Here is a simple, classic cut-out gingerbread cookie recipe that stays soft and chewy. Read on to learn why this recipe works, what you need, and how to bake and decorate these festive cookies.
introduction
These gingerbread cookies are soft, chewy, and easy to cut into shapes. The dough has warm spices and rich molasses. You can roll it, cut shapes, bake, and then decorate. This recipe keeps the cookies tender while holding good shape for cut-outs. If you want more variations or ideas, try the best gingerbread cookie recipe on NoBakedessertsrecipes for another take and extra tips.
Why You’ll Love This Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
You will love these cookies because they stay soft but still hold shape when you cut them. The molasses gives deep flavor and keeps the texture chewy. The spices—ginger, cinnamon, allspice, cloves, and nutmeg—give a warm, familiar taste. The dough is easy to roll and chill, so you can make shapes ahead of time. These cut-outs are great for decorating with kids or for holiday displays. The result is a classic gingerbread with a soft bite that melts in your mouth.
Why Make This Recipe
Make this recipe when you want a soft and chewy gingerbread cookie that also works for cut-outs. Some gingerbread cookies get hard after baking. This version balances soft texture with enough structure to keep shapes. The brown sugar and molasses help keep moisture. Chilling the dough makes rolling easier and keeps the edges clean. It is also a forgiving recipe: small changes in thickness or bake time still give good results. You can bake many at once and decorate later, making it a good choice for cookie swaps or parties.
What You Need for Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
You need common kitchen tools and ingredients. Tools: large mixing bowl, electric mixer or wooden spoon, measuring cups and spoons, rolling pin, cookie cutters, baking sheets, parchment paper, and wire racks. Also have a large bowl for dry ingredients and plastic wrap for chilling. For decorating, keep powdered sugar, a little milk or lemon juice, and piping bags or a zip-top bag with a small corner snipped off.
How to Make Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
Follow these clear steps for soft, chewy cookies that hold shape.
- Cream butter and brown sugar until smooth. Add egg, molasses, vinegar, and vanilla. Mix until just combined. Do not overmix.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg until even.
- Add dry ingredients to wet on low speed. Mix until soft dough forms and no flour streaks remain. Stop mixing as soon as the dough comes together to avoid tough cookies.
- Cover dough tightly and refrigerate at least 3 hours or up to overnight. Chilling is key. It firms the dough so you can roll without sticking and keep cookie shapes.
- When ready to bake, preheat oven to 350°F (175°C). Divide dough in half. Roll each half on a lightly floured surface to 1/4-inch thickness. Cut shapes with cookie cutters. Place on parchment-lined baking sheets. Leave 1 inch between cookies.
- Bake medium cookies 8–10 minutes. Larger cookies need 12–14 minutes. The surface should spring back slightly when touched. Do not overbake; cookies will firm as they cool.
- Let cookies cool on the sheet 2 minutes, then move to a wire rack to cool fully. Decorate when cool with simple icing or royal icing.
The gentle mixing, proper chilling, and careful bake time give you soft inside cookies with just firm edges.
Ingredients:
- 1 cup Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- 1 large Egg, at room temperature
- 1 cup Molasses (dark, not blackstrap)
- 1 Tbsp Apple Cider Vinegar (or white wine vinegar)
- 2 tsp Vanilla Extract
- 5 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Ground Ginger
- 1 Tbsp Ground Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
Directions:
- In a large mixing bowl, cream together the softened butter and brown sugar until smooth. Add the egg, molasses, vinegar, and vanilla extract. Mix until just combined. Do not overmix.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg until evenly combined.
- Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms and no streaks of flour remain. Avoid overmixing to prevent tough cookies.
- Cover the dough tightly and refrigerate for at least 3 hours (or up to overnight). This step is essential to firm the dough for rolling.
- Preheat oven to 350°F (175°C). Divide the dough in half and roll out each portion on a lightly floured surface to ¼-inch thickness. Cut into shapes using cookie cutters and place on parchment-lined baking sheets, spacing cookies 1 inch apart.
- Bake medium-sized cookies for 8–10 minutes (or larger cookies for 12–14 minutes). Cookies are done when the surface springs back slightly to the touch. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Once cooled, decorate with simple icing or royal icing. Mix 2 cups powdered sugar with 1–2 tablespoons milk or lemon juice to form a thick icing, then pipe onto cookies. Let sit uncovered until icing hardens.
Best Ways to Serve Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
Serve these cookies at room temperature with a cup of hot cocoa, tea, or coffee. They pair well with whipped cream or vanilla ice cream. For a dessert table, arrange them on a platter with candies and other cookies. For a fun pairing, serve with cookies and cream Oreo cupcakes for a mix of flavors and textures. These cookies also travel well in a tin for gifts or bake sales.
How to Store Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
Store in an airtight container at room temperature for up to a week. Layer parchment paper between stacks to protect icing and shapes. If you want to keep them longer, freeze un-iced cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before decorating. If cookies soften too much over time, place a piece of bread in the container for a day to help keep moisture balance — remove the bread after 24 hours.
Easy Tips to Make Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
- Use room temperature butter and egg. They mix more evenly and give better texture.
- Do not overmix after adding flour. Overmixing makes cookies tough.
- Chill the dough well. Cold dough rolls easier and gives clean edges on cut-outs.
- Roll to 1/4 inch for a soft center. Thinner cookies will be crisper.
- Watch bake time closely. Remove cookies when the top springs back slightly. They will firm as they cool.
- Use dark molasses for full flavor. Blackstrap is too strong and bitter.
- If dough cracks while rolling, warm it a few seconds in your hands or let it rest at room temperature for 5–10 minutes.
- For smooth icing, add liquid a little at a time to powdered sugar until you reach a thick, pipeable consistency.
Try These Variations of Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
- Add orange zest to the dough for a citrus note.
- Replace 1 tablespoon molasses with maple syrup for a lighter flavor.
- Use half whole wheat flour for a nuttier taste and denser texture.
- Roll into 1/2-inch thickness and bake a few minutes longer for soft, cake-like cookies.
- Make mini cookies and sandwich them with cream cheese frosting for a small treat.
- Add a pinch of black pepper to spice the flavor for grown-up palates.
Common Questions About Perfectly Soft and Chewy Gingerbread Cookies (Minimum 3 FAQs)
Q: How do I keep cookies soft after baking?
A: Store in an airtight container at room temperature. Do not overbake. Adding a slice of bread to the container for a day can help keep them soft.
Q: Can I roll and cut the dough without chilling?
A: The dough is sticky when warm. Chilling for at least 3 hours makes it firmer and easier to roll and cut. If you skip chilling, work in small batches and flour your surface well.
Q: Why use apple cider vinegar in the dough?
A: The small amount of vinegar helps react with baking soda, producing a light rise and a tender texture. You will not taste the vinegar in the finished cookie.
Q: Can I freeze the dough?
A: Yes. Wrap dough tightly and freeze up to 2 months. Thaw overnight in the refrigerator before rolling and cutting.
Q: How do I make royal icing?
A: Mix powdered sugar with a small amount of egg white or meringue powder and water. Whisk to pipeable consistency. Use pasteurized egg whites or meringue powder for safety.
Final Thoughts
This gingerbread cookie recipe gives you soft, chewy cookies that still work well as cut-outs. The balance of molasses, brown sugar, and spices makes a warm, classic flavor. Chilling the dough is the key step for good shapes and easy rolling. The simple icing finishes them nicely. You can bake for holiday gifts, classroom treats, or just for fun decorating with family.
Ready to Give It a Try?
Gather your ingredients, chill the dough, and pick your favorite cookie cutters. Work in small batches if you have a lot to decorate. These cookies make great gifts and a fun baking project for the season. Enjoy the smell of spices and the joy of decorating.
Conclusion
If you want to see another trusted take on gingerbread cookies, check this helpful recipe page from Sally’s Baking for extra tips and inspiration: Sally’s Baking best gingerbread cookies.
Print
Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
- Total Time: 180 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These soft and chewy gingerbread cookies are easy to cut into shapes, making them perfect for holiday baking and decorating.
Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- 1 large Egg, at room temperature
- 1 cup Molasses (dark, not blackstrap)
- 1 Tbsp Apple Cider Vinegar (or white wine vinegar)
- 2 tsp Vanilla Extract
- 5 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Ground Ginger
- 1 Tbsp Ground Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
Instructions
- Cream butter and brown sugar until smooth. Add egg, molasses, vinegar, and vanilla. Mix until just combined, avoiding overmixing.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg until even.
- Add dry ingredients to wet on low speed until soft dough forms without flour streaks.
- Cover dough tightly and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut into shapes.
- Place cookies on parchment-lined sheets, leaving 1 inch between each.
- Bake for 8–10 minutes for medium cookies, 12–14 minutes for larger ones. Cool on wire racks.
- Decorate once cooled with icing made from powdered sugar and milk or lemon juice.
Notes
For best results, ensure butter and egg are at room temperature. Chilling the dough is crucial for good shapes and easier rolling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg