Soft Gingerbread Cookies
No need to light a holiday candle after you make these soft gingerbread cookies! They smell as delicious as they taste.
The scent of these special treats instantly makes me think of cozy winter nights, curled up with a mug of hot cocoa and a plate of warm cookies. Soft gingerbread cookies have a rich history and have become a staple in many households besides mine, especially around the winter holidays. While many of us associate them with Christmas, these gingerbread cookies have a distinctive flavor that brings warmth and joy to any occasion year-round.
Since we have loved them for so long, I was not surprised to learn how far back gingerbread goes in human history. It was a part of ancient Egyptian and then Greek diets when the first gingerbread recipe was documented around 2400 B.C. The modern version we know and love today is more similar to the recipes that evolved during medieval times.
And then there’s the fun of making gingerbread cookies! From measuring and mixing ingredients to rolling out the dough and cutting out fun shapes, it’s a process that brings people together and is a great activity for kids of all ages. When it comes to decorating, you can keep it simple with a drizzle of icing or get creative with colorful frostings, edible glitter, and festive sprinkles. I have included a simple frosting in this recipe to get you started.
What to serve with soft gingerbread cookies
Pair them with a cup of hot tea or latte for a comforting afternoon snack. Serve them alongside a scoop of vanilla ice cream or homemade whipped cream for a scrumptious dessert after a hearty meal.
For a thoughtful gift, bundle them with other holiday goodies like peppermint bark cookies, holiday pecan snowball cookies or spiced nuts — or all three!
Ingredients needed to make this soft gingerbread cookies recipe
Here are the items to gather for these gingerbread cookies, plus a bit about how each ingredient adds to their magic:
- Unsalted Butter: Provides richness and flavor to the dough.
- Dark Brown Sugar: Adds a deep molasses flavor and contributes to the soft texture.
- Molasses: Gives the cookies their signature rich, warm flavor and softness.
- Large Egg: Binds the ingredients together and adds moisture.
- Vanilla Extract: Enhances the overall flavor and adds depth to the cookie dough and frosting.
- All-Purpose Flour: Forms the base of the dough.
- Cinnamon: Adds warm, sweet, and woody notes.
- Ground Ginger: Gives the cookies their classic spicy ginger flavor.
- Fine Sea Salt: Balances the sweetness while enhancing the other flavors.
- Ground Cloves: Adds a warm, slightly pungent, and sweet aroma.
- Allspice: Provides a complex blend of flavors that are reminiscent of cinnamon, nutmeg, and clove.
- Baking Soda: Leavens the dough, helping the cookies rise and become fluffy.
- Milk: Adds moisture and helps bind the ingredients together in the cookie dough and lends a smooth, creamy consistency to the frosting.
- Powdered Sugar: Creates the sweet base for the frosting.
Kitchen Equipment Needed
- Rolling pin
- Cookie cutters
- Baking pans
- Parchment paper
- Stand mixer
- Mixing bowl
- Cooling rack
- Piping bag and icing tips
Frequently asked questions about making soft gingerbread cookies
Below are a few common questions and answers about this gingerbread cookie recipe. If you have a question I’ve not covered below, please ask in the comments, and I will reply as soon as possible.
What makes gingerbread hard or soft?
The texture of gingerbread cookies depends on factors like the type and amount of sweeteners, the flour-to-fat ratio, and baking time. Soft gingerbread cookies generally contain more brown sugar, molasses, and fat, while hard gingerbread typically has less fat and more white sugar.
What is the secret to keeping cookies soft?
To keep gingerbread cookies soft, store them in an airtight container at room temperature with a slice of bread or an orange peel, which helps maintain moisture. Additionally, slightly underbaking the cookies can also help preserve their soft and chewy texture.
Can I freeze gingerbread cookies?
Yes, you can freeze these baked gingerbread cookies for up to two months. To freeze, wrap them tightly in plastic wrap and store them in a resealable freezer bag. Thaw the cookies at room temperature before frosting and serving. If they are not frosted, you can warm them in the oven.
Can you adjust this recipe to make vegan soft gingerbread cookies?
Yes! You can easily modify this recipe by using vegan alternatives like plant-based butter, flax eggs or chia eggs, and non-dairy milk.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for soft gingerbread cookies, take a look at some of these other yummy recipes:
- Peppermint Bark Cookies
- Snickerdoodle Cookie Recipe
- Peppermint Sugar Cookies with Peppermint Frosting
- Chocolate Peanut Butter Balls
- Homemade Fudge Brownies With Frosting
Soft Gingerbread Cookies
Equipment
- Roling pin
- Cookie cutters
- Baking pans
- parchment paper
- Mixing bowl
- Cooling rack
- Piping Bag and Icing Tips
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 teaspoon baking soda
- 1 tablespoon milk
Frosting Ingredients
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 Tablespoons milk
Instructions
- In the bowl of a stand mixer, cream the butter and brown sugar. Add the molasses, egg, and vanilla
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, baking soda, salt, and cloves.
- Slowly add the dry ingredients a little at a time to the wet ingredients. Add in the milk.
- Form the dough into a ball, split the ball in half, and flatten each half into a 1-inch thick rectangle. Wrap in plastic and chill for at least 2 hours.
- Once ready, preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about 1/4-inch thick. Use cookie cutters to cut out gingerbread men and other shapes if desired.
- Transfer the cut-outs to the prepared baking sheets. Re-roll the dough scraps as necessary.
- Bake one pan at a time, for about 7 to 9 minutes. Baking time differs depending on the oven, the size of cookie cutters you use and also how soft or crunchy you like your cookies.
- Once baked, let cool for 5 minutes before transferring to a cooling rack.
- For icing: once cookies are completely cooled, mix all icing ingredients together. Use a piping bag to decorate as desired.
