These soft gingerbread cookies are a holiday staple: perfectly spiced, with tender centers and an authentic gingerbread flavor. The best gingerbread men you’ll taste!
Every Christmas I bake gingerbread cookies, so I was surprised to discover many people dislike them. After asking around and testing recipes, the most common complaint was that gingerbread cookies are too hard.
So I set out to solve that problem and am sharing my favorite soft gingerbread cookie recipe. These cookies are chewy, carry a rich brown sugar and molasses flavor, and have warm holiday spices. I’m also including two icing options for decorating: royal icing and a buttercream-style icing.
Soft Gingerbread Cookies
Here are the details to ensure soft, flavorful gingerbread every time. If you prefer to jump directly to the recipe, scroll down — but if you enjoy a bit of cookie science, read on.
Start by whisking the dry ingredients: all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. The right spice balance and accurate flour measurement are key. Too much flour makes dry cookies; too little leaves the dough sticky and hard to roll. To measure flour reliably:
- Whisk the flour first to aerate and blend any lumps.
- Spoon it into a dry measuring cup rather than scooping directly from the bag.
- Level off the top with a straight edge.
- Or use a kitchen scale—3 cups equals about 390 g.
In a separate bowl, cream the butter and brown sugar. I use 100% brown sugar for its caramel notes and extra moisture, which helps keep the cookies chewy. Beat in the egg and vanilla, then add the molasses—unsulfured molasses is best for a balanced flavor.
Gently incorporate the dry ingredients into the wet mixture in two or three additions, mixing on low speed until just combined.
After forming the dough, chill it. This is essential: chill at least 4 hours or overnight. Divide the dough into two equal portions, shape each into a flat round disc, wrap tightly in plastic, and refrigerate. Chilling firms the dough so it rolls easily and helps the cookies keep their shape while baking.
When you’re ready to bake, work with one disc at a time and be generous with flour to prevent sticking:
- Flour the countertop where you roll the dough.
- Lightly flour your rolling pin and re-flour as needed.
- Sprinkle flour on both sides of the dough disc before rolling.
- Dust your cookie cutters with a little flour so they cut cleanly.
Bake the cookies on a parchment-lined sheet at 350°F (175°C) for about 8–10 minutes. For soft cookies, remove them when the tops are just set; they will continue to firm slightly as they cool.
Gingerbread Cookie Icing
Royal icing is the classic choice for gingerbread: it dries to a glossy, firm finish and is ideal for detailed piping. Traditional royal icing uses egg whites, but if you prefer to avoid raw egg whites, use meringue powder with water instead.
Royal icing is very sweet and not creamy, so I also offer a butter-based icing for a softer, creamier finish. If you prefer a spreadable, rich topping—choose the buttercream icing. For the photos in this post I used royal icing.
These soft gingerbread cookies have warm spices, brown sugar and molasses depth, and a chewy texture that makes them perfect for holiday cookie trays and for leaving out for Santa.
Below is a clear, condensed version of the recipe, ingredients, and instructions so you can bake and decorate these cookies with confidence.
Soft Gingerbread Cookies
Ingredients
Gingerbread Cookies
- 3 cups all-purpose flour (about 390 g)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup molasses (unsulfured recommended)
Royal Icing
- 2 large egg whites (or 3 tbsp meringue powder + 1/4 cup water)
- 1 tsp fresh lemon juice
- 3–4 cups powdered sugar
Buttercream Icing
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream
Instructions
Gingerbread Cookies
- Whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter and brown sugar until fluffy (about 2 minutes).
- Beat in the egg and vanilla, then the molasses.
- With the mixer on low, add the flour mixture in batches until just combined.
- Divide the dough into two equal pieces. Form each into a flat round disc, wrap in plastic, and chill at least 4 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Work with one disc at a time. Let it warm 10 minutes at room temperature, then flour your counter, rolling pin, and both sides of the disc. Roll to 1/8–1/4 inch thick and cut shapes.
- Transfer cookies to the prepared sheets and bake 8–10 minutes, until the tops are just set. Remove and cool on a wire rack.
- Repeat with remaining dough, avoiding excessive re-rolling.
Royal Icing
- Beat egg whites until frothy (or reconstitute meringue powder with water).
- Add lemon juice and 3 cups powdered sugar. Beat 5 minutes, adding more powdered sugar to thicken or a little water to loosen.
- Transfer to a piping bag and decorate cookies. Allow icing to dry completely for a firm, glossy finish.
Buttercream Icing
- Beat butter until smooth and creamy.
- Add vanilla, then gradually beat in powdered sugar about 1/2 cup at a time until desired sweetness is reached.
- Add milk or cream 1 tablespoon at a time until desired consistency, adding more powdered sugar as needed.
- Pipe or spread onto baked cookies.