Perfectly Soft and Chewy Gingerbread Cookies (Classic Cut-Out Recipe)
These classic gingerbread cookies are soft, thick, and perfectly spiced—ideal for holiday baking and decorating with the family. They hold their shape and stay tender for days!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 35 minutes
- Yield: Not specified (usually 24–36 cookies depending on size)
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegetarian
Ingredients
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
Instructions
In a large bowl, cream softened butter and brown sugar until smooth.
Add the egg, molasses, vinegar, and vanilla. Mix only until combined—do not overmix.
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg.
Gradually mix dry ingredients into the wet ingredients on low speed until a soft dough forms with no flour streaks.
Cover tightly and refrigerate for at least 3 hours or up to overnight.
Preheat oven to 350°F (175°C).
Divide dough in half and roll each portion on a lightly floured surface to ¼-inch thickness.
Cut into shapes and place on parchment-lined baking sheets, spacing 1 inch apart.
Bake medium cookies for 8–10 minutes (large cookies for 12–14 minutes), until the surface springs back lightly when touched.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Once fully cooled, decorate with simple icing or royal icing.
Simple icing: Mix 2 cups powdered sugar with 1–2 Tbsp milk or lemon juice to a thick piping consistency.
Notes
Recipe Tips
Chilling is essential for keeping the dough firm enough for clean cut-out shapes.
For chewier cookies, slightly underbake.
For crisper cookies, roll thinner or bake 1–2 minutes longer.
Molasses should be dark but NOT blackstrap, which is too bitter for this recipe.
Make-Ahead Options
Dough can chill up to 24 hours.
Rolled and cut shapes can be frozen for 3 months, then baked straight from frozen (add 1–2 minutes).
Baked cookies freeze well undecorated for up to 3 months.
