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The Ultimate Soft and Chewy Gingerbread Cookies (Perfect for Cutting Out)

Close-up of three freshly baked, dark brown soft gingerbread cookies shaped like people on a white plate.
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Make classic, bakery-style soft gingerbread cookies that stay tender and chewy for days. This easy recipe delivers rich molasses spice flavor and holds its shape well for cutting out shapes like gingerbread men.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set the dry ingredients aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the egg, molasses, and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for no spread gingerbread.
  6. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For softer cookies, bake closer to 8 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with royal icing or glaze once fully cooled, if desired.

Notes

  • For the chewiest results, slightly underbake the cookies. They will firm up as they cool.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week to maintain softness.

Nutrition

Find it online: https://rosatasty.com/soft-gingerbread-cookies/