The BEST Soft Gingerbread Cookies

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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!

The Best Soft Gingerbread Cookies

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!

ingredients needed for gingerbread cookies


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.

soft gingerbread cookies stacked with bite taken out of

BEST Soft Gingerbread Cookies

Author Katie


  • • 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


  • 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.
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Debbie from ONE LITTLE PROJECT shared this recipe as a guest post in December 2013. New Photos and additional tips have been made.

Soft Gingerbread Cookies

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  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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?

  4. 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.

  5. 5 stars
    Made these last year and they were fabulous. Getting ready to make another batch today. I’m not a fan of hard gingerbread so these are the perfect alternative. So soft and chewy.

  6. 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!!🎄☃️❄️❄️

    1. 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.

  7. 5 stars
    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!

  8. 5 stars
    These look like the perfect cookie! Gingerbread cookies make me so excited for the holidays! I love how soft these are!

  9. 5 stars
    These take me back to the times I would make cookies during the holidays with my grandma. Gingerbread was always on the menu.

  10. 5 stars
    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

  11. 5 stars
    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!

  12. 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?

  13. 4 stars
    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!

  14. 5 stars
    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!

  15. 5 stars
    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!

  16. 5 stars
    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.

  17. 5 stars
    Just took them out of the oven and they are awesome so soft and flavorful. Sent a dish to my grandson they are his favorite hopefully they make him feel better. Will definitely be making these again.

  18. Omg these cookies are amazingggg! I had a serious craving for gingerbread cookies and these definitely hit the spot!

  19. These cookies are seriously soooo good! I had a bad craving for homemade gingerbread cookies and these most definitely hit the spot!

  20. This was my favorite cookies this Christmas. They will be a staple in my house from now now. They were soft and chewy. Delicious.

  21. 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!

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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!!

  27. 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!

  28. Made these Saturday evening and took to work this morning. They were gone in the blink of an eye! Everyone loved them and raved about how soft they were. I love the fact that the ginger flavor isn’t overwhelming. Easy to make, soft and flavorful! Thanks for posting a fantastic recipe!

  29. 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!

  30. 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

  31. 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 🙂

  32. Hi Katie….. Your ginger bread cookies are a must try…. But is there a substitute for egg? My husband is allergic to eggs.

    1. 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!

  33. just made a batch and got 39 cookies! They are so light and fluffy. My husband and I are happy with dessert tonite!!

  34. Thank you thank you thank you!!! These are the cookies I remember from my childhood! I’ve found similar but they were never quite ‘right’….this nails it perfectly! The taste and smell bring me right back to being 7 years old and helping mom in the kitchen. That started a lifelong love of baking 🙂

  35. Just made these cookies with my mother in law and hubby– they came out so good, and I subbed the butter for vegan butter. Thank you for sharing!!!

  36. Looks great! I want to try to make these for my office’s holiday party this Friday. Should I refrigerate the dough before I roll out the balls? I don’t want them to spread too much when they bake.

    1. Just to be clear this recipe is not a cut out cookie recipe 🙂 Im not sure if that’s why you were afraid of them spreading. However, popping them in the fridge wont hurt the dough

  37. Mine turned out flat. It was super delicious so im determined to gey them right. Perhaps my baking soda was old?

  38. I just made these. The dough tasted fantastic! I followed the recipe exactly….but they were totally flat. Tasted great, but flat and ugly. Before putting the second batch in the oven, I chilled the dough hoping that might help if maybe the problem was my butter was too soft, but that didn’t help. I think they just needed a little more flour than the 2 1/4 cup. Darn!

  39. Just made these today! They are amazing! I love gingerbread anything. They were done after 12 minutes. Crispy on the outside and soft on the inside. I do wish they plumped up more, they were pretty flat but perfectly round. Keeper!

  40. I made these the other day. They disappeared so fast! I have been asked to make more, only make a double batch this time!

  41. This is the first review I have ever written… these cookies turned out better then I could have imagined.
    So soft, such great flavor. Thank you for sharing!

  42. Just pulled these out of the oven and I’ll be shocked if they last long enough to take to holiday gatherings! They are wonderful! Thanks for the great recipe, this is definitely going to make it into the holiday baking rotation!

  43. Pingback: | BHG Delish Dish
  44. Made these cookies the other day and I’m about to make another batch! They are incredible!!!! I actually didn’t have the clove to add in and they still turned out amazing. They truly are so soft and chewy. These cookies will be a regular in my house!

  45. Just made these, they came out great, I thought the dough might be too sticky but it was OK. I rolled them in red and green sugar for Santa 🙂

  46. had to have teeth removed and ginger snaps are my favorite cookies ran across this reciepe and fell in love they are the best cookie in the world hubby never cared for the snaps now that i have made these can’t keep them in i have made them 6 times already and going to make more for christmas but this will be the last min touch…lol thank you wonderful reciepe

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