These Soft Gingerbread Cookies are a classic holiday treat that’s perfect for enjoying with a cup of coffee or tea, sharing with friends and family, or decorating with festive icing. With a perfectly spiced dough and a melt-in-your-mouth texture, these cookies are easy to make and sure to become a favorite.
Why You’ll Love This Recipe
- Soft and Chewy: These cookies have a wonderfully soft and chewy texture that’s perfect for gingerbread lovers.
- Perfectly Spiced: The blend of ginger, cinnamon, and cloves creates a warm and comforting flavor that’s perfect for the holiday season.
- Easy to Make: With simple ingredients and straightforward instructions, these cookies are a breeze to bake.
Ingredients
Here’s what you’ll need to bake a batch of these delicious cookies:
- All-purpose flour: Provides structure and texture.
- Ground ginger, cinnamon, and cloves: Adds a warm and comforting spice blend.
- Baking soda: Helps the cookies rise and become light and airy.
- Salt: Enhances the overall flavor.
- Butter: Softened, adds richness and flavor.
- White sugar: Adds sweetness.
- Egg: Binds the ingredients together.
- Water: Adds moisture to the dough.
- Molasses: Adds a rich and slightly bitter sweetness, characteristic of gingerbread.
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.
How to Make Soft Gingerbread Cookies
Step 1: Preheat and Combine Dry Ingredients
Preheat your oven to 350°F (177°C). In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and 1 cup of sugar using an electric mixer until light and fluffy.
Step 3: Add Wet Ingredients
Beat in the egg, then stir in the water and molasses until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Shape and Coat
Shape the dough into walnut-sized balls. Roll the dough balls in the remaining 4 tablespoons of sugar to coat.
Step 6: Bake
Place the cookies 2 inches apart on an ungreased baking sheet. You don’t need to flatten them, as they will spread during baking. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Step 7: Cool and Serve
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Pro Tips for Making the Recipe
- Use room temperature ingredients: Room temperature butter and eggs will cream together more easily, resulting in a lighter and fluffier cookie.
- Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the dough (optional): If the dough is too soft to handle, you can chill it in the refrigerator for about 30 minutes before shaping and baking.
How to Serve Best Soft Gingerbread Cookies
- Simple Snack: These Soft Gingerbread Cookies are delicious on their own as a simple and satisfying snack.
- With Beverages: Enjoy them with a glass of cold milk or a cup of coffee or tea.
- Dessert: Serve them as a simple yet satisfying dessert after a meal.
- Decorated: Decorate them with royal icing or frosting for a festive touch.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
FAQs
Can I use molasses instead of brown sugar?
This recipe uses both white sugar and molasses for the best flavor and texture.
Can I add other ingredients to these cookies?
Absolutely! Feel free to add chopped nuts, crystallized ginger, or other mix-ins to the dough.
Can I make these cookies vegan?
Yes, you can use vegan butter and egg substitutes, and a plant-based milk for the dough.
How can I make these cookies crispier?
Bake them for a few minutes longer, or use a higher oven temperature.
There you have it! A delicious and easy-to-follow recipe for the Best Soft Gingerbread Cookies that will satisfy your sweet tooth and impress your friends and family. Enjoy!
Print
Best Soft Gingerbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These BEST Soft Gingerbread Cookies truly live up to their name! With a perfectly spiced and chewy texture, they’re a classic holiday treat that will fill your home with the warm aromas of ginger, cinnamon, and cloves.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
- 4 tablespoons white sugar, for rolling
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, then stir in the water and molasses until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape and Roll: Shape the dough into walnut-sized balls. Roll each ball in the remaining 4 tablespoons of sugar to coat.
- Bake: Place the cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and slightly golden.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a softer cookie, slightly underbake them.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- These cookies can be decorated with royal icing or sprinkles once they are cool.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 80kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
