Soft & Chewy Gingerbread Cookies

Source: A Beautiful Mess
Published and curated from A Beautiful Mess Read More

This classic gingerbread cookie recipe is soft and delicious. While I love crisp gingerbread for a gingerbread house, my preference for cookies is soft and chewy.

This recipe delivers perfect dough for cutout shapes (similar to sugar cookies) with all the cinnamon and spice flavor you love from gingerbread.

Gingerbread cookies are my husband’s favorite cookie, and I make this recipe multiple times each holiday season. I hope you enjoy it as much as we do!

Related recipes: Our Best Cookie Recipes, Pinwheel Cookies, Peanut Butter Blossoms.

  • 1 cup (2 sticks) salted butter, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 2 tablespoons white vinegar
  • 1 cup dark molasses
  • 5 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cloves

How to Make Gingerbread Cookies:

  1. Mix the flour, baking soda, salt and all spices. Set mixture aside.
  2. In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed.
  3. Slowly add the molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
  4. Add the flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
  5. Divide the dough into 3-5 flattened balls and cover in plastic wrap.
  6. Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step, your cookies may lose some shape while baking.
  7. Preheat oven to 350 degrees.
  8. Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
  9. Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
  10. Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
  11. Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.

Tips for Making Gingerbread Cookies:

  • If you prefer crispy gingerbread, simply roll the dough thinner (1/4 inch) and bake for 12 minutes instead of 10.
  • You can use light or dark molasses, but do not use blackstrap or cooking molasses or your cookies will be bitter. I used the brand Grandma’s Original Molasses, which is easy to find in the U.S.
  • Here’s a link to Christmas cookie cutters I used.

More Holiday Recipes:

Other recipes you may like:

FAQ

How long can you keep the dough refrigerated?

While the minimum time to chilling your dough is 30 minutes, there really is no maximum. You can keep your dough in the fridge for up to 3 days with no issues.

Can you freeze this dough?

Yes. This recipe makes a lot of dough, so if you aren’t able to use it within two to three days, freeze it for a future cookie session.

Print

Soft & Chewy Gingerbread Cookies

flavorful holiday cut out cookies
Course Dessert
Cuisine American
Keyword cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 36 cookies
Calories 160kcal

Ingredients

  • 1 cup salted butter room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 2 tablespoons white vinegar
  • 1 cup dark molasses
  • 5 cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cloves

Instructions

  • Mix the flour, baking soda, salt and all spices. Set mixture aside.
  • In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined, about 3 minutes. Scrape down sides if needed.
  • Slowly add molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
  • Add flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
  • Divide the dough into 3-5 flattened balls and cover in plastic wrap.
  • Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step your cookies may lose some shape while baking.
  • Preheat oven to 350 degrees.
  • Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
  • Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
  • Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
  • Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.

Nutrition

Calories: 160kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 161mg | Fiber: 1g | Sugar: 13g | Vitamin A: 165IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

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