Classic Soft Gingerbread Cookies

You know those cookies that somehow taste like Christmas, nostalgia, and a warm hug all at once? Yep, that’s gingerbread. But not the tooth-chipping kind that makes you wonder if you accidentally baked bricks. I’m talking about soft, chewy gingerbread cookies—the kind that melt in your mouth and make you consider quitting store-bought cookies forever.

So if you’re craving something cozy, spiced just right, and guaranteed to make your kitchen smell like a holiday candle, buckle up. We’re diving into gingerbread cookie heaven.

Table of Contents

Why This Recipe is Awesome

They’re actually soft. No jaw workout required.
The dough is forgiving. Overmixed? Chilled too long? They still come out amazing. It’s cookie magic.
The spices hit just right. Cinnamon, ginger, cloves… it’s basically edible holiday cheer.
They last for days. Bake a batch and they’ll stay soft all week (assuming you don’t inhale them in one sitting).
They’re customizable. Roll in sugar, frost with icing, cut into fun shapes—whatever makes you happy.

Basically, this is the cookie that makes people say, “Wait… you made these from scratch?!” and suddenly you’re the star of the cookie swap.

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Ingredients You’ll Need

Here’s your shopping list—aka your ticket to soft cookie bliss:

3 cups all-purpose flour (basic, nothing fancy)
¾ cup unsalted butter, softened (the real stuff, not margarine—don’t hurt your cookies like that)
¾ cup brown sugar (because molasses needs a buddy)
½ cup molasses (the sticky soul of gingerbread)
1 large egg (preferably not the one rolling around in the back of your fridge since Easter)
1 teaspoon baking soda (cookie lifter-upper)
1 teaspoon ground ginger (obviously)
1 teaspoon ground cinnamon (because cinnamon makes everything better)
½ teaspoon ground cloves (the secret spicy kick)
¼ teaspoon salt (don’t skip it—cookies need balance too)

Optional (but highly recommended):

Extra sugar for rolling (sparkly cookies = happy cookies)
Icing for decorating (aka playing edible arts and crafts)

Step-by-Step Instructions

Mix the dry stuff. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream the butter and sugar. In a bigger bowl, beat the butter and brown sugar until fluffy. This is when your arm workout begins if you don’t have a mixer.
Add the sticky goodness. Mix in the egg and molasses. Warning: molasses is messy. It will cling to your spoon like it’s holding on for dear life.
Combine. Slowly add the dry ingredients to the wet mix. Stir until you have a thick dough. Don’t panic if it feels sticky—that’s normal.
Chill out. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This step makes the dough easier to roll and keeps your cookies from spreading into sad pancake blobs.
Roll and shape. Roll the dough into balls (about 1 inch), then roll them in sugar if you like. Place on a lined baking sheet.
Bake. Bake at 350°F (175°C) for 8–10 minutes. They’ll look slightly underbaked when you pull them out—that’s the secret to keeping them soft.
Cool… kinda. Let them sit on the baking sheet for a couple minutes before moving to a rack. Or, if you’re impatient like me, burn your tongue and call it “taste-testing.”

Common Mistakes to Avoid

Skipping the chill step. Unless you enjoy sad, flat cookies that spread into each other like they’re at a cookie cuddle party, chill the dough.
Overbaking. The cookies should look a little soft in the center when you take them out. They’ll firm up as they cool. Trust the process.
Measuring flour like a barbarian. Scoop and level, don’t just cram the cup in the bag. Too much flour = dry disappointment.
Using old spices. That jar of ground ginger from 2012? Throw it out. Fresh spices = flavor explosion.

Alternatives & Substitutions

No molasses? Use dark corn syrup, maple syrup, or honey. It won’t be quite the same, but still tasty.
Gluten-free? Swap in a good gluten-free flour blend. Just make sure it’s a 1:1 substitute.
Spice it up. Add nutmeg, cardamom, or even black pepper if you’re feeling bold.
Crispy fans. Roll thinner, bake a couple minutes longer, and boom—snappy ginger cookies.
Decorating crew. Pipe on royal icing and let your inner cookie artist shine. Or go full lazy mode and just dunk in melted white chocolate.

FAQ (Frequently Asked Questions)

Q: Can I freeze the dough?

A: Yep! Roll into balls, freeze on a tray, then toss them in a bag. Bake straight from frozen—just add a minute or two.

Q: Do I have to chill the dough?

A: Technically no, but then you’ll get pancake cookies. So unless that’s your vibe, yes, chill it.

Q: Can I use blackstrap molasses?

A: You can, but it’s way stronger and more bitter. If you like intense flavor, go for it. Otherwise, stick to regular molasses.

Q: How long do they stay soft?

A: About 5–7 days in an airtight container. Pro tip: toss in a slice of bread to keep them extra soft. The bread gets stale, cookies stay fresh. Science!

Q: Can I make gingerbread men with this dough?

A: Totally! Just roll the dough a bit thicker and cut into shapes. Bake times may vary, so keep an eye out.

Q: Do I need to frost them?

A: Nah. They’re delicious plain. But if you want that Instagram-worthy vibe, icing definitely makes them pop.

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Final Thoughts

There you go—classic soft gingerbread cookies that taste like pure comfort and smell like happiness baked into your kitchen. They’re soft, chewy, perfectly spiced, and honestly easier than most people think.

So next time you want to impress your friends, win over coworkers, or just bake yourself into a cozy mood, this recipe’s got your back.

Now grab a mixing bowl, crank up some holiday music (even if it’s July), and get baking. These cookies won’t make themselves—though once you taste them, you’ll wish they did.

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