Print

The Ultimate Soft and Chewy Gingerbread Cookies: Easy Recipe That Stays Moist for Days

A stack of three soft gingerbread cookies, topped with sugar crystals, with one cookie broken open showing its moist interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best soft and chewy gingerbread cookies with this easy recipe. These holiday cookies are perfectly spiced with molasses and ginger, hold their shape for cutting, and stay moist for several days.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) 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, salt, ginger, cinnamon, and cloves. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  3. Add the egg and beat until just combined. Mix in the molasses and vanilla extract until fully incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling helps the cookies hold their shape for cutting.
  6. Preheat your oven to 350°F (175°C). 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 the softest cookies, slightly underbake them; they will firm up as they cool.
  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 once fully cooled, if desired. These cookies stay soft for days when stored in an airtight container.

Notes

  • To keep these cookies extra soft for gifting or holiday parties, store them in an airtight container with a slice of bread or half an apple slice; replace the bread/apple every few days to maintain moisture.
  • If you skip the chilling step, the cookies will spread more, resulting in thinner, crispier edges. For soft cut out gingerbread cookies, chilling is recommended.
  • Use high-quality, unsulfured molasses for the best warm spiced cookie flavor.

Nutrition

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