If you need an easy recipe for chewy and soft gingerbread cookies from scratch, you’ve come to the right place! Tastes just like the traditional recipe!
It wouldn’t surprise me if these gingerbread men turn into the real stars of your Christmas celebration! This recipe makes the perfect cookies every time, nicely spiced with warm ginger, cinnamon, molasses and more. So why not make this timeless classic for the holiday season?
I used to make my gingerbread the way my German grandmother taught me – labor-intense, with a difficult-to-handle dough and a high rate of failure.
But once I had kids of my own who really just want to stick some eyes on their gingerbread man and don’t care that much about long-winded heritage recipes yet, I’ve switched to this classic American recipe. And now I like it even more than my old one!
Note: I updated this recipe on 11/12/2019 to make it easier and better.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter – I use real butter here, but you can choose margarine instead. Please go for stick margarine and not a spread intended for using on bread.
- Light brown sugar – my favorite sugar for gingerbread cookies. If you don’t have this, you can also use white sugar and an extra tablespoon of molasses, though the taste will not be the same.
- Molasses – I like to use dark molasses, but NOT blackstrap for these cookies. Blackstrap molasses are too bitter and better for savory cooking.
- Apple cider vinegar – this helps give the dough a better texture. It doesn’t make the dough taste of vinegar. If you’re doubtful, just leave it out. White wine vinegar is an acceptable substitute.
- Flour – I always make this recipe with all-purpose flour. I know some readers have tried it with cup-for-cup gluten free flour and have been successful, but I have never personally tried it.
- Gingerbread spice mix – either use a store-bought mix, make your own with my gingerbread spice mix recipe, or use the individual spices given in the recipe card at the bottom of this post!
How to make gingerbread cookies
You start by creaming the butter and sugar (1) together until fully combined (2) – this is a lot easier if you have very soft butter. Forgot to pull it out of the fridge? No worries, just rinse a bowl under hot water, then invert it and place it over the butter for a few minutes.
Then you add the molasses, vanilla and egg (3) and mix them in just until smooth (4). Do not mix for longer than needed to fully combine the ingredients, or your cookies may turn out tough!
Then add the dry ingredients to a separate bowl (5) and mix until well combined (6).
Add the dry ingredients to the bowl with the creamed sugar mixture (7). Stir to combine into a soft cookie dough (8) – do not overmix!
At this point, the dough will feel very soft – you’ll need to refrigerate it so you can roll it and cut out cookies later.
Once it’s ready, roll out the dough on a lightly floured surface (9) – or between two sheets of lightly floured baking parchment if your counters tend to get very messy (especially non-finished surfaces such as old wood counters or uneven stone).
Make sure you don’t roll the dough thinner than ¼ inch thickness, or your gingerbread won’t turn out as soft as it should.
Cut out cookies (10), place them spaced out on a lined cookie sheet (11).
Then, just bake the cookies one tray at a time, let them cool and go wild with the decorations ?
Baking tips
If adding the dry ingredients is too much work for your mixer, please use a rubber spatula to fold in the flour by hand!! I’ve broken a cheaper mixer with cookie dough before.
Also, I always stir by hand a little first before switching back to the mixer once I’ve added the dry ingredients, else you’ll end up with a huge cloud of flour dust all over yourself and your kitchen.
Don’t overmix the dough: Overmixing the egg can yield dough and dry cookies, so go easy – only mix until everything is incorporated.
The same goes for the flour, too: If you mix too much, the gluten will start developing, yielding tough cookies again. Only mix until no more streaks of dry flour are visible.
Bake the same sizes of cookies together: If you make different sized cookies (for example some gingerbread men, some candy canes and some hearts) and they’re all different sizes, bake them in separate batches. Otherwise some cookies will be overbaked and tough while others will stay too soft.
Cookie yield: This recipe makes about 45-50 mid-sized cookies. It makes about 16 large gingerbread men.
The recipe can be cut in half if you only want a small batch of cookies, but please note that there’s one egg in the full recipe, so you’re going to have to use half of a beaten egg to make a half batch.
Decorating tips
I usually just use a thick powdered sugar icing on these. I combine 2 cups powdered sugar with 1-2 tablespoons lemon juice, water or half-and-half.
Then I use a squeeze bottle to decorate the cookies with the icing (I just make more if we run out; but I start with a smaller amount in case we get tired of decorating). Feel free to use your favorite royal icing instead!
My kids enjoy sticking little sprinkles and things into the cookies instead.
Make sure the cookies are completely cooled before adding any icing or decorations. Let the cookies stand uncovered at room temperature overnight to let the icing set before packing them up.
And PS: About the decorating… It’s really not one of my biggest skillsets. I majorly lack the patience for it, too. I just whip up a powdered sugar icing (or use store-bought royal icing, there I said it) and try to draw something remotely adorable on the cookies.
If you feel the same way and usually try to skip the decorating part, I BEG you to get over yourself and sit down to decorate cookies with your kids. They will love this sweet memory so much, even if your gingerbread man looks more like a gingerbread monster.
My 3 year old’s words, not mine.
How to store the gingerbread cookies
Store the cooled gingrbread cookies in an airtight container on the coutner for 1-2 weeks (they taste best within the first few days though). Decorated cookies last a little less in my experience.
Freezer instructions
To freeze the cookie dough: Wrap the finished gingerbread cookie dough tightly in plastic wrap, then label with the name and use-by date and freeze for up to 3 months.
When ready to bake, thaw the dough overnight in the fridge (I recommend placing it on a plate to catch any water drips). Then roll, cut and bake as directed in the recipe.
To freeze the baked cookies: Freeze baked cookies before decorating them! Cool the cookies completely, then stack them in freezer-friendly containers, separating each layer with a piece of wax paper. Cover tightly with the lid, then label with the name and use-by date and freeze for up to 3 months.
To defrost, take out as many cookies as you need and thaw them on a wire rack on the counter for a couple of hours.
More classic Christmas cookies
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Soft Gingerbread Cookies
Recipe details
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 cup molasses NOT blackstrap
- 1 tablespoon apple cider vinegar OR white wine vinegar
- 2 teaspoons vanilla extract
Dry Ingredients:
- 5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Gingerbread Spice Mix:
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
Make the cookie dough
- Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.
- In a separate mixing bowl, mix the dry ingredients and the gingerbread spices until well combined.
- Add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.
Chill the dough
- Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.
Cut out cookies
- Once ready to bake, preheat the oven to 350°F.
- Divide the dough in 2 and roll each half to ¼ of an inch thickness on a lightly floured surface.
- Cut out cookies and place them on lined baking sheets about 1 inch apart. Place similarly sized cookies on the same baking sheet!
Bake the cookies
- Once you have filled a baking sheet, place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake. Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8 minutes to bake. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.
- Cool the baked cookies on a baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely before decorating.
Notes
Baking tips
- If using a pre-mixed Gingerbread spice, use 2 tablespoons and 1 ¼ teaspoons in the dough.
- Don’t overmix the dough – overmixing the egg can yield dough and dry cookies.
- Bake the same sizes of cookies together! If you make different sized cookies (for example some gingerbread men, some candy canes and some hearts) and they’re all different sizes, bake them in separate batches.
- Cookie yield: This recipe makes about 45-50 mid-sized cookies. It makes about 16 large gingerbread men.
- The recipe can be cut in half if you only want a small batch of cookies, but please note that there’s one egg in the full recipe, so you’re going to have to use half of a beaten egg to make a half batch.
Cindy says
I have been looking for a perfect gingerbread cookie for years and this is it! The dough is so easy to work with and they taste fantastic! Merry Christmas!!
Nora says
I’m so happy to hear this, Cindy! Merry Christmas!
Sharon mason says
Look no further than this recipe for THE BEST GINGERBREAD cookie ever!!! I made it exactly according to the recipe. It’s a soft cookie with just the right balance of spices!!!
Nora says
Oh I’m so glad to hear this, Sharon! Thank you for your lovely comment!
Jolene says
Hi, I have a question…I can’t seem to find what to set my oven temperature to? I’ve read through several times and can’t find it. Could you please help?
Jolene says
Of course when I looked the 4th time, I found it. 350. Thanks!
Lynn says
The dough is a bit dry. I live in high attitude does that make a difference ?
Nora says
That would definitely make a difference, Lynn. I suggest adding milk or half and half, a tablespoon at a time, until the dough feels soft.
Phyllis smith says
Hi there, do you think I can bake them now n keep till Christmas week. How should I store them
Ginger bread man
Sugar cookies
Nora says
Phyllis, if you bake them now, I would actually freeze them (without decorations). The freezer instructions are included in the recipe notes. Otherwise, they would most likely dry out too much until Christmas.
Hilary says
I made these cookies and substituted 1/4 of apple sauce for the egg (my son is allergic) and they still turned out perfect. My new go to chewy gingerbread recipe!
Lynn says
This is my first time making gingerbread cookies with this recipe and let me say it is Husband approved! They are super soft and delicious!
Debbie Ritchie says
Morning. If I’m using the prepared spice mix, and want to share with others as a gift this year, with the recipe and a gingerbread cookie cutter, how much of the prepared mix should be used?
I multiplied the spice mix x5 to divide for gift giving.
Nora says
Debbie, I would go with 2-3 tablespoons of the prepared spice mix. Hope this helps!
Sharon Mason says
This is the best gingerbread recipe ever! Soft and chewy as promised! I made the recipe exactly as posted and they turned out wonderful. Don’t be afraid of all the spices. They are the perfect blend and are what you would expect in Christmas flavors. This will always be my go-to recipe!
Nora says
I’m so glad, Sharon! Happy holidays to you and yours.
Lindsey says
So delicious and so flavorful!!
Kathy Lee says
I know it was last year when you posted this recipe if you are still picking up messages have you ever tried this recipe sugar free? If not I’m going to give it a try and let you know how it comes out
Nora says
Kathy, I have not tried to make this sugar free. Do let me know how it comes out if you give it a try!
Cathleen Codding says
Why can’t you use blackstrap molasses? That’s the only kind I have. Thanks!
Nora says
Because blackstrap molasses tend to be quite bitter and strong. If you taste test yours and they’re just syrupy and sweet, they may not be traditional blackstrap and you can feel free to use them.
Whitney says
These were easy and SO good!
Debbie Ritchie says
We cannot wait to make these this year! The spice mixed together are divine!
Joan says
I will make these for goody bags next year 2020.
Nora Rusev says
I’m glad to hear it, Joan!
J'Marinde says
I’m confused by the “cook time” note of 45 minutes.
Nora Rusev says
I can see that. I usually don’t add cook times like this anymore (because it really is confusing!), but I used to get a lot of complaints on cookie recipes when the cook time was stated for one batch, but the cookies had to be baked in several batches. Here it’s 15 minutes baking time per batch, times about 3 batches of gingerbread = 45 minutes. Sorry about the confusion.
Jackie says
Should I use salted butter or unsalted ?
Nora Rusev says
Jackie, I used unsalted! Hope that helps.
Jackie says
Yes, thank you so much❤️
Just made them, DELICIOUS!!
Nora Rusev says
I’m so glad! Happy holidays!
MaryJane Vendel says
Nora, you are a doll. I grew up in NW Pennsylvania where most of my recipes came from my mother and grandmothers. When I was 31 I moved to Virginia Beach Virginia which is at sea level. I found many of my recipes didn’t work in this humid new home of mine. When I was 62 I moved to Central Oregon 3500 feet above sea level and my recipes all had to be changed again. I’ve been trying for 7 Years to find a good gingerbread cookie recipe. Yours is the bomb. Thank you so much for publishing it. The dough is beautiful to look, at easy to roll and the cookies are fabulous.
Nora Rusev says
MaryJane, your comment went straight to my heart. It makes me beyond happy that my gingerbread recipe worked out so well for you. Thank you so, so much for sharing. I treasure these kinds of stories so much.
Brittney says
Wow! I was worried they were going to be sweet enough based on the way the raw dough tasted. But boy was a wrong! They are delicious, perfectly spiced, and so soft and chewy!
Nora Rusev says
Those are the best kind of surprises ? I’m so glad you enjoyed the gingerbread, Brittney! It’s one of my favorites. Have a wonderful holiday season!
Karen Widener says
Great recipe! This is the first time I have made gingerbread and the cookies came out perfect!!! This recipe is a good balance of spices and a great soft texture. My piping skills, however, need to be perfected. LOL 😉
Nora Rusev says
Karen, I’m so happy to hear this! Glad you enjoyed the cookies. And I can just tell you, my piping skills are nonexistent, the only reason I have started making cute decorate holiday cookies are my kids, and the very humble piping you see in my photos took a long time of incredible focus ??
Laurie says
Made these today and they are delicious! Best recipe I’ve come across.
Nora Rusev says
I’m so glad, Laurie! Thanks for coming back to leave a review, I appreciate it. Happy Holidays!
Monica says
How much sugar do you use to mix with butter?? Am I just over looking it?
Nora Rusev says
It’s 1 cup light brown sugar, right there in the recipe. I can see how it’s confusing though, will change it early tomorrow morning when there’s not hundreds of people currently using the recipe! Hope you figured it out and are enjoying some delicious gingerbread right now 🙂
Alice says
Delicious!
Brigit says
LOVED this recipe. My family loved them and I had so many people ask for the recipe. It’s much easier than the old gingerbread recipe I used. Cookies came out soft and chewy. I will use this recipe for years to come!
Nora Rusev says
Your comment is making me smile, Brigit! I used to make gingerbread with a much more complicated recipe too, and now we’ve been using this one for a few years already. So happy when our favorites become the go-to recipes for other families, too ❤️ Thank you so much for coming back to leave a review, I appreciate it very much.
Jenn says
This might be a stupid question (newb baker here, lol)… but do I cover the bowl with foil? Or take the sticky ball of dough out of the bowl and wrap with foil?
Nora says
I firmly believe there are no stupid questions when it comes to baking, haha! You cover the bowl with foil 🙂
Anna says
Hi) can in replace molasses with something else? I can’t buy it where I live
Nora says
Hi Anna, you can try adding honey! If you have the option to buy beet sugar syrup, that can be used, too. Hope that helps!
Cathy says
Followed direction and put in fridge yesterday
Came home today to make cookies with granddaughter
A bit hard to roll
?
Nora says
Hi Cathy, that’s absolutely normal. Just leave it at room temperature for 15 minutes and it will become easier.
Janet Hencler says
Glad I saw this cause I took my out after overnight chill and it is hard to roll too! Thought I did something wrong. Letting it sit out for a while then I’ll roll it out and bake!
Nora says
I hope the cookies worked out well for you in the end, Janet! Merry Christmas!