Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between spice and sweetness. With molasses, brown sugar, and just a touch of vinegar, the cookies bake up soft and flavorful, and they stay that way for days. The dough is reliable and easy to roll, which makes it great for cookie decorating sessions with family or friends. Plus, the aroma while they bake is pure holiday magic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup light brown sugar, packed

• 1 large egg, at room temperature

• 1 cup molasses (dark, not blackstrap)

• 1 tablespoon apple cider vinegar (or white wine vinegar)

• 2 teaspoons vanilla extract

• 5 cups all-purpose 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

Directions

1. Cream the butter and sugar: In a large mixing bowl, I beat together the softened butter and brown sugar until smooth and fluffy.

2. Add wet ingredients: I mix in the egg, molasses, vinegar, and vanilla extract until just combined. I’m careful not to overmix.

3. Combine dry ingredients: In a separate bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg.

4. Form the dough: I gradually add the dry ingredients to the wet mixture on low speed until no streaks of flour remain. The dough will be soft and slightly sticky.

5. Chill the dough: I cover the dough tightly and refrigerate it for at least 3 hours (or overnight) so it firms up enough to roll out easily.

6. Roll and cut: Once chilled, I preheat the oven to 350°F (175°C). I divide the dough in half, roll each portion on a floured surface to ¼-inch thickness, and cut into shapes using cookie cutters.

7. Bake: I place the cookies on a parchment-lined baking sheet, spacing them 1 inch apart, and bake medium cookies for 8–10 minutes (larger ones for 12–14 minutes). They’re done when the surface springs back lightly when touched.

8. Cool and decorate: I cool them on the baking sheet for 2 minutes, then transfer to a wire rack. Once fully cooled, I decorate with simple icing or royal icing.

9. Optional icing: I mix 2 cups powdered sugar with 1–2 tablespoons of milk or lemon juice until thick, then pipe onto the cookies. I let the icing dry uncovered until it sets.

Servings and timing

This recipe makes about 40 medium-sized cookies (depending on the size of your cutters). Here’s the time breakdown:

• Prep time: 25 minutes

• Chill time: 3 hours

• Cook time: 10 minutes per batch

• Total time: About 3 hours 35 minutes

Variations

I like keeping this classic, but sometimes I switch things up:

• Crispier edges: Roll the dough slightly thinner and bake for an extra minute or two.

• Orange zest: I mix in a teaspoon of orange zest for a citrusy twist that pairs beautifully with the spices.

• Spiced glaze: I stir a pinch of cinnamon into the icing for extra warmth.

• Darker flavor: I use a mix of dark brown sugar and molasses for a deeper, richer taste.

Storage/Reheating

These cookies stay soft and chewy for up to a week when stored in an airtight container at room temperature. For longer storage, I freeze undecorated cookies or dough for up to 3 months. To enjoy later, I just thaw them at room temperature and decorate as usual.

FAQs

Why do I need to chill the dough?

Chilling the dough helps it firm up so it rolls out cleanly and holds its shape while baking. Skipping this step can result in soft, spreading cookies.

Can I freeze the dough?

Yes, I often freeze the dough in a disc wrapped tightly in plastic wrap. I thaw it overnight in the fridge before rolling it out.

Can I use blackstrap molasses?

I don’t recommend it for this recipe. Blackstrap molasses is very bitter and strong—it will overpower the cookies. I stick with regular dark molasses for the best flavor.

How do I keep the cookies soft after baking?

I store them in an airtight container with a slice of bread. The cookies absorb moisture from the bread and stay soft longer.

Can I make these gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, but I make sure it includes xanthan gum for structure. The texture may vary slightly but still works well.

Conclusion

These Soft and Chewy Gingerbread Cookies are a nostalgic favorite that never fails to deliver. Whether I’m making them for a holiday party, gifting them to neighbors, or just baking for fun, I know I can count on this recipe for cookies that are tender, flavorful, and perfectly spiced. It’s a tradition worth keeping—and sharing.