Soft Gingerbread Cookies
Soft gingerbread cookies have a deliciously soft and chewy center and a crunchy, sugary outer layer. Each bite is true perfection of complimentary textures and sweet and warm gingerbread flavor! These cookies are a must-make during the holiday season.
If you’re looking for the perfect cookie to leave out for Santa or to bring to your neighborhood’s cookie exchange, this is the recipe for you. This time of year, gingerbread is one of the most baked and consumed cookies. We love our gingerbread cookies soft, chewy, and very flavorful.
Did I mention this recipe is easy? With all of the crazy baking you’re sure to be doing during the holiday season, having an easy cookie recipe is a must. There are no frills, no extra work, only simple (and inexpensive) ingredients and very easy to follow steps.
Overall, a batch of these homemade gingerbread cookies can be whipped up in under thirty minutes. This leaves you plenty of time in your day to wrap presents and decorate the tree!
Table of Contents
How to Make Soft Gingerbread Cookies
Start off by preheating your oven to 350°F and line a cookie sheet with parchment paper.
Cream the butter and dark brown sugar for a few minutes and then, beat in the egg and molasses. Once that’s all combined, beat in the flour, baking soda, and spices, making sure to only mix the ingredients together until combined.
Use a cookie scoop to get even amount of cookie dough. Scoop the cookie dough into even balls using and quickly but gently roll them into balls.
Roll each cookie dough ball white granulated sugar to coat them and place them two inches apart on the prepared baking sheet.
Bake the cookies for approximately 10-13 minutes. Cool the cookies on a wire rack, then enjoy!
Tips for the Best Soft Gingerbread Cookies
- Use a cookie scoop! I like to use either a #50 or #40 cookie scoop. This helps ensure that every cookie is the same exact size and will bake evenly. Plus, the added benefit is that the presentation is great, as they’ll all be the same uniformed size.
- Remember to leave the egg and butter on your kitchen counter for about 30-45 minutes prior to baking. Nothing’s more annoying than wanting to bake right away, only to realize you forgot to let your ingredients reach room temperature!
- I like to let my cookies cool on the baking sheet for about 5 minutes, then I transfer them to a wire rack to fully cool. If they’re too hot from the oven, they may break apart when you transfer them from the baking sheet to the wire rack.
Recipe FAQs
How To Store These Cookies?
Make sure to cool cookies first, before storing them!
Store cookies in an airtight container at room temperature, away from sunlight and the oven. On the counter, they will be good for up to 3 days. You can also store them in the refrigerator for about 5 days.
How To Freeze Homemade Cookies?
To freeze baked cookies, lay them in one single layer of a wire rack and let them cool to room temperature. Once cooled, place the wire rack in the freezer and let cookies freeze for about 2 hours. (Set the timer so you remember the cookies.)
When cookies are frozen, transfer them into a large zip-lock freezer bag. You can either store all cookies at once, or portion them into smaller bags.
Make sure to label, seal, and place back into the freezer. Frozen cookies will last up to 6 months.
To thaw, simply leave a few on a wire rack and they will be thawed in about 30 minutes. If you have an immediate craving for a cookie, heat it in a microwave for 10-15 seconds.
More Gingerbread Treats Recipes
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Soft Gingerbread Cookies Recipe
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 tsp ground ginger
- 1/8 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1 egg
- 1/3-1/2 cup granulated white sugar for rolling cookies
Instructions
- Pull butter and egg out of the refrigerator 30-45 minutes before baking so they have time to warm up and soften.
- Preheat oven to 350°F and line a cookie sheet with parchment paper. (You can make 2 batches at the same time if more baking sheets are available.)
- Beat butter and dark brown sugar together for about two minutes in an electric mixer on medium-high speed.
- Scrape sides and bottom of the bowl and beat for another minute.
- Scrape sides and bottom of the bowl again and beat in the egg and molasses on medium speed.
- Lower speed to low/stir and add flour, baking soda, and spices. Beat just until combined.
- Scrape sides and bottom of the bowl and use a spatula to make sure all ingredients are evenly mixed.
- Scoop cookie dough with a cookie scoop (you can use #50 or #40 cookie scoop). Quickly but gently roll it into a ball.
- Roll each cookie ball in white granulated sugar and place onto the prepared baking sheet. Make sure to space cookies balls about 2 inches apart!
- Bake for 10-13 minutes, depending on the size of the cookie (and how soft you like them).
- Cool cookies on a wire rack.
Notes
Nutrition
Originally published on Will Cook For Smiles in December 2021.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I will have to make these this year for Christmas!
I hope you like them!