Gingerbread Cookies are ultra thick, soft and deeply flavored! These cookies can easily be made vegan, and a simple trick makes rolling out the dough a breeze. Decorate these easy cookies with a dusting of powdered sugar or a quick royal icing, and watch them fly off the platter anywhere you take them. This truly is the BEST gingerbread cookie recipe.
This recipe was originally published in December of 2017, and got new photos in Dec of 2021, but I’ve just updated it again with extra tips & tricks!
These gingerbread cookies are easy to make – I’ve included tips and tricks for making the cutout cookie process much easier, along with lots of make-ahead tips. These festive, chewy cookies are the perfect thing to make for cookie exchanges or cookie decorating parties!
Why you’ll love these Gingerbread Cookies:
- Soft Cookies – No hard cookies here! These gingerbread are perfectly soft-baked, and are nice and thick, with a chewy texture.
- Gingerbread Flavor – These gingerbread cookies are packed with classic gingerbread flavor and warm spice flavor.
- Decorating Options – These cookies are fabulous plain, but can also be dressed up a bit with powdered sugar, royal icing, or buttercream frosting.
Ingredient Overview:
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Molasses – Find this in the baking aisle at your grocery store. Do NOT use blackstrap molasses! It’s not the same thing and will taste unpleasant.
- All-purpose flour – Spoon & level your flour for best results. Scooping the measuring cup directly in will lead to too much flour. Or use a scale, and weigh 135 grams of all-purpose flour per cup.
Ingredient Substitutions:
- Dairy-free – Swap the butter for your favorite dairy-free buter sticks.
- Vegan – This recipe is vegan with the swap above – there are no eggs!
How to Make this Gingerbread Cookies Recipe Step-by-Step:
Step 1: Make the Gingerbread Cookie Dough. Cream together the butter & sugar. Then, add your molasses and mix until well combined. Those are our wet ingredients, next we’ll add the flour mixture.
Mix in the dry ingredients until a semi soft dough forms. If it seems a bit dry, add 1-2 tsp of milk. (See photos below). If you measured your flour correctly, this shouldn’t be a problem.
Step 2: Chill & Cut Shapes. Divide dough in half, and roll each ball of dough out between two sheets of parchment paper as soon as you’ve made it -no more trying to roll out rock-hard cookie dough! Pop the rolled dough on a baking sheet to chill in the fridge or freezer, then cut out your shapes – make gingerbread people, trees, snowflakes, or stars!
Step 3: Bake the Cookies. Bake as directed in the recipe card below for soft cookie perfection! Let cookies cool completely on a cooling rack before decorating. They’ll look a tad underdone on the tops when they come out of the oven, but will set up as they cool.
Step 4: Decorate your Gingerbread. I’ve included directions and tips in the recipe card below for decorating your cookies. Use royal icing, a simple glaze, a dusting of powdered sugar, or leave them plain.
How to Make Royal Icing:
Royal icing is actually quite easy to make – requiring just powdered sugar, meringue powder (find this in craft or baking supply stores), and water. Beat these ingredients together in a large bowl until stiff – use the photos below as a guide. When the icing is the right consistency, you should be able to drizzle some of it into the bowl, and watch it sit on the surface of the mixture for 5-10 seconds before melting back in. Adjust the thickness by adding more water to thin, or beating longer to thicken. This info is in the recipe card below as well!
Pipe this onto your cookies using a very thin piping tip like a Wilton #1 or Wilton #2, and a pastry bag. The royal icing recipe can be found with the recipe below. Before the royal icing sets, I like to sprinkle on a little white sanding sugar to give a beautiful sparkle to the cookies.
Expert Success Tips:
- Cookies that hold their shape – To ensure that the cookies turn out, and hold their shapes in the oven, it’s imperative that the dough is cold when it goes into the oven. Pop the cookie dough or cut out shapes back in the freezer to chill for 5-20 minutes (depending on how long they’ve been out) before baking if at any time they no longer feel nice and cold.
- Thick Cookies – Don’t skimp on the cookie thickness! This recipe is at it’s absolute best when the dough is 3/8″ thick (or even 1/2″ thick!). This means the cookies are not only thick and chewy, but helps the cookies hold their shape, too.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes! The dough can be made, rolled out, and covered well and stored in the fridge for 1-2 days before baking. The cut out shapes can be frozen on a lined baking sheet in a single layer, then transferred to a tupperware container, with parchment between layers, and frozen for 1-2 months. Bake the dough from frozen or thaw in the fridge overnight. The gingerbread cookies can be baked, cooled, and stored in an airtight container at room temp for 1-2 days before decorating.
Royal icing can be made and stored in the fridge in an airtight container, with plastic wrap over the surface, for 1-2 days before using, or leftovers can be stored in this same way and used for other decorating within 1-2 days. Simply re-mix for about 10-20 seconds with a mixer to loosen things back up after being in the fridge. The same guidelines from above can be used to adjust the consistency.
Recipe Variations:
- Glaze – If you want to use a glaze, use this plain glaze (feel free to swap the maple syrup for milk), or my buttery maple glaze, and lightly dunk cooled cookies into the glaze (or drizzle it on!) for a quick and easy decorating option.
- Powdered sugar: For a very simple decoration, lightly dust the cookies with powdered sugar just before serving.
- Plain – You can also serve these plain if you prefer not to add any decorations – they’re incredibly delicious on their own.
Serving + Storing these Gingerbread Cookies:
These sweet treats can be stored in an airtight container at room temperature for 4-5 days. If they start to get a bit dry at the end, you can extend their life for a few more days by adding a piece of bread to the container. It keeps them soft!
Special Tools:
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
Affiliate links
More Cookie Recipes to Love:
- Peppermint Hot Chocolate Marshmallow Cookies
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Funfetti Cake Batter Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
Did you make this recipe? Snap a photo and leave a comment!
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Best Soft Gingerbread Cookies
Ingredients
- 1 cup butter, softened at room temperature I prefer salted
- 1 cup light brown sugar, packed
- 1/2 cup molasses do NOT use blackstrap
- 3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
Royal Icing
- 2 cups powdered sugar
- 1 and 1/2 tbsp meringue powder See note below
- 4-6 tbsp water
Instructions
- Make the Cookie Dough: Beat butter in a large mixing bowl with an electric mixer on high speed until creamed. Add the brown sugar and mix until well creamed together, about 1 minute. Add the molasses and mix until combined. Add the dry ingredients, and mix until a dough forms. Add 1-2 tsp of milk if your dough is a bit crumbly (see photos above).
- Roll and Chill: Divide the dough into two halves, and roll each one out to 3/8" thickness between sheets of parchment paper. (Use a ruler to check this, or just eyeball halfway between 1/4 and 1/2 inch. This is the perfect thickness for these cookies – trust! Even 1/2" is perfect – but don't go lower than 3/8") Place the rolled dough, still sandwiched in parchment paper, on a baking sheet and cover loosely with a clean kitchen towel. Chill for 1-2 hours in the fridge or shorter in the freezer, until completely chilled and firm.
- Cut out Cookies: Preheat your oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Cut shapes out of the chilled dough and place cookies a couple of inches apart on your prepared baking sheet. If the cookies are no longer firm and cold to the touch from working with the dough, pop the pan back in the fridge or freezer for 5 to 15 minutes to re-chill so that the cookies hold their shape when baked (it's fine to bake them from frozen).While the cookies are baking, combine your dough scraps, roll back out, and cut out more cookies. Repeat this until all remaining dough is gone! You will need to chill the dough for a bit again once you roll the scraps back out so that it's firm enough to cut the shapes easily. (Roll it back out between the parchment each time to keep things easy.)
- Bake: Bake cookies for 8-9 minutes. The cookies should appear just set, and will look a tad puffy. The centers may look a tad underdone. Don't be tempted to over bake them! They will set up to the perfect soft baked cookies. Let them cool on baking sheet for about 10 minutes before and transferring to a wire rack to finish cooling. Tip: Bake a single test cookie first if you’re worried you’ll underbake them – you’ll see that 8 minutes yields the perfect cookie!
- Decorate: Decorate by dipping the cooled cookies in this glaze (swap the maple syrup for milk, if desired), dusting them with powdered sugar, or piping them with royal icing.
- Make Royal Icing: Combine all ingredients in a large bowl, starting with 4 tablespoons of water, and mix on high speed with an electric mixer for about 1 and 1/2 minutes. When the icing is the right consistency, you should be able to drizzle some of it into the bowl, and watch it sit on the surface of the mixture for 5-10 seconds before melting back in. If it's too thick, add 1 tablespoon of water at a time. If it's too thin, beat it for another 30 seconds to a minute, or add a bit more powdered sugar, a little at a time, beating between each addition. Add the royal icing to a piping bag fitted with a wilton #1 or #2 tip (I used a #1 for my cookies) and pipe desired designs. You can even use gel food coloring to tint the royal icing. While the icing is still wet, sprinkle on a little white sanding sugar (optional, but that is what I used in the photos above).
- Serve + Store: Enjoy cookies once decorated! Be sure to let the icing set completely before storing. Store cooled, set cookies in an airtight container at room temp for 4-6 days.
- Cookie Dough and Cookie Make-Ahead Tips: The dough can be made, rolled out, and covered well and stored in the fridge for 1-2 days before baking. The cookies can be baked, cooled, and stored in an airtight container at room temp for 1-2 days before decorating. Royal Icing Make-Ahead Tips: The royal icing can be made and stored in the fridge in an airtight container for 1-2 days before using, or leftovers can be stored in this same way and used for other decorating within 1-2 days. Simply re-mix for about 10-20 seconds with a mixer to loosen things back up after being in the fridge. The same guidelines from above can be used to adjust the icing's consistency.
foodbyfisch says
the best gingerbread cookie recipe I’ve tried!! the texture is perfection; chewy, and it just melts in your mouth 🙂
Stephanie Simmons says
Thank you so much! ☺️
bestlifenow says
This recipe turned out good! I wasn’t sure because the dough seemed soft, even after chilling. Next time I will chill longer. Then I realized there is no eggs and I wasn’t sure. But now I see that it works. And this recipe can easily be made vegan, by using a vegan friendly butter. The shapes cut out well, just had to be carefull, since it is a soft dough. Baked nicely, but did take the full 15 minutes in my oven in CA. Although my oven doesn’t bake too evenly. And after they were baked and decorated with frosting, they were actually better the next day. And stayed soft with the frosting decorations! Definitely keeping this recipe on hand. Thank you!
Stephanie Simmons says
So glad you enjoyed these! The lack of egg can definitely throw people, haha. ☺️ Merry Christmas & Happy Holidays! 🎄❄️💚
Megan says
These turned out AMAZING! I brought them to work and had multiple people ask me for the recipe.
Stephanie Simmons says
Aw I’m so glad to hear that, Megan! Thank you so much! Merry Christmas & Happy Holidays! 🎄❄️💚
Kathy says
First time making gingerbread cookies and these were great! We’ve avoided gingerbread cookies for a long time because they’re all hard. We’re a soft and chewy cookie kinda family and these were a hit! Thanks!
Stephanie Simmons says
So glad you enjoyed these, Kathy!
Elise G says
Amazing recipe! I was so skeptical of the bake time, but they were perfect. I’ve never been too crazy about gingerbread but now I know it’s because I prefer them chewy! Delicious. New holiday favorite!
Stephanie Simmons says
So glad you enjoyed these, Elise! ☺️
Tammy says
These were perfect!!!
Stephanie Simmons says
Thanks so much, Tammy!
Lauren Marie Hinshaw says
I made these with a friend the other day and we are all so obsessed! We added vanilla and a few more spices to the dough. I also made an apple cider powdered sugar glaze on top, so delicious! I am about to make a gluten free batch today!!
Stephanie Simmons says
So glad you enjoyed these cookies! Let me know how the gluten-free batch goes and what gluten-free flour you use. 🙂
Sam says
I made my dough yesterday and it looks good! I measures the flour by gram to make sure it was accurate. I chilled dough all day and did a test bake on 2 cookies because I am using very small cookie cutters and need them to hold their shape well, unfortunately they were indiscernible once I took them out; they had puffed and flattened into blobs. It doesn’t seem like anyone else is having this issue – Do you have any pointers on how to bake them so they keep their shape, or why this might be happening? could I have measured the sugar slightly incorrectly? They taste SO good and I want to try to get shapes for my holiday party. Thank you in advance for any tips you might have!
Stephanie Simmons says
Hi Sam! That is so odd, I’m sorry to hear that happened. The most likely causes would be either you measured another ingredient incorrectly, or perhaps left an ingredient out (like the baking soda), your baking soda could be expired and not be leavening the cookies properly, or your oven could be running too hot or too cold. This is a common issue with ovens and the only time I’ve ever experienced a similar issue with these cookies in the 10 years I’ve been making them was one year when our oven was running too hot by about 25-50 degrees. I recommend putting an oven thermometer in it to check that the preheated temperature is the actual temperature, since the calibration can get off over time. Did you also make sure to keep the dough nice and thick at the 3/8″ to 1/2″ thickness? This thickness also helps them hold their shapes. Please let me know if you have any more questions, I’m always happy to try and troubleshoot!
Samantha says
Absolutely delicious gingerbread cookies!
Stephanie Simmons says
Thanks, Samantha! Happy baking!
Kaylee says
Hi! Would I be able to sub light brown sugar for dark? And perhaps adjust the amount of molasses or would I keep the molasses measurement the same? Thanks!
Stephanie Simmons says
Hi Kaylee! You can use either light or dark brown sugar, but I prefer the added depth of flavor that dar brown sugar gives. Don’t adjust the molasses to compensate, it will throw off the ratios of ingredients in the dough and they will likely not hold their shapes when baked. They will taste fabulous with either light or dark brown sugar! Please let me know how you like these cookies. Happy baking!
Justine G says
I made these yesterday with my kids. They are delicious, and they look so pretty, too. Thank you! 🙂
Stephanie Simmons says
Thanks so much, Justine! Glad to hear that. ☺️
Brittany Walker says
These held their shape well while baking. I thought the flavor and texture were excellent!
Stephanie Simmons says
Thanks so much, Brittany!
Payton says
These are the BEST homemade cookies i’ve ever made. The recipe is simple and they truly come out soft and chewy. It’s a perfect balance of sweet and spice, great for anyone that doesn’t like a super overpowering gingerbread flavor. I will be making these every year from now on!
Stephanie Simmons says
Thanks so much for the rave review, Payton! 🙂
Chef_bro says
Omg the best! So easy to put together too. I was originally thrown off that there was no egg but I tried the recipe as is and omg they are AMAZING perfect soft texture with a perfectly balanced spice blend. I will be making these all the time now
Stephanie Simmons says
Thank you so much for the rave review!
Monica Hammock says
Delicious!
Perfect consistency, no spread, chewy, thick, exactly what I was hoping for!!
Stephanie Simmons says
Thank you so much, Monica!
Aleks says
Great recipe, the family loves it. I baked a batch on Monday and we’d eaten the lot by Tuesday, I baked a triple batch on Wednesday 🤭 I used “mørk sirup” instead of molasses, for my fellow Scandinavians. If you bake 12-14 mins instead of the suggested 8-9 you get a very hard cookie which is perfectly chewy once you bite into it (just how I like them).
Stephanie Simmons says
Thanks so much, Aleks! I’m glad to hear these were enjoyed by your family. Thanks for the tip about mørk sirup!
Ella says
Hi there! Do you think that this recipe would work for making a gingerbread house? I know they’re soft and chewy, but do you think that it would break? And if you think the recipe is fine, do you think I should cook it longer? Just wondering on the stability.
Stephanie Simmons says
Hi Ella! I think they could work if you bake them longer, but you’d likely lose all the soft and chewy texture in the process. Up to you! Let me know if you do end up trying it.
Lynny Jellison says
I substituted the flour for Bob’s red Mill gluten-free baking flour. I substituted the maple syrup for coconut milk. I also added pure vanilla powder, nutmeg, and clove to the glaze. They turned out spectacular.
Stephanie Simmons says
I’m glad to hear that you enjoyed these cookies! And, thanks so much for your substitution notes – that’s very helpful for me and other bakers to know about. 🙂 Happy baking!
Brooke Ludwig says
Didn’t feel like rolling out cookies so formed into 1″ balls. Chilled in freezer for about 45 minutes. Then baked at 375. When partially cooked and soft, I made a thumbprint in each. Bake about 20-25 minutes. After cooling, frost with an eggnog frosting with extra ginger and nutmeg added. Delicious.
Stephanie Simmons says
Glad you enjoyed these, Brooke! I’m guessing at 20-25 minutes of baking resulted in crisp cookies rather than soft ones?
Brooke Ludwig says
The cookies were nice and soft. Turned out great.
Stephanie Simmons says
Thanks, Brooke!
Mary says
Made these this morning. So soft and cheery! Now if I could just decorate like blue bowl!?
Stephanie Simmons says
Thanks for trying this recipe – glad you like them! This was my first time decorating with royal icing – it’s easier than you think! 🙂
Tater says
These came out perfect, honestly best gingerbread I’ve ever had. Even family that don’t care for gingerbread loved these. Also tried another gingerbread recipe without molasses, but these were by far the favorite. They had such a good texture, the slightest crisp on the outer edge and the rest soft and chewy. They’re great by themselves and with frosting.
Stephanie Simmons says
So glad to hear this, thanks so much for your rave review! ☺️
Meg says
Hi, made these. First time since my divorce that I have gotten out my mom’s Kitchenaid and baked Christmas cookies! Came out great. I made royal frosting with egg white so I did not have to buy another ingredient. Plan to try piping with the next batch of frosting.
Stephanie Simmons says
Hi Meg! I’m so glad that you enjoyed these cookies and that they got you back in the kitchen. Sending you a virtual hug!