These Soft Gingerbread Cookies are classic chewy holiday cookies that have a rich molasses flavor and a hint of warmth from the cinnamon, ginger, cloves, and allspice. The simple icing on top adds the perfect touch of sweetness.
Every year before Christmas all of the women in my family get together and make dozens of Soft Gingerbread Cookies. My Aunt Gaga makes huge batches of the dough and the rest of us roll the dough out, cut cute little shapes, and then decorate until our fingers hurt. Christmas gingerbread is one of my favorite holiday traditions. These Peppermint Bark Brownies are another one of my favorite holiday recipes!
If you're looking for more delicious cookie recipes check out my Chewy Molasses Cookies, Hot Cocoa Cookies, or Pie Crust Cookies.
Jump to:
Why You'll Love This Recipe
- They have a delicious soft texture that makes you want to take another bite. Just like these Mini Chocolate Chip Cookies.
- The warm and cozy flavor profile goes hand-in-hand with the holiday season. My Peppermint Macarons are the same way!
- Soft Gingerbread Cookies are nostalgic and bring back happy childhood memories.
- You can decorate them however you like to suit your tastes.
Ingredients
Ingredient Notes
- Vegetable Oil will add moisture to the cookies and make them extra soft. You can use any neutral oil, like avocado oil.
- Molasses will help to keep the cookies soft while also adding flavor and color to the cookie dough. I also use molasses in my Soft Molasses Cookies.
- Vinegar will help activate the baking soda and give the cookies more rise, making them extra fluffy.
- Ground Ginger, ground cinnamon, ground, allspice, ground cloves will all work together to give the cookies that perfect gingerbread taste. You can find more of these flavors in my Gingerbread Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use different cookie cutters to create gingerbread men cookies.
- You can substitute the icing for royal icing if you want a better icing for decorating.
- Add chocolate to the cookie dough to add some richness to the cookies. You can find extra chocolate in these Chocolate Filled Cookies.
- Add chopped nuts to the cookie dough to add a crunchy element.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl combine the oil and brown sugar. Mix until fully combined. Beat in the egg, molasses, and vinegar until fully combined.
STEP 2: In another bowl sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Whisk to remove any lumps.
STEP 3: Mix the dry ingredients into the wet ingredients until just combined. The dough will be thick. Chill the dough for 3 hours. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. On a clean and floured surface, roll the dough out and cut out your desired shapes. You can reroll and continue to cut out any leftover dough. Place the cookies on the prepared baking sheet and bake for 5 minutes. Allow the cookies to cool completely on the baking sheet before icing.
STEP 1: In a small bowl whisk together the powdered sugar and vanilla. Slowly add the milk until you reach the desired consistency. I like my icing to be a bit thicker so it is easier to pipe. STEP 1: In a small bowl whisk together the powdered sugar and vanilla. Slowly add the milk until you reach the desired consistency. I like my icing to be a bit thicker so it is easier to pipe.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your marshmallow cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQs
The cookie dough was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 3 hours before baking.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the Soft Gingerbread Cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Soft Gingerbread Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Soft Gingerbread Cookies
Ingredients
For Cookies:
- 1 cup vegetable oil
- 1 cup (213 grams) brown sugar packed
- 1 large egg
- 1 cup (340 grams) molasses
- 2 tablespoons vinegar
- 5 cups (600 grams) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground cloves
For Icing:
- 1 ½ cup (170 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream
Instructions
For Cookies:
- In a large bowl combine the oil and brown sugar. Mix until fully combined.
- Beat in the egg, molasses, and vinegar until fully combined.
- Sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
- Mix the dry ingredients into the wet ingredients until just combined.
- Chill the dough for 3 hours.
- Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- On a clean and floured surface, roll the dough out and cut out your desired shapes. You can reroll and continue to cut out any leftover dough.
- Place the cookies on the prepared baking sheet and bake for 5 minutes. Allow the cookies to cool completely on the baking sheet before icing.
For Icing:
- In a small bowl whisk together the powdered sugar and vanilla.
- Slowly add the milk and stop when you reach your desired consistency
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Tracy says
I've made this recipe twice so far and won't even entertain another gingerbread cookie recipe because they are just that good!! I've skipped the icing both times because i don't feel like they need it but also because I can't resist digging in. one of these days I will be patient enough to ice them, lol. Thank you for this amazing and delicious recipe!!
Ellie Haley says
Ahhh this makes me so happy! Really glad you love them!
Nancy says
Best gingerbread cookie recipe I've tried yet!
Ellie Haley says
Ahhh this makes me so happy! Thank you!
Joan Torres says
I like the recipe
Ellie Haley says
So glad to hear that!