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    Urban Bliss Life » Blog » The Best Soft Gingerbread Cookies

    Published: December 23, 2018 / Updated: November 18, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    The Best Soft Gingerbread Cookies

    143 shares
    Jump to Recipe Print Recipe

    This Soft Gingerbread Cookie Recipe is tailor-made for Christmas cut-out cookies! Perfect for all holiday gatherings and for gift-giving. And they make a fun decorating activity for kids!

    Soft Gingerbread Cookie Recipe - decorated cookies in holiday shapes

    I have a confession to make: we make these chewy gingerbread cookies every single year. Every single year, I take photographs of them and share them on social media. And every single year, I neglect to post them on this blog.

    Until now!

    What makes this soft gingerbread cookie recipe so special?

    Girl decorating Soft Gingerbread Cookies in snowman shapes

    At long last, I am finally posting my Soft Gingerbread Cookie Recipe. The kids and I have made a LOT of gingerbread cookies over the years. A. LOT. And this is the recipe that has won out over all other recipes.

    Inspired by two different gingerbread cookie recipes from All Recipes and Martha Stewart, I've tweaked how we make these over the years. The recipe I am sharing here is the one we have made the last two or three years. We love it!

    Chewy Gingerbread Cookies in holiday shapes close up

    These gingerbread cookies aren't the crisp, crunchy kind. This recipe has brown sugar, in addition to granulated white sugar, which makes the cookies soft and chewy. Just the way me and the kids like them (and apparently many of our happy friends & family who have had these!)

    They are SO GOOD.

    Tools and Equipment

    Here's what you'll need to make this soft gingerbread cookie recipe:

    • Parchment paper
    • Stand mixer
    • Holiday cookie cutter set

    Ingredients

    Soft Gingerbread Cookie Recipe - decorated cookies in holiday shapes
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon
    • Ground cloves
    • Ground ginger
    • Ground nutmeg
    • Unsalted butter - softened to room temperature
    • Brown sugar
    • Sugar
    • Molasses
    • Egg

    How to make these soft gingerbread cookies

    Soft Gingerbread Cookies in holiday shapes

    Whisk together the dry ingredients - flour, baking powder, baking soda, salt, and spices - until well blended.

    In a stand mixer, combine softened butter and both sugars until light and fluffy, then add the molasses and egg and mix until combined.

    Incorporate the dry ingredients, then form the dough into a disc. Wrap it in plastic and refrigerate for at least one hour.

    Roll out the dough onto a lightly floured surface until it is approximately ¼" thick all around. 

    Use cookie cutters to cut out shapes. Bake at 350°F for 8-10 minutes. Cool completely before icing. 

    Recipe FAQs

    Soft Gingerbread Cookies in shape of Christmas tree
    How many cookies does this soft gingerbread cookie recipe make?

    It makes three to four dozen cookies, depending on the size of your cookie cutters. Perfect for bringing to any holiday party!

    What are the best shapes to use?

    I've found that these shapes are excellent to decorate: trees, gingerbread, people, snowflakes, stockings.

    How long will these soft gingerbread cookies stay fresh?

    They will stay fresh at room temperature if stored in an airtight container for 3-5 days. You can refrigerate these for about a week, and you can freeze undecorated cookies for up to two months.

    More Delicious Holiday Recipe Ideas

    • Soft Ginger Molasses Cookies
    • Gingerbread Butterscotch Biscotti
    • Gingerbread Cupcakes With Mocha Buttercream Frosting
    • Easy Cranberry Peppermint Holiday Bark
    • Slow Cookes Cranberry Meatballs
    • Pork Tenderloin with Blackberry Bacon Sauce
    Chewy Gingerbread Cookies

    Chewy Gingerbread Cookies

    5 from 5 votes
    Recipe by Marlynn Schotland
    These chewy gingerbread cookies are delicious all year round but are great for holidays!
    PRINT PIN RATE

    Ingredients

    • 4-½ cups all-purpose flour
    • 1-½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp salt
    • 1-½ tsp ground cinnamon
    • 1-½ tsp ground cloves
    • 2 tsp ground ginger
    • 1 tsp ground nutmeg
    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • ½ cup brown sugar
    • ½ cup sugar
    • 1 cup molasses
    • 1 egg

    Instructions

    • Line baking sheets with parchment paper. Set aside.
    • In a large mixing bowl, whisk together dry ingredients - flour, baking powder, baking soda, salt, and spices - until well blended. Set aside.
    • In a stand mixer, cream together softened butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
    • Add the molasses and egg and mix until combined.
    • Add dry ingredients and mix until just incorporated. Form dough into a disc and wrap in plastic and refrigerate for at least one hour.
    • Preheat oven to 350°F. Remove chilled dough from the refrigerator and roll out onto a lightly floured surface. Continue rolling out until dough is approximately ¼" thick all around. 
    • Use cookie cutters to cut out shapes. Place cookies about 2 inches apart on the prepared baking sheets and bake for 8-10 minutes. Cool at room temperature for about 10 minutes on the baking sheets before transferring to cooking racks and cooling completely before icing. 

    Notes

    As with all cookie recipes, I recommend rotating pans halfway through baking for even baking. 
    NOTE: If your cookies start to get crunchy, store them in an airtight container at room temperature, and they should soften. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Chewy Gingerbread Cookies
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    143 shares

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      Reader Interactions

      Comments

      1. Deanne says

        December 18, 2021 at 3:37 pm

        I made 2 batches today ...they will be in the freezer until Wed when I bake them.

        Reply
      2. Krissy Allori says

        December 23, 2018 at 1:17 pm

        5 stars
        This is the best chewy gingerbread cookie recipe!

        Reply
        • Marlynn | UrbanBlissLife says

          January 04, 2019 at 6:42 pm

          Thank you so much, Krissy!

      3. Limitless Allergies says

        December 23, 2018 at 12:54 pm

        Looks easy to make, will try

        Reply
        • Marlynn | UrbanBlissLife says

          January 04, 2019 at 6:41 pm

          They really are! Thank you!

      4. Tracy says

        December 23, 2018 at 12:01 pm

        5 stars
        Yay! Thank you for finally sharing! I've seen the on social media and always wondering when we'd see the recipe. Your decorating skills are on point, too!!

        Reply
        • Marlynn | UrbanBlissLife says

          January 04, 2019 at 6:40 pm

          Thanks so much, Tracy!

      5. tayler says

        December 23, 2018 at 11:32 am

        5 stars
        Thanks for the rotating pan recomendation! I never knew about that

        Reply
        • Marlynn | UrbanBlissLife says

          January 04, 2019 at 6:40 pm

          Of course! It helps a lot! :)

      6. Juli says

        December 23, 2018 at 10:57 am

        5 stars
        These look great! I am going to have to make these with my kids today!

        Reply
        • Marlynn | UrbanBlissLife says

          January 04, 2019 at 6:39 pm

          Yay! I hope you like them!

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      Marlynn Jayme Schotland 2021 profile pic

      Hey Hey! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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