I’m sharing my Soft Gingerbread Cookies, tender and lightly spiced and ideal for shaping into gingerbread men and decorating.

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I wasn’t expecting much the first time I tried this recipe, but these Soft Gingerbread Cookies surprised me. The molasses gives them that dark gentle tang and the ground ginger keeps the spice bright without punching you in the face, so they stay endlessly snackable.

I like that they hold their shape, which makes this a solid Gingerbread Cookie Recipe For Decorating if you want a ton of personality in each cookie. I’ll admit I messed up once and they still turned out great, so if you’re nervous to decorate, don’t be, you might even love the imperfect ones.

Ingredients

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All purpose flour gives structure and carbs, so cookies hold shape but stay tender.
Cornstarch lightens texture, makes them soft, not grainy, adds a little starch.
Ground ginger adds warm spice, a bit sharp and zesty, also may aid digestion.
Molasses gives deep, rich sweetness, lots of flavor and brown sugar notes.
Brown sugar keeps cookies moist and chewy, adds caramel-y flavor, not just sweet.
Butter brings richness and tender crumbs, fat for mouthfeel, some flavor boost.
Egg binds ingredients, adds protein and moisture, helps cookies puff slightly.
Vanilla lifts flavors, rounds out spice, small amount goes a long way.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 tablespoons cornstarch

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick, 113 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/2 cup (120 ml) dark or unsulphured molasses

1 large egg, room temperature

1 teaspoon vanilla extract

1 to 2 tablespoons milk or cream (optional)

Optional coarse sugar for rolling or royal icing or powdered sugar for decorating

How to Make this

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1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment or silicone mats so the cookies don’t stick.

2. Whisk together the dry stuff in a bowl: 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda and 1/2 teaspoon salt. This evens out the spices so every cookie tastes the same.

3. In a separate large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Beat in 1/2 cup dark molasses, 1 large room temp egg and 1 teaspoon vanilla until smooth. Its okay if it looks a little glossy.

4. Stir the dry mix into the wet mixture until just combined. If the dough seems too stiff or crumbly add 1 to 2 tablespoons milk or cream, one tablespoon at a time, until you can form a smooth dough that holds together. Don’t overmix.

5. Flatten the dough into a disk, wrap in plastic and chill 30 minutes to 1 hour. Chilling makes rolling easier and helps the cookies keep their shape while baking. If you’re in a hurry 20 minutes in the freezer works too.

6. Roll the dough between two pieces of parchment to about 1/4 inch thick (or 6 mm) and cut shapes with cookie cutters. If the dough warms and gets sticky pop the tray in the fridge 10 minutes so shapes firm up. You can also scoop dough and roll into balls if you want drop cookies.

7. Place cut cookies on prepared sheets, leaving about 1 inch between them. For sparkly edges roll the dough balls in coarse sugar before flattening, or sprinkle sugar on top just before baking.

8. Bake 8 to 10 minutes for soft cookies (start checking at 8). They should look set but not hard. Don’t overbake or they’ll get firm as they cool. Let cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

9. Decorate when cool with royal icing, or dust with powdered sugar, or keep plain and store in an airtight container for up to 4 days to keep them soft. Quick tips: measure flour by spooning into the cup and leveling, use dark molasses for deeper flavor, and always err on slightly underbaking for that pillowy, soft texture.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets
3. Parchment paper or silicone baking mats
4. Two mixing bowls (one large, one medium)
5. Electric mixer or a sturdy wooden spoon for creaming
6. Measuring cups, measuring spoons and a kitchen scale (optional)
7. Whisk and rubber spatula
8. Rolling pin or cookie scoop, plus cookie cutters (if cutting shapes)
9. Wire cooling rack and a spatula for transferring cookies

FAQ

Q: How do I keep these gingerbread cookies soft instead of crunchy?

A: Don't overbake them. Pull the cookies when the edges are set but centers still look a little soft, they firm up as they cool. Cool on the sheet 2 to 3 minutes then move to a rack. Store in an airtight container with a slice of bread or an apple wedge to keep moisture. If they get a bit stale, 5 to 8 seconds in the microwave will soften them back up.

Q: Can I make the dough ahead or freeze it?

A: Yes. You can refrigerate dough up to 3 days. For longer storage, shape into a log, wrap in parchment and foil and freeze up to 3 months, or scoop balls, freeze on a tray then bag them. Thaw in the fridge overnight, slice if needed, then bake. Chilling also helps the cookies hold their shape and deepens the flavor.

Q: What can I use instead of molasses or brown sugar?

A: Molasses gives the cookie its classic taste and chew, so it's best not to skip it. If you must, dark corn syrup will work 1 to 1 but the flavor will be milder. To make brown sugar from granulated sugar add 1 tablespoon molasses per cup of sugar for light brown, 2 tablespoons for dark. Other swaps change texture and flavor so expect differences.

Q: Can I make these gluten free or egg free?

A: Gluten free usually works with a 1 to 1 cup-for-cup GF flour blend that contains xanthan gum. You may need a little extra liquid. For egg free try a flax egg (1 tablespoon ground flax + 3 tablespoons water) or a commercial egg replacer, but texture will be slightly different and a bit more cakey.

Q: Why did my cookies spread too much and lose their shape?

A: Most likely the butter was too soft or the dough wasn't chilled. Make sure you measure flour properly by spooning into the cup and leveling it, not packing. Chill dough 30 to 60 minutes before cutting or scooping, and use a cool baking sheet for each batch. Cornstarch in the recipe already helps reduce spread, but those other steps matter a lot.

Q: Best quick decorating tips for these cookies?

A: Roll in coarse sugar before baking for sparkly edges, or use a simple glaze of powdered sugar and milk for a quick coat. If you want crisp, detailed lines use royal icing and let cookies cool completely before piping. If you over-apply icing it can soften the cookie so go light if you want them soft to stay.

Easy Soft Gingerbread Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour at 1 to 1 or use a cup for cup gluten free flour blend, cookies will be a touch denser so chill the dough 10 to 15 minutes if it feels soft.
Unsalted butter: replace with an equal amount of vegan butter or solid coconut oil, keep it cold and cream the same way, cookies may spread less and coconut gives a faint flavor.
Dark molasses: use maple syrup or sorghum at about the same volume, expect a milder flavor and if the dough seems too loose, cut other liquid by about a tablespoon.
Large egg: make a flax egg by whisking 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit five minutes, good for binding but cookies can turn slightly cakier.

Pro Tips

– Measure the flour by weight when you can. If you don’t have a scale, fluff the flour, spoon it into the cup and level it off. Packing the cup makes dense, cakey cookies and nobody wants that.

– Chill the dough until firm. Cold dough rolls cleaner, keeps sharp cookie cutter edges and spreads less in the oven. If it starts to warm while you work, pop the tray in the fridge for 10 minutes, it helps a ton.

– Warm the molasses just a bit if it’s thick so it mixes smoothly, and beat the butter and sugar until just light and fluffy. Overbeating can make the texture weird, underbeating leaves pockets of butter, so aim for in-between.

– For soft, pillowy centers, underbake by a minute or two and let the cookies cool on the sheet for a few minutes before moving them. Store in an airtight container with a slice of bread to keep them soft longer, you’ll be glad you did.

Easy Soft Gingerbread Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Soft Gingerbread Cookies, tender and lightly spiced and ideal for shaping into gingerbread men and decorating.

Servings

servings

Calories

120

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets
3. Parchment paper or silicone baking mats
4. Two mixing bowls (one large, one medium)
5. Electric mixer or a sturdy wooden spoon for creaming
6. Measuring cups, measuring spoons and a kitchen scale (optional)
7. Whisk and rubber spatula
8. Rolling pin or cookie scoop, plus cookie cutters (if cutting shapes)
9. Wire cooling rack and a spatula for transferring cookies

Ingredients

2 1/4 cups (280 g) all purpose flour
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick, 113 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (120 ml) dark or unsulphured molasses
1 large egg, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons milk or cream (optional)
Optional coarse sugar for rolling or royal icing or powdered sugar for decorating

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment or silicone mats so the cookies don't stick.
Whisk together the dry stuff in a bowl: 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda and 1/2 teaspoon salt. This evens out the spices so every cookie tastes the same.
In a separate large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Beat in 1/2 cup dark molasses, 1 large room temp egg and 1 teaspoon vanilla until smooth. Its okay if it looks a little glossy.
Stir the dry mix into the wet mixture until just combined. If the dough seems too stiff or crumbly add 1 to 2 tablespoons milk or cream, one tablespoon at a time, until you can form a smooth dough that holds together. Don’t overmix.
Flatten the dough into a disk, wrap in plastic and chill 30 minutes to 1 hour. Chilling makes rolling easier and helps the cookies keep their shape while baking. If you're in a hurry 20 minutes in the freezer works too.
Roll the dough between two pieces of parchment to about 1/4 inch thick (or 6 mm) and cut shapes with cookie cutters. If the dough warms and gets sticky pop the tray in the fridge 10 minutes so shapes firm up. You can also scoop dough and roll into balls if you want drop cookies.
Place cut cookies on prepared sheets, leaving about 1 inch between them. For sparkly edges roll the dough balls in coarse sugar before flattening, or sprinkle sugar on top just before baking.
Bake 8 to 10 minutes for soft cookies (start checking at 8). They should look set but not hard. Don't overbake or they'll get firm as they cool. Let cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Decorate when cool with royal icing, or dust with powdered sugar, or keep plain and store in an airtight container for up to 4 days to keep them soft. Quick tips: measure flour by spooning into the cup and leveling, use dark molasses for deeper flavor, and always err on slightly underbaking for that pillowy, soft texture.

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.