If you’re craving cookies that strike the perfect balance between soft and chewy, then you have to try this Soft and Chewy Gingerbread Cookies Recipe. I absolutely love how these gingerbread cookies bake up tender with just enough bite — not too crispy and not too cakey. When I first tried baking gingerbread cookies, I used to struggle getting that perfect texture, but this recipe nails it every time. Stick around and I’ll share some handy tips and tricks so you can get the same amazing results in your own kitchen.
Why You’ll Love This Recipe
- Perfect Texture: Soft center with chewy edges that everyone raves about.
- No Chilling Required: Ready to bake as soon as the dough is mixed, which saves you time.
- Classic Spices: Just the right blend of cinnamon, ginger, and cloves for that nostalgic holiday flavor.
- Easy to Decorate: The dough holds its shape perfectly, making decorating a breeze.
Ingredients You’ll Need
This Soft and Chewy Gingerbread Cookies Recipe uses classic ingredients that balance sweetness, spice, and texture beautifully. I find shopping for good quality molasses really uplifts the flavor — look for unsulphured for the best taste.
- Unsalted Butter: Softened butter helps create a tender, melt-in-your-mouth texture without greasiness.
- Dark Brown Sugar: Packed brown sugar adds richness and moisture, boosting chewiness.
- Granulated Sugar: A touch gives subtle crunch and helps with browning.
- Molasses (Unsulphured): This is the star for deep gingerbread flavor—don’t skip it!
- Vanilla Extract: Enhances the sweetness and rounds out spices for a fuller taste.
- Large Egg: For binding and structure, ensuring the dough comes together just right.
- All-Purpose Flour: The base for the dough, keeping the cookies tender yet sturdy.
- Cinnamon, Ground Ginger, Ground Cloves: Classic warming spices that define gingerbread perfection.
- Salt: Balances sweetness and sharpens the spices.
- Baking Powder: Gives just enough lift without puffing the cookies up too much.
- Milk (Optional): Just a splash if the dough feels too dry to press together.
- Frosting and Candy: For decorating — I’ll share my favorite cream cheese frosting below!
Variations
I love making this recipe my own depending on the season or mood. Feel free to play around with spices or toppings — that’s half the fun of baking!
- Spice It Up: Sometimes I swap out ground cloves for nutmeg or add a pinch of black pepper for a subtle kick; my family loves the extra warmth.
- Gluten-Free Option: You can try a 1:1 gluten-free flour blend instead of all-purpose flour — just watch the texture, as it may need slightly more liquid.
- Frosting Flavors: While cream cheese frosting is my favorite, I’ve also dusted these with cinnamon sugar or dipped half in melted chocolate — both are crowd-pleasers.
How to Make Soft and Chewy Gingerbread Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating your softened butter with both the dark brown sugar and granulated sugar in a large bowl until smooth and well combined. I like to use a stand mixer with the paddle attachment for this, but a sturdy hand mixer works too. This step is essential because it helps trap air, giving your cookies a lovely light texture even though they’re rich and chewy.
Step 2: Add Molasses, Vanilla, and Egg
Next, mix in the molasses until it blends completely into the sugar and butter mixture. Then add your vanilla extract and large egg. Beat everything just until combined — overmixing can make the cookies tough. When I first tried to speed through this step, I noticed my cookies were sometimes less tender, so take your time here.
Step 3: Whisk Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, cinnamon, ground ginger, ground cloves, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. The dough will feel thick and a bit crumbly at first.
If your dough feels too dry to press together — which can happen depending on your flour brand and humidity — add 1 or 2 tablespoons of milk. This little trick helps the dough hold without becoming sticky. I discovered this tip after a couple of batches that cracked too much during baking.
Step 4: Roll and Cut the Dough
You don’t need to refrigerate this dough, which I love for spontaneous baking sessions. Lightly flour your surface and roll the dough out to about 1/4 inch thickness. This thickness is just right — any thinner and the cookies can get crispy, thicker and they lose that chewy softness.
Use your favorite cookie cutters to cut out shapes, and lay them on parchment-lined baking sheets about an inch apart. They hold their shape nicely, so there’s no need to worry about spreading.
Step 5: Bake and Cool
Bake your cookies at 375°F for 7 to 9 minutes — just until the centers look set but still soft. I’ve learned that underbaking just a little makes these cookies perfectly chewy when fully cooled. Once out of the oven, let them sit on the baking sheet for 2 minutes before moving them to a rack. This helps them set without breaking.
Step 6: Frost and Decorate
Once cooled, the fun really begins! Frost with your favorite icing and add candies, sprinkles, or mini gumdrops. My go-to is a tangy cream cheese frosting that I’ll share below — it pairs so well with the spice in the cookies and keeps them feeling fresh.
Pro Tips for Making Soft and Chewy Gingerbread Cookies Recipe
- Don’t Overmix Dough: Mix until ingredients just come together to keep cookies tender and soft.
- Watch Your Oven: Baking time can vary, so check cookies at 7 minutes to avoid drying out.
- Use Parchment Paper: Prevents sticking and helps cookies bake evenly without spreading.
- Add Milk Judiciously: If dough is crumbly, one tablespoon at a time keeps dough manageable without being wet.
How to Serve Soft and Chewy Gingerbread Cookies Recipe
Garnishes
I typically frost these cookies with cream cheese frosting and decorate with miniature gumdrops or holiday sprinkles. Sometimes I add a dusting of edible glitter for a magical touch. I find these garnishes add a festive flair without overwhelming the cookie’s spiced flavor.
Side Dishes
These gingerbread cookies go perfectly with a hot cup of chai tea or a glass of cold milk. For holiday gatherings, I like to serve them alongside spiced cider or even a latte with cinnamon — it makes a cozy, crowd-pleasing spread.
Creative Ways to Present
For special occasions, I arrange the cookies on a platter with festive greenery and twinkle lights. Another fun idea is packaging them in clear bags tied with a ribbon — these make wonderful homemade gifts that people adore receiving!
Make Ahead and Storage
Storing Leftovers
Store leftover Soft and Chewy Gingerbread Cookies in an airtight container with parchment paper between layers to prevent sticking. I’ve found they stay soft and delicious for up to a week at room temperature, perfect for snack attacks throughout the holidays.
Freezing
If you want to keep the magic going longer, these cookies freeze beautifully for up to 3 months. Just freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer bag. I usually thaw them overnight in the fridge before decorating.
Reheating
To revive slightly stale cookies, pop them in a warm oven (around 300°F) for 5 minutes — this softens them back up without overbaking. Avoid microwaving, since it can make cookies gummy quickly.
FAQs
-
Can I make this Soft and Chewy Gingerbread Cookies Recipe without molasses?
Molasses is key to that rich, deep flavor in gingerbread cookies and contributes to softness and moisture. If you must substitute, you can try dark corn syrup or honey, but the flavor and texture won’t be quite the same.
-
Why are my gingerbread cookies hard and crunchy instead of soft and chewy?
This often happens if you overbake the cookies or roll the dough too thin. Baking just until the centers barely set and keeping cookie thickness at about 1/4 inch helps keep the chewy texture. Also, proper storage in an airtight container maintains softness.
-
Do I need to chill the dough before baking?
Nope! This Soft and Chewy Gingerbread Cookies Recipe is designed so that the dough can be rolled out and baked immediately, saving you time without sacrificing texture or flavor.
-
Can I decorate these cookies with royal icing instead of cream cheese frosting?
Absolutely! Royal icing works great because it dries hard and holds decorations well. Just keep in mind it adds a different texture and sweetness compared to the tangy cream cheese frosting I recommend.
Final Thoughts
This Soft and Chewy Gingerbread Cookies Recipe truly brings out the cozy, comforting feelings of the holiday season. I love how easy it is to whip up, and my family goes crazy for the soft bite and classic spice combo every time. If you’re looking for a gingerbread cookie recipe that’s foolproof, delicious, and full of warmth, give this one a try — I promise it’ll become a staple in your cookie rotation!
Print
Soft and Chewy Gingerbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft and Chewy Gingerbread Cookies are infused with warm spices and molasses for a traditional holiday treat with a soft texture. Perfect for decorating with cream cheese frosting and candy, they bake quickly and are easy to make without needing refrigeration.
Ingredients
Cookie Dough
- 6 Tablespoons Unsalted Butter, softened
- 3/4 Cup Dark Brown Sugar, packed
- 2 Tablespoons Granulated Sugar
- 1/2 Cup Unsulphured Molasses
- 2 teaspoons Vanilla Extract
- 1 Large Egg
- 3 Cups All-Purpose Flour
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 2 Tablespoons Milk, if needed
Frosting
- 4 ounces Cream Cheese, softened
- 4 Tablespoons Unsalted Butter, softened
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 1 1/2 Cups Powdered Sugar
- Candy for decorating, as desired
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking. Set these aside while preparing the dough.
- Mix Butter and Sugars: In a large bowl, beat the softened butter with dark brown sugar and granulated sugar until combined and creamy. This will create a smooth base for the cookies.
- Add Molasses, Vanilla, and Egg: Incorporate the molasses into the sugar mixture and mix thoroughly. Then add the vanilla extract and egg, beating just until combined to maintain a tender dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, salt, and baking powder. This mixture will give the cookies their signature spicy flavor.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients and stir until combined. If the dough feels too dry and crumbly, add up to 2 tablespoons of milk to help it come together enough to roll out.
- Roll and Cut Dough: On a very lightly floured surface, roll the dough to about 1/4 inch thickness. Use cookie cutters to cut out gingerbread shapes and place them about an inch apart on the prepared baking sheets. The cookies won’t spread much during baking.
- Bake the Cookies: Bake in the preheated oven for 7 to 9 minutes, or until the centers are just set but still soft. Remove from oven and let the cookies sit on the baking sheet for 2 minutes to firm up before transferring them to a cooling rack.
- Prepare Cream Cheese Frosting: In a mixer bowl, beat the cream cheese and unsalted butter until smooth and creamy. Scrape down the sides to ensure all ingredients are mixed well.
- Add Vanilla, Salt, and Powdered Sugar: Add vanilla extract, salt, and powdered sugar to the cream cheese mixture. Mix on low speed first to avoid sugar dusting, then increase speed and beat until smooth and spreadable.
- Decorate Cookies: Once cookies have completely cooled, frost them with the cream cheese frosting and decorate with candy to create fun gingerbread figures with arms, legs, faces, and gumdrop buttons.
- Store Cookies: Store the gingerbread cookies in an airtight container with parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months for extended freshness.
Notes
- Do not refrigerate the dough as it is ready to roll and cut immediately after mixing.
- If the dough feels too brittle, add milk a tablespoon at a time to soften it.
- Baking time is short to keep cookies soft; avoid overbaking for chewy texture.
- Use parchment paper on baking sheets to prevent cookies from sticking and help with easy cleanup.
- Store cookies at room temperature in an airtight container or freeze to preserve freshness.
- The cream cheese frosting should be applied only after cookies have completely cooled to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
