Soft, spiced, and perfect for a cold evening, these gingerbread cookies bring warm flavors and easy smiles.
introduction
These soft gingerbread cookies are warm, spiced, and easy to make at home. They make the house smell like the holidays and taste like cozy times with family. The dough is simple and the cookies stay soft for days if you store them right. If you like classic holiday cookies, you may also want to try a different take with a great best gingerbread cookies recipe that uses similar spices and a few small changes. This recipe will walk you step by step in plain words so you can bake and enjoy without fuss.
Why You’ll Love This Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
You will love these cookies because they are soft, not crunchy. They use real spices that give a deep ginger and cinnamon flavor. The dough is easy to roll and cut into shapes for holiday fun. The icing is simple to mix and can be colored for decorating. These cookies freeze well and make a nice gift in a tin. They are rich but not heavy, and the molasses gives a warm taste that feels like winter.
Why Make This Recipe
Make this recipe when you want a classic holiday treat that you can share. It is friendly for bakers of any level. The steps are clear and the ingredients are common and easy to find. You can make the dough ahead and bake later, or bake now and ice later. This recipe gives soft cookies that keep their shape and still feel tender in the mouth. It is perfect for cookie swaps, parties, or a quiet night with a cup of tea.
What You Need for Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
You need a few basic tools: mixing bowls, an electric mixer or a whisk, measuring cups and spoons, a rolling pin, cookie cutters, baking sheets, and parchment paper or silicone mats. For icing, you need a small bowl and a spoon to mix. If you want to color the icing, small gel food colors work best. Make sure your butter is softened but not melted. Chill the dough a little so it rolls out smoothly and keeps the cookie shapes.
How to Make Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
Ingredients:
3 ¼ cups all-purpose flour (spooned and leveled), ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¾ cup (1 ½ sticks) unsalted butter, softened, ¾ cup packed brown sugar, 1 large egg, ½ cup unsulphured molasses, 1 teaspoon vanilla extract, 2 cups powdered sugar, sifted, 2–3 tablespoons milk, (Optional) Food coloring – red, green, or any festive hue
Pro Tip: Fresh spices make all the difference. Dull spices = dull cookies.
Prepare the Dough
- In a bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix until even.
- In a larger bowl, beat the softened butter and brown sugar until smooth and light. Add the egg, molasses, and vanilla. Beat until all is combined.
- Slowly add the dry mix to the wet mix. Stir until a soft dough forms.
- Divide the dough in half and press each into a flat disk. Wrap in plastic and chill at least 1 hour. Chilling helps the dough stay firm when you roll it out.
Bake the Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Work with one disk at a time. Lightly flour your surface and roll the dough to about 1/4 inch thick. Use cookie cutters to cut shapes. Place shapes on the baking sheet about 2 inches apart.
- Bake for about 8–10 minutes. The cookies should look set around the edges but still soft in the center. Do not overbake if you want them soft.
- Let cool on the sheet for 2 minutes, then move to a wire rack to cool completely.
Make the Icing
- In a small bowl, mix the powdered sugar with 2 tablespoons milk. Add more milk, a little at a time, until you reach a thick but spreadable icing. If you want piping icing, make it a bit thicker; for flooding, thin it slightly.
- Divide the icing into bowls and add food coloring if you want red, green, or other colors.
- Use a small spoon or piping bag to decorate. Let the icing set for at least an hour before stacking.
Best Ways to Serve Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
Serve these cookies on a simple plate with a warm drink. They pair well with hot cocoa, spiced tea, or coffee. For a small party, arrange them on a platter with a few sprigs of fresh pine or rosemary for a holiday look. You can also make a cookie box with layers of parchment between cookies to give as a gift. For kids, set up a decorating station with extra icing and sprinkles. Keep a glass of milk nearby — the classic pairing is hard to beat.
How to Store Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
Store undecorated cookies in an airtight container at room temperature for up to 5 days. If decorated, wait until the icing is fully dry before stacking. For longer storage, freeze the baked cookies in a single layer until firm, then stack with parchment between layers in a sealed bag or container for up to 3 months. To thaw, leave at room temperature for a few hours. You can also freeze the dough for up to 3 months; thaw in the fridge before rolling.
Easy Tips to Make Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
- Measure flour by spooning it into the cup and leveling with a knife. Too much flour makes the dough dry.
- Keep butter softened, not melted. If butter melts, the dough will be greasy and spread too much.
- Chill the dough. Cold dough cuts better and holds shape in the oven.
- Don’t overbake. Take cookies out when edges look set and centers still feel soft.
- Use fresh spices for bright flavor. Old spices lose strength over time.
- If you want perfect icing lines, use a piping bag or a small zip-top bag with a tiny corner cut off.
- For even baking, rotate pans halfway through baking.
Try These Variations of Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
- Cut-out shapes: classic gingerbread people, stars, or trees for a holiday plate.
- Spiced twist: add a pinch of cardamom or allspice to the dry mix for a different warm note.
- Citrus molasses: add 1 teaspoon orange zest to the dough for a bright hint.
- Brown butter: brown the butter and cool it before adding for a nutty depth.
- Frosting variations: mix cream cheese into the icing for tang and richness.
- For a different cookie style, try nutty or chocolaty versions and compare with other cookie ideas like almond butter chocolate chip cookies which bring a nutty, soft bite and pair well on a cookie tray.
Common Questions About Gingerbread Cookies (Soft, Spiced & Perfect for the Holidays!)
Q: Can I make the dough ahead of time?
A: Yes. You can make and chill the dough for up to 3 days, or freeze it for up to 3 months. Thaw in the fridge before rolling.
Q: How do I keep cookies soft?
A: Do not overbake. Store in an airtight container with a slice of bread to help keep them soft for several days.
Q: Can I use dark molasses or light molasses?
A: Both work. Dark molasses has a deeper, stronger flavor. Light molasses is milder. Use what you like.
Q: Can I use a hand mixer or whisk?
A: Yes. A hand mixer makes it easier, but you can mix by hand with a strong whisk or spoon.
Q: How do I color the icing without watering it down?
A: Use gel food coloring. It adds color without changing the icing texture much.
Final Thoughts
These gingerbread cookies are a simple, reliable recipe for the holidays. The dough comes together easily, the spices smell great, and the result is soft, tender cookies. You can keep the recipe basic or make fun changes for variety. Decorating can be simple or fancy. Either way, you will end up with warm, spiced cookies that feel like the season.
Ready to Give It a Try?
Gather your spices, soften the butter, and plan a little time to roll and cut. Invite a friend or family member to help with cutting shapes and decorating. Baking these cookies can be a calm, happy way to spend an afternoon. Once you try them, you will see how small choices—fresh spices, chilling the dough, and careful baking—make a big difference in how they taste and feel.
Conclusion
If you like to experiment, you may enjoy a sourdough-based version that uses discard for extra depth and a slightly different texture. For one such idea and a clear guide, see this take on sourdough discard gingerbread cookies at Sourdough Discard Gingerbread Cookies – Living Sweet Moments.
Print
Soft Gingerbread Cookies
- Total Time: 70 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft gingerbread cookies are warm, spiced, and easy to make at home, perfect for cozy holiday gatherings.
Ingredients
- 3 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk
- (Optional) Food coloring – red, green, or any festive hue
Instructions
- In a bowl, whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until even.
- In a larger bowl, beat the softened butter and brown sugar until smooth and light. Add the egg, molasses, and vanilla, and beat until combined.
- Slowly add the dry mix to the wet mix, stirring until a soft dough forms.
- Divide the dough in half, press into flat disks, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Dust the surface lightly with flour, roll out the dough to about 1/4 inch thick, and cut with cookie cutters. Place shapes on the baking sheet about 2 inches apart.
- Bake for about 8–10 minutes. The cookies should look set around the edges but still soft in the center. Let cool on the sheet for 2 minutes, then move to a wire rack to cool completely.
- For the icing, mix the powdered sugar with 2 tablespoons milk, adding more milk until a thick, spreadable consistency is reached. If desired, color with food coloring.
- Decorate the cookies with icing and allow the icing to set for at least an hour before stacking.
Notes
Store undecorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies with parchment between layers for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg