Soft Gingerbread Cookies are perfectly soft and chewy in the center — with a slight, sugary crisp on the outside. The perfect way to spread holiday cheer.
Molasses, ginger, and cinnamon are swirled together into a rich cookie dough, rolled in a cinnamon-sugar coating, and baked until fluffy. It’s all the flavors and scents of Christmas in a cookie!
This soft gingerbread cookie recipe is easy to make, with results that taste like a warm hug. As my friend Haley puts it, “They are “emotionally delicious!”
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Ingredients for the Best Soft Gingerbread Cookies
What makes a gingerbread cookie a gingerbread cookie? All you need are a few key ingredients:
Molasses – This rich, deep syrup adds the classic flavor to these ginger cookies, as well as the dark coloring.
Ginger – Without ginger, these would simply be molasses cookies! The ginger adds a sharp warmth that evokes holiday nostalgia.
Cinnamon – Spiced gingerbread wouldn’t be complete without this important ingredient!
These three ingredients are swirled into a fluffy brown sugar cookie dough — all you need to fill your house and oven full of cookie goodness.
No Chill Gingerbread Cookies
The problem with many holiday cookie recipes is that they’re a long ordeal. Make the cookies. Chill the cookies. Cut them out. Decorate them.
It can be fun. But sometimes you just need something a little easier (and ready to eat a little faster!).
This no-chill gingerbread cookie recipe comes together quickly, with no refrigeration required!
Perfect to set a relaxed holiday mood in your home. We could all use a chill vibe this time of year.
Adding Some Holiday Magic
The real secret to these soft gingerbread cookies is rolling the dough balls in a cinnamon-sugar coating.
The result is a deliciously soft and chewy gingerbread center with a perfect crisp from the cinnamon-sugar coating.
Each bite is full of Christmas magic.
Even people who aren’t huge fans of gingerbread cookies love these cookies. (They may even cause the Grinch’s heart to grow.)
Freezing the Dough
To freeze the gingerbread dough, scoop the cookie dough balls first. Roll them in cinnamon sugar, and then freeze them. They will be ready to go straight from the freezer into the oven!
Freeze a batch early this season. When it gets crazy busy, all you have to do is pop the dough in the oven for a warm, delicious holiday treat.
Soft Gingerbread Cookie FAQ
How do you keep gingerbread cookies soft?
To keep your cookies soft for several days (if you manage not to devour them all in one sitting!), avoid overmixing the dough. You want to make sure they’re just slightly underbaked, cooled, and stored in an airtight container.
What makes gingerbread cookies hard or soft?
A lot of it comes down to the ingredients and proportions, as well as the baking time. In this recipe, the dough is fairly wet, and the brown sugar helps the dough retain moisture.
Should gingerbread cookies be soft or crunchy?
It all depends on what you like! While some people love crispy gingerbread cookies or gingersnaps that “snap,” I’m a sucker for chewy gingerbread. This recipe is for a soft ginger cookie (one that won’t break your teeth!). However, there’s a light crunch with the sugary coating.
How do you store soft gingerbread cookies?
Store the cooled cookies in an airtight container for several days.
What type of molasses should I use?
Use light or dark molasses. If you like a stronger flavor, go with dark molasses. Avoid blackstrap molasses, as it’s bitter and not great for baking sweets.
Other Festive Treats
Gingerbread Cookie Sandwiches
Spiced gingerbread people get a makeover with a dreamy cream cheese filling.
White Chocolate Chip Snickerdoodle Bars
Cinnamon swirls and white chocolate chips create the perfect snowstorm of a cookie bar.
Easy Nutella Rugelach
Hard to say. Easy to make. Full of nutty, chocolatey goodness.
White Chocolate Cranberry Pistachio Cookies
If you like your cookies loaded, these red and green studded cookies are for you.
Soft Gingerbread Cookies
(5 votes, average: 4.60 out of 5)
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- 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
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:
- 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.
- 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:
- 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.
- 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
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
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!
Thank you so much, Kathy! That is so kind and encouraging to hear!
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?
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!