These soft gingerbread cookies are a perfect mix of tender texture and bold ginger spice. They’re super versatile – you can roll them out and cut them into fun shapes, making them perfect for spreading holiday cheer. They are a must-have for any holiday cookie tray or exchange!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Soft Gingerbread Cookie Recipe
These gingerbread cookies are soft, tender, and chewy, with a melt-in-your-mouth texture that’s simply irresistible. The ginger-spiced flavor strikes the perfect balance between sweet and spice, making them a hit with everyone.
You can cut them into any shape you like, so they’re perfect for adding a personal touch to your holiday cookie spread. Plus, the dough can be made ahead and chilled, making them an easy option for busy bakers.
They also make great gifts—just wrap them up in pretty packaging or pop them into a festive tin for a delicious homemade present.
Easy Gingerbread Cookies Ingredient Notes
*Ingredient amounts are located in the recipe card at the end of this post.
- Butter: Make sure your butter is softened to room temperature for easy mixing. You can use either salted or unsalted butter, depending on your preference.
- Brown Sugar: Using brown sugar in these cookies adds a subtle molasses flavor and helps keep them soft and chewy.
- Molasses: This ingredient is what gives gingerbread its signature deep, rich flavor. Look for unsulphured molasses, as it has a milder taste compared to sulphured molasses.
- Spices: Ground ginger, cinnamon and nutmeg give these cookies their warm and cozy flavor. For a spicier kick, you can add a pinch of ground cloves or allspice.
- Flour: All-purpose flour is used in this recipe, but you can also use a combination of all-purpose and whole wheat flour.Baking Soda: This leavening agent helps give these cookies their soft, tender texture.
- Salt: A pinch of salt balances out the sweetness in these cookies and enhances the flavors.
How to Make Gingerbread Cut Out Cookies
[Step 1] Make the Cookies: In a large mixing bowl or bowl of a stand mixer with a paddle attachment, cream together the softened butter and brown sugar at medium speed until light and fluffy. Add in the molasses and vanilla.
[Step 2] In a separate bowl, whisk the flour, spices, baking soda and salt.
[Step 3] Add the flour mixture to the wet ingredients a little at a time, mixing in between. Do not over mix. If the dough is dry, add 1-2 tablespoons of milk.
[Step 4] Chill the gingerbread cookie dough for at least two hours in the refrigerator or for 30 minutes before cutting out shapes. (If desired, you can place the dough between two sheets of parchment paper and roll ¼ inch thick, then refrigerate.)
[Step 5] Cut into shapes: Roll the dough out to ¼ inch thickness on a lightly floured surface or remove the dough that was rolled out before chilling, depending on which method you chose.
[Step 6] Use your favorite cookie cutter (like this adorable Mickey Mouse Gingerbread Man from Amazon) and transfer the cut out cookies to a parchment paper lined cookie sheet spaced about 2 inches apart. If the dough warms up and gets soft during this process, place the unbaked cookies in the refrigerator for 15 minutes before baking to help the cookies keep their shape.
[Step 7] Bake at 350 degrees for 9-10 minutes. Remove and allow the cookies to rest on the baking sheet for about 10 minutes before transferring to a wire rack.
[Step 8] Decorate your baked cookies with this easy sugar cookie icing recipe, melted candy melts, or dust the cookies with powdered sugar.
Helpful Kitchen Tools
- Stand Mixer or Hand Mixer
- Whisk
- Mixing Bowls
- Rolling Pin
- Gingerbread Men Cookie Cutters
- Parchment Paper Sheets
- Baking Sheets
- Cooling Rack
Tips for Making Perfect Soft Gingerbread Cut Out Cookies
- Be sure to use softened butter in this recipe. If you forget to take your butter out of the fridge ahead of time, simply microwave it in 10-second intervals until soft.
- Make sure to thoroughly cream together the butter, brown sugar, and molasses. This helps create a smooth and fluffy texture for the dough.****
- When measuring flour, be sure to scoop it into the measuring cup and level off with a knife. This will ensure you get the correct amount of flour and prevent your cookies from being too dry.
- To achieve a strong ginger-spiced flavor, feel free to add extra spices according to your taste preferences.
- Chill the dough for at least 2 hours before rolling it out. This helps the dough hold its shape when cut into cookies. If you are short on time, place the dough in the freezer for 30 minutes to speed up the chilling process.
- When rolling out the dough, make sure to use a lightly floured surface and rolling pin to prevent sticking. Roll to about ¼ inch thickness for tender and soft cookies.
- Bake the cookies for no more than 8 minutes to ensure they stay soft and chewy. They may seem underdone when you take them out of the oven, but they will continue to cook as they cool on the baking sheet.
- Let the cookies cool completely before decorating with royal icing or any other decorative toppings. This will prevent the icing from melting and keep your designs looking crisp and clean.
How to Store Chewy Gingerbread Cookies
These soft gingerbread cut out cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze the dough for up to 3 months by wrapping the dough tightly in plastic wrap and foil or a freezer bag, or freeze baked and decorated cookies for up to 2 months. Just make sure they are completely cooled before storing.
Frequently Asked Questions
- Can I make these cookies ahead of time? Yes, the dough can be made in advance and refrigerated for up to 3 days before baking. You can also freeze the dough for up to 3 months.
- Can I use this recipe to make gingerbread houses? This recipe does not create a sturdy enough cookie for building gingerbread houses. It is best suited for cut out cookies and decorations.
- Can I make these cookies gluten-free? Yes, you can use a gluten-free flour blend in place of all-purpose flour. Just make sure to check the measurement conversions as they may differ from regular flour.
Recipe Variations
- For a festive touch, add a sprinkle of cinnamon sugar on top of the cookies before baking.
- Instead of royal icing, try decorating with melted white chocolate for a delicious twist.
- If you want a crunchier texture, roll the dough thinner and bake for an additional minute or two.
- For a fun and unique decoration, use edible markers to draw designs on the cookies after they have cooled.
Final Thoughts
These are the best gingerbread cookies are a beloved holiday treat that can be enjoyed all year round. With simple ingredients and easy instructions, you can make these soft and flavorful cookies in no time. So gather your family or friends, put on some holiday music, and have a blast decorating these delicious gingerbread cut out cookies! Happy baking!
More Christmas Cookie Recipes
- Gingerbread Sugar Cookies
- Gingerbread Rice Krispie Treats
- Eggnog Bundt Cake
- Peppermint Brownie Cookies
- Melt Away Christmas Cookies
- Snowball Christmas Cookies
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Soft Gingerbread Cut Out Cookies
Ingredients
- 1 Cup Butter softened
- 1 Cup Brown Sugar
- ½ Cup Molasses
- 1 Teaspoon Vanilla
- 3 Cups All-Purpose Flour
- 2 ½ Teaspoons Ground Ginger
- 1 ½ Teaspoons Cinnamon
- ⅛ Teaspoon Nutmeg
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Instructions
- Make the Cookies: In a large mixing bowl or bowl of a stand mixer with a paddle attachment, cream together the softened butter and brown sugar at medium speed until light and fluffy. Add in the molasses and vanilla.
- In a separate bowl, whisk the flour, spices, baking soda and salt.
- Add the flour mixture to the wet ingredients a little at a time, mixing in between. Do not over mix. If the dough is a little dry, add 1-2 tablespoons of milk.
- Chill the gingerbread cookie dough for at least two hours in the refrigerator or for 30 minutes before cutting out shapes. (If desired, you can place the dough between two sheets of parchment paper and roll ¼ inch thick, then refrigerate.)
- Cut into shapes: Roll the dough out to ¼ inch thickness on a lightly floured surface or remove the dough that was rolled out before chilling, depending on which method you chose.
- Use your favorite cookie cutter (like this adorable Mickey Mouse Gingerbread Man from Amazon) and transfer the cut out cookies to a parchment paper lined cookie sheet spaced about 2 inches apart. If the dough warms up and gets soft during this process, place the unbaked cookies in the refrigerator for 15 minutes before baking to help the cookies keep their shape.
- Bake at 350 degrees for 9-10 minutes. Remove and allow the cookies to rest on the baking sheet for about 10 minutes before transferring to a wire rack.
- Decorate your baked cookies with this easy sugar cookie icing recipe, melted candy melts, or dust the cookies with powdered sugar.
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