Soft Gingerbread Cookies (Chewy, Soft, and No-Chill)

The centers stay soft for days, the edges stay tender, and every bite carries warm ginger and a mellow hint of molasses. These are the cozy drop-style gingerbread cookies you make when you want instant holiday comfort.

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Soft Gingerbread Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

10

minutes

Calorieskcal

Total time

25

minutes

Soft, chewy gingerbread cookies made with brown sugar, molasses, and warm spices. No chilling required, and they bake with cracked tops and tender centers.

Ingredients

• 3/4 cup unsalted butter, softened (170g)

• 1 cup packed brown sugar (200g)

• 1 large egg (50g)

• 1/3 cup molasses (110g)

• 2 1/4 cups all-purpose flour (280g)

• 2 teaspoons baking soda (10g)

• 3/4 teaspoon salt (4g)

• 1 1/2 teaspoons ground ginger (3g)

• 1 teaspoon ground cinnamon (2g)

• 1/4 cup granulated sugar, for rolling (50g)

Directions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Beat the butter and brown sugar until light and creamy, about 2 minutes.
• Add the egg and molasses and mix until smooth.
• Whisk the flour, baking soda, salt, ginger, and cinnamon in a separate bowl.
• Add the dry ingredients to the wet mixture and mix on low until combined.
• Scoop the dough into balls and roll each in granulated sugar.
• Arrange on the baking sheet and bake for 9–11 minutes, until the tops crack.
• Let the cookies rest on the sheet for 3–5 minutes, then transfer to a rack.

Notes

• For a softer center, pull the cookies the moment the tops crack.
  To maintain softness, store them with a small piece of bread.
• For UK/Aus readers: golden syrup can replace molasses if needed, though the flavor will be lighter.

Why This Recipe Works

Molasses draws in moisture and keeps the cookies soft from the first bite to the last. It helps create that chewy gingerbread cookie texture that stays tender even after cooling.

Brown sugar works alongside the molasses to deepen the flavor and support a consistent rise. Together, they help build the structure that gives these cookies their soft, bakery-style texture.

Baking soda adds the lift needed for those classic cracks on top. When paired with slightly underbaking, it ensures the centers stay soft while the edges remain tender.

Ingredients & Substitutions

Unsalted butter: Soft butter gives these cookies their plush texture. Creaming traps air, which helps the tops crack naturally.
Brown sugar: Adds moisture and warmth. It supports a softer crumb compared to white sugar.
Molasses: The signature flavor of gingerbread. It keeps the centers soft and helps the dough stay pliable.
Egg: Gives structure so the cookies hold their shape while staying chewy.
All-purpose flour: Provides the right amount of stability. Too much leads to dry cookies; this level keeps them soft.
Baking soda: Helps the cookies rise and crack across the top.
Salt: Balances the molasses and spices.
Ginger + cinnamon: The backbone of gingerbread flavor. Ground ginger brings heat, cinnamon adds warmth.
Granulated sugar (for rolling): Creates a light crust and helps the edges stay tender instead of crisp.

Essential Equipment

• light-colored baking sheet
• parchment paper
• cookie scoop
• cooling rack

How to Make Soft Gingerbread Cookies

The Creaming Phase

1. Beat the butter and brown sugar until the mixture looks pale and slightly fluffy. This usually takes 2 minutes.
2. Add the egg and molasses and mix until smooth. The dough will look glossy and slightly sticky at this stage.

Adding the Molasses and Spices

1. Whisk the flour, baking soda, salt, ginger, and cinnamon in a separate bowl.
2. Add the dry ingredients to the wet ingredients and mix on low until the dough comes together. It should feel soft but scoopable.

Finishing the Dough

1. Scoop the dough into balls and roll each one in granulated sugar.
2. Arrange the dough balls on a parchment-lined sheet, leaving space for gentle spreading.

Baking for Soft Centers

1. Bake at 350°F for 9–11 minutes, until the tops crack and the edges look set but still soft.
2. Leave the cookies on the sheet for 3–5 minutes so the centers finish setting without firming up.

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Expert Tips

• Underbake slightly for softer centers.
• Cream the butter properly for even cracking.
• Use a cookie scoop for consistent shape.
• Rotate the sheet if your oven has hot spots.

Storage & Freezing

To Store:
Keep the cooled cookies in an airtight container for several days. Adding a small piece of bread inside the container helps maintain softness.

To Freeze Baked Cookies:
Place the cooled cookies in a sealed container or freezer bag and freeze for up to two months. Thaw at room temperature.

FAQ

1. How do you keep gingerbread cookies soft?
   Remove them from the oven as soon as the tops crack and let them finish setting on the baking sheet.
2. Why do gingerbread cookies spread?
   Usually the butter was too warm or the flour was under-measured. A slightly tacky dough helps prevent excess spreading.
3. Do soft gingerbread cookies need to chill?
   No. This dough is designed to bake immediately while holding its shape.
4. Can I skip rolling them in sugar?
   Yes, but the sugar helps the edges stay tender and adds a nice texture.
5. How long do soft gingerbread cookies last?
   They stay soft for several days when stored in an airtight container.