Soft Gingerbread Cookies

Perfectly Spiced, Chewy, and Melt-in-Your-Mouth Holiday Cookies

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The Comfort of Soft Gingerbread Cookies

Few things capture the warmth and nostalgia of the holiday season like Soft Gingerbread Cookies. The aroma alone—ginger, cinnamon, cloves, and molasses drifting through the kitchen—is enough to transport anyone straight into cozy winter memories. These cookies are not the dry, brittle kind often associated with gingerbread. Instead, they are pillowy soft, gently chewy, and richly spiced, with just the right balance of sweetness.

Soft gingerbread cookies are beloved because they feel homemade in the best possible way. They’re the kind of cookie you bake when you want comfort, tradition, and joy wrapped into one bite. Whether shaped into rounds, crinkled with sugar, or decorated with icing, these cookies always feel special.

What makes this recipe stand out is its perfect texture. The cookies remain soft for days, thanks to the molasses-rich dough and careful balance of ingredients. They are ideal for:

• Holiday cookie platters
• Christmas gift boxes
• Cozy evenings with tea or coffee
• Baking with family and kids

These cookies don’t just taste good—they create moments.

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Why Soft Gingerbread Cookies Are a Holiday Essential

Gingerbread cookies have been around for centuries, evolving from heavily spiced breads into the cookies we love today. The soft version has become especially popular because it appeals to everyone—from kids who enjoy the sweetness to adults who appreciate the deep spice notes.

Unlike crisp ginger snaps, soft gingerbread cookies offer:

• A tender bite
• Warm, aromatic spices
• A comforting chew
• Better freshness over time

They’re forgiving, adaptable, and always impressive.

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INGREDIENTS

• 3 cups all-purpose flour
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• ½ cup molasses
• 1 teaspoon vanilla extract
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar (for rolling)

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INSTRUCTIONS

1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
3. Add the egg to the butter mixture and beat until fully incorporated.
4. Mix in the molasses and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Cover the dough and refrigerate for at least 1 hour to firm up.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop dough into tablespoon-sized balls and roll each ball in granulated sugar.
9. Place cookies 2 inches apart on the prepared baking sheets.
10. Bake for 8–10 minutes, until edges are set but centers remain soft.
11. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
12. Transfer to a wire rack to cool completely.

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Texture & Flavor Breakdown

The beauty of these soft gingerbread cookies lies in their perfect balance:

• Molasses provides moisture and deep flavor
• Brown sugar enhances chewiness
• Butter adds richness
• Spices create warmth without overpowering

The cookies puff slightly in the oven, then settle into soft, crackled tops with tender centers.

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Decorating & Serving Ideas

These cookies are wonderful plain, but also shine when:

• Drizzled with vanilla glaze
• Sandwiched with cream cheese frosting
• Decorated with royal icing
• Served warm with hot cocoa

They also freeze beautifully, making them ideal for early holiday prep.

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Storage & Make-Ahead Tips

• Store in an airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 3 months
• Dough can be refrigerated for up to 48 hours

Softness improves after the first day as flavors deepen.

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