Soft Gingerbread Cookies

Gingerbread cookies make such a fabulous treat and they are such a classic Christmas cookie to enjoy. It seems to me that no cookie exchange would be complete without some gingerbread cookies.

Well I have a little bit of a spin for you. These are not cut out old fashioned gingerbread cookies. They aren’t crunchy either. These have a soft and chewy texture and super easy to make. If you love the flavor of gingerbread, try you might also like Gingerbread Pancakes.

Why We Love These Gingerbread Cookies

These Gingerbread Cookies are soft drop cookies that are very easy to make and they don’t make nearly the mess in the kitchen that traditional gingerbread cookies make.

You won’t buy those store bought cookies anymore after you try this easy recipe! It isn’t just for the holidays but great for year round. The kids love soft cookies and the prep time is minimal. Once you make homemade cookies, you will just how simple and easy it is.

It might sound fancy to make cookies from scratch but it is not hard at all. Give it a try and see how delicious the cookies are.

Ingredients

• Flour – We used all purpose flour.
• Ground Ginger – If you are out, see The Best Ginger Substitutes
• Baking Soda – See The Best Baking Soda Substitutes if you are out
• Butter – We used unsalted butter but you can also use margarine
• Orange Juice – If you don’t have orange juice, you can always use water. The OJ just brings out the ginger flavor a little better. Don’t omit the liquid altogether though – this little bit of liquid is the secret to these super soft cookies.
• Molasses – We used dark molasses and not Blackstrap Molasses. I did have to buy molasses, I used Grandma’s Molasses.
• Spices – To give these cookies the classic flavor we used cinnamon and cloves. We have even added in crushed black pepper.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Use Cookie Cutters – You can also make gingerbread men or a gingerbread house with this cookie dough. Use a rolling pin to flatten dough to about 1/4-inch thick to use cookie cutter. This gingerbread cookies recipe is so easy to use several different ways. The kids love to decorate with royal icing during the holidays and it looks so festive.
• Powdered Sugar – Try adding a dusting of powdered sugar. So pretty and tasty too!
• Glaze – Add a white chocolate glaze or a cream cheese glaze once the cookies have rested. This adds flavor to the cookies and a beautiful design.

How to Make Soft Gingerbread Cookies

• Step 1 – First, Preheat oven to 350 degrees.

Step 2 – combine all dry ingredients in a small bowl- flour, ginger, baking soda, cinnamon, cloves and kosher salt. Set aside.

Step 3 – In a large bowl, cream together butter and white sugar.

Step 4 – Add egg, orange juice and molasses, stirring carefully until well combined.

Step 5 – Now it is time to slowly add the flour mixture to the butter mixture. Thick dough will form.

Step 6 – Drop dough by rounded teaspoon into sugar. You can also use a cookie scoop. Roll to cover in sugar, then place on cookie sheet. Set cookies about 2-inches apart.

Step 7 – Bake at 350 degrees for 8-10 minutes. The cookies will spread out and flatten a bit. Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack. Don’t skip this step or the cookies could crumble.

Expert Tips

• Cookie Dough Balls – If you are still scooping cookies with two spoons, you really need to get yourself some stainless steel scoops. I bought the 3 pack and used the smallest of the 3 scoops for these cookies (and almost all my cookies) and they were just the right size for adults and kids.
• Combining Ingredients – You will need a stand mixer with paddle attachment or a hand-held mixer on medium speed. Either of these will work but I prefer my stand mixer. It makes everything even easier and definitely gets plenty of use.
• Baking Time – Make sure to keep an eye on the cookies. If you cook them too long, they will not be soft. That is why it is important to make cookie dough about the same size.
• Rest Baked Cookies – Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help to cookies settle and prevent them from breaking. I love the cookies warm. They are amazing served this way. Add decorations after cookies have cooled.
• Prepare Baking Sheet – We recommend to line the baking sheet with parchment paper or use a silicone mat before baking cookies. This helps for cleanup and to easily remove the cookies from the pan.