What the heck is this?
Ever wish Christmas came in cookie form? Meet these soft gingerbread cookies. They’re pillowy, perfectly spiced, and just sweet enough to make you feel like you’re wrapped in a cozy sweater and listening to Bing Crosby. These are not the crunchy, tooth-breaking gingerbread men you feel guilty biting the heads off. Nope — these babies are soft, chewy, and full of brown sugar, molasses, and warm holiday spices. And if you’re not into frosting, don’t worry — they’re amazing plain or with a light sugar dusting. One bite, and you’ll be decking halls and singing carols like it’s your job.
Why You’ll Love This Recipe
Soft, chewy, and totally addictive
Packed with real-deal gingerbread flavor — molasses, cinnamon, cloves
No rolling pins or cookie cutters required
Makes your house smell like a holiday candle
Perfect for gifting, dunking, or hoarding (we’re not judging)
Stays soft for days — seriously
The Good Stuff You’ll Need
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Granulated sugar for rolling
Let’s Do This
Step 1: Cream It Up
In a large bowl, beat the butter and brown sugar together until it’s creamy and light — about 2–3 minutes.
Add in the molasses and egg, and mix until smooth and glossy.
Step 2: Spice Things Up
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually add the dry mix to the wet, beating on low until a soft dough forms. It should feel like gingerbread playdough in the best way.
Step 3: Chill Out
Cover the dough and chill in the fridge for at least 1 hour. This helps the flavors deepen and keeps the cookies from spreading too much.
Step 4: Roll & Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of dough, roll them in sugar, and place 2 inches apart on the baking sheet.
Bake for 8–10 minutes, until the edges are just set and the tops start to crack.
Don’t overbake unless you want crispy cookies (but why would you?).
Step 5: Cool and Sniff
Let them cool on the sheet for 5 minutes, then transfer to a rack.
Try not to eat five while they’re still warm. Or do. You earned it.
Serving Suggestions
Serve with hot cocoa, chai tea, or mulled wine for full cozy effect
Dip half in white chocolate and sprinkle with crushed candy cane for party vibes
Sandwich with cream cheese frosting for an epic cookie sandwich
Stack and tie with a ribbon for the easiest edible gift ever
Switch It Up
Add orange zest to the dough for a citrus twist
Swap half the flour for whole wheat to feel virtuous
Mix in mini chocolate chips if you’re feeling wild
Want spice bombs? Double the ginger and add black pepper
Make-Ahead Tips
Make the dough ahead and chill overnight — it actually gets better
You can freeze dough balls and bake them straight from frozen (add 1–2 extra mins)
Baked cookies keep for 5–6 days in an airtight container
Freeze baked cookies for up to 2 months — defrost and they’re still soft
Questions People Actually Ask
Q: Can I use blackstrap molasses?
A: It’s a bit strong and bitter — regular unsulphured molasses is your friend here.
Q: Can I skip chilling the dough?
A: Technically yes, but you’ll get flatter cookies. Chilling = soft, puffy perfection.
Q: What if I don’t have cloves?
A: Sub with nutmeg or just bump up the cinnamon and ginger.
Q: Can I make them vegan?
A: Yup — use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
Q: Do they freeze well?
A: Like a dream. Freeze them baked or as dough balls — both work great.
Soft Gingerbread Cookies: The Holiday Hug You Can Eat
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
Description
Ever wish Christmas came in cookie form? Meet these soft gingerbread cookies. They’re pillowy, perfectly spiced, and just sweet enough to make you feel like you’re wrapped in a cozy sweater and listening to Bing Crosby. These are not the crunchy, tooth-breaking gingerbread men you feel guilty biting the heads off. Nope — these babies are soft, chewy, and full of brown sugar, molasses, and warm holiday spices. And if you’re not into frosting, don’t worry — they’re amazing plain or with a light sugar dusting. One bite, and you’ll be decking halls and singing carols like it’s your job.
Ingredients
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Granulated sugar for rolling
Instructions
Step 1: Cream It Up
In a large bowl, beat the butter and brown sugar together until it’s creamy and light — about 2–3 minutes.
Add in the molasses and egg, and mix until smooth and glossy.
Step 2: Spice Things Up
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually add the dry mix to the wet, beating on low until a soft dough forms. It should feel like gingerbread playdough in the best way.
Step 3: Chill Out
Cover the dough and chill in the fridge for at least 1 hour. This helps the flavors deepen and keeps the cookies from spreading too much.
Step 4: Roll & Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of dough, roll them in sugar, and place 2 inches apart on the baking sheet.
Bake for 8–10 minutes, until the edges are just set and the tops start to crack.
Don’t overbake unless you want crispy cookies (but why would you?).
Step 5: Cool and Sniff
Let them cool on the sheet for 5 minutes, then transfer to a rack.
Try not to eat five while they’re still warm. Or do. You earned it.
Notes
Serve with hot cocoa, chai tea, or mulled wine for full cozy effect
Dip half in white chocolate and sprinkle with crushed candy cane for party vibes
Sandwich with cream cheese frosting for an epic cookie sandwich
Stack and tie with a ribbon for the easiest edible gift ever
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~120 kcal per serving
- Fat: ~17g
- Carbohydrates: ~5g
- Protein: ~1g