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These gingerbread cookies are soft and full of all your favorite gingerbread flavors! Rolled in a bit of sugar and baked to perfection these are one of our favorite cookie recipes!
Best Soft Gingerbread Cookies
These cookies are full of flavor from ingredients like molasses, cinnamon, ground ginger, and cloves. They are soft cookies which make these a nice change from the typical gingerbread cookie that tends to be harder. They are rolled in a bit of sugar and then baked to perfection. I promise these will be a new favorite holiday cookie recipe!
TIPS & FAQ’s
Can I use Cookie Cutters with this recipe?
No, this gingerbread cookie recipe is a softer cookie dough and would be too sticky to roll out and cut with cookie cutters.
Which Molasses is Best for Baking?
The best molasses for baking is light, unsulfured molasses. I like to use Grandma’s brand.
Can I Freeze These After Being Baked?
Yes! Once your cookies have been baked and have cooled off completely you can add them to an air tight ziploc bag for up to 4 weeks for the best taste.
BEST Soft Gingerbread Cookies
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 butter softened
- • 1 cup white sugar
- • 1 egg
- • 1 tablespoon water
- • 1/4 cup molasses
- • 4 tablespoons white sugar
Instructions
- Preheat oven to 350F.
- Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
- Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
- Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
- Bake for 10-12 minutes in the preheated oven.
- Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
- Makes approximately 30 cookies. Store in an airtight container.
Debbie from ONE LITTLE PROJECT shared this recipe as a guest post in December 2013. New Photos and additional tips have been made.
Made as written, they live up to the hype🙂
This has become my go-to ginger cookie recipe. It has great flavor and a tender bite. Doesn’t require chilling or rolling and keeps well, too. No need for changes. A very reliable recipe that makes a reasonable amount but can be easily doubled. Thanks!
I put the dough balls into the bottoms of a muffin tin the about half way through the cooking process I use a spoon pressing the cookie against the side of the tin to shape the cookie into a cup. After the cookie cups cool I pipe an eggnog cream filling to fill them and dust the tops with cloves and cinnamon. Puts a smile on my face everytime somebody takes their first taste. That’s the best part.
They were absolutely delicious but they were so sticky when I made them into balls. Should I have put the dough in the refrigerator before I did that? I did actually put them on the baking sheet in the refrigerator for 10 minutes but they still did spread. I think I made them too big but they were so yummy. Please suggest how to make them less sticky.
Also I used 1/2 of the recipe, which may have made a difference?
Best ginger snaps ever
These cookies are fantastic but they definitely have more of a clovey molasses flavor. If that’s what you want then look no further, this is a great recipe. However, I wanted the ginger to come through more so the next time I halved the cloves and made up the difference with more ginger and they were perfect! My dad and I can’t get enough of these at Christmas and this is the third year I’ll be making them. Rolling them in sugar gives them such a great texture, but if you want to omit that for whatever reason, they’re just as good without it.
These look delish!! Can these be frozen? if so, how long? Do they still come out soft and beautiful if I freeze them?.. Thx in advance..Happy Holidays!!🎄☃️❄️❄️
I know this is kinda late, but I have put these in the freezer and they hold up well when they come out. Taste and texture. Mine have never made it past 1 month of being frozen so not sure of the maximum time they can be in there.
We make these every year. The kids love them.
Not a fan of hard gingerbread… These soft cookies are fabulous!
Give me all the gingerbread cookies.. can’t wait to make these! They look FANTASTIC.
These soft gingerbread cookies are the best! Definitely going on our holiday cookie platters!
I bake a ton of these every year for our living nativity at my church. I bake them at the church so people can come in for fresh hot cookies! I always get tons of complements on them. I really think these are the best cookies I have ever tried!
These are seriously the best Gingerbread cookies out there!
These are the best, softest cookies. Has anyone tried to do a pumpkin version of these??
These look like the perfect cookie! Gingerbread cookies make me so excited for the holidays! I love how soft these are!
These are so delicious, and my girls love helping me make them!
I love soft gingerbread cookies!! These are a must for cookie plates! I am so excited to make these!
These take me back to the times I would make cookies during the holidays with my grandma. Gingerbread was always on the menu.
Best cookies EVER! My kids love these and so do I!
These look incredible. Have you ever made them ahead and froze them? I am wondering if they’ll hold up.
I subbed half of molasses for maple syrup for less of a molasses punch. I also made them with self rising flour once and no other leavening, and as written once, putting them in a giant gingerbread cake pan. The self rising puffed up beautifully and was awesome. The all purpose also delicious and more chewy. This is my go to giant cookie recipe
I love this recipe
Excellent cookie! So moist and just a little crunch on the end. Perfect!
Such good flavor
I tried these out last year and they were a hit I had to make four batches now my family requests them all the time. They are an official part of our Christmas cookie line up!
Do you think these can be flattened a little and cut into shapes?
I made these last year and making em again this year! So good. I prefer soft over crispy gingerbread cookies.
Do you know if these ship well?
I made these with Pamela’s Gluten Free four and they turned out SO yummy and pretty! I will say though, and maybe this is just with the GF version, refrigerating the dough is VITAL. The first pan turned out gorgeous, but the second batch that had sat on the counter for a bit spread and didn’t get the pretty cracks on the top. Still- really delicious and soft!
These were awesome! My house smelled wonderful while the baked and the taste was Christmas.
This is the first time I made gingerbread cookies & I’m so glad I tried this recipe! It’s a keeper! I baked them for 9-10 minutes to make sure they were soft inside and they turned out perfectly for my taste: slightly crispy on the outside, chewy on the inside. I used unsalted butter since the recipe called for added salt. I wouldn’t change a thing. Thank you, Katie!
Can you use cookie cutters with this dough to make gingerbread men?
Brown sugar
So happy I tried these! Easy and delicious. I baked for 10 mins exactly because I like them slightly softer on the inside. The came out just right for me…a little crisp on the outside, soft on the inside. The flavor is perfect and not overpowering like some gingerbread cookies are for me. This recipe is a keeper! Thanks so much for sharing this, Katie!
Just made these for a cookie exchange. My cookie tester (6yo son) really enjoyed them! They’re sweet but not overwhelmingly, and have a nice hint of spice. Perfect with a cold glass of milk.
The best recipe! Soft and chewy! Amazing! Tks!
I did you use unsalted or salted butter?
Should I use salted or unsalted butter?
Sarah, I made these today and used unsalted butter, since the recipe called for adding salt. They turned out great!
I used unsalted
How can i substitute molasses?
Omg these cookies are amazingggg! I had a serious craving for gingerbread cookies and these definitely hit the spot!
These cookies are seriously soooo good! I had a bad craving for homemade gingerbread cookies and these most definitely hit the spot!
This was my favorite cookies this Christmas. They will be a staple in my house from now now. They were soft and chewy. Delicious.
Just baked a batch and wow!!! They are soft and delicious.
I have made these a few times now…always a success and loved by everyone! This time around I substituted gluten free flour and they are just as yummy!
I tried this recipe the other night! My first try making gingerbread cookies! Oh my was the the caption not lying! THESE ARE THE BEST GINGERBREAD COOKIES EVER! I was so excited while making them to see how they turned out with never making a gingerbread cookie before and I will definitely be using this recipe alot! It was easy and the ingredients were simple and it came out so delicious and soft with a perfect spice! Thank you to the one who shared this recipe! I was so happy with It!
❤ -Miss Leah the baker chick!
These cookies are by far one of the most amazing gingerbread cookies I’ve ever had. It took me instantly back to childhood at first bite. Growing up, my mom would always take me to a Christmas showcase at a downtown store in Minneapolis. I was always allowed 1 gingerbread man cookie at the end. This is exactly what this cookie tastes like. My husband loved them so much, I had to make a 2nd batch the next day so I would have something for my party on the weekend! Thanks for the wonderful recipe!
I substituted all purpose Gluten Free flour for the flour and they turned out great, these cookies are delish!!
You can also use an apple egg replacement. We have egg allergies also.
Amazing? Do you know the calories per cookie?
I made a couple of substitutions but these turned out great!! Coconut oil for butter (dairy allergy) and honey for molasses since I was out. Again we just loved them! Soft and chewy for sure.
Made these for Christmas because I was craving gingerbread cookies. Absolutely delicious! They were soft, chewy, moist, and full of flavor. My husband has requested another batch!
Made these again… second year in a row, and they were so yummy!! Soft and perfect! Everyone at our Christmas party loved them… making them again for today’s “round two” of Christmas with more family!!
Are these cookies able to be frozen either before or after baking? I have lots of baking to do, just trying to make it a bit easier on myself having a few doughs prepared before hand. Thanks so much!
I froze them and they were fine. Love these cookies
Just to clarify white sugar was posted twice ? Is one suppose to be brown sugar ?
Nevermind I didn’t read it clearly
how long do they stay fresh for? and do you store them in the fridge or in the pantry?
Just made a double batch ! I highly doubt they will last til Christmas. Excellent and my whole family loves them! Thank you for the amazing recipe!
Hi can this dough be made the night before and refrigerated?
Dark or light molasses?
Sorry, I want to try this recipe but I’m from Argentina and I don’t know how to replace the molasses! Can you help me with that?
Big fan of ginger and cinnamon! this looks YUMMY
i just used a “neategg” that is vegan, soy free, dairy free, & gluten free and they are so amazing. you can get them at pretty much any super market now!
i made these vegan by replacing the egg with a neategg egg replacement & they taste just as yummy as everyone said they do! im so happy with the result, they are going so quick! i cant wait to make them again 🙂
Could these cookies be cut into gingerbread men?