Soft Gingerbread Cookies
This is an easy recipe for chewy, soft, perfectly spiced gingerbread cookies made completely from scratch. A classic American Christmas cookie — thick, tender, and deeply flavored with molasses, brown sugar, and warm holiday spices. Perfect for cut-out cookies, gingerbread men, and festive decorating!
- Prep Time: 15 minutes
- Cook Time: 45 minutes (varies by cookie size)
- Total Time: 4 hours (includes chilling)
- Yield: 45–50 cookies
- Category: Dessert
- Cuisine: American
Ingredients
1 cup butter, softened
1 cup light brown sugar
1 large egg
1 cup molasses (NOT blackstrap)
1 tablespoon apple cider vinegar or white wine vinegar
2 teaspoons vanilla extract
Dry Ingredients:
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Gingerbread Spice Mix:
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Instructions
1. Place the sugar and butter in a large mixing bowl and beat with an electric mixer on medium-high speed until well combined.
2. Add the egg, molasses, vinegar, and vanilla extract. Beat on medium-low speed until fully combined.
3. In a separate bowl, whisk together flour, baking soda, salt, and all gingerbread spices.
4. Add the dry ingredients to the molasses mixture. Mix on low speed just until a soft cookie dough forms. Do not overmix.
5. Cover the dough and chill for at least 3 hours, or up to overnight. If chilling overnight, let the dough rest for 15 minutes before rolling.
6. Preheat oven to 350°F (175°C).
7. Divide dough in half and roll each portion to 1/4-inch thickness on a lightly floured surface.
8. Cut out cookies and place them on lined baking sheets about 1 inch apart, keeping similar-sized cookies on the same tray.
9. Bake medium cookies for 8–10 minutes; large gingerbread men for 12–14 minutes; small cookies for 6–8 minutes. Cookies should spring back when lightly touched. Do not overbake.
10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
Notes
If using a pre-mixed gingerbread spice blend, use 2 tablespoons + 1 1/4 teaspoons.
Do not overmix the dough — overmixing leads to tough cookies.
Bake similar-sized cookies together for even baking.
Yield: 45–50 medium cookies or about 16 large gingerbread men.
To decorate: Mix 2 cups powdered sugar with 1–2 tablespoons lemon juice, water, or half-and-half. Use squeeze bottles or royal icing as desired.
Storage: Keep baked cookies in an airtight container for 1–2 weeks (best within first few days). Decorated cookies soften faster.
Freeze dough: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
Freeze baked cookies (undecorated): Stack with wax paper between layers and freeze up to 3 months. Thaw at room temperature.
Find it online: https://thecozycuppa.com/easy-soft-gingerbread-cookies/