These Soft Gingerbread Cookies are thick, tender, and perfectly chewy, with rich molasses and plenty of warm gingerbread spice. Unlike crisp gingerbread cutouts, these easy cookies are scooped into thick rounds and baked just until soft, then finished with a simple ginger glaze that gives every bite a little extra kick of ginger.
They’re the kind of old-fashioned Christmas cookie I love — deeply spiced, wonderfully soft, and just right with a mug of hot cocoa. Whether you’re filling a holiday cookie tray or baking for a cookie exchange, they’re an easy way to add a classic gingerbread flavor without rolling and cutting dough.
If you love baking for the holidays, try my Molasses Cookies, Chewy Ginger Cookies, and Pfeffernusse next. You can also browse all of my Christmas Cookies for even more festive favorites.
✨ Before You Begin
✨ Plan for chilling time. The dough needs to chill for at least 2 hours before baking. You can also make it ahead and refrigerate it for up to 24 hours.
✨ Let the molasses mixture cool. After heating the brown sugar, molasses, and shortening, let the mixture cool to room temperature before adding the egg.
✨ Add the flour gradually. Start with 4 cups, then add up to another ½ cup only if needed. You want a soft dough that’s easy to scoop and roll without being overly sticky.
✨ Don’t flatten the cookies. Roll the dough into balls and place them directly on the baking sheet. Keeping them thick helps give these gingerbread cookies their wonderfully soft texture.
✨ Don’t overbake. This is the big one! Pull the cookies when they’ve risen and the tops are no longer shiny, about 10–12 minutes. Overbaking will take away the soft, tender texture we’re after.
Soft Gingerbread Cookies Ingredients + Key Notes
Molasses: This is what gives gingerbread its signature deep, rich flavor and dark color. Use regular unsulphured molasses, not blackstrap molasses, which is much stronger and more bitter.
Vegetable Shortening: Shortening helps these cookies bake up thick, soft, and tender rather than spreading thin. I don’t recommend substituting butter unless you’re prepared for the cookies to spread more and have a different texture.
Light Brown Sugar: Adds sweetness, moisture, and another layer of molasses flavor while helping keep the cookies soft.
Ground Ginger: We use a full tablespoon in the dough, so there’s plenty of warm ginger flavor in every bite. There’s also a little ginger in the glaze to carry that flavor all the way through.
Cinnamon + Cloves: These round out the ginger and molasses with the warm, cozy spice flavor you expect from classic gingerbread.
All-Purpose Flour: Start with 4 cups and add up to another ½ cup only as needed. The dough should be soft and easy to roll into balls but not so sticky that it clings heavily to your hands.
Confectioners’ Sugar + Milk: These make the simple ginger glaze. Add the milk gradually so the glaze stays thick enough to drizzle over the cookies rather than running right off.
🥣 How to Make Soft Gingerbread Cookies
Make the molasses mixture. Add the brown sugar, molasses, and shortening to a saucepan and heat over medium-low until melted and smooth. Remove from the heat, then stir in the baking soda and cold water. Let the mixture cool to room temperature.
Make the dough. Mix in the egg, salt, baking powder, ginger, cinnamon, and cloves. Add 4 cups of flour and mix until combined, adding up to another ½ cup if needed to make a soft dough that isn’t overly sticky.
Chill. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
Scoop and bake. Scoop the chilled dough into balls and arrange them about 2 inches apart on parchment-lined baking sheets. Don’t flatten them. Bake at 350°F for 10–12 minutes, until the cookies have risen and the tops are no longer shiny.
Cool. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Glaze. Whisk together the confectioners’ sugar, ginger, and 2 tablespoons of milk. Add more milk a little at a time until the glaze is easy to drizzle. Drizzle over the completely cooled cookies and let the glaze set before serving.
⭐ Pro Tips
⭐ Measure the flour carefully. Too much flour can turn a beautifully soft gingerbread cookie dry. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
⭐ Use the extra flour only if you need it. Start with 4 cups. The dough should be soft, but after chilling it needs to be firm enough to scoop and roll without sticking excessively to your hands.
⭐ Give the dough the full chill. Two hours allows the dough to firm up so the cookies hold their thick shape in the oven. Overnight works beautifully, too.
⭐ Keep the cookies thick. There’s no need to press down on the dough balls. Letting them bake from a round shape helps create that thick, soft center.
⭐ Watch the cookies, not just the timer. Take them out when they’re risen and the tops have lost their wet, shiny appearance. They’ll continue to set as they cool, so waiting until they look completely firm can mean overbaked cookies.
⭐ Glaze only when completely cool. Warm cookies will melt the glaze. For pretty drizzles that set on top, let the cookies cool all the way before glazing.
⭐ Adjust the glaze by the teaspoon. A little milk makes a big difference. If the glaze is too thick to drizzle, add milk a teaspoon at a time until it reaches the right consistency.
Storing + Freezing + Make-Ahead
Storing: Once the glaze is completely set, store your soft gingerbread cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to keep the glaze looking pretty.
Freezing: For the best results, freeze the cookies before glazing. Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and add the ginger glaze once they’re completely thawed.
Make-Ahead: The gingerbread cookie dough can be made up to 24 hours ahead and kept tightly covered in the refrigerator. When you’re ready to bake, scoop and bake the chilled dough as directed.
Keeping Them Soft: An airtight container is key. Make sure the cookies are completely cool before storing them, and don’t leave them uncovered for long periods once the glaze has set.
Frequently Asked Questions
◆ What kind of molasses is best for gingerbread cookies?
Use regular unsulphured molasses for these cookies. It gives them that deep, classic gingerbread flavor without becoming overpowering. Avoid blackstrap molasses — it’s much more intense and can make the cookies taste bitter.
◆ Why did my gingerbread cookies turn out hard?
The most common culprit is overbaking. For soft gingerbread cookies, take them out when they’ve risen and the tops are no longer shiny, even if the centers still seem very soft. They’ll continue to set as they cool. Too much flour can also make the cookies dry or hard, so start with 4 cups and add more only if the dough needs it.
◆ Do I have to chill gingerbread cookie dough?
Yes, for this recipe I recommend the full 2-hour chill. It firms up the shortening and makes the dough easier to handle while helping the cookies stay thick as they bake instead of spreading too much.
◆ Can I use butter instead of shortening?
I recommend sticking with shortening for this recipe. It helps give these gingerbread cookies their thick, soft texture and keeps them from spreading too much. Butter melts differently in the oven, so substituting it can change both the shape and texture of the finished cookies.
◆ How do I know when soft gingerbread cookies are done?
Look for cookies that have risen and tops that have changed from wet and shiny to set. They should still feel quite soft when they come out of the oven. Don’t wait for them to become firm or browned around the edges — by then they’re likely to be overbaked.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗.
More Christmas Cookies You’ll Love
Still filling your holiday cookie trays? Here are a few more festive favorites to bake next.
Lebkuchen — Soft, warmly spiced German gingerbread cookies with a wonderful old-fashioned holiday flavor.
Italian Christmas Cookies — Tender, lightly sweet cookies topped with a simple glaze and colorful sprinkles. One of my favorite Christmas traditions!
Haystack Cookies — Sweet, crunchy little no-bake cookies that are incredibly easy to make and always disappear from the cookie tray.
Chocolate Christmas Cookies — Rich chocolate cookies dressed up for the holidays and perfect when your Christmas cookie tray needs something decadent.
Vanillekipferl — Delicate buttery vanilla crescent cookies coated in powdered sugar for a classic European Christmas treat.
Tried This Recipe?
If you make these Soft Gingerbread Cookies, I’d love to hear how they turned out! Leave me a comment and a star rating below — your feedback makes my day and helps other readers, too.
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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen.
Soft Gingerbread Cookies
Ingredients
Cookies:
- 1 cup light brown sugar, lightly packed
- 1 cup molasses
- 1 cup vegetable shortening
- 1 tablespoon baking soda
- 1 egg, lightly beaten
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup water
- 1 tablespoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 to 4 ½ cups all-purpose flour more for rolling dough
Glaze:
- 1 1/2 cups confectioners' sugar
- 1/4 teaspoon ground ginger
- 2-3 tablespoons milk
Instructions
Cookies:
- Add brown sugar, molasses, and shortening to a medium saucepan. Melt mixture over medium-low heat just until smooth. Remove from heat and stir in baking soda and 1/4 cup cold water. Let cool to room temperature.
- When cool, mix in egg, salt, baking powder, ginger, cinnamon, and cloves until well combined. Add 4 cups flour and mix well, adding up to 1/2 cup more flour if the dough seems sticky. Shape into a ball, cover in plastic wrap and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- Using a medium cookie scoop, shape dough into balls. Place on cookie sheets, 2 inches apart, do not flatten.
- Bake in preheated oven, 10-12 minutes or until risen and no longer shiny. Set cookie sheets on a wire rack and allow cookies to cool a few minutes on cookies sheet then transfer to a wire rack and cool completely.
Glaze:
- In a small mixing bowl, whisk together confectioners' sugar, 1/4 teaspoon of ginger, and 2 tablespoons of milk until smooth. Whisk in remaining milk, as needed, to get a texture that can be drizzled.
- Set completely cooled cookies on wax paper. Drizzle glaze with the end of a fork on cookies. Let glaze set completely before serving.
Fans Also Made:
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Nutrition
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