These gingerbread cookies stay soft in the middle, which is how most of us like them. The dough is made with molasses, brown sugar, ginger and cinnamon, chilled, rolled and cut into men, stars or trees. The edges keep their shape, so they decorate nicely with simple icing.
Why You’ll Love It
- Soft and chewy, not hard.
- Holds the cut shape.
- Dough keeps 3 days in the fridge.
What You Need
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 2/3 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
How to Make Soft Gingerbread Cookies
- Beat the butter and brown sugar until fluffy. Beat in the molasses, egg and vanilla.
- Whisk the flour, ginger, cinnamon, cloves, baking soda and salt. Mix into the wet ingredients until a soft dough forms.
- Divide in two, flatten into discs, wrap and chill at least 2 hours.
- Heat the oven to 350°F. Roll one disc 1/4 inch thick on a floured surface and cut shapes. Place on parchment-lined sheets 1 inch apart.
- Bake 9 to 10 minutes, until the edges are set. The centers look soft. Cool 5 minutes on the sheet, then move to a rack.
- Decorate with icing once fully cool.
Tips
- Roll 1/4 inch thick for soft cookies; thinner makes them crisp.
- Chill the cut shapes 10 minutes before baking so they keep sharp edges.
- A simple icing is 1 cup powdered sugar with 1 to 2 tablespoons milk.
Serving and Storing
Store in an airtight container up to 1 week. Undecorated cookies freeze well for 3 months.
Frequently Asked Questions
Can I make the dough ahead?
Yes, up to 3 days in the fridge, or freeze it for 3 months.
Why are my cookies hard?
They baked too long or were rolled too thin. Pull them when the edges set.
Can I use blackstrap molasses?
Regular unsulphured molasses is best; blackstrap is bitter.
Soft Gingerbread Cookies
Soft, chewy gingerbread cookies with molasses and warm spices that hold their shape for cutting. Perfect for gingerbread men.
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 2/3 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Beat the butter and brown sugar until fluffy. Beat in the molasses, egg and vanilla.
- Whisk the flour, ginger, cinnamon, cloves, baking soda and salt. Mix into the wet ingredients until a soft dough forms.
- Divide in two, flatten into discs, wrap and chill at least 2 hours.
- Heat the oven to 350°F. Roll one disc 1/4 inch thick on a floured surface and cut shapes. Place on parchment-lined sheets 1 inch apart.
- Bake 9 to 10 minutes, until the edges are set. The centers look soft. Cool 5 minutes on the sheet, then move to a rack.
- Decorate with icing once fully cool.
