There’s a particular kind of magic that only winter baking can create. It starts the moment you open a jar of molasses or cinnamon and feel that deep, nostalgic warmth drift through the kitchen. My Italian grandmother used to say, “Winter baking isn’t about dessert; it’s about memories you can eat.” Even though gingerbread cookies weren’t part of her traditional Italian recipes, she embraced them wholeheartedly when she moved to America. She loved how they filled the house with the scent of ginger, cinnamon, and cloves—scents that felt like a warm embrace on a cold December morning.
Among all holiday treats, soft gingerbread cookies quickly became her favorite. She used to say these cookies tasted like “snowflakes that decided to become dessert.” Soft, pillowy, lightly spiced, and irresistibly comforting, they blend American holiday spirit with the kind of heartwarming simplicity she always cherished. Today, I’m sharing her recipe—adapted, refined, and made beautifully simple—so you can enjoy this winter treat with your own family.
This recipe focuses on gingerbread cookies that stay wonderfully soft for days, with deep molasses flavor and warm winter spices. They’re the kind of cookies that disappear from the plate faster than you can bake them.
Why These Are the Best Soft Gingerbread Cookies
These gingerbread cookies bring everything you could want in a winter dessert:
- Incredibly soft texture
- Warm, comforting spices
- Pure holiday aroma
- Perfectly sweet with deep molasses flavor
- Ideal for decorating or enjoying plain
- Stay soft for days
- Requires no special equipment
They’re perfect for winter celebrations, holiday cookie trays, baking with kids, or just cozy nights by the fireplace.
Ingredients (Serves 7)
This recipe yields about 14–20 soft gingerbread cookies depending on cookie size. You can double the recipe easily.
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar, packed
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Optional for Rolling
Prep & Bake Time
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Bake Time: 8–10 minutes
- Total Time: ~1 hour 25 minutes
How to Make Soft Gingerbread Cookies (Step-by-Step)
1. Cream the Butter and Sugar
In a large mixing bowl, beat together butter and brown sugar until creamy and smooth. This step builds the foundation of softness for your gingerbread cookies.
2. Add Molasses, Egg & Vanilla
Mix in the molasses (the star of the show), egg, and vanilla. The mixture should be dark, glossy, and fragrant.
3. Whisk Dry Ingredients Separately
In another bowl, whisk together:
- Flour
- Ginger
- Cinnamon
- Cloves
- Baking soda
- Salt
This ensures even spice distribution.
4. Combine Wet & Dry
Slowly add the dry ingredients into the wet mixture. Stir until just combined—don’t overmix, or your cookies may become tough.
5. Chill the Dough
Cover the dough and chill for at least 1 hour. This helps the cookies stay thick and soft.
6. Shape the Cookies
Once chilled, roll dough into small balls (about 1 tablespoon each). Roll them in sugar if you want that classic sparkling gingerbread finish.
7. Bake
Place cookies on a baking sheet lined with parchment. Bake at 350°F (175°C) for 8–10 minutes. Pull them out when the edges look set but the centers still look soft.
Important:
Soft gingerbread cookies must NOT look fully baked when they come out—they firm up as they cool.
8. Cool
Let the cookies rest for 5 minutes before moving them to a cooling rack.
Tips for Perfect Soft Gingerbread Cookies
✓ Don’t skip chilling
This prevents overspreading and guarantees thick, soft cookies.
✓ Remove from oven early
Soft gingerbread cookies need to be slightly underbaked.
✓ Use good quality molasses
Choose unsulfured molasses for the best flavor and texture.
✓ Avoid overmixing
Your cookies will stay tender.
✓ Store with a slice of bread
This old trick keeps them soft for days.
Flavor Variations
• Extra Soft Gingerbread Cookies
Add 1 tablespoon cornstarch to the dry mix.
• Spiced-Up Version
Increase ginger to 1 ½ teaspoons.
• Frosted Gingerbread Cookies
Add a simple vanilla icing drizzle once cooled.
• Orange Gingerbread Cookies
Add 1 teaspoon fresh orange zest.
Serving Ideas for Winter
These gingerbread cookies pair beautifully with winter classics:
- Warm apple cider
- Hot chocolate
- Spiced chai
- Vanilla ice cream (warm-cold contrast is amazing!)
- Simple powdered sugar dusting
- Cream cheese frosting drizzle
Or pack them into small boxes for heartfelt winter gifts.
Storage & Freezing
Store Cookies
Store in an airtight container up to 5 days.
Store Dough
Dough keeps in the refrigerator for 3 days.
Freeze Dough
Roll into balls and freeze for up to 3 months.
Freeze Cookies
Freeze baked cookies for 2 months; thaw at room temperature.