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THE PERFECT SOFT GINGERBREAD COOKIES centered hero view, clean and uncluttered
Yesica Andrews

The Perfect Soft Gingerbread Cookies Guaranteed Enjoy

Enjoy these classic Soft Gingerbread Cookies that are chewy, moist, and full of warm spices. Made from scratch with molasses, this Molasses Gingerbread Cookies recipe promises soft, pillow-like holiday treats perfect for Christmas and any festive occasion. Easy to make and guaranteed to delight!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 50 cookies
Calories: 114
Ingredients Method Notes

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
  • 5 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Method
 

  1. Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined.
  2. Add the egg, molasses, vinegar, and vanilla extract and beat on medium-low speed until fully combined.
  3. In a separate bowl, mix the flour, baking soda, salt, and gingerbread spice mix until well combined.
  4. Add the dry ingredients to the molasses mixture and mix on low speed just until combined into a soft dough.
  5. Cover the bowl and chill the dough for at least 3 hours or overnight.
  6. Preheat the oven to 350°F (175°C).
  7. Divide the dough in half and roll each half to ¼ inch thickness on a lightly floured surface.
  8. Cut out cookies and place them on lined baking sheets about 1 inch apart.
  9. Bake medium cookies for 8-10 minutes, large cookies for 12-14 minutes, and small cookies for 6-8 minutes.
  10. Cool the cookies on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely before decorating.

Notes

  • Use 2 tablespoons plus 1 ¼ teaspoons of pre-mixed gingerbread spice if preferred.
  • Do not overmix the dough to avoid dry cookies.
  • Bake cookies of similar sizes together for even baking.
  • Yields about 45-50 mid-sized cookies or 16 large gingerbread men.
  • To decorate, mix 2 cups powdered sugar with 1-2 tablespoons lemon juice, water, or half-and-half for a thick icing.
  • Store cooled cookies in an airtight container on the counter for 1-2 weeks.
  • Freeze dough tightly wrapped for up to 3 months; thaw overnight before baking.
  • Freeze baked cookies (before decorating) separated by wax paper layers in an airtight container for up to 3 months.