Soft gingerbread cookies with chewy centers, lightly crisp edges, rich molasses flavor, and warm Christmas spices.
These homemade gingerbread molasses cookies are made with brown sugar, molasses, ginger, cinnamon, and cloves for a rich, warmly spiced flavor.
Unlike traditional gingerbread cut-out cookies, these soft gingerbread sugar cookies have tender, chewy centers and beautiful crinkled tops.
Why you'll love this recipe
- Soft & chewy: Tender centers, lightly crisp edges, and crinkled tops.
- Warm gingerbread flavor: Rich molasses, brown sugar, and cozy spices.
- Perfect for Christmas: Easy to make, gift, and share during the holidays.
Ingredients you need
- Butter: Unsalted and softened to room temperature for a smooth, creamy dough.
- Sugar: Granulated and brown sugar for sweetness, moisture, and soft, chewy cookies.
- Egg: One large egg at room temperature to bind the ingredients.
- Vanilla & Salt: Vanilla extract for flavor and fine salt to balance the sweetness.
- Molasses: Unsulfured molasses for rich gingerbread flavor and a chewy texture. Avoid bitter blackstrap molasses.
- Flour: All-purpose flour for structure and tender cookies.
- Leavening: Baking soda and baking powder for a soft, slightly puffy texture.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves for classic warm gingerbread flavor.
How to Make Soft Gingerbread Cookies
Bake at 350°F (180°C) for about 12 minutes, until the edges are set but the centers are still slightly soft.
Tips for Soft Gingerbread Cookies
- Use softened butter: Room-temperature butter creates a smooth dough and helps keep your gingerbread cookies tender.
- Measure flour correctly: Spoon and level the flour to avoid dry, dense cookies.
- Chill the dough: Refrigerate for at least 30 minutes to prevent excessive spreading and make shaping easier.
- Don’t overbake: For soft gingerbread cookies, remove them when the edges are set and the centers still look slightly underdone.
- Let them cool: Leave the cookies on the baking sheet for 5 minutes to set while keeping their soft, chewy centers.
Storage
Store soft gingerbread cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Recipe Variations
- Chocolate-dipped: Dip cooled cookies in melted dark or white chocolate.
- Chocolate chip: Add chocolate chips for a richer, sweeter cookie.
- Gingerbread sandwich cookies: Fill with cream cheese frosting or vanilla buttercream.
- Frosted gingerbread: Drizzle with vanilla glaze or try my frosted gingerbread cookies.
- Orange gingerbread: Add fresh orange zest for a citrus twist.
Recipe Questions
Why are my gingerbread cookies hard?
Overbaking or too much flour can make them hard. Remove them while the centers are still soft.
Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 3 days or freeze for up to 3 months.
Do I need to chill the dough?
Yes, chilling helps prevent spreading and makes the sticky dough easier to shape.
Can I use dark molasses?
Yes! Regular dark molasses works well, but avoid blackstrap molasses, which can taste bitter.
How do I keep gingerbread cookies soft?
Store them in an airtight container and avoid overbaking.
More Soft Sugar Cookies
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Soft Gingerbread Cookies
- Total Time: 22 minutes
- Yield: 15 cookies
Description
Soft gingerbread cookies with chewy centers, lightly crisp edges, rich molasses flavor, and warm holiday spices. These easy Christmas cookies are perfect for holiday baking and cookie boxes!
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 80 g (â…“ cup) dark brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (¼ cup + 2 tsp) unsulfured molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 30 g (2 tbsp) granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Beat the softened butter with the brown sugar and granulated sugar until light and creamy.
- Add the egg, vanilla extract, and molasses, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet mixture and mix just until a soft dough forms.
- Refrigerate the dough for 1 hour, then scoop into evenly sized balls and roll in granulated sugar.
- Arrange the dough balls on the prepared baking sheet, leaving space between them.
- Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips:
- Use a kitchen scale for accurate measurements.
- Chill the dough for 1 hour to prevent excessive spreading.
- Don’t overbake to keep the cookies soft and chewy.
- Roll the dough balls in granulated sugar for lightly crisp edges.
- Add extra ginger or cinnamon for a stronger gingerbread flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Meg
These turned out perfect — soft, chewy, and full of warm spice. My kids loved them!