Name: Soft Gingerbread Cookies Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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 (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; 2 cups powdered sugar; 1 1/2 tbsp meringue powder; 4-6 tbsp water

If you’ve been hunting for the ultimate, melt-in-your-mouth treat, you’re going to adore this Soft Gingerbread Cookies Recipe. I absolutely love how these cookies come out thick yet soft, with just the right balance of warming spices and molasses richness. When I first tried making gingerbread cookies, I struggled to get that tender texture—most recipes left me with rock-hard versions or crumbly messes. But this recipe? It nails that perfect softness every single time, and I can’t wait to share it with you!

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Why You’ll Love This Recipe

Ultra Soft Texture: These cookies stay delightfully soft and chewy, not crunchy or tough.
Rich Flavor: The combination of molasses, ginger, and warming spices packs a deep, cozy taste.
Easy Decorating Options: From simple powdered sugar dusting to classic royal icing, the cookies look gorgeous and taste amazing.
Perfect Make-Ahead: Dough and icing can be prepped ahead to save you time during busy holiday baking.

A close-up image of a stack of three uneven gingerbread cookies with a rough brown texture and white icing dots on top, placed on a white plate. Around the stack are more gingerbread cookies lying flat, decorated with white icing in simple patterns. In the background, there are two blurred gingerbread people standing upright with white icing details on a white marbled surface. A white Christmas ornament ball is visible near the plate's edge. The colors are warm, with brown tones from the cookies and subtle pink and green blurred backgrounds. Photo taken with an iphone --ar 2:3 --v 7 - Soft Gingerbread Cookies, gingerbread cookies, soft cookie recipes, holiday cookies, spiced cookie recipe

Ingredients You’ll Need

All the ingredients in this Soft Gingerbread Cookies Recipe work together to create that tender crumb and unforgettable flavor. I always recommend using real molasses (not blackstrap) because it’s sweeter and less bitter, which brings the perfect molasses note without overpowering the spices. And using meringue powder makes my royal icing so much easier to handle—trust me, you’ll see why!

Flat lay of a small mound of pale yellow butter, a small white ceramic bowl filled with packed light brown sugar, a small white ceramic bowl holding thick dark amber molasses, a neat pile of white all-purpose flour, a small white ceramic bowl containing warm golden ground ginger, a small white ceramic bowl with reddish-brown cinnamon powder, a tiny heap of ground nutmeg, a small white ceramic bowl with pale beige baking soda, a small pinch of coarse sea salt crystals, a small white ceramic bowl heaped with fine white powdered sugar, a small white ceramic bowl with white meringue powder, a small white ceramic bowl of clear water, two brown whole uncracked eggs arranged symmetrically, all ingredients placed with balanced spacing in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Soft Gingerbread Cookies, gingerbread cookies, soft cookie recipes, holiday cookies, spiced cookie recipe

Butter: I prefer salted butter here for that subtle savory balance, but unsalted works if that’s what you have.
Light brown sugar: Packed for moisture and sweetness that keeps these cookies soft.
Molasses: Use unsulfured, light or dark molasses (avoid blackstrap) for a rich yet tender bite.
All-purpose flour: Spoon and level or weigh it to avoid dense cookies.
Ground ginger, cinnamon, nutmeg: The classic warming spices that bring these cookies to life.
Baking soda: For just the right amount of rise without drying out.
Salt: Balances the sweetness and enhances all those deep flavors.
Powdered sugar: The base for the smooth, sweet royal icing.
Meringue powder: A lifesaver for royal icing that hardens nicely and pipes beautifully.
Water: To mix the icing just right—add a little at a time to get the perfect texture.

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 things I love about this Soft Gingerbread Cookies Recipe is how easy it is to make it your own. Whether you want to tweak the spice levels or change up the decorations, these cookies adapt beautifully. Plus, they’re very forgiving if you need to swap ingredients or adjust for dietary preferences.

Vegan Version: I swapped the butter for a plant-based margarine and the egg whites in the royal icing for aquafaba once, and it worked like a charm—still soft, still flavorful.
Extra Spice Kick: Try adding a pinch of ground cloves or allspice for deeper complexity—I did this for a party once and got rave reviews.
Gluten-Free Version: Use a trusted 1:1 gluten-free flour blend for a softer, slightly different chew that’s just as delicious.
Decorating Variations: Powdered sugar dusting is my go-to for a casual look, while royal icing lets you get fancy with snowflakes or fun holiday designs.

How to Make Soft Gingerbread Cookies Recipe

Step 1: Cream Butter and Sugar Like a Pro

Start by beating softened butter on high speed until it’s light and fluffy—that usually takes about a minute. Then add the packed brown sugar and mix until combined and smooth. This step is crucial because it traps air, and that helps keep your cookies soft and tender rather than dense. When I first tried skipping this step, my cookies were much firmer, so don’t rush it!

Step 2: Add Molasses, Then Gradually Mix in Dry Ingredients

Pour in the molasses and mix until it’s fully incorporated. Then sift together the flour, spices, baking soda, and salt before adding them to your wet mixture. Mix until a dough forms. If your dough feels super crumbly, add a teaspoon or two of milk or water—this little trick saved me when my flour was particularly absorbent one winter.

Step 3: Roll Out and Chill for Perfect Thickness

Divide the dough into two halves and roll each between parchment sheets to about 3/8 inch thick. I use a ruler to eyeball this, but halfway between 1/4 and 1/2 inch works just as well—you want thickness so the cookies stay soft and don’t crisp up too much. Pop the dough in the fridge for 1-2 hours, or in the freezer for less time. Chilling helps the cookies hold their shape when baking, which I learned the hard way after flat cookies that looked sad!

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

Use cookie cutters to shape your chilled dough and place cookies on lined baking sheets. If the cookies get too soft while cutting, give them a 10-minute chill in the fridge or freezer. Trust me, baking cold or even slightly frozen dough helps maintain those crisp edges with soft centers. Bake at 350°F for 8-9 minutes; the centers can look just a tad underdone—that’s exactly when to pull them. I always bake a test cookie to be sure before doing the whole batch.

Step 5: Cool, Decorate, and Enjoy!

Let the cookies cool for about 10 minutes on the sheet before transferring to a wire rack. Whether you dip them in a quick glaze, dust with powdered sugar, or get creative with royal icing, decorating is the fun part! I love piping snowflakes with a fine tip—so festive and not too hard once you get the hang of it.

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Pro Tips for Making Soft Gingerbread Cookies Recipe

Don’t Skip Chilling: Chilling the dough twice is key to keeping the shapes sharp and cookies from spreading too much.
Test Bake First: Always bake one cookie first to nail your perfect bake time—it’s a game-changer.
Use Meringue Powder: I discovered that meringue powder makes royal icing easier to pipe and it dries beautifully hard without cracking.
Handle Dough Gently: Over-mixing or working dough too long can toughen it, so mix just until combined and keep it chilled when rolling.

How to Serve Soft Gingerbread Cookies Recipe

The image shows many brown gingerbread cookies shaped like gingerbread people, snowflakes, small gingerbread figures, and Christmas trees, all laid out flat on a white marbled surface. Each cookie is decorated with white icing in different patterns: the gingerbread people have wavy lines on their arms and legs and small dots on their bodies, the snowflakes show detailed white icing lines mimicking snowflake shapes, and the trees and smaller cookies have simple white icing designs. The cookies have a smooth texture and are close together without overlapping. photo taken with an iphone --ar 2:3 --v 7 - Soft Gingerbread Cookies, gingerbread cookies, soft cookie recipes, holiday cookies, spiced cookie recipe

Garnishes

My go-to garnishes are simple powdered sugar dusting for a snowy look or piped royal icing snowflakes accented with a sprinkle of white sanding sugar for sparkle. I also love dipping the edges of the cookies in melted chocolate and letting them set—that adds a rich contrast that my family goes crazy for.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or a creamy mug of hot chocolate. For holiday gatherings, I love serving them alongside spiced apple cider or even a scoop of vanilla ice cream for a fun dessert twist.

Creative Ways to Present

Last Christmas, I arranged my gingerbread cookies on a festive platter lined with parchment paper and tied them with red and white twine into small gift bundles—such a hit as edible presents! Layering cookies with fresh rosemary sprigs or cranberries also adds a charming holiday vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 6 days. If they start to firm up a bit, letting them sit out for 30 minutes before serving brings back that lovely softness. Avoid storing them in the fridge unless decorated with royal icing, as refrigeration can dry them out otherwise.

Freezing

This dough freezes wonderfully either unbaked or baked. I wrap rolled-out dough tightly in plastic wrap and freeze it for up to a month—just thaw in the fridge overnight before cutting and baking. Baked cookies freeze well in an airtight container for up to 3 months; just thaw at room temperature before enjoying.

Reheating

If your cookies have lost a little softness, I warm them in a 300°F oven for 3-5 minutes wrapped loosely in foil. This gentle warmth revives their tender texture beautifully without drying them out.

FAQs

Can I make this Soft Gingerbread Cookies Recipe without molasses?

Molasses is key to that rich, classic gingerbread flavor and moisture. If you don’t have molasses, you could try substituting with dark corn syrup or honey, but the flavor won’t be exactly the same, and the cookies might turn out slightly less soft.
How do I keep my gingerbread cookies soft instead of crunchy?

This recipe’s secret is the perfectly thick dough, inclusion of brown sugar and molasses for moisture, and careful baking just until set. Don’t overbake—the centers can look slightly underdone when you pull them out. Also, store them airtight at room temperature to keep them soft.
Is meringue powder necessary for the royal icing?

Meringue powder helps the royal icing dry firm and allows for smooth piping. Without it, the icing may stay too soft or runny. If you can’t find it, you might consider using pasteurized egg whites carefully, but meringue powder is easier and safer for most home bakers.
Can I make the dough ahead of time?

Absolutely! You can make and roll the dough, then cover and refrigerate it for 1-2 days before cutting and baking. This actually makes rolling and cutting easier because the dough is well chilled.

Final Thoughts

Honestly, this Soft Gingerbread Cookies Recipe quickly became my holiday baking superstar. The delightfully soft texture combined with that nostalgic molasses and spice flavor keeps folks coming back for more—it’s a crowd-pleaser that’s easy enough for even beginners. I truly hope you enjoy making these as much as I do, and see just how simple it is to fill your kitchen with those warm, cozy gingerbread aromas every time you bake!