Soft Gingerbread Cookies

Soft Gingerbread Cookies are perfectly soft, chewy and sugary crisped. Molasses, ginger and cinnamon are swirled together into a fluffy cookie dough, rolled into a cinnamon-sugar coating and baked until fluffy and golden brown. It’s Christmas in a cookie! 

Soft Gingerbread Cookies are full of warmth and sweetness. As my friend Haley put it: they are “emotionally delicious!” What makes a gingerbread cookie a gingerbread cookie? All you need are a few simple ingredients:

Molasses

Ginger

Cinnamon

These three ingredients swirled into a fluffy brown sugar cookie dough are all you need to fill your house and oven full of cookie goodness.

Rolling the cookie dough balls into a cinnamon-sugar coating is really what sets these cookies apart. Not only do they have a deliciously soft and chewy center, but the cinnamon-sugar coating gives them the perfect crisp. Each bite will be full of Christmas cheer.

Not only is this Soft Gingerbread Cookie recipe scrumptious and delicious, but it comes together quickly. No refrigeration of the dough required!

The recipe for these Soft Gingerbread Cookies is one that you need to have up your sleeve! A perfect cookie recipe for this Christmas season. Now, I have to try to not eat them all at once!

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Soft Gingerbread Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x

Description

Soft Gingerbread Cookies are perfectly soft, chewy and sugary crisped. Molasses, ginger and cinnamon are swirled together into a fluffy cookie dough, rolled into a cinnamon-sugar coating and baked until fluffy and golden brown. It’s Christmas in a cookie!


Ingredients

Scale

For the cookies:

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger

For the coating:

  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg until combined. Mix in the molasses until combined.
  2. Add in the baking soda, flour, salt, cinnamon and ginger and mix on low speed until a cookie dough has formed, about a minute or so.

For the coating:

  1. In a small bowl, combine the sugar and cinnamon. Use a medium cookie scoop or a rounded tablespoon cookie scoop to scoop the dough into balls. Roll each dough ball in the cinnamon sugar coating and place on a non-greased cookie sheet a few inches apart. I usually do 6 per standard baking sheet.
  2. Bake the cookies for 12 minutes, or until the centers have just set. Let the cookies cool for several minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat until all the cookie dough has been used. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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4 Comments

  1. Kathy Deaver

    Kate, your photos are always so beautiful! It makes me want to try every recipe but even if I don’t get around to it just seeing the pictures and reading your posts give me such happiness. You do a great job of blogging!

    Reply
    • KJ

      Thank you so much, Kathy! That is so kind and encouraging to hear!

      Reply
  2. Lauren K

    can you freeze the cookies or dough? Do you just make it that day or can I wait a few days? How long do keep them?

    Reply
    • KJ

      Hey, Lauren! I haven’t tried freezing this exact dough, but you could definitely give it a try! I would recommend scooping the cookie dough balls, rolling them in the cinnamon sugar and then freezing them so they are ready to go straight from the freezer to the oven. Let me know how they turn out!

      Reply

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