About This Recipe

Gingerbread cookies are the heart of Christmas baking — deeply spiced, beautifully fragrant, and decorated with colorful icing that turns a simple cookie into an edible work of art. The secret to soft and chewy (never hard) gingerbread is pulling the cookies from the oven when the centers still look slightly underdone, then letting them firm up on the hot baking sheet. Cold dough and 1/4-inch thickness keep those sharp gingerbread man edges crisp.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Perfectly soft and chewy with crisp edges — not hard and dry
  • Deep gingerbread flavor from molasses, ginger, and five warming spices
  • Holds shape perfectly for detailed cookie cutter designs
  • Makes 36 cookies — enough for a full holiday cookie platter

Gingerbread Cookies (Soft & Perfectly Spiced)

Gingerbread Cookies (Soft & Perfectly Spiced)
20 min
Prep
12 min
Cook
32 min (+ 1 hr chill)
Total
36
Servings
⭐ 4.9
Rating
105
Calories

Ingredients

  • 3 cups (375g) all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (165g) packed brown sugar
  • 1 large egg
  • 1/2 cup (120ml) molasses
  • 1 tsp vanilla extract
  • For icing: 1.5 cups powdered sugar, 2-3 tbsp milk, food coloring

Instructions

  1. 1Mix dry ingredients Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, and salt in a bowl. Set aside....
  2. 2Cream butter and sugar Beat softened butter and brown sugar on medium-high speed 3 minutes until light and fluffy. Add egg, molasses, and vanil...
  3. 3Make the dough Add flour mixture and mix on LOW until a dough forms — it will be thick. Divide into two portions, flatten into discs, w...
  4. 4Roll and cut Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with cookie cutters. ...
  5. 5Bake Bake 9-11 minutes — edges should be just set, centers will look slightly underdone. This is correct. They firm up comple...
  6. 6Cool and decorate Cool on baking sheet 5 minutes before transferring to a wire rack. Cool completely before icing. Mix powdered sugar with...

Ingredients

3 cups (375g) all-purpose flour 1.5 tsp baking soda 2 tsp ground ginger 1.5 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp nutmeg 1/4 tsp allspice 1/4 tsp salt 3/4 cup (170g) unsalted butter, softened 3/4 cup (165g) packed brown sugar 1 large egg 1/2 cup (120ml) molasses 1 tsp vanilla extract For icing: 1.5 cups powdered sugar, 2-3 tbsp milk, food coloring

Step-by-Step Instructions

  1. 1

    Mix dry ingredients

    Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, and salt in a bowl. Set aside.

  2. 2

    Cream butter and sugar

    Beat softened butter and brown sugar on medium-high speed 3 minutes until light and fluffy. Add egg, molasses, and vanilla. Beat until fully combined and smooth.

  3. 3

    Make the dough

    Add flour mixture and mix on LOW until a dough forms — it will be thick. Divide into two portions, flatten into discs, wrap in plastic wrap, and refrigerate at least 1 hour (overnight is better).

  4. 4

    Roll and cut

    Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with cookie cutters. Place on parchment-lined baking sheets 1 inch apart.

  5. 5

    Bake

    Bake 9-11 minutes — edges should be just set, centers will look slightly underdone. This is correct. They firm up completely as they cool. Overbaking = hard cookies.

  6. 6

    Cool and decorate

    Cool on baking sheet 5 minutes before transferring to a wire rack. Cool completely before icing. Mix powdered sugar with milk until smooth, add food coloring, and decorate.

Pro Tips

🏆 Chef Tips
  • Chill the dough — it's absolutely non-negotiable for gingerbread. Cold dough holds its shape perfectly during baking.
  • Take cookies out when the centers look underdone — they continue baking on the hot pan and firm up to perfect chewy.
  • Roll between two sheets of parchment paper for zero sticking and perfectly even thickness.
  • Stack unfrosted cookies with parchment between layers — they keep 1 week at room temperature or freeze 3 months.

Frequently Asked Questions

Chill the dough at least 1 hour, keep cut cookies cold before baking, and don't roll too thin (1/4 inch minimum). All three together = perfect sharp edges.
Yes — refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before rolling.
Either overbaked or too thin. Pull them when the centers look slightly underdone — they'll be perfectly soft after cooling. Roll to 1/4 inch, not thinner.
Simple powdered sugar glaze is easiest. Royal icing (powdered sugar + meringue powder + water) dries hard and is better for detailed decorating.

Nutrition Per Serving

105
Calories
1g
Protein
16g
Carbs
4g
Fat
0g
Fiber
9g
Sugar
75mg
Sodium
2.5g
Sat. Fat