Go Back
Freshly baked and intricately decorated gingerbread cookies cooling on a rack, inspired by a delightful gingerbread recipe.
wiame recipes

The Best Soft & Chewy Gingerbread Cookies

This classic gingerbread recipe creates irresistibly soft and chewy cookies with the perfect balance of warm spices and rich molasses flavor. A foolproof, festive favorite ideal for decorating, gifting, or enjoying fresh from the oven during the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 1/2 cups all-purpose flour 440g, spooned & leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
Wet Ingredients
  • 10 tbsp unsalted butter softened to room temperature
  • 3/4 cup brown sugar light or dark, packed
  • 2/3 cup molasses unsulphured or dark, not blackstrap
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
Optional
  • cookie icing royal icing or buttercream for decorating

Equipment

  • Large mixing bowls
  • Electric Mixer (Hand or Stand)
  • measuring cups and spoons
  • Whisk
  • Rolling Pin
  • Gingerbread Cookie Cutters
  • Parchment Paper or Silicone Baking Mats
  • Baking Sheets
  • Wire Cooling Rack

Method
 

  1. Whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl. Set aside.
  2. In a large mixing bowl, beat softened butter until creamy, about 1 minute.
  3. Add brown sugar and molasses, and beat on medium-high speed until combined and fluffy.
  4. Beat in egg and vanilla extract on high speed for 2 minutes until smooth.
  5. Gradually mix in dry ingredients on low speed until dough forms. It should be thick and slightly sticky.
  6. Divide dough in half, wrap each half in plastic wrap, and flatten into discs. Chill for at least 3 hours or overnight.
  7. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  8. Roll out dough to 1/4-inch thickness on a floured surface. Cut into shapes using cookie cutters.
  9. Place cookies 1 inch apart on baking sheets and bake for 9–10 minutes (8 for smaller shapes, 11 for larger).
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

Always use unsulphured molasses for the best flavor. Chill the dough thoroughly to prevent spreading. Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. For soft centers, do not overbake!