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    Urban Bliss Life » All Recipes » Holiday Recipes » The Best Soft Gingerbread Cookies

    Published: December 23, 2018 / Updated: November 15, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    The Best Soft Gingerbread Cookies

    143 shares
    Jump to Recipe
    Chewy Gingerbread Cookies.

    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!

    Jump to:
    • 🌟 What makes these cookies so special?
    • 🧈 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • ⏲ Tools and Equipment
    • 🍽 Serving ideas
    • More holiday cookie recipes
    • Chewy Gingerbread Cookies

    🌟 What makes these cookies 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. Here's why this recipe has won out over all the other ones:

    • They're super EASY to make.
    • They're great to make and decorate with kids.
    • These cookies are deliciously soft and chewy.
    • This recipe makes about 48 cookies, so it's great for holiday parties and to give the cookies as gifts.
    • All the ingredients are easy to find; you may have them in your pantry already.

    🧈 Ingredient notes

    Chewy Gingerbread Cookies in holiday shapes close up
    • Brown sugar - This recipe has brown sugar, in addition to granulated white sugar, which makes the cookies soft and chewy.
    • Sugar
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon - to give it a warm, holiday flavor.
    • Ground cloves - another traditional Christmastime ingredient.
    • Ground ginger - just a couple of teaspoons to infuse these cookies with tasty ginger flavor
    • Ground nutmeg
    • Unsalted butter - softened to room temperature
    • Molasses
    • Egg

    ✅ Step-by-step instructions

    Soft Gingerbread Cookies in holiday shapes
    1. Whisk together the dry ingredients - flour, baking powder, baking soda, salt, and spices - until well blended.
    2. In a stand mixer, combine softened butter and both sugars until light and fluffy, then add the molasses and egg and mix until combined.
    3. Incorporate the dry ingredients, then form the dough into a disc. Wrap it in plastic and refrigerate for at least one hour.
    4. Roll out the dough onto a lightly floured surface until it is approximately ¼" thick all around. 
    5. Use cookie cutters to cut out shapes.
    6. 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.

    ⏲ Tools and Equipment

    Here's what you'll need to make these soft gingerbread cookies with icing:

    • Parchment paper
    • Stand mixer
    • Holiday cookie cutter set

    🍽 Serving ideas

    These gingerbread cookies are perfect for any holiday table and cookie exchange!

    If you're serving them as a Christmas dessert, try serving Slow Cooker Cranberry Meatballs and a Christmas Tree Pull-Apart Bread as appetizers. Pork Tenderloin with Blackberry Bacon Sauce is a delicious and unexpected main course.

    For side dishes? Make Instant Pot Garlic Mashed Potatoes or Garlic Parmesan Knots.

    More holiday cookie recipes

    • chocolate dipped peppermint shortbread cookies
      Chocolate Dipped Peppermint Shortbread Cookies
    • peanut butter blossom cookies with a Christmas background
      Easy Peanut Butter Blossoms
    • Soft Chewy Ginger Molasses Cookies on a plate
      Chewy Ginger Molasses Cookies
    • Red Velvet Cookies on a plate
      Red Velvet Crinkle Cookies

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    soft gingerbread cookies decorated for Christmas

    Chewy Gingerbread Cookies

    5 from 5 votes
    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Chill time: 1 hour hr
    Total Time: 1 hour hr 25 minutes mins
    Recipe by Marlynn Schotland
    These chewy gingerbread cookies are delicious all year round but are great for holidays!
    Servings: 48 cookies
    Calories: 116kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Ingredients

    • 4½ cups all-purpose flour
    • 1½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp salt
    • 1½ tsp ground cinnamon
    • 1½ 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, at room temperature
    • royal icing

    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.
    • After chilling for an hour, 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 for about 10 minutes on the baking sheets before transferring to cooking racks and cooling completely before icing with royal icing (see our recipe for royal icing).

    Notes

    Makes approximately 48 cookies, depending on the size of your cookie cutters.
    Storage: store in an airtight container at room temperature for up to one week. 
    Freeze: you can freeze undecorated gingerbread cookies. Place in single layers divided by parchment paper in a freezer-safe airtight container in the freezer for up to two months. 
    Baking notes:
    • As with all cookie recipes, I recommend rotating pans halfway through baking for even baking. 
    • 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

    Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 123mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 123IU | Vitamin C: 0.004mg | Calcium: 28mg | Iron: 1mg

    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.

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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!

      5 from 5 votes (1 rating without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. 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).

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