Soft and Chewy Gingerbread Cookie Recipe

Tis the season for a batch of soft gingerbread cookies. These tender, warmly spiced cookies are rolled and cut into festive shapes, then decorated with a simple icing for a delightful holiday treat. They’re easy to make, freeze well, and are perfect for gifting or sharing at parties.

This soft gingerbread cookie recipe was inspired by chewy ginger cookies and uses familiar pantry spices and ingredients. The dough is rolled and cut into shapes so you can pipe or spread a simple icing on top. We often make a double batch because they freeze beautifully and are so much fun to decorate and give away.

What You Need for Soft Gingerbread Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• Spices: 1/2 teaspoon ground cloves, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger
• 10 tablespoons unsalted butter, cold and cut into 1/2 tablespoon pats
• 1 cup light brown sugar, packed
• 1 large egg
• 1/4 cup molasses

Also have on hand: baking sheets, parchment paper, a stand mixer or hand mixer, a rolling pin, and your favorite cookie cutters. A cooling rack helps the cookies set before icing.

Substitutions and Flour Options

If you want to experiment with different flours, here are two tested options:

• Part whole wheat: Replace 1/2 cup of the all-purpose flour with whole wheat (use 1.5 cups all-purpose + 1/2 cup whole wheat) for a slightly heartier texture.
• White whole wheat: A 1:1 split of 1 cup white whole wheat and 1 cup all-purpose flour works well if you prefer that flavor profile.

Can I substitute the butter for coconut oil?

No. Cold butter is recommended for this recipe. Butter helps the dough hold its shape when rolled and cut; coconut oil is too soft and will cause the cutouts to spread and lose detail.

Missing a spice?

If you don’t have every single spice listed, look for a mixed blend that contains similar notes, such as chai spice or a gingerbread spice blend. Those mixes often include cinnamon, ginger, and cloves and work well in this recipe.

How to Prevent Your Cookies from Spreading Too Much

Two chilling steps are essential to keeping cutout shapes crisp and intact: first chill the dough in the refrigerator for at least 4 hours (or overnight), then freeze or refrigerate the cut-out shapes for 10 minutes before baking. Cold dough holds its form better and results in cleaner edges and less spreading during baking.

How to Decorate Gingerbread Cookies

Make a simple icing while the cookies bake. For piping and detail work, the icing should be fairly thick so it holds shape for a few seconds before leveling. Start by mixing powdered sugar with softened butter and vanilla, then add milk a teaspoon at a time until you reach the desired consistency. If you want fine piped lines, use a small round piping tip.

Decorate with sprinkles, edible glitter, or colored icing. If you plan to pipe, test the icing by spooning a small amount and watching how it settles—if it holds shape briefly, it’s ready.

Freezer Directions

These cookies freeze well and you have two options:

1. Freeze the shaped dough (wrapped) until ready to bake. Thaw slightly and bake as directed.
2. Freeze fully baked and cooled cookies in an airtight container for up to 3 months; thaw at room temperature and then ice.

Soft Gingerbread Cookies Recipe

Yield: about 15 cookies • Prep: 4 hours (including chilling) • Cook: 7–9 minutes

Author: Linley Hanson

Ingredients

Dry Ingredients

• 2 cups all-purpose flour, scooped and leveled
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger

Wet Ingredients

• 10 tablespoons unsalted butter, cold and cut into 1/2 tablespoon pats
• 1 cup light brown sugar, packed
• 1 large egg
• 1/4 cup molasses

Icing

• 2 cups powdered sugar
• 1 tablespoon unsalted butter, softened
• 2–3 tablespoons 2% milk (or milk of choice), added gradually
• 1 teaspoon vanilla extract

Instructions

1. Whisk all dry ingredients together in a medium bowl and set aside.
2. In a stand mixer or with a hand mixer, cream the cold butter and brown sugar on medium speed for 3–4 minutes until light and slightly fluffy. Add the molasses and mix for about 1 minute to incorporate. Add the egg and mix until combined.
3. Slowly add the dry ingredients to the wet mixture in 1/2 cup increments, mixing on medium until a cohesive dough forms. The dough will be slightly thicker than typical cookie dough but still easy to shape into a ball.
4. Wrap the dough ball in plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Divide the chilled dough in half. On a lightly floured, cool surface, roll out one portion to about 1/4-inch thickness. Keep the remaining dough chilled while you work.
7. Use small or medium cookie cutters to cut shapes. Transfer the cutouts to the prepared baking sheet, leaving a little space between each. Freeze or refrigerate the cutouts for 10 minutes before baking to reduce spreading.
8. Bake at 350°F for 7–9 minutes, or until the edges begin to lightly brown. Watch closely—these cookies bake quickly.
9. Immediately transfer cookies to a cooling rack and let cool completely, at least 30 minutes, before icing.
10. To make the frosting, combine powdered sugar, softened butter, and vanilla in a bowl. Add milk a teaspoon at a time and mix on low to medium speed until the frosting is thick, creamy, and smooth. Adjust milk to reach a piping or spreading consistency.
11. Pipe or spread the frosting onto cooled cookies and decorate with sprinkles if desired. Allow icing to set before stacking.
12. Store cookies in a cool, dark place for 5–7 days, or freeze for longer storage.

Tips & Notes

• Chill the dough for at least 4 hours and freeze the cutouts for 10 minutes before baking to prevent spreading and preserve sharp edges.
• If substituting part of the flour, try 1.5 cups all-purpose + 1/2 cup whole wheat for a milder whole-grain flavor.
• For precise piping, start with slightly thicker icing; thin with milk one teaspoon at a time until you reach the desired flow.

Nutrition (approximate per cookie)

Calories: 307 kcal • Carbohydrates: 54 g • Protein: 2 g • Fat: 9 g • Fiber: 1 g • Sugar: 30 g

Note: Nutrition information is an estimate and should be used for general guidance only.