Description
These Best Soft Gingerbread Cookies are thick, soft, and bursting with warm, classic gingerbread spices. Made with molasses and a combination of ginger, cinnamon, and nutmeg, they bake up tender with a slightly chewy texture. Perfect for holiday celebrations, these cookies can be decorated with a simple dusting of powdered sugar or piped royal icing for festive flair. Easy to make and delightful to eat, they hold their shape well and stay fresh for days.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened at room temperature (preferably salted)
- 1 cup light brown sugar, packed
- 1/2 cup molasses (do NOT use blackstrap)
- 3 cups all-purpose flour, spooned & leveled or weighed (390 grams)
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-2 tsp milk (optional, to adjust dough consistency)
Royal Icing
- 2 cups powdered sugar
- 1 and 1/2 tbsp meringue powder
- 4-6 tbsp water
Instructions
- Make the Cookie Dough: Using an electric mixer, beat the softened butter on high speed until creamy. Add the packed brown sugar and mix for about 1 minute until well combined and fluffy. Mix in the molasses until fully incorporated. Gradually add the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Stir until a cohesive dough forms, adding 1-2 teaspoons of milk if the dough feels crumbly.
- Roll and Chill: Divide the dough into two equal portions. Roll each portion between sheets of parchment paper to approximately 3/8-inch thickness, using a ruler or by eye. Place the rolled dough (still between parchment) on a baking sheet, loosely cover with a clean kitchen towel, and refrigerate for 1-2 hours or freeze briefly until chilled and firm.
- Cut out Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove chilled dough from the fridge, cut into desired shapes, and arrange cookies 2 inches apart on prepared sheets. If dough warms and softens during cutting, chill the cut cookies for 5 to 15 minutes before baking to preserve shape. Roll leftover dough scraps, chill again, and repeat cutting.
- Bake: Bake cookies for 8 to 9 minutes until just set and slightly puffed, but centers still look slightly underbaked. Avoid overbaking to maintain softness. Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
- Decorate: For royal icing, mix powdered sugar, meringue powder, and water with an electric mixer on high for 1.5 minutes until the icing drizzles and holds briefly on the surface. Adjust with additional water or powdered sugar to get the right consistency. Use a piping bag with a fine tip to decorate cooled cookies. Optionally, dust with powdered sugar or dip in glaze.
- Serve and Store: Allow decorated cookies to dry completely before storing. Store at room temperature in an airtight container for 4-6 days or refrigerate for 6-8 days. Bring refrigerated cookies to room temperature before serving for best texture.
Notes
- These gingerbread cookies are ultra thick, soft, and richly flavored with classic spices.
- They can be easily made vegan by substituting butter and avoiding egg-based ingredients.
- Rolling the dough between parchment paper makes shaping and transferring easier.
- Refrigerate dough portions and cut cookies to help them keep their shape during baking.
- Royal icing can be tinted with gel food coloring and sprinkled with sanding sugar for decorative sparkle.
- Dough, baked cookies, and royal icing can all be prepared ahead for convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 330 kcal
- Sugar: 36 g
- Sodium: 207 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg
