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Soft Gingerbread Cookies Recipe – Easy Family Favorite

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These soft and chewy gingerbread cookies are a family favorite, with a perfect crackled top and warm spice blend. They stay soft for days and are made with simple pantry staples.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted
  • 1 cup (200g) packed brown sugar
  • ½ cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for rolling, optional)

Instructions

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a large bowl.
  2. In a separate bowl, whisk together melted butter, brown sugar, molasses, egg, and vanilla until smooth.
  3. Pour dry ingredients into wet mixture and stir with a wooden spoon or spatula until just combined. Do not overmix.
  4. Cover dough and refrigerate for at least 1 hour (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll in granulated sugar if desired.
  7. Place dough balls 2 inches apart on prepared baking sheets.
  8. Bake for 9-11 minutes, until edges are set and centers look slightly soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for at least 1 hour to prevent spreading. Use unsulphured molasses, not blackstrap. For softer cookies, bake 9 minutes; for chewier, bake 10 minutes. Store in an airtight container with a slice of bread to keep soft.

Nutrition

Keywords: soft gingerbread cookies, gingerbread, Christmas cookies, chewy gingerbread, easy gingerbread recipe

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