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Soft Gingerbread Cookies
Soft gingerbread cookies are a family favorite. Soft, chewy, and full of flavor, these yummy cookies are perfect for decorating with festive icing and sprinkles.
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Soft gingerbread cookies are the perfect blend of sweet and spicy. This old-fashioned holiday favorite is bound to be a family favorite and is perfect for holiday gift giving.
If you can’t get enough gingerbread flavored treats, you’ll want to make Gingerbread truffles, Gingerbread Fudge, and Gingerbread Cake.
Soft Gingerbread Cookies Ingredients
You will need:
- 1 cup butter
- ¾ cup brown sugar
- ¼ cup molasses
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
ICING:
- 2 tablespoons meringue powder
- 4 cups powdered sugar
- ½ cup water
Substitutions and Additions
MIX-INS: Some people like to skip the decorating and mix in other goodies instead, like chocolate chips. I’ve heard caramel or white chocolate chips are delicious additions, too. Add up to one cup of extras into your cookie batter.
DECORATIONS: You could use nonpareils, sprinkles, colored sugars, or Red Hots to decorate these easy gingerbread cookies.
How to Make Soft Gingerbread Cookies
STEP ONE: In the bowl of a stand mixer, cream butter and sugar.
PRO TIP: Be sure to use room temperature butter for the perfect, fluffy cookies.
STEP TWO: Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
STEP THREE: Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
PRO TIP: The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
STEP FOUR: Gradually add flour; mix until just combined.
STEP FIVE: Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
STEP SIX: Bake for 9 to 10 minutes at 375°F.
STEP SEVEN: Cool completely before frosting.
For the Icing
STEP EIGHT: In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
STEP NINE: Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
PRO TIP: I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.
STEP TEN: With a piping bag and Wilton #3 tip, you can decorate with your icing!
How to Serve Soft Gingerbread Cookies
Soft and chewy, these gingerbread cookies are perfect for enjoying next to the tree with a mug of whipped hot chocolate or pumpkin spice latte. Include them on a platter with other holiday cookies at a party, cookie exchange, or a family get-together. You could even share some with Santa on Christmas Eve.
Storage
ON THE COUNTER: These chewy ginger cookies will last for a week on the counter in an airtight container. If they start to get hard, you can place a piece of bread in the container with them and they will soften back up.
IN THE FREEZER: The baked cookies can be frozen in an airtight container for up to two months.
You can also make this gingerbread cookie dough ahead of time and wrap it tightly in plastic wrap, then store it in a freezer bag or airtight container until you’re ready for baking. Just pop the dough into the fridge overnight to thaw and then proceed with the baking instructions.
Soft gingerbread cookies are one of the best cookies to enjoy during the holidays, or anytime! These baked from scratch cookies just like Grandma used to make are perfect for decorating with festive icing and sprinkles. Soft, chewy, and full of flavor, watch these yummy classic gingerbread cookies disappear whenever you serve them.
FREQUENTLY ASKED QUESTIONS
Can I freeze the gingerbread dough and bake it later?
This great recipe lets you whip up the dough ahead of time and freeze it until you are ready to bake them. Perfect for the busy holiday season.
Can I use cookie cutters to make gingerbread men with this recipe?
This gingerbread recipe might be a bit too soft to make gingerbread man cookies or gingerbread houses. Try our classic gingerbread recipe for the best gingerbread for cookie cutters and building houses.
Can I mix in chocolate chips?
There are plenty of fun goodies you can mix into your gingerbread dough. Add up to a cup of mix-ins to your cookie batter for bursts of fun surprises.
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Soft Gingerbread Cookies
Soft gingerbread cookies are a family favorite. Soft, chewy, and full of flavor, these yummy cookies are perfect for decorating with festive icing and sprinkles.
Ingredients
- 1 cup butter
- ¾ cup brown sugar
- ¼ cup molasses
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
ICING:
- 2 tablespoons meringue powder
- 4 cups powdered sugar
- ½ cup water
Instructions
- In the bowl of a stand mixer, cream butter and sugar.
- Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
- Stir in baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add flour; mix until just combined.
- Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
- Bake for 9 to 10 minutes at 375°F.
- Cool completely before frosting.
For the Icing
- In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
- Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
- With a piping bag and Wilton #3 tip, you can decorate with your icing!
Notes
TIP: Be sure to use room temperature butter for the perfect, fluffy cookies.
TIP: The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
TIP: I didn’t want my icing to be like flood icing, I kept it a little thicker so I could pipe on my patterns and words. If you prefer a thinner consistency, add a bit more water.
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