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Soft Gingerbread Cookies
Classic soft gingerbread cookies are an old-fashioned holiday staple baked from scratch.
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These simple and delicious soft gingerbread cookies are the best homemade holiday treat to enjoy. The perfect blend of sweet and spicy, this Christmas classic is baked from scratch and then decorated with festive icing and sprinkles.
Ginger Bread Cookies Ingredients
You’ll need:
For The Cookies:
- 1 cup of butter
- ¾ cup of brown sugar
- ¼ cup of molasses
- 1 tablespoon of vanilla extract
- 2 eggs
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons of ground ginger
- 1 teaspoon of cinnamon
- ¼ teaspoon of cloves
- ¼ teaspoon of nutmeg
- 2¼ cups of all-purpose flour
For The Icing:
- 2 tablespoons of meringue powder
- 4 cups of powdered sugar
- ½ cup of water
Substitutions And Additions
MIX-INS: Some people like to skip the decorating and mix in other goodies instead, like chocolate chips.
I’ve heard caramel, or white chocolate chips are delicious additions, too. Add up to one cup of extras into your cookie batter.
DECORATIONS: You could use nonpareils, sprinkles, colored sugars, or Red Hots to decorate these easy gingerbread cookies.
How To Make Gingerbread Cookies
STEP ONE: Preheat the oven to 375°F and line a baking sheet with parchment paper.
STEP TWO: In the bowl of a stand mixer, or a medium bowl with a hand mixer, cream butter and sugar.
PRO TIP:
Be sure to use room temperature butter for the perfect, fluffy cookies.
STEP THREE: Add molasses, vanilla, and eggs and mix on medium-low until well combined. The mixture will appear a little separated.
STEP FOUR: Stir the baking soda, salt, ginger, cinnamon, cloves, and nutmeg into the wet ingredients.
PRO TIP:
The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
STEP FIVE: Gradually add the flour and mix until just combined.
STEP SIX: Use a cookie scoop to spoon large balls of dough onto a cookie sheet. Press down on the dough to flatten it.
STEP SEVEN: Bake cookies for 9 to 10 minutes. Cool on a wire rack completely before frosting.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
For The Icing
STEP ONE: In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
STEP TWO: Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn the mixer on high for 10 to 20 seconds.
PRO TIP:
I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.
STEP THREE: With a piping bag and Wilton #3 tip, you can decorate your cooled cookies with your icing!
How To Serve This Gingerbread Cookie Recipe
These old-fashioned homemade cookies are a favorite family recipe that grandma always bakes for the holiday season.
They’re the best gingerbread cookies to enjoy when decorating the Christmas tree and sharing with Santa on Christmas Eve, along with a warm whipped hot chocolate.
These soft cookies are so easy to make, they are the perfect edible Christmas gift idea. Just put them into a cute box with some ribbon, and you’re ready for gifting or sharing at a cookie exchange.
For more favorite cookie recipes, check out our pinwheels and candy cane kiss cookies.
MORE COOKIE RECIPES
How To Store Soft Gingerbread Cookies With Icing
ON THE COUNTER: These chewy ginger cookies will last for a week on the counter in an airtight container.
If they start to get hard, you can place a piece of bread in the container with them, and they will soften back up.
IN THE FREEZER: The baked cookies can be frozen in an airtight container for up to two months.
You can also make this gingerbread cookie dough ahead of time and wrap it tightly in plastic wrap, then store it in a freezer bag or airtight container until you’re ready for baking.
Just pop the dough into the fridge overnight to thaw, and then proceed with the baking instructions.
You’ll Love This Soft Gingerbread Recipe
These old-fashioned chewy gingerbread cookies have been a family classic for years. With just the right amount of spice and a handful of simple ingredients, they will make your house smell incredible while baking.
After baking, decorate these chewy cookies with homemade icing and sprinkles. They’re the perfect holiday treat to enjoy and share.
Ginger Bread Cookies FAQ
Can I freeze the gingerbread dough and bake it later?
This great recipe lets you whip up the dough ahead of time and freeze it until you are ready to bake them. Perfect for the busy holiday season.
Can I use cookie cutters to make gingerbread men with this recipe?
This gingerbread recipe might be a bit too soft to make gingerbread man cookies or gingerbread houses. Try our classic gingerbread recipe for the best gingerbread for cookie cutters and building houses.
Can I mix in chocolate chips?
There are plenty of fun goodies you can mix into your gingerbread dough. Add up to a cup of mix-ins to your cookie batter for bursts of fun surprises.
Should gingerbread cookies be hard or soft?
Traditionally, gingerbread cookies are usually soft, but how soft your cookies are will depend on the recipe. Some cookies, such as the ones used to cut out shapes, will be firmer cookies, while others will retain their softness.
Is a gingerbread cookie made of ginger?
Gingerbread cookies are not actually made of ginger; however, gingerbread recipes do have ground ginger spice as part of the ingredients.
How do you keep gingerbread cookies soft?
By storing the cookies in an airtight container, you can help keep gingerbread cookies from hardening. The more exposure they have to the air, the more moisture in the cookies will evaporate.
Do you ice gingerbread before or after baking?
You will want to wait until after baking your cookies before adding icing or any other decoration.
Gingerbread Cookie Recipe
Classic soft gingerbread cookies are an old-fashioned holiday staple baked from scratch.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Ingredients
Cookies
- 1 cup butter
- ¾ cup brown sugar
- ¼ cup molasses
- 1 tablespoon vanilla
- 2 eggs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2¼ cups all-purpose flour
Icing
- 2 tablespoons meringue powder
- 4 cups powdered sugar
- ½ cup water
Instructions
- In the bowl of a stand mixer, cream butter and sugar.
- Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
- Stir in the baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add flour; mix until just combined.
- Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
- Bake for 9 to 10 minutes at 375°F.
- Cool completely before frosting.
Icing
- In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
- Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
- With a piping bag and Wilton #3 tip, you can decorate with your icing!
Notes
- Be sure to use room temperature butter for the perfect, fluffy cookies.
- The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.
Nutrition
Calories: 233kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 221mg | Potassium: 129mg | Fiber: 1g | Sugar: 14g | Vitamin A: 384IU | Calcium: 30mg | Iron: 1mg
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Comments
Gloria says
LOVE these, such a classic!
Heather Downs says
I haven’t tried this yet but it looks awesome! Do you think I could substitute gluten free flour in these? My sister is coeliac and would love these.
Layne Kangas says
I think so!! Enjoy!
Carmen says
How many cookies or dozen does 1x this recipe make? Not sure what a serving size is equivalent to in this recipe?
Layne Kangas says
The recipe made as shown in the post yielded 16 cookies for us.
Ursula Gorman says
These are a new family tradition for the holidays. Santa will be seeing these for years to come. Three of the 5 of us don’t like Gingerbread cookies, but everyone loved these!
Chas says
Can I make ahead and freeze once baked?
Layne Kangas says
Yep, enjoy!
Louise White says
I did not find that the cookie dough was thick enough to roll into balls, so I just made drop cookies instead. I then put them in the freezer for 1/2 hour before putting them in the pre-heated oven. These cookies are awesome!