Gingerbread Cookies (Soft and Chewy)

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 2 1/4 cups all-purpose flour (or any other flour ); 2 teaspoons baking powder; 1/4 teaspoon fine kosher salt; 1 tablespoon pumpkin spice blend; ½ teaspoon ground ginger; 1/2 cup unsalted butter (at room temp, see note); 1 cup granulated sugar (plus more for sprinkling (optional)); 2 large eggs; 2 teaspoons vanilla extract; ¼ cup molasses

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Soft and chewy Gingerbread Cookies are a delicious treat to make during the holidays. Spiced with ground ginger, cinnamon, nutmeg, and allspice for that warming flavor. They also feature molasses, which keeps the dough moist and adds a unique caramelised taste to each bite.

Gingerbread cookies on a white plate with cinnamon sticks.

There are two main kinds of gingerbread cookies: the thinly rolled, crisp cookies cut into shapes, and the soft, chewy ones formed from balls of flattened dough. These are definitely the latter, with a thick and slightly gooey middle. They’re always popular to share with friends, especially around the holidays, as the ginger gives them a real warming, bright flavor. They’re also incredibly easy to mix up and make for the perfect, stress-free gift for a loved one.

Want some more gingerbread recipes to try out this holiday? Make my Gingerbread Cake for dessert, or Gingerbread Pancakes for a cozy winter brunch.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

8 mins

Ingredients Needed

Below are the ingredients you’ll need to make Gingerbread Cookies. The full quantities can be found in the recipe card further down the post.

ingredients to make gingerbread cookies.

All-purpose flour: You can use whole wheat flour for a fiber boost or a gluten-free flour option.
Baking powder and salt
Pumpkin spice blend: Pick up this cozy spice blend from the grocery store or make it yourself by mixing the following ground spices: 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp clove.
Ground ginger: While the pumpkin spice contains some ground ginger already, adding more of this spice will give the cookies that distinct, hot gingerbread flavor.
Unsalted butter: I like to use unsalted butter for baking as it’s easier to control the salt level in the finished product. If you only have salted butter, you can use it, but omit the kosher salt from the dough.
Granulated sugar: The neutral flavor of this sugar allows the taste from the molasses and spices to shine. You can use light brown sugar if you want the cookies to taste more caramelized. Fine cane sugar works well, too.
Eggs: These bind the dough and give the cookies a slight chew. Use room temperature eggs to prevent the mixture from curdling.
Vanilla extract: Use real vanilla extract here for the best flavor.
Molasses: With its deep, toasty flavor, this syrup makes the cookies soft and rich. You can use treacle instead if that’s what’s available to you. Do not use blackstrap molasses.

How to Make Gingerbread Cookies

Before you start, preheat the oven to 350°F and line a sheet pan with parchment paper.

process shot to mix the flour blend and whisking the eggs with sugar and butter.

Step 1: Combine the flour, baking powder, salt, and spices in a medium bowl.

Step 2: In a separate bowl, beat together the butter and sugar with electric beaters.

process shot to add molasses to the blended butter and eggs and adding dough to a sheet pan.

Step 3: Add the eggs, molasses, and vanilla to the egg mixture and stir until combined.

Step 4: Add the dry ingredients to the wet and mix to form a sticky dough.

process shot of adding the cookies to the pan and baking.

Step 5: Use an ice cream scoop to form small balls of dough. Space them 1 1/2-inches apart on the prepared sheet pan. Sprinkle each with a little extra sugar, if desired. Press the tines of a fork into the surface of each ball in a cross-hatch to flatten them.

Step 6: Bake for 8 minutes until the edges are set but the middles are still a bit soft. Allow to cool on the sheet pan completely before transferring to an airtight container for storage.

Variations

Chocolate Gingerbread Cookies: Replace 1/4 cup of the flour with an equal volume of unsweetened cocoa powder. Stir 1/2 cup semi-sweet chocolate chips into the dough before rolling into balls.
Chai Gingerbread Cookies: Replace the pumpkin spice mix with chai spice mix.
Lemon Gingerbread Cookies: Add the finely grated zest of 2 lemons to the sugar and butter. As you cream these together, the fragrant oils will come out of the zest and infuse the cookies with flavor.

A pile of gingerbread cookies, one with a bite taken out, on a white plate.

Common Questions

How do I store Gingerbread Cookies?

Store the cooled cookies in an airtight container at room temperature for 3-5 days. Alternatively, freeze in an airtight container for up to 3 months.

Can I freeze gingerbread cookie dough?

Yes! Simply scoop the dough into balls and place on a parchment-lined tray, then freeze for 2-3 hours until firm. Slide the frozen balls of cookie dough into a resealable food bag or place them into an airtight container and freeze for up to 3 months. You can bake the dough straight from frozen; you may just need to add 2-3 minutes to their bake time.

How to make ginger cookies soft?

The recipe for these cookies has been developed to produce a soft cookie when baked. A few things are key: the molasses, which retains moisture, the eggs, which add water into the dough, and the bake time, which keeps the cookies gooey in the middle. Storing them in an airtight container will prevent the cookies from drying out.

When are my gingerbread cookies done?

It can be a bit harder to tell when gingerbread cookies have finished baking, as their darker color means they don’t become ‘golden’ when they’re ready, as other cookies do. To test doneness, I like to gently press the cookie on its edge and in the middle. The middle should feel quite soft and puffy, whereas the edges will be firmer and feel ‘set’. They will continue to cook after you take them out of the oven as they cool on the pan, so don’t worry if the middles are still gooey when hot.