Soft gingerbread cookies are everything you love about the holiday classic without the rolling pin. These thick, chewy cookies are packed with ginger, cinnamon, cloves, and molasses, then rolled in sugar for a sparkly, crackled top.
This easy soft gingerbread cookie recipe is a chewy drop version with no cookie cutters, just scoop and bake. If you want chewy molasses gingerbread cookies for a cookie swap or a cozy winter afternoon, this is the one.
Recipe at a Glance
| Prep Time | 20 minutes (plus 1 hour chilling) |
| Cook Time | 10 minutes per batch |
| Total Time | 1 hour 45 minutes |
| Servings | 30 cookies |
| Category | Cookies / Christmas |
Why You’ll Love These Soft Gingerbread Cookies
- Soft, chewy centers with crackled sugary tops
- Warm gingerbread flavor from molasses and spices
- No rolling, no cutters, and no decorating needed
- Great for cookie swaps and gift boxes
- Dough can be made ahead and chilled
Ingredients You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon baking soda and ½ teaspoon salt
- 1 tablespoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup packed dark brown sugar
- 1 large egg, ½ cup unsulphured molasses, and 1 teaspoon vanilla extract
- ¼ cup granulated sugar, for rolling
How to Make Chewy Molasses Gingerbread Cookies
- Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
- Beat the butter and brown sugar for 2 minutes until light and creamy, then mix in the egg, molasses, and vanilla.
- Add the dry ingredients and mix until just combined, then cover and chill the dough for 1 hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough into 1½-tablespoon balls, roll each in granulated sugar, and place 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set but the centers still look slightly soft. Cool on the pan for 5 minutes before moving to a rack.
Tips for the Best Soft Gingerbread Cookies
- Use dark brown sugar and unsulphured molasses for the richest flavor.
- Chill the dough so it does not spread too much.
- Underbake slightly for chewy cookies; they firm up as they cool.
- Roll in sugar generously for sparkly, crackled tops.
- Store with a slice of bread to keep them soft.
Variations to Try: Gingerbread Cookie Ideas
- Add a pinch of black pepper for a spicier cookie.
- Drizzle with a simple powdered sugar glaze.
- Press a white chocolate chip into the center of each cookie.
- Make gingerbread sandwich cookies with cream cheese frosting.
How to Store It
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze the dough balls and bake from frozen, adding 1 to 2 minutes to the baking time.
Frequently Asked Questions
How do I keep gingerbread cookies soft?
Underbake them slightly, store them airtight, and add a slice of bread to the container.
Do I need to chill gingerbread cookie dough?
Yes. Chilling firms the butter, prevents spreading, and deepens the flavor.
Can I use light molasses instead of dark?
Yes, but the cookies will have a milder flavor and lighter color. Avoid blackstrap molasses, which is too bitter.
Can I make these into cut-out cookies?
This dough is soft and made for drop cookies. For cut-outs, use a firmer gingerbread dough with more flour.
Soft Gingerbread Cookies
Ingredients
Equipment
Method
- Step 1: Whisk the flour, baking soda, salt, and spices together.
- Step 2: Beat the butter and brown sugar, then mix in the egg, molasses, and vanilla.
- Step 3: Mix in the dry ingredients and chill the dough for 1 hour.
- Step 4: Preheat the oven to 350°F and line two baking sheets.
- Step 5: Scoop and roll the dough in sugar and place on the sheets.
- Step 6: Bake 9 to 11 minutes until the edges are set and the centers are soft.
- Tip: Slight underbaking keeps them chewy.
Notes
Freeze the dough balls for fresh-baked cookies anytime.