If you love the cozy, spiced flavors of the holidays but prefer a cookie that stays soft and chewy, you’re going to absolutely adore this Soft Gingerbread Cookies Recipe. I first discovered this gem when I was craving gingerbread that had plenty of warmth and classic depth but without that dreaded hard crunch after a day. These cookies come out thick, tender, and packed with ginger and molasses goodness. Stick with me, and I’ll walk you through every step so your batch turns out perfect—whether you’re decorating them for Christmas or just indulging in a cozy treat for yourself.

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Why You’ll Love This Recipe

Soft & Thick Texture: These cookies stay perfectly soft in the center, unlike traditional thin gingerbreads that crisp up too much.
Deep, Classic Flavor: The brown sugar and molasses combo gives them a rich, complex spice profile you’ll crave.
Simple & Reliable Method: Clear steps and chill times make shaping and baking foolproof, even for novices.
Great for Decorating: The slightly puffy, soft surface is perfect for piping royal icing or dusting with sugar, so get creative!

The image shows a stack of several square brown gingerbread cookies with a soft texture, each decorated lightly with small patches of white icing on top. The stack is placed on a white marbled surface with more gingerbread cookies with similar white icing scattered around it. In the background, there are two gingerbread men cookies standing upright with white icing details for their eyes, buttons, and outlines. The overall scene has warm tones and a cozy feel, with a soft focus on the background cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Soft Gingerbread Cookies Recipe come together to create a dough that’s easy to work with and full of flavor. I like to use salted butter because it gives an extra layer of flavor, but you can absolutely use unsalted if you prefer and just add a pinch more salt.

Butter: Softened at room temperature, it’s the base that keeps these cookies tender and moist.
Light Brown Sugar: Packed tightly, this brings sweetness along with a little caramel undertone.
Molasses: Be sure to use regular unsulfured molasses—not blackstrap—to retain that classic gingerbread sweetness and depth.
All-Purpose Flour: Spoon and level or weigh for accuracy—this ensures a perfect dough consistency every time.
Ground Ginger: The star spice that provides warmth and that unmistakable gingerbread zing.
Cinnamon: Adds a gentle sweetness and spice note that complements the ginger beautifully.
Nutmeg: Just a pinch for that subtle hint of earthiness.
Baking Soda: Helps the cookies rise slightly to keep them fluffy and soft.
Salt: Enhances all the spices and balances the sweetness.
Powdered Sugar: For making the royal icing—which I personally love for decorating.
Meringue Powder: This is essential for stable royal icing that hardens perfectly (more on this in the decorating section).
Water: Added gradually to get the perfect icing consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Soft Gingerbread Cookies Recipe is how forgiving it is to little tweaks. I often play around with add-ins or adjust sweetness depending on the occasion—this recipe really welcomes your creativity.

Vegan Version: I once swapped butter for coconut oil and used a flax egg; while the texture changed a bit, the flavor remained decadent and soft.
Spice Boost: Add a pinch of clove or allspice to the dry mix for an extra warm spice punch.
Molasses Swap: I’ve tried half molasses and half honey for a lighter, more floral sweetness that’s fantastic in spring.
Decorating Options: Move away from royal icing and try a simple lemon glaze or just a dusting of cinnamon sugar for a rustic feel.

How to Make Soft Gingerbread Cookies Recipe

Step 1: Cream the Butter, Sugar, and Molasses

Start by beating the softened butter on high speed until it’s light and fluffy. The key here is making sure your butter is truly at room temperature—not cold to the touch—so it creams easily. Then add the brown sugar and mix until they’re completely combined, about a minute, which gives the dough that tender, melt-in-your-mouth quality. Finally, blend in the molasses until smooth and shiny.

Step 2: Add the Dry Ingredients and Form the Dough

Mix together your flour, ginger, cinnamon, nutmeg, baking soda, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients and beat until a dough forms. If the dough feels crumbly or dry, like it sometimes does in my kitchen when the air is extra dry, add just 1-2 teaspoons of milk to bring it together smoothly.

Step 3: Roll Out and Chill the Dough

This step really sets your cookies up for success! Divide the dough in half and roll each half out between two pieces of parchment paper to about 3/8" thick—that’s roughly halfway between a quarter and a half inch. I always use a ruler or eyeball halfway because this thickness ensures the cookies stay soft yet hold their shape. Pop the rolled dough in the fridge for 1-2 hours or a shorter stint in the freezer until it’s cold and firm. Trust me, this makes cutting way easier and stops your cookies from spreading too much.

Step 4: Cut, Chill Again if Needed, and Bake

Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. Cut out your favorite shapes from the chilled dough and place them a couple of inches apart. If you notice your dough softening from handling and losing firmness, just pop the tray back in the fridge or freezer for 5-15 minutes before baking—it really helps the cookies hold their pretty shapes! Bake for 8-9 minutes until they look just set and a bit puffy; the centers may seem slightly underdone, but I’ve learned from experience that they finish setting perfectly on the cooling sheet.

Step 5: Decorate with Royal Icing or Simple Toppings

Once cooled, these cookies are ready for whatever decorating you love! I especially adore royal icing here because it hardens beautifully, letting you pipe intricate snowflakes or little dots. Mix your powdered sugar with meringue powder and water and adjust the consistency just right—like when you drizzle a bit and it holds for a few seconds before melting back in. Don’t forget, adding a sprinkle of white sanding sugar while the icing is wet adds a pretty sparkle. Or keep it simple with a dusting of powdered sugar or a quick glaze—your call!

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Pro Tips for Making Soft Gingerbread Cookies Recipe

Butter Temperature Matters: I always let butter soften naturally, not in the microwave, so it creams evenly and you get that fluffy dough texture.
Don’t Skip the Chill: Chilling the dough twice is a game changer for shape retention and soft texture—trust me, it’s worth the wait.
Test Bake a Cookie: When trying this recipe for the first time, bake a single cookie to check doneness and baking time.
Handle Dough Gently: Set scraps aside and chill before rolling again. Avoid overworking or warming the dough with your hands.

How to Serve Soft Gingerbread Cookies Recipe

The image shows a pile of brown gingerbread cookies shaped like mittens and snowflakes, all decorated with white icing in simple patterns. The mitten-shaped cookie in the center has three small icing dots down the middle and wavy lines at the edges. The snowflake-shaped cookies have intricate white icing designs resembling snowflake arms. The cookies are arranged on crinkled white parchment paper placed on a detailed silver tray, with a few small, shiny silver Christmas ornaments near the edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love a simple dusting of powdered sugar for a snowy effect, but royal icing is my go-to when I want to impress guests. Adding a sprinkle of sanding sugar or tiny edible pearls while the icing is wet gives a festive sparkle. If you’re short on time, a quick drizzle of maple or lemon glaze works wonders too.

Side Dishes

These soft gingerbread cookies are perfect alongside a cup of hot cocoa, chai latte, or mulled apple cider. For a holiday party, I like pairing them with a cheese and fruit platter—the sweet-spicy cookies balance cheese’s saltiness beautifully.

Creative Ways to Present

One year, I stacked these cookies with peppermint bark between layers for a holiday cookie tower that disappeared in minutes. Another time, I packaged them in cellophane bags tied with twine and miniature pine sprigs—it made charming gifts that looked like they’d come from a cozy bakery.

Make Ahead and Storage

Storing Leftovers

I store cooled gingerbread cookies in an airtight container at room temperature. This keeps them soft for 4-6 days. I usually recommend layering them with parchment paper to avoid sticking, especially if you’ve iced them. If you live in a humid climate, a quick fridge spell helps keep them fresh—just bring them back to room temp before enjoying for the best texture.

Freezing

This dough freezes beautifully! I usually shape the dough, wrap it tightly in plastic, and freeze it for up to a month. When I’m ready to bake, I thaw it slowly in the fridge overnight before rolling out and cutting. You can also freeze baked cookies between parchment layers—just thaw at room temperature before serving.

Reheating

If you want to enjoy them warm, a quick 10-15 second zap in the microwave softens them back up without drying them out. For a bit of a fresh-baked feel, place them in a 300°F oven for 3-5 minutes wrapped loosely in foil.

FAQs

Can I substitute molasses with honey or maple syrup in this Soft Gingerbread Cookies Recipe?

While molasses is key for that classic gingerbread flavor and deep color, you can substitute up to half with honey or maple syrup for a lighter sweetness. Keep in mind, full substitution changes both the flavor and texture, so it’s best to experiment gradually.
How do I keep my Soft Gingerbread Cookies from hardening after a day?

Make sure not to overbake—taking them out just as they’re set keeps them soft. Also, store them in an airtight container at room temperature with a slice of bread or apple to help maintain moisture. Avoid refrigeration unless your climate is very humid.
What can I use if I don’t have meringue powder for royal icing?

Meringue powder stabilizes the icing, but you can make royal icing from fresh egg whites if you’re comfortable using raw eggs. Just make sure to use pasteurized whites to keep it safe. Alternatively, simple powdered sugar glazes work well if you prefer to avoid eggs altogether.
Can this Soft Gingerbread Cookies Recipe be made gluten-free?

Absolutely! Try swapping the all-purpose flour for a 1:1 gluten-free flour blend that includes xanthan gum. The cookies may be a bit more delicate, so handle the dough gently and chill well before baking.

Final Thoughts

I truly believe this Soft Gingerbread Cookies Recipe stands out as the ultimate comfort cookie when you want that perfect balance of soft, thick, and full of that warm gingerbread flavor. It’s the one recipe I’ve gone back to year after year, and every time my family and friends ask when I’m making “those amazing gingerbread cookies” again. Give this one a try and I promise you’ll be hooked too—whether you decorate them for a festive occasion or just keep a batch handy for everyday snacking. Happy baking, friend!