Soft Gingerbread Cookies
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Say goodbye to dry, flavorless gingerbread men. These cut-out soft gingerbread cookies are tender, chewy, packed full of spiced flavor and perfect for celebrating the holidays.
The Ultimate Soft and Chewy Gingerbread Cookies
Nothing screams the holidays more than the scent of gingerbread cookies baking in the oven. That warm, spicy aroma is a hug in cookie form—perfect for snowy days, holiday gatherings, or shipping off in cookie boxes to friend. And these gingerbread cookies? Well, no other recipe compares. Say buh-bye to dry, crunchy gingerbread men. These guys are so soft and a chewy with a melt-in-your-mouth texture that I dream about all year long.
What makes these gingerbread men superior to all other gingerbread men?
Let me first start by saying that these are Sofi’s mom, Cathy’s, recipe and clearly she is the gingerbread queen. I know, gingerbread cookies can have a bit of a reputation—too hard, too dry, too… meh. But these are not those cookies. They’re soft with just the right amount of chew. Plus, the balance of molasses, cinnamon, and ginger gives them that classic gingerbread flavor without being overpowering.
The best part? They stay soft for days (not that they’ll last that long).
The secret to soft, chewy gingerbread men
Come closer. I’ll tell you hehe. It’s molasses and underbaking. These cookies have a generous dose of molasses in them, which gives them that deep, rich flavor and impossibly soft texture.
Here’s the trick: chilling the dough. I know, I know. You’re excited, and waiting for dough to chill is hard. But trust me, it’s worth it. Chilling lets the flavors develop and helps the cookies hold their shape while baking. It’s the difference between “eh” and chef’s kiss
Everything you need to make these cut out gingerbread men
Let me tell you: these cookies have it all. Most gingerbread recipes give you two extremes—either hard, crunchy cookies that are only good for decorating, or overly spiced ones that taste more like perfume than dessert.
But my mom’s recipe strikes the perfect balance. The molasses adds a caramelized sweetness and depth of flavor that pairs beautifully with cinnamon and ginger. The amount of moisture from the molasses also helps these cookies stay tender for days. They’re soft enough to bite into without crumbling, but chewy enough to keep you coming back for another.
- Shortening: Instead of butter we use shortening in these cookies–it’s neutral and helps the cookies keep their shape. If you prefer you can use butter instead but your cookie may spread a bit more!
- Granulated sugar: A combination of granulated sugar and molasses is what gives these cookies the perfect chew. The granulated sugar will help crisp up slightly on the edges for the perfect texture!
- Molasses: The star ingredient for that deep, caramel-like flavor.
- Egg: You’ll need just one egg to help bind everything together.
- Flour, baking soda, and salt: The backbone of any great cookie.
- Spices: We use ginger (duh) and cinnamon in these–the combination of these simple spices with the molasses is simply perfection!
Step by step cut out gingerbread cookies
Okay now let’s break it down so there’s no confusion! These cookies are pretty easy to make–no stand mixer required! Find the full breakdown of the recipe in recipe card, but this will give you a good visual!
First, combine the wet ingredients. Combine the shortening, molasses and granulated sugar in a saucepan over medium heat and cook until fully melted. Transfer to a seperate bowl and add the egg and vanilla extract. Whisk to combine.
Next add the flour, baking soda, spices, and salt! Fold until a thick, slightly wet dough forms.
Chill the dough for at least 2 hours (overnight is even better!)
Roll out the cookies, cut into shapes and bake!
Bake the cookies on a parchment-lined baking sheet for 8 to 9 minutes–they should be underdone! This is what keeps them soft. Let them cool completely, decorate and devour!
Pro tips for the best gingerbread cookies at your cookie exchange
Plus, they’re versatile! Keep them simple for a rustic, homestyle vibe, or go all out with royal icing and sprinkles. Either way, they’ll be the star of your holiday baking lineup.
- Don’t skip the chill: Chilling the dough is non-negotiable—it makes the dough easier to handle and ensures the cookies keep their shape.
- Go light on the flour: When rolling out the dough, use just enough flour to prevent sticking. Too much can make the cookies dry and leave a white film on them. Better yet,ifyou want you can roll them out between two sheets of plastic wrap or parchment paper and skip the flour entirely!
- Bake on parchment paper: This helps them bake up cleanly and evenly and makes moving them from the baking sheets to the cooling rack a breeze.
- UNDERBAKE THEM: Apologies for raising my voice, but this is SO important. The cookie should feel underdone when they come out of the oven or you will be left with dry, sad cookies!
- Store them properly: To keep your cookies soft, store them in an airtight container with a slice of bread. The bread keeps them moist without affecting the flavor.
Happy baking, my friends!
XXX
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour
Yield: 20 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
for the cookies
- 1/2 cup shortening (you can also use butter, but they tend to spread more!)
- 1/2 cup granulated sugar
- 3/4 cups molasses
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
for the royal icing
- 1 egg white
- 1 1/4 cups powdered sugar
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Place the shortening, granulated sugar, and molasses in a medium saucepan and set over medium low heat. Cook, occasionally stirring with a whisk, until the crisco has melted completely. Remove from heat and pour the mixture into a large bowl. Set aside to cool slightly (the shortening should still be liquid just not hot!).
- Once the mixture has cooled slightly add the egg and vanilla extract to the bowl, whisking until smooth and glossy.
- Add the flour, baking soda, ginger, cinnamon and salt to the mixture and use a rubber spatula to fold together until combined and no streaks of flour remain. The dough will be soft and a little sticky—don’t worry it will firm up in the fridge! Transfer the dough to a sheet of plastic wrap or tin foil, shaping into a disc, seal and chill for at least 2 hours but up to 2 days!
- When you’re ready to roll out the cookies preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Lightly flour a clean work surface. Roll the dough out to about 1/4 inch thickness. Use cookie cutters (we used a 3-inch gingerbread man!) and cut out cookies. Place the cookies 2 inches apart on the prepared pan and bake for 8 to 9 minutes for full size cookies (if you do smaller cookies you’ll want to bake them for less time!) The edges should be lightly brown but still slightly underbaked in the middle—this will keep them super soft and moist! Do not overbake unless you like crisp, harder cookies! Place the cookies on a cooling rack to cool completely.
- Once the cookies are completely cool, make the royal icing. Combine the egg white, powdered sugar, vanilla, and salt in a medium bowl and whisk to combine. If the frosting feels too thick add 1/4 teaspoon of water at a time. If the frosting feels too thin, add a little more powdered sugar. Whisk until smooth. Transfer to a piping bag fitted with a small round tip and decorate the cooled cookies! Enjoy!
