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The Ultimate Bakery-Style Soft and Chewy Gingerbread Cookies (Perfect for Cutting Out)

A stack of three amazingly soft gingerbread cookies, coated in sugar crystals, resting on a small white plate.
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Make classic, tender gingerbread cookies that stay soft for days. This reliable recipe delivers rich molasses flavor and holds its shape for easy cutting and decorating.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For decorating (optional): Royal icing or simple glaze

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set the dry ingredients aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
  3. Beat in the molasses, egg, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling prevents spread.
  6. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For softer cookies, err on the side of underbaking slightly. The edges should look set but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with icing once the cookies are fully cooled.

Notes

  • For the best soft and chewy texture, chill the dough for the full 2 hours. This is key for cut-out gingerbread cookies that do not spread.
  • If you want a stronger molasses flavor, substitute 1 tablespoon of the brown sugar with packed dark brown sugar.
  • Store cooled, undecorated cookies in an airtight container at room temperature for up to one week; they stay remarkably soft.

Nutrition

Find it online: https://cookerycommand.com/soft-gingerbread-cookies-recipe/