Easy Gingerbread Cookies Recipe (Soft & Chewy) – A Cozy Holiday Favorite

These soft and chewy gingerbread cookies bring all the warm spices and festive aroma you crave, without the fuss. The dough mixes up quickly, rolls easily, and bakes into tender cookies with just the right snap at the edges. They’re perfect for decorating with kids or keeping simple with a dusting of sugar.

Make a batch for cookie swaps, gift boxes, or to enjoy with a mug of tea on a chilly afternoon.

Print Recipe

Easy Gingerbread Cookies Recipe (Soft & Chewy) - A Cozy Holiday Favorite

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 24 servings

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar (light or dark)
• 1 large egg, room temperature
• 2/3 cup unsulphured molasses
• 1 teaspoon pure vanilla extract
• Granulated sugar for rolling (optional)
• Royal icing or glaze for decorating (optional)

Instructions

• Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
• Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
• Add wet ingredients: Beat in the egg, then mix in molasses and vanilla until smooth. The mixture may look slightly curdled—this is okay.
• Combine: Add the dry ingredients in two additions, mixing on low just until the dough comes together.Do not overmix.
• Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (or up to 2 days) until firm.
• Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment.
• Roll and cut: On a lightly floured surface, roll dough to about 1/4 inch thick for soft cookies. Cut shapes with cookie cutters.For simple rounds, scoop and roll balls, then lightly flatten; roll in granulated sugar if desired.
• Bake: Arrange on baking sheets, leaving space between cookies. Bake 8–10 minutes for cut-outs, 9–11 minutes for rounds, until edges are set and centers look slightly soft.
• Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
• Decorate (optional): Once cool, decorate with royal icing or a simple glaze. Let set before storing.

What Makes This Special

• Soft and chewy texture: A touch of brown sugar and molasses keeps the cookies moist and tender.
• Balanced spice blend: Ginger, cinnamon, cloves, and a hint of nutmeg give warmth without overpowering.
• No-fuss dough: Comes together in one bowl and chills well, making it easy to roll and cut.
• Foolproof baking: Short bake time for cookies that stay soft for days.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar (light or dark)
• 1 large egg, room temperature
• 2/3 cup unsulphured molasses
• 1 teaspoon pure vanilla extract
• Granulated sugar for rolling (optional)
• Royal icing or glaze for decorating (optional)

Instructions

1. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
3. Add wet ingredients: Beat in the egg, then mix in molasses and vanilla until smooth. The mixture may look slightly curdled—this is okay.
4. Combine: Add the dry ingredients in two additions, mixing on low just until the dough comes together.

   Do not overmix.

5. Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (or up to 2 days) until firm.
6. Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment.
7. Roll and cut: On a lightly floured surface, roll dough to about 1/4 inch thick for soft cookies. Cut shapes with cookie cutters.

   For simple rounds, scoop and roll balls, then lightly flatten; roll in granulated sugar if desired.

8. Bake: Arrange on baking sheets, leaving space between cookies. Bake 8–10 minutes for cut-outs, 9–11 minutes for rounds, until edges are set and centers look slightly soft.
9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
10. Decorate (optional): Once cool, decorate with royal icing or a simple glaze. Let set before storing.

Storage Instructions

• Room temperature: Store in an airtight container for 5–7 days.

  Slip in a slice of bread to keep them extra soft.

• Freezer (baked): Freeze cookies up to 2 months. Thaw at room temperature in the container to prevent condensation.
• Freezer (dough): Wrap chilled dough discs well and freeze up to 2 months. Thaw overnight in the fridge before rolling.

Health Benefits

• Ginger: Known for digestive support and anti-inflammatory properties.
• Cinnamon and cloves: Provide antioxidants and warm flavor, so you can use less sugar without losing taste.
• Molasses: Adds iron, calcium, and potassium compared to refined sugar alone.
• Portion control: Smaller cookies give a satisfying treat with mindful servings.

Pitfalls to Watch Out For

• Skipping the chill: Warm dough spreads and loses shape; chilling helps clean cut edges and a soft center.
• Overbaking: Pull them when centers look slightly underdone; they firm up as they cool.
• Too much flour: Over-flouring the surface or scooping flour densely makes dry cookies.

  Spoon and level flour, and dust the surface lightly.

• Overmixing: Mix on low just until combined to avoid tough cookies.

Recipe Variations

• Extra chewy: Swap 2 tablespoons flour for 2 tablespoons cornstarch, and bake on the shorter side.
• Spice boost: Add 1/4 teaspoon black pepper for a subtle kick.
• Orange twist: Stir in 1 teaspoon orange zest to the dough or icing.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; chill well and handle gently.
• Maple glaze: Whisk powdered sugar with maple syrup and a splash of milk for a shiny finish.
• Sandwich cookies: Fill with cream cheese frosting or lemon buttercream.

FAQ

Can I make the dough ahead of time?

Yes. Chill the dough up to 48 hours or freeze for up to 2 months. If frozen, thaw in the fridge overnight before rolling.

Why are my cookies dry or cakey?

Too much flour or overbaking are the usual culprits.

Measure flour by spooning and leveling, and bake until the centers are just set.

Do I have to use molasses?

Molasses gives classic flavor and chew. If needed, replace with a mix of dark brown sugar and a little honey, but the taste will be milder.

How thick should I roll the dough?

About 1/4 inch for soft cookies. Thinner dough yields crisper cookies; adjust bake time by 1–2 minutes.

Can I decorate them the next day?

Absolutely.

Store plain cookies airtight, then decorate with royal icing when ready. Let icing dry fully before stacking.

What if I don’t have cookie cutters?

Roll the dough into balls, coat in sugar, and flatten slightly with your palm or the bottom of a glass for simple rounds.

Final Thoughts

These soft and chewy gingerbread cookies are a low-stress, high-reward treat with cozy spice and great texture. The dough is dependable, the bake time is quick, and the results stay tender for days.

Keep them simple or dress them up—either way, they’ll disappear fast. Happy baking!