Soft Gingerbread Cookies That Stay Soft for Days
These soft gingerbread cookies are the ones I keep on the counter all December. They are deeply spiced with ginger and molasses, and the crumb stays tender for days, not just hours.
No hard, snapping cookies here. You get chewy centers and edges that hold their shape when you cut them out.
What Makes These Cookies So Good
Molasses and brown sugar bring the moisture, and a little cornstarch softens the flour proteins so the cookies stay tender. I also pull them from the oven a moment early so the centers stay soft even after they cool.
That little trick is what keeps them chewy for 4 or 5 days, if they last that long.
Ingredients
- 3 cups (375 g) all purpose flour: spooned and leveled, not scooped
- 2 tbsp cornstarch: the secret to a soft crumb
- 1 tbsp ground ginger: for that warm kick
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened: let it sit out until it dents easily
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (160 g) unsulphured molasses: not blackstrap, which is too bitter
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Variations / Substitutions
- Butter: swap in a plain vegan butter stick and the cookies bake up nearly the same.
- Spices: add 1/2 tsp cardamom for a floral note that pairs well with the ginger.
- Molasses: if all you have is blackstrap, cut it with an equal part of honey or maple syrup, or the cookies will taste harsh.
- Flour: a quality 1:1 gluten free flour blend works well here with no other adjustments.
For a crispier cookie that snaps, try my Classic Ginger Snap Cookies.
How to Make Soft Gingerbread Cookies
Step 1: Cream the Butter and Sugar
Heat the oven to 350°F (175°C). In a large bowl, beat the softened 3/4 cup butter with the 3/4 cup brown sugar using an electric mixer on medium speed. Keep going for about 3 minutes, until the mixture looks pale and fluffy.
Stop and scrape down the bowl once during those 3 minutes. The sugar should feel smooth when you rub a little between your fingers.
Step 2: Blend in the Molasses and Egg
Pour in the 1/2 cup molasses and beat on low until the color deepens. Then add the egg and 1 tsp vanilla, mixing just until the batter is smooth and glossy.
The whole bowl will smell like gingerbread at this point, and the mixture will be a rich amber color.
Step 3: Stir in the Dry Ingredients
In a separate bowl, whisk together the 3 cups flour, 2 tbsp cornstarch, 1 tbsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1 tsp baking soda, and 1/2 tsp salt. Add this dry mix to the butter mixture in two additions, stirring on low just until no floury streaks remain.
The dough will be soft and a little sticky. It should hold together when you press it with your thumb. If it seems dry, drizzle in 1 tsp of milk and mix gently.
Step 4: Roll Out the Dough
Scrape the dough onto a sheet of plastic wrap, press it into a flat disk, and wrap it tightly. Refrigerate for at least 1 hour, or until firm. When you are ready to roll, dust a clean counter and your rolling pin lightly with flour. Unwrap the chilled dough and roll it to an even 1/4 inch thickness.
The dough rolls easily when cold and will not stick if you keep the surface floured. Turn the dough a quarter turn after every few passes to keep the thickness even.
Step 5: Stamp Out the Cookies
Dip a 3 inch cookie cutter in flour, then press straight down without twisting. Lift the shapes onto parchment lined baking sheets, leaving about 1 inch between them. Gather the scraps, press them together gently, and re roll once. If the dough feels warm or soft, slide the cut cookies into the fridge for 10 minutes before baking.
Bake for 8 to 10 minutes, until the edges look set and the bottoms are barely golden. The centers will appear slightly puffed and underdone, and that is exactly right.
Step 6: Cool and Serve
Leave the cookies on the hot baking sheet for 2 minutes after the oven so they can set up. Then use a thin spatula to move them to a wire rack. Serve them warm, or let them cool completely.
They will firm up as they cool but stay soft inside. The surface stays smooth and the edges keep their crisp definition.
Tips for the Softest Cookies
- Use unsulphured molasses. The blackstrap kind tastes harsh and steals the sweetness.
- Do not skip the chill. Warm dough spreads, and you lose the clean cutter lines.
- If the dough cracks while rolling, let it sit at room temperature for 5 minutes and try again.
- Overbaking is the fastest way to a hard cookie. Pull them when the edges are set and the center still looks a little soft.
Baking times shift a bit with cookie size:
| Cookie Cutter Size | Baking Time |
|---|---|
| 2 inch | 7 to 8 mins |
| 3 inch | 8 to 10 mins |
| 4 inch | 10 to 12 mins |
Keeping Cookies Soft
Store the cookies in an airtight container at room temperature. Tuck a slice of bread or an apple wedge inside, and they will stay soft for up to 5 days.
To freeze baked cookies, layer them between sheets of parchment paper in a freezer safe container. They keep well for 2 months. Thaw at room temperature and warm briefly in a low oven if you like.
What to Serve With Soft Gingerbread Cookies
A cold glass of milk is the classic choice, but they are also good dunked into a mug of hot cocoa. For a holiday cookie tray, pair them with buttery shortbread and dark chocolate crinkle cookies so the tray has both crisp and chewy textures.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate it for up to 2 days, or freeze it for up to 3 months. Thaw overnight in the fridge before rolling.
Why did my cookies spread and lose their shape?
Warm dough spreads quickly. Chill the cut cookies on the baking sheet for 10 minutes before they go into the oven if the dough warms up while you work.
Can I use fresh ginger instead of dried?
Fresh ginger has too much moisture and a different heat. Stick with dried ground ginger for a deep, even spice that holds up in the bake.
What if I do not have cornstarch?
You can leave it out, and the cookies will still bake up well. The crumb will be a little less tender, but the flavor stays the same.
Soft Gingerbread Cookies Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C). Cream the butter and brown sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
- Beat in the molasses, egg, and vanilla until the mixture is smooth and deep amber in color.
- Whisk together the flour, cornstarch, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until no streaks remain.
- Press the dough into a disk, wrap it tightly, and chill for at least 1 hour until firm.
- On a floured surface, roll the dough to 1/4 inch thick. Cut out shapes with a floured 3 inch cookie cutter and place them 1 inch apart on parchment lined baking sheets.
- Bake 8 to 10 minutes, until the edges are set and the bottoms are lightly golden. Cool on the sheet for 2 minutes, then transfer to a wire rack.
