered sugar, sifted

1 large egg white or 2 tsp meringue powder + 2 tbsp water

1/2 tsp vanilla extract or 1 tsp lemon juice

pinch of salt (optional)

gel food coloring, optional

How to Make this

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1. In a bowl whisk together 2 1/4 cups all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1 tsp baking soda and 1/4 tsp salt until evenly mixed.

2. In a separate large bowl cream 1/2 cup unsalted butter softened and 3/4 cup packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes with a hand mixer or by arm power if you must.

3. Beat in 1 large egg, 1/2 cup unsulphured molasses and 1 tsp vanilla extract until smooth and well combined. Don’t overmix or the cookies get tough.

4. Add the dry ingredients to the wet in two additions and stir until just combined into a soft dough. If the dough is sticky chill it in the fridge for about 30 to 60 minutes so it rolls easier.

5. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or silicone mats.

6. Roll dough between two sheets of parchment to about 1/4 inch thickness, or use a floured surface if you prefer. Cut with gingerbread men cutters and transfer to prepared pans about 1 inch apart. If edges crack, press them gently back together with a finger.

7. Bake for 8 to 10 minutes until edges are set but centers still look a little soft. Let cookies cool on the pan for 4 to 5 minutes then move to a wire rack to cool completely.

8. For the royal icing, combine 2 cups sifted powdered sugar with either 1 large pasteurized egg white or 2 tsp meringue powder plus 2 tbsp water, and 1/2 tsp vanilla extract or 1 tsp lemon juice. Add a pinch of salt if you like. Beat until you have stiff peaks for piping; thin with a few drops of water for flooding.

9. Split icing into bowls and tint with gel food coloring if using. Use a piping bag with a small round tip or a zip bag with a tiny corner cut to outline with thicker icing, let the outline set for a few minutes, then fill in with thinned icing. Work in sections and use a toothpick to pop bubbles.

10. Let decorated cookies dry several hours or overnight until icing is hard. Store in an airtight container with parchment between layers. Dough freezes well rolled between parchment or as balls for quick baking later.

Equipment Needed

1. Large mixing bowls (one for dry, one for wet)
2. Measuring cups and measuring spoons
3. Whisk and rubber spatula
4. Hand mixer or sturdy wooden spoon
5. Rolling pin and extra parchment sheets
6. Gingerbread cookie cutters and a small bench scraper or spatula
7. Baking sheets plus parchment paper or silicone baking mats
8. Wire cooling rack
9. Piping bag with a small round tip (or a zip bag with a tiny corner cut) and a toothpick

FAQ

Q: How long should I chill the dough and does it really matter? A: Chill at least 1 to 2 hours, overnight is even better. Chilling firms the butter so the shapes hold up and stops too much spreading. If you are rushed 20 to 30 minutes in the freezer helps, but dont skip it or the cookies will be flat.

Q: What oven temp and bake time makes them soft and chewy? A: Bake at 350 F for about 8 to 10 minutes depending on size. Pull them when the edges are set and the centers still look a little soft, they firm up as they cool. Overbake and theyll turn crisp not chewy.

Q: Is raw egg white in the royal icing safe, or can I use meringue powder? A: If youre worried about raw egg use pasteurized egg white or meringue powder mixed with water, both work great. Meringue powder is safer and gives a sturdier icing for decorating. Thin with a few drops of water for flooding, keep thicker for outlines.

Q: How do I store or freeze the dough and finished cookies? A: Baked cookies stay soft in an airtight container for up to 5 days, add a slice of bread to keep them moist. Freeze baked cookies up to 3 months. For dough you can freeze flattened discs or cut shapes on a tray then bag them for up to 3 months, bake from frozen adding 1 to 2 minutes to bake time.

Q: Why did my cookies spread too much or come out hard? A: Too warm or overworked butter, not chilling the dough, rolling too thin, or overbaking will cause problems. Also scooping too much flour when measuring makes them dry and hard. Use the spoon and level method for flour, chill the dough, and watch the bake time.

Q: Can I substitute the unsulphured molasses and still get good flavor? A: You can use dark corn syrup or honey but the molasses gives that classic gingerbread depth so flavor will be different. If you must substitute try 1 to 1 but expect a milder spice note. Light molasses will be milder, blackstrap is stronger and more bitter.

Soft & Chewy Gingerbread Men Cookies Recipe Substitutions and Variations

Unsalted butter: swap equal amount with softened vegan butter or solid coconut oil measured 1:1. Coconut oil makes them a touch more tender, vegetable shortening will give crisper edges.
Dark brown sugar: if you dont have dark brown, stir 1 tbsp molasses into 1 cup light brown sugar to make dark brown 1:1. You can also use white sugar plus 2 tbsp molasses per cup, or coconut sugar 1:1 though flavor will differ.
Unsulphured molasses: replace 1:1 with maple syrup for similar sweetness but a milder flavor, or use dark corn syrup plus a splash of molasses to copy the depth. Avoid blackstrap unless you like a very bitter note.
All purpose flour: use a 1:1 gluten free all purpose blend with xanthan if you need gluten free. Whole wheat pastry flour can replace 1:1 too but it may need 1 to 2 tbsp extra liquid if the dough seems dry.

Pro Tips

1) Measure flour by spooning it into the cup and leveling, not scooping, or your dough will be dry and crumbly. If you accidentally overdo the flour add a teaspoon or two of milk or molasses until it feels like soft playdough, its way easier to work with.

2) Roll the dough between two sheets of parchment for even thickness and less sticking, trust me it saves time. If the cutters drag or edges crack chill the cut shapes on the tray for 10 minutes before baking, that helps them keep their shape.

3) Watch the cookies not the clock, ovens lie. Take them out when the edges look set but centers still a little soft, they will finish on the sheet and stay tender; use an oven thermometer and rotate pans halfway for even baking.

4) For royal icing use pasteurized egg white or meringue powder if you want no risk, and start with very stiff icing for outlines then thin small amounts at a time till it floods. Gel color is super concentrated so add tiny amounts, and pop surface bubbles with a toothpick so you dont get little craters.

5) Make ahead hack: freeze either the rolled sheets between parchment or dough balls for quick baking later, thaw in the fridge before rolling. Store finished cookies in an airtight container with parchment between layers and let icing harden overnight for best stacking.

Soft & Chewy Gingerbread Men Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Soft Gingerbread Cookies recipe and one simple swap that keeps them soft, plus an easy royal icing and a printable version on my website.

Servings

servings

Calories

165

kcal

Equipment: 1. Large mixing bowls (one for dry, one for wet)
2. Measuring cups and measuring spoons
3. Whisk and rubber spatula
4. Hand mixer or sturdy wooden spoon
5. Rolling pin and extra parchment sheets
6. Gingerbread cookie cutters and a small bench scraper or spatula
7. Baking sheets plus parchment paper or silicone baking mats
8. Wire cooling rack
9. Piping bag with a small round tip (or a zip bag with a tiny corner cut) and a toothpick

Ingredients

for the cookies:
2 1/4 cups all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulphured molasses
1 tsp vanilla extract
for the royal icing:
2 cups powdered sugar, sifted
1 large egg white or 2 tsp meringue powder + 2 tbsp water
1/2 tsp vanilla extract or 1 tsp lemon juice
pinch of salt (optional)
gel food coloring, optional

Directions

In a bowl whisk together 2 1/4 cups all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1 tsp baking soda and 1/4 tsp salt until evenly mixed.
In a separate large bowl cream 1/2 cup unsalted butter softened and 3/4 cup packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes with a hand mixer or by arm power if you must.
Beat in 1 large egg, 1/2 cup unsulphured molasses and 1 tsp vanilla extract until smooth and well combined. Don’t overmix or the cookies get tough.
Add the dry ingredients to the wet in two additions and stir until just combined into a soft dough. If the dough is sticky chill it in the fridge for about 30 to 60 minutes so it rolls easier.
Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or silicone mats.
Roll dough between two sheets of parchment to about 1/4 inch thickness, or use a floured surface if you prefer. Cut with gingerbread men cutters and transfer to prepared pans about 1 inch apart. If edges crack, press them gently back together with a finger.
Bake for 8 to 10 minutes until edges are set but centers still look a little soft. Let cookies cool on the pan for 4 to 5 minutes then move to a wire rack to cool completely.
For the royal icing, combine 2 cups sifted powdered sugar with either 1 large pasteurized egg white or 2 tsp meringue powder plus 2 tbsp water, and 1/2 tsp vanilla extract or 1 tsp lemon juice. Add a pinch of salt if you like. Beat until you have stiff peaks for piping; thin with a few drops of water for flooding.
Split icing into bowls and tint with gel food coloring if using. Use a piping bag with a small round tip or a zip bag with a tiny corner cut to outline with thicker icing, let the outline set for a few minutes, then fill in with thinned icing. Work in sections and use a toothpick to pop bubbles.
Let decorated cookies dry several hours or overnight until icing is hard. Store in an airtight container with parchment between layers. Dough freezes well rolled between parchment or as balls for quick baking later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.