Description
These Best Soft Gingerbread Cookies are ultra thick, delightfully soft, and deeply flavored with classic warm spices. Made with molasses and a perfect blend of ginger, cinnamon, and nutmeg, these cookies provide a rich, comforting holiday treat. Decorate them simply with powdered sugar or piping royal icing to create festive designs. Ideal for making ahead and perfect for sharing, this gingerbread recipe yields tender cookies that hold their shape beautifully and stay soft inside.
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 (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
Royal Icing
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 4-6 tbsp water
Instructions
- Make the Cookie Dough: Beat the softened butter in a large mixing bowl with an electric mixer on high speed until creamed. Add the packed light brown sugar and mix until well combined and fluffy, about 1 minute. Pour in the molasses and mix until fully incorporated. Gradually add the dry ingredients (flour, ground ginger, cinnamon, nutmeg, baking soda, and salt), mixing until a cohesive dough forms. If the dough feels crumbly, add 1-2 teaspoons of milk to bring it together.
- Roll and Chill: Divide the dough into two equal halves. Roll each half out to about 3/8 inch thickness between two sheets of parchment paper — the ideal thickness for soft and thick cookies. Transfer the parchment-sandwiched dough to a baking sheet and cover loosely with a kitchen towel. Chill in the fridge for 1-2 hours or in the freezer for a shorter period until the dough is firm and completely chilled.
- Cut out Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Remove chilled dough from the fridge, peel off the parchment, and cut desired shapes. Place cookies 2 inches apart. If dough softens too much while cutting, return the shaped cookies to the fridge or freezer for 5-15 minutes to chill again, ensuring they hold their shape while baking. Re-roll scraps and repeat chilling and cutting until all dough is used.
- Bake: Bake cookies for 8-9 minutes until just set and slightly puffy; centers may look slightly underdone — this is perfect to keep them soft. Avoid overbaking. Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Decorate: For royal icing, combine powdered sugar, meringue powder, and 4 tbsp water in a bowl. Beat with an electric mixer on high for 1.5 minutes. Adjust consistency by adding water (1 tbsp at a time) if too thick or beating longer and adding powdered sugar in small amounts if too thin. Transfer to a piping bag fitted with a Wilton #1 tip to pipe intricate designs. Optionally, tint with gel colors and sprinkle sanding sugar while icing is wet. Alternatively, dust with powdered sugar or dip cookies in glaze.
- Serve and Store: Allow icing to set completely before storing. Store finished cookies in an airtight container at room temperature for 4-6 days or refrigerated for 6-8 days. Bring refrigerated cookies to room temperature before serving.
Notes
- These classic gingerbread cookies are ultra thick and soft with a rich, spicy flavor perfect for the holidays.
- The dough can be made and rolled out up to 2 days ahead; keep well covered in the fridge.
- Baked cookies can be stored without decorating for 1-2 days before adding icing or decorations.
- Royal icing can be made 1-2 days in advance and stored refrigerated; remix briefly before use to restore consistency.
- Use a ruler or visual estimate to roll the dough between 3/8″ and 1/2″ thickness for optimal texture.
- For vegan versions, use plant-based butter and skip meringue powder in icing or substitute with aquafaba-based frosting.
- Refrigerate or freeze dough and cut shapes if it becomes too soft to hold form when baking.
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
