Welcome to Sweet Emily, where we make baking simple and fun! The holiday season wouldn’t be complete without classic gingerbread cookies. This recipe helps you create the most delightful soft gingerbread cookies with that perfect chewy texture. Get ready for a reliable, easy-to-follow guide that results in beautifully spiced treats. They are perfect for festive gatherings, thoughtful gifts, or a cozy decorating session with loved ones.
Why You’ll Love This Soft Gingerbread Cookies Recipe
You’ll quickly discover why this recipe is a holiday essential!
- Achieve perfectly soft, wonderfully chewy cookies with every single batch.
- Enjoy the rich, warm, and traditional gingerbread flavor that everyone craves.
- Follow a simple, straightforward recipe that’s easy for any beginner to master from scratch.
- Make fun memories decorating these delicious soft gingerbread cookies with family and friends.
- They are absolutely ideal for your holiday baking plans and popular cookie exchanges.
Ingredients for Soft Gingerbread Cookies
Gather these simple ingredients to create your festive treats:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 cup molasses (NOT blackstrap)
- 1 tablespoon apple cider vinegar OR white wine vinegar
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Notes & Substitutions
You can use margarine instead of butter if you prefer, but always ensure it is softened to room temperature. For molasses, always choose regular or “light” molasses; blackstrap molasses is too strong and bitter for these cookies. To understand more about its nutritional value, you can explore the potential health benefits of molasses. Apple cider vinegar helps activate the baking soda for a softer cookie, but white wine vinegar works well too. As detailed by Baking Bites, vinegar reacts with baking soda to produce carbon dioxide, which helps leaven baked goods. Use standard all-purpose flour; for a gluten-free option, use a 1:1 gluten-free baking blend, but expect a slightly different texture. Feel free to use a pre-mixed gingerbread spice blend if it simplifies your baking process.
Equipment You’ll Need
Get these tools ready before you start baking:
- Large and medium mixing bowls
- Electric hand mixer or stand mixer with paddle attachment
- Rolling pin
- Assorted cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
How to Make Soft Gingerbread Cookies (Step-by-Step Instructions)
Making these soft gingerbread cookies is a fun and rewarding process. Follow these steps for perfect results every time.
Prepare Wet Mixture: First, place the softened butter and light brown sugar into a large mixing bowl. Beat them together using an electric mixer on medium-high speed until they are light and creamy. If using a stand mixer with a paddle attachment, be mindful not to overmix at this stage.
Combine Wet Ingredients: Next, add the large egg, molasses, apple cider vinegar, and vanilla extract to the creamed butter and sugar. Beat these on medium-low speed until all the ingredients are fully combined into a smooth mixture.
Mix Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, ground cloves, and ground nutmeg. Ensure all the dry ingredients and gingerbread spices are thoroughly combined.
Form Dough: Gradually add the mixed dry ingredients into the wet molasses mixture. Mix on low speed, just until the ingredients are combined and form a soft cookie dough. Stop mixing as soon as no dry streaks remain to prevent tough cookies.
Chill Dough: Cover the bowl containing your gingerbread cookie dough tightly with plastic wrap. Transfer the covered bowl to the refrigerator and chill for a minimum of 3 hours, or ideally, overnight. If chilling overnight, let it stand at room temperature for about 15 minutes before rolling to make it more pliable.
Preheat Oven: Once your dough is chilled and you are ready to bake, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper to prevent sticking.
Roll Dough: Divide the chilled dough in half for easier handling. On a lightly floured surface, roll out one half of the dough using a rolling pin until it is uniformly about ¼ inch thick. Keep the unused dough chilled.
Cut & Arrange: Use your favorite cookie cutters to cut out shapes from the rolled dough. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each. Always place similarly sized cookies on the same baking sheet to ensure even baking.
Bake Cookies: Place the baking sheet with the cut cookies into the preheated oven. Bake medium-sized cookies for 8-10 minutes. Larger gingerbread men will need 12-14 minutes, while smaller cookies require 6-8 minutes. The cookies are done when they spring back slightly when you gently touch their surface. Watch carefully to avoid overbaking, as this can make your soft gingerbread cookies tough.
Cool Completely: Once baked, remove the baking sheets from the oven. Let the cookies cool on the baking sheet for just a couple of minutes to firm up slightly. Then, carefully transfer them to a wire cooling rack to cool completely before any decorating.
Decorate: Once the cookies are entirely cool, let your creativity shine! Decorate them with royal icing, a simple powdered sugar glaze, or even just a dusting of confectioners’ sugar.
Pro Tips for Perfect Soft Gingerbread Cookies
Following these simple tips will help you achieve the best results with your gingerbread cookies:
- Avoid overmixing the dough at any stage. Overmixing develops gluten, leading to tougher cookies instead of soft ones.
- Ensure your butter is truly at room temperature before starting. This helps it cream properly with the sugar, creating an airy base.
- Chill the dough for the minimum duration specified. Proper chilling is crucial for preventing spread and developing flavor in your gingerbread.
- Bake same-sized cookies together on one sheet for even cooking. Mixing sizes can lead to some being undercooked while others are overbaked.
- Do not overbake your gingerbread cookies. They will still seem soft when you take them out, but they firm up considerably as they cool.
Troubleshooting Common Issues
Even experienced bakers face challenges. Here’s how to fix common gingerbread cookie problems:
- Hard cookies: This often happens from overmixing the dough, overbaking them in the oven, or rolling the dough too thin. Ensure dough is mixed gently and bake only until just set.
- Spreading cookies: If your cookies spread too much, the dough might have been too warm before baking, or your ingredient ratios could be slightly off. Always chill your dough thoroughly.
Serving, Storage & Variations
These soft gingerbread cookies are incredibly versatile, perfect for any festive occasion.
Serving Suggestions
Enjoy your freshly baked cookies with a warm mug of hot cocoa, spiced tea, or a glass of milk. Arrange them on holiday platters with other seasonal treats for a beautiful display. They also make wonderful additions to cookie exchanges and gift baskets.
Storage
Store your baked gingerbread cookies in an airtight container at room temperature. They will stay fresh and delicious for 1-2 weeks. For best flavor, store them undecorated if you plan to keep them for more than a few days.
Freezing Dough
You can easily prepare the dough ahead of time! Wrap the unbaked dough tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Freezing Baked Cookies
To freeze baked cookies, ensure they are completely cooled and undecorated. Layer them in an airtight freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before decorating or serving.
Icing Variations
Beyond traditional royal icing, consider a simple powdered sugar glaze (powdered sugar, milk, vanilla) for a quick finish. You can also thin royal icing to make a “flood” icing for smooth, even coats.
Flavor/Texture Variations
Add a tablespoon of finely grated orange zest to the dough for a bright citrus note. Incorporate ½ cup of finely chopped candied ginger bits for an extra spicy kick and chewy texture. A touch of black pepper can also enhance the ginger flavor.
Nutrition Information
Here’s an estimated nutritional breakdown for one cookie:
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cookie |
| Calories | 114 kcal |
| Carbohydrate Content | 18 g |
| Protein Content | 1 g |
| Fat Content | 4 g |
| Saturated Fat Content | 2 g |
| Cholesterol Content | 13 mg |
| Sodium Content | 81 mg |
| Sugar Content | 9 g |
| Unsaturated Fat Content | 1 g |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation, and may vary depending on specific brands and exact measurements.
Frequently Asked Questions (FAQ)
- Why are my gingerbread cookies hard?
Hard cookies often result from overmixing the dough, overbaking, or rolling them too thin. Ensure you mix gently and bake only until the edges are just set. - Can gingerbread cookie dough be made ahead?
Absolutely! You can prepare this gingerbread cookie dough up to 3 days in advance and store it in the refrigerator. Overnight chilling is actually recommended for best results. - What kind of molasses works best?
Use regular or “light” molasses for this recipe. Avoid blackstrap molasses as its strong, bitter flavor will overpower the other spices. - Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture of your soft gingerbread cookies might be slightly different, but they will still be delicious. - How thick should I roll the dough?
Roll the dough to about ¼ inch thickness. This ensures a perfectly soft and chewy texture without being too thin or too thick. - How long do gingerbread cookies last?
Stored in an airtight container at room temperature, baked gingerbread cookies will stay fresh for 1 to 2 weeks. They also freeze well for up to 3 months.
Conclusion
We hope you enjoy baking these incredible soft gingerbread cookies as much as we do! This recipe promises a perfectly spiced, chewy texture that will quickly become a cherished part of your holiday traditions. With our easy steps and helpful tips, even beginners can create bakery-quality cookies. Embrace the festive spirit and fill your home with the delightful aroma of gingerbread. Happy baking and sharing from Sweet Emily!
The Best Soft Gingerbread Cookies: Chewy & Perfectly Spiced!
Ingredients
Equipment
Method
- Cream softened butter and light brown sugar in a large bowl, then beat with an electric mixer until combined. Add the egg, molasses, vinegar, and vanilla extract, mixing on medium-low speed until fully incorporated.
- In a separate mixing bowl, combine the dry ingredients and all the gingerbread spices until well mixed.
- Gradually add the dry ingredients to the molasses mixture, mixing on low speed just until a soft cookie dough forms.
- Cover the bowl and chill the cookie dough for a minimum of 3 hours, or up to overnight; if chilled overnight, let it sit at room temperature for 15 minutes to soften for easier rolling.
- Once ready to bake, preheat your oven to 350°F (175°C).
- Divide the dough in half and roll each portion to ¼-inch thickness on a lightly floured surface.
- Cut out cookies using your preferred shapes and place them on lined baking sheets about 1 inch apart, ensuring similarly sized cookies are on the same sheet.
- Bake medium-sized cookies for 8-10 minutes, large cookies for 12-14 minutes, and smaller cookies for 6-8 minutes; cookies are done when they spring back slightly when touched, but avoid overbaking.
- Cool the baked cookies on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely prior to decorating.
Notes
