Print

Best Soft & Chewy Gingerbread Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 4 reviews

These Best Soft & Chewy Gingerbread Cookies deliver a perfect balance of warm spices and molasses sweetness with a tender, chewy texture. Ideal for holiday celebrations, these classic cookies are easy to make from scratch, featuring a simple dough that chills and bakes perfectly soft and chewy. Finished with a smooth royal icing, they’re both delicious and beautifully decorated for festive gatherings.

Ingredients

Cookie Dough

  • 1 cup salted butter, softened at room temperature (226 grams)
  • 1 cup dark brown sugar, packed (220 grams; light brown sugar works too)
  • 1/2 cup molasses (170 grams; do NOT use blackstrap molasses)
  • 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Royal Icing

  • 2 cups powdered sugar (230 grams)
  • 1 and 1/2 tbsp meringue powder
  • 4–6 tbsp water (56 to 85 grams)

Instructions

  1. Make the Cookie Dough: Beat the softened butter in a large mixing bowl using an electric mixer on high speed until creamy. Add the brown sugar and continue mixing until well combined, about 1 minute. Incorporate the molasses and mix until fully combined. Gradually add the dry ingredients (flour, ground ginger, cinnamon, nutmeg, baking soda, and salt) and mix until the dough forms. If the dough feels crumbly, add 1-2 teaspoons of milk to improve consistency.
  2. Roll and Chill: Divide the dough evenly into two halves. Roll each half out to a 3/8-inch thickness between sheets of parchment paper, using a ruler or estimate between 1/4 and 1/2 inch. Place the rolled dough, still sandwiched in parchment, on a baking sheet and cover loosely with a clean kitchen towel. Chill in the fridge for 1-2 hours or in the freezer for a shorter time, until firm and completely chilled.
  3. Cut out Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Cut desired shapes from the chilled dough and place cookies about 2 inches apart on the prepared sheets. If the dough softens while working, re-chill the cookie sheet in the fridge or freezer for 5 to 15 minutes before baking. Roll together scraps, re-chill dough, and cut more cookies until all dough is used.
  4. Bake: Bake the cookies for 8-9 minutes. They should appear set but slightly puffy with centers a bit underdone; do not overbake. Let them cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Note that baking times may vary slightly depending on oven calibration, cookie sheet color, and if multiple pans are baking simultaneously.
  5. Decorate: Once cooled, decorate cookies by dipping in glaze, dusting with powdered sugar, or piping with royal icing for detailed designs.
  6. Make Royal Icing: Combine powdered sugar, meringue powder, and 4 tablespoons of water in a bowl. Beat on high speed with an electric mixer for about 1.5 minutes. The icing should hold its shape on the surface for 5-10 seconds before melting back in. Adjust consistency by adding water or powdered sugar as needed. Transfer icing to a piping bag fitted with a Wilton #1 tip and pipe desired designs. Optionally, sprinkle with white sanding sugar while icing is wet for added sparkle.
  7. Serve and Store: Enjoy your decorated cookies once icing is fully set. Store cooled cookies in an airtight container at room temperature for 4-6 days or in the refrigerator for 6-8 days. Bring refrigerated cookies back to room temperature before serving.
  8. Make-Ahead Tips: Dough can be made, rolled out, and refrigerated for 1-2 days before baking. Baked cookies can be stored undecorated at room temperature for 1-2 days. Royal icing can be made and stored refrigerated in an airtight container for 1-2 days; remix before use to restore consistency.

Notes

  • Use molasses, not blackstrap molasses, for optimal flavor and sweetness in cookies.
  • If dough is crumbly, add 1-2 teaspoons of milk to help bind it together.
  • Rolling the dough between parchment sheets prevents sticking and makes it easier to handle.
  • Chilling dough before cutting and baking helps cookies hold their shape and prevents spreading.
  • Adjust royal icing consistency carefully—if it’s too thick, add water; if too thin, add powdered sugar.
  • Test bake one cookie first to gauge ideal baking time based on your oven.

Find it online: https://bitezly.com/best-soft-and-chewy-gingerbread-cookies-recipe/