Print

The Best Soft and Chewy Gingerbread Cookies That Hold Their Shape

Three freshly baked gingerbread cookies decorated with simple white icing smiles and buttons.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy recipe for homemade gingerbread cookies that stay soft and chewy. These cutout gingerbread cookies hold their shape perfectly for decorating gingerbread men.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set 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 and egg until just combined. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 3 days. Chilling is key for no spread cookie recipe results.
  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 1/4 inch thickness. Use your favorite cookie cutters, such as gingerbread men, to cut out shapes.
  8. Place the cutouts onto the prepared baking sheets, leaving about 1 inch between each cookie.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, err on the side of underbaking slightly. The edges should look set but the centers should still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, decorate your chewy holiday baking treats with royal icing or glaze.

Notes

  • For the softest cookies, chill the dough for the full time recommended. This prevents spreading.
  • If your dough gets too warm while cutting shapes, return it to the refrigerator for 15 minutes before continuing.
  • For extra chewy gingerbread cookies, slightly reduce the baking time.
  • Use good quality molasses for the best spiced holiday treats flavor.

Nutrition

Find it online: https://juliameal.com/best-soft-chewy-gingerbread-cookies/