These soft gingerbread cookies are cozy, chewy, and filled with warm spices.
They’re perfect for holiday baking or honestly, any chilly afternoon.
I’ve been baking these for years and every single time, they fill the kitchen with that perfect molasses-spice smell that makes everything feel like home.
Why I Love This Recipe
I first made these cookies on a snowy weekend in December. I wanted something classic but soft and chewy—not crunchy. They came out perfect on the first try, and now it’s tradition to make them every year with my sister. They never last more than a day in our house.
- Super soft and chewy—no hard cookies here
- Just the right amount of spice
- Smells like Christmas while baking
- Comes together in one bowl
- Freezer-friendly
Makes: 20–24 cookies
Total Time: 30 minutes
Bake Time: 8–10 minutes per batch
Prep Time: 15 minutes
What You’ll Need
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¼ cup granulated sugar (for rolling)
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Cooling rack
Why This Recipe Works (Quick Science)
Molasses adds moisture and chew to these cookies, while brown sugar deepens the flavor with a hint of caramel. The baking soda reacts with the acid in molasses, making the cookies puff up a little and stay soft. Chilling isn’t needed because the dough holds its shape and doesn’t spread too much.
Common Mistakes
- Using cold butter: This won’t cream properly and will make the dough stiff.
- Overbaking: These cookies look soft when they come out—don’t wait for golden edges or they’ll turn dry.
- Skipping the sugar roll: This gives them that pretty crackle and a little crunch.
Pro Tips
- Roll dough balls evenly so they bake at the same rate
- Use a cookie scoop for easy portioning
- Let cookies sit on the baking sheet for 2 minutes before moving to a rack—they keep baking a bit
- Store in an airtight container with a slice of bread to keep soft
- Freeze extra dough balls for fresh cookies anytime
Substitutions and Variations
- Use coconut sugar instead of brown sugar for a slightly healthier twist
- Add a pinch of black pepper for more spice
- Swap molasses for maple syrup, but expect a milder flavor
- Drizzle with white chocolate after baking for a festive look
Make Ahead Tips
- Make the dough ahead and keep it in the fridge for up to 3 days
- Freeze rolled dough balls (before rolling in sugar) and bake straight from frozen—just add 1 minute to bake time
How to Make Soft Gingerbread Cookies
Step 1: Cream butter and sugars
In a large mixing bowl, beat ¾ cup softened unsalted butter, ½ cup packed brown sugar, and ¼ cup granulated sugar until light and fluffy—about 2 minutes with a hand mixer.
Step 2: Add wet ingredients
Add ⅓ cup molasses, 1 large egg, and 1 tsp vanilla extract to the bowl. Mix until fully combined and smooth.
Step 3: Mix dry ingredients
In a separate bowl, whisk together 2¼ cups all-purpose flour, 1 tsp baking soda, 1½ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp salt.
Step 4: Combine wet and dry
Slowly add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix. Use a rubber spatula to scrape the sides and finish mixing by hand if needed.
Step 5: Roll and sugar-coat
Scoop dough into 1-inch balls and roll in ¼ cup granulated sugar until fully coated.
Step 6: Bake
Place the sugar-coated dough balls 2 inches apart on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8–10 minutes until puffed and slightly cracked.
Step 7: Cool
Let cookies sit on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Step 8: Serve
Place the cooled cookies on a round white plate. Optional: dust with powdered sugar or serve with hot cocoa.
Macros (Per Cookie — Approximate)
- Calories: 130
- Protein: 1g
- Fat: 6g
- Carbs: 18g
- Sugar: 10g
- Fiber: 0.5g
Leftovers and Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of white bread to the container. You can freeze the baked cookies for up to 2 months. Just thaw at room temp before eating.
What to Serve With
- Hot chocolate
- Chai latte
- Vanilla ice cream
- Warm spiced apple cider
FAQ
Can I freeze the dough?
Yes! Roll into balls, skip the sugar coating, and freeze. When ready to bake, roll in sugar and bake straight from frozen—just add a minute or two.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. Results will vary slightly, but it works.
Why didn’t my cookies crack on top?
They may have been underbaked or the dough was too warm. Try chilling next time before rolling.
Do I need to chill the dough?
Nope! That’s what makes this recipe quick and easy.
Go ahead and bake a batch—you’re going to love them. And if you do, leave a comment and let me know how they turned out!
