Soft Gingerbread Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Soft, lightly spiced gingerbread cookies with a tender crumb and a subtle chew. Made with molasses, cinnamon, ginger, and cloves. Cream cheese frosting adds a tangy sweetness with a hit of cinnamon. Small tweaks in mixing and baking time avoid dry edges or dense texture. Uses baking soda and a touch of baking powder for slight lift. Cookies golden at edges with a hint of softness inside. Practical tips cover substitutions like honey for molasses and ways to rescue stiff dough or faint spice. Frosted or plain, they’re a classic winter treat with a chewy bite and festive aroma.
Prep:
20 min
Cook:
11 min
Total:
31 min
Servings:
30 servings
#dessert
#holiday cookies
#gingerbread
#baking tips
#spiced cookies
Soft gingerbread cookies with a chew and heat from the usual suspects—ginger, cinnamon, clove. Not dry or stiff like those you avoid at holiday parties. Been down that road. Learned the hard way that creaming the butter and sugars fully lets air seep in, giving a tender crumb. Also, baking just until edges turn light gold and centers look set yields that squishy snap you crave. Molasses is traditional but can be harsh—switch to honey if bitter hits too strong. The frosting—the tart cream cheese with cinnamon cut through the deep molasses flavor nicely. Make the frosting creamy but not too runny; clumsy spreading dampens the look and feel. These cookies store well if done right; chill dough to avoid excessive spread; watch visual cues rather than clock. Spices wake the nose minutes into baking; that’s your cue.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup packed brown sugar (light or dark)
- 1/3 cup molasses (or substitute honey for milder)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Cap pinch salt
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons unsalted butter softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 to 4 teaspoons milk (adjust for spreadable)
- Optional Christmas sprinkles
About the ingredients
Butter at room temp not melted works best—melting makes greasy cookies. Substitute honey for molasses to soften spicy bitterness and get gentle sweetness but bake at lower temp or shorter time as honey burns easier. Fleur de sel in place of plain salt adds complexity, but small pinch. Baking soda and baking powder play different roles—soda reacts immediately with molasses acid, powder adds lift. If swapping gluten-free flour, use blend with xanthan gum or cookies fall apart. I’ve tried coconut sugar instead of brown sugar; changes moisture and flavor significantly, so not my go-to. The right spices balance is key—ginger dominant but cinnamon warms. Cloves can overpower, use sparingly or grind fresh for better control. Vanilla extract is non-negotiable for depth. Molasses brands vary — unsulfured gives cleaner taste, blackstrap intense but bitter.
Method
Cookie dough
- Set oven to 345°F to 350°F. Line sheets with parchment or silicone mats. No direct greasing, cookies spread too much otherwise.
- In a big mixing bowl, use paddle attachment or hand mixer. Beat butter and brown sugar for 3 to 4 minutes until fluffy and slightly pale. Stops gritty sugar bits. Scrape sides often; don't rush this step.
- Add egg, molasses (or honey for softer note), and vanilla. Mix just until homogenous. Too much mixing here starts to break down the fluff.
- In another bowl, whisk flour, baking soda, baking powder, spices, and salt. Sifting isn’t mandatory but throws lumps out and makes dough uniform.
- Add dry to wet in two additions. Fold with mixer on low or by hand. Dough should come together but remain tender. Overworking makes cookies tough.
- Scoop 1 1/2 tablespoons dough balls with a small cookie scoop or spoon. Place about 2 inches apart, as they rise and spread slightly.
- Bake for 9 to 12 minutes. Edges go light golden and the center looks set but soft when touched. Should feel like it yields slightly. If too soft, back in oven 1–2 minutes more. Don’t rely on strict time; oven heat varies.
- Let cool 5 minutes on sheet so cookies firm up before transferring to wire rack. Too hot to move will cause breakage; too cold and cookies get cakey.
Cream cheese frosting
- Beat cream cheese, powdered sugar, butter, cinnamon, and vanilla until thick. Add milk teaspoon by teaspoon to loosen spreadability but avoid runny frosting.
- Spread on completely cooled cookies with offset spatula for neat edges. Sprinkle holiday colored bits on tacky frosting so they stick. Frosting is tasty thick or thin but melts if cookies warm.
Tips and troubleshooting
- Molasses can vary in sweetness and thickness; honey tames strong bitterness but reduces chew. Substitute butter with margarine carefully — texture changes noticeably. Too cold dough won’t scoop well; soften for 10 minutes or microwave 5 seconds.
- If cookies flatten too much, flour a bit more or chill dough 15 minutes before baking. Baking powder adds lightness — don’t skip it or cookies densify.
- Signs of doneness — smell deep spiced aroma, edges slightly curl up, centers still soft but not wet. Underbaking leaves waxy middles, overbaking dries edges into crackers.
- Store frosted cookies in airtight containers at room temp max 3 days; longer refrigeration toughens dough but frosting lasts better chilled.
- Use wax paper between stacked frosted cookies to prevent sticking.
Cooking tips
Starting with creaming butter and sugar—takes patience to aerate for right texture. Scrape bowl sides often; uneven creaming messes with rise. Wet-in-wet after creaming, add egg, molasses, vanilla gently. Dry mix whisked to avoid clumps ensures even spice dispersion. Combine dry and wet slowly—overmixed dough = tough cookies. Chill dough if too sticky or warm, allows better shaping and less spread. Scoop consistent balls; baking times vary by oven but edges tell all. Smell deep rich aroma, edges just gold? Time to pull. Rest cookies on hot sheet to harden crumb slightly before moving—stubborn edges can break if rushed. Frosting: cream softened ingredients first then sugar to avoid lumps. Add milk slowly for spreadability. Frost only completely cooled cookies; frosting melts and runs otherwise. Practice patience with frosting application; offset spatula more control. Sprinkle when frosting tacky not dry—sticks better. Store properly with wax paper layering prevents frosting meltdown and sticking.
Chef's notes
- 💡 Beat butter and brown sugar until airy—stops gritty bits. Scrape bowl sides often. Under-creaming leaves dense crumbs; overdo, dough gets greasy. Watch color—slightly pale, fluffy. Timing here critical to crumb.
- 💡 Mix wet until just homogenous. Overmixing breaks fluff, makes cookies tough. Add dry in two parts, fold low speed or by hand. Avoid lumps with whisked dry. Dough should hold shape but tender, not stiff.
- 💡 Bake at 345°F to 350°F. Look for edges turning light golden, centers set but soft. Smell deep spice aroma midway—that’s your cue to watch closely. Oven times vary; rely on senses over clock.
- 💡 Frosting thick but spreadable, add milk teaspoon by teaspoon. Too runny and frosting melts on warm cookies. Use offset spatula for clean edges. Sprinkle when frosting tacky; sticks better. Refrigerate if storing longer than 3 days.
- 💡 Sub honey for molasses to soften bitterness, but lower baking temp or time since honey burns faster. Flour more or chill dough if cookies flatten too much. Baking powder adds lift; don’t skip or cookies become dense.
Common questions
How to tell when cookies are done?
Edges light golden, centers still soft but not wet. Smell spices strong. Underbaked feels waxy inside. Overbake, edges dry like crackers. Watch aroma plus look not time only.
Can I replace molasses with honey?
Yes, softens bitterness. But reduces chew and flavor intensity. Lower oven temp or shorten bake time cause honey burns quick. Also sweetness varies. Honey dough softer too.
What if dough is too stiff or sticky?
Soften stiff by sitting at room temp 10 minutes or microwave 5 seconds. Sticky dough chills 15 minutes to firm up. Prevents spread and helps scoop consistent balls. Avoid overworking dough.
How to store frosted cookies?
Airtight room temp max 3 days; frostings toughen chilled but last better refrigerated. Use wax paper between layers to stop sticking. Warm cookies melt frosting if stored too soon. Balance storage method by timeline.
