I baked Soft Gingerbread Cookies that keep their shape for decorating yet stay absurdly tender, so your cookie platter will outshine everyone else.

Jump to Recipe

I’m obsessed with these Soft Gingerbread Cookies. I love how they stay pillowy even after shaping, and they take decorations like a champ.

Unsalted butter and ground ginger together make the kind of smell that drags me into the kitchen. I keep coming back because they’re forgiving to decorate, which is why I call this my favorite Gingerbread Cookie Recipe For Decorating.

Kids, friends, or just me with a mug, I want the cut out gingerbread to look messy and gorgeous. I want icing smeared, sugar sparkling, a little imperfect.

Pure cookie joy. No guilt.

Bring it on, always, really.

Ingredients

Print Recipe (No Advertisments)

Flour: the cookie body, gives that tender chew you want.
Cornstarch: keeps them soft, like bakery cookies at home.
Baking soda: makes them rise a bit, airy not hard.
Ground ginger: warm zing, the gingerbread’s signature snap.
Ground cinnamon: cozy spice, a little sweet warmth.
Ground cloves: tiny punchy spice, adds depth and heat.
Ground nutmeg: subtle nutty warmth, almost floral in the background.
Salt: balances sweetness, makes spices actually taste like something.
Butter: richness and soft crumb, makes them feel indulgent.
Brown sugar: molassesy sweetness, keeps cookies moist and chewy.
Molasses: deep caramel note, that classic gingerbread color and bite.
Egg: binds everything, gives structure and tender crumb.
Vanilla: smooth background warmth, quiet magic in every bite.
Milk: Basically optional, loosens dough for a softer result.
Granulated sugar: Plus it adds a sparkle and tiny crunch.
Powdered sugar: For simple icing, makes them look festive quick.
Optional toppings: Mix and match, have fun with texture and looks.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 tablespoons cornstarch (helps keep them soft)

1 teaspoon baking soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (113 g) unsalted butter, softened

1/2 cup (100 g) packed dark brown sugar (or light, your call)

1/2 cup (120 ml) unsulphured molasses

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk (optional, for a slightly softer dough)

Granulated sugar for rolling (optional, if you like a little sparkle)

Powdered sugar for icing or decorations (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon nutmeg and 1/2 teaspoon salt in a bowl so the spices are evenly distributed.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter and 1/2 cup (100 g) packed dark brown sugar until creamy and a bit fluffy, about 2 minutes; scrape the sides so everything mixes.

4. Add 1 large egg, 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract to the butter mixture and mix until smooth; if the dough seems very stiff add up to 2 tablespoons milk, 1 tablespoon at a time, just to bring it together.

5. Gradually add the dry ingredients to the wet and mix until combined but do not overmix; you want a soft, slightly tacky dough. Cornstarch will help keep these cookies tender.

6. Turn the dough onto lightly floured surface and gently knead once or twice to make it uniform, flatten into a disk, then wrap and chill at least 30 minutes to 1 hour until it’s firm enough to roll. If you rush this, shapes will spread.

7. Roll dough between sheets of parchment to about 1/4 inch thick for soft cookies; if you like a little sparkle, lightly brush with water and roll in granulated sugar before cutting. Cut gingerbread shapes and place them on prepared pans 1 to 2 inches apart.

8. Bake 8 to 10 minutes at 350 F depending on size; smaller cookies need less time. They should look set but still soft in the center. Let cool on pan for 5 minutes so they set up, then transfer to a wire rack to cool completely.

9. For quick icing whisk powdered sugar with a teaspoon of milk and a drop of vanilla until thick but pipeable, adjust liquid as needed. Decorate when cookies are fully cool.

10. Store cooled cookies in an airtight container with a slice of bread or an apple wedge to keep them soft for days.

Equipment Needed

1. Baking sheets lined with parchment paper or a silicone mat
2. Large mixing bowl and a medium bowl for dry ingredients
3. Hand mixer or stand mixer (you can also use a sturdy wooden spoon)
4. Measuring cups and spoons (dry and liquid)
5. Whisk and rubber spatula for scraping the bowl
6. Rolling pin and extra parchment for rolling between sheets
7. Gingerbread cookie cutters and a bench knife or sharp knife for trimming
8. Oven mitts and a timer (dont forget these, they save you every time)
9. Wire cooling rack and a thin spatula to transfer cookies

FAQ

How long should I chill the dough and do I have to? Chill for at least 30 minutes, up to 2 hours for easier handling and thicker cookies. You can skip chilling if you're in a rush, but cookies will spread more and be thinner.

Can I make the dough ahead or freeze it? Yes. Dough freezes great — shape into a disk, wrap tight, freeze up to 3 months. Thaw in the fridge overnight before rolling. You can also scoop cookie balls, freeze on a tray, then store in a bag and bake from frozen, adding 1 to 2 minutes to the bake time.

Why add cornstarch, and what if I don't have it? Cornstarch keeps them tender and soft. If you don't have any, you can skip it, but expect a slightly firmer cookie. A small swap is 1 tablespoon arrowroot or tapioca starch if you have that.

My cookies came out too hard, what went wrong? Most likely overbaked. Take them out when centers still look a little soft, they firm as they cool. Also don't roll the dough too thin and avoid baking at a higher temp than called for. Storing with a slice of bread or an apple wedge helps soften them overnight.

Can I use light brown sugar instead of dark, and what about molasses swaps? Yes, light brown sugar works fine, cookies will be a tad milder. Molasses gives that classic gingerbread flavor and chew, so use unsulphured molasses if you can. If you don't have molasses, try 1/4 cup maple syrup plus 2 tablespoons brown sugar, but texture and flavor will change.

How do I get soft centers but slightly crisp edges? Roll cookie dough balls a bit larger, bake just until edges set and centers still look soft, about 9 to 11 minutes depending on size. Let cool on the baking sheet for 5 minutes before moving to a rack. Also slightly underbaking and resting on the sheet helps the centers stay tender.

Easy Soft Gingerbread Cookies Recipe Substitutions and Variations

All purpose flour: you can use equal parts whole wheat pastry flour for a nuttier, slightly denser cookie or a 1-to-1 gluten free baking blend if someone needs GF. Texture will change a bit, but it’s fine.
Unsalted butter: swap with solid coconut oil (same weight) for a dairy free version, or use stick margarine for an easy straight swap. Cookies may spread a little more with oil.
Unsulphured molasses: use dark corn syrup plus a tablespoon of brown sugar for depth, or use robust maple syrup if that’s all you got but reduce other liquid a tad so dough isn’t too soft.
Large egg: for egg free, replace with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 mins) or 1/4 cup unsweetened applesauce. Flax gives more structure, applesauce makes them a touch cakier.

Pro Tips

– Chill the dough longer than you think. If it’s at all warm the shapes will spread and lose detail. Even 2 hours in the fridge makes cutting neater and gives crisper edges with soft centers.
– Don’t skip or skimp on the cornstarch. It makes these tender. Measure it by spooning into the cup or use a scale for accuracy, otherwise cookies can turn out dense.
– Roll between parchment so you don’t need extra flour. If the dough cracks, let it warm a little then press the cracks together with your fingertips instead of adding more flour, which toughens them.
– Watch the bake time, not just the clock. Take them out when centers still look slightly soft; they firm up as they cool. For larger shapes add a minute or two, for tiny ones subtract 1 to 2 minutes.

Easy Soft Gingerbread Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I baked Soft Gingerbread Cookies that keep their shape for decorating yet stay absurdly tender, so your cookie platter will outshine everyone else.

Servings

servings

Calories

113

kcal

Equipment: 1. Baking sheets lined with parchment paper or a silicone mat
2. Large mixing bowl and a medium bowl for dry ingredients
3. Hand mixer or stand mixer (you can also use a sturdy wooden spoon)
4. Measuring cups and spoons (dry and liquid)
5. Whisk and rubber spatula for scraping the bowl
6. Rolling pin and extra parchment for rolling between sheets
7. Gingerbread cookie cutters and a bench knife or sharp knife for trimming
8. Oven mitts and a timer (dont forget these, they save you every time)
9. Wire cooling rack and a thin spatula to transfer cookies

Ingredients

2 1/4 cups (280 g) all purpose flour
2 tablespoons cornstarch (helps keep them soft)
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) packed dark brown sugar (or light, your call)
1/2 cup (120 ml) unsulphured molasses
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk (optional, for a slightly softer dough)
Granulated sugar for rolling (optional, if you like a little sparkle)
Powdered sugar for icing or decorations (optional)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.
Whisk together 2 1/4 cups (280 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon nutmeg and 1/2 teaspoon salt in a bowl so the spices are evenly distributed.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter and 1/2 cup (100 g) packed dark brown sugar until creamy and a bit fluffy, about 2 minutes; scrape the sides so everything mixes.
Add 1 large egg, 1/2 cup (120 ml) unsulphured molasses and 1 teaspoon vanilla extract to the butter mixture and mix until smooth; if the dough seems very stiff add up to 2 tablespoons milk, 1 tablespoon at a time, just to bring it together.
Gradually add the dry ingredients to the wet and mix until combined but do not overmix; you want a soft, slightly tacky dough. Cornstarch will help keep these cookies tender.
Turn the dough onto lightly floured surface and gently knead once or twice to make it uniform, flatten into a disk, then wrap and chill at least 30 minutes to 1 hour until it's firm enough to roll. If you rush this, shapes will spread.
Roll dough between sheets of parchment to about 1/4 inch thick for soft cookies; if you like a little sparkle, lightly brush with water and roll in granulated sugar before cutting. Cut gingerbread shapes and place them on prepared pans 1 to 2 inches apart.
Bake 8 to 10 minutes at 350 F depending on size; smaller cookies need less time. They should look set but still soft in the center. Let cool on pan for 5 minutes so they set up, then transfer to a wire rack to cool completely.
For quick icing whisk powdered sugar with a teaspoon of milk and a drop of vanilla until thick but pipeable, adjust liquid as needed. Decorate when cookies are fully cool.
Store cooled cookies in an airtight container with a slice of bread or an apple wedge to keep them soft for days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.