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Soft Gingerbread Cookies arranged on a cooling rack

Soft Gingerbread Cookies

Soft Gingerbread Cookies bring all the homey flavors of the classic with a chewy bite! The perfect holiday cookie for dunking in hot cocoa!
Course Dessert
Cuisine American
Keyword How Do I Make Soft Gingerbread Cookies, How To Make Soft Gingerbread Cookies, Soft Gingerbread Cookies, Soft Gingerbread Cookies Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Glazing 10 minutes
Total Time 35 minutes
Servings 46 Cookies
Calories 141kcal
Author Kathleen



  • 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


  • 1 1/2 cups confectioners' sugar
  • 1/4 teaspoon ground ginger
  • 2-3 tablespoons milk



  • 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.


  • 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.


Serving: 1/46 of the recipe | Calories: 141kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 148mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Calcium: 30mg | Iron: 1mg