These soft cut-out gingerbread cookies are incredibly easy to make, perfectly tender, and they hold their shapes beautifully. This is the gingerbread cookie recipe you’ll want to bake every holiday season! After all, it’s not Christmas without gingerbread cookies, right?
I’m getting my Christmas bake on! I’m so excited for the holidays. I had to rebake and update these cuties because they deserve a new video, and honestly, I’ve been craving them so much. They’re soft, chewy, and they hold their cookie-cutter shapes perfectly. They’re tender, slightly chewy, and full of cozy spices that warm you from the very first bite. The dough rolls out beautifully and the shapes stay crisp after baking, so every gingerbread person comes out looking picture-perfect.
They’re amazing for holiday baking, perfect for decorating with kids, gifting to friends, or enjoying with a cozy cup of hot chocolate on a chilly evening. Whether you’re kicking off your holiday baking or adding one more treat to the dessert table, these soft gingerbread cookies are a must-make every Christmas season.
WHY YOU’LL LOVE THESE GINGERBREAD COOKIES
- They’re soft, chewy, and perfectly spiced with all the holiday goodness.
- They hold their cookie-cutter shapes beautifully, every single time.
- You can even make the dough a few days in advance. It stays good up to 2 days in the fridge and up to a month in freezer.
- No icing required! They taste incredible on their own, but they’re just as delicious decorated with icing if you want to add some cute designs.
- These festive cookies are perfect for Christmas cookie boxes, gifting to friends and family, or simply enjoying throughout the holiday season.
INGREDIENTS NEEDED & NOTES
Butter – I love unsalted butter for baking. Unsalted butter ensures that you can control the amount of salt you add to your baked goods. Salted butter may be substituted, but omit the additional salt.
Brown sugar – light or dark, both work for this recipe. Depends on how strong you like it. I prefer light brown sugar for its light flavor because all the spices and molasses are strong enough for me.
Molasses – A gingerbread essential! I use unsulphured molasses. Dark molasses will work too, but don’t use blackstrap for these cookies. Blackstrap molasses is too bitter.
Egg yolks – Egg yolks are high in fat. It makes the cookies more tender, chewy, and slightly richer in flavor.
Vanilla extract – A lil bit vanilla extract to enhance the flavor.
All-purpose flour – I always make this recipe with all-purpose flour.
Leavening agent – This recipe uses baking soda to make the cookies rise and tender.
Salt – To balance the flavor
Ground spices – ginger, cinnamon, allspice, cloves, nutmeg
Royal icing – for decorating
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- Cookie cutters
- Rolling pin
- Rubber spatula
- Baking sheets
- Parchment paper
- Pipping bag and tips for decorating
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE GINGERBREAD COOKIES
Soft Ginger Bread Cookies:
151g (1+ ⅓ sticks) unsalted butter, soft at room temperature
220g (1 cup, firmly packed) light brown sugar
170g (½ cup) unsulphured molasses
2 teaspoons vanilla extract
2 large egg yolks
468g (3 + 3/4 cups) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
Royal Icing:
60g (about 2) pasteurized egg whites
460g (4 cups) powdered sugar
1/2 tsp vanilla extract
STEP 1 – Make the Cookies
In a medium bowl, sift together the flour, baking soda, salt, and all the spices. Set aside.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar on medium speed until smooth and creamy, about 2 minutes.
Reduce the mixer speed to medium-low and gradually add the molasses, vanilla extract, and egg yolks. Mix until fully combined, scraping down the sides and bottom of the bowl as needed.
With the mixer on low speed, gradually add the sifted flour mixture. Mix just until the dough comes together and no streaks of flour remain. The dough will be thick and slightly sticky.
Divide the dough into 2 even portions. Transfer one portion onto a large piece of parchment paper. Lightly flour your fingers and gently pat it into a rectangle. Place a second sheet of parchment paper on top, then roll the dough out to about 1/4 inch thick. Repeat with the second dough.
Chill the dough (still sandwiched between the two sheets of parchment paper) in the fridge for at least 1 hour to allow the dough to firm up, and up to two days.
Preheat the oven to 350°F. Peel the top sheet of parchment paper from the cookie dough, then cut it into desired shapes. Cut out as many shapes as you can, then transfer the cookies to baking sheets lined with parchment paper, about 1 inches apart.
Bake the cookies for about 12 minutes, or until the bottom edges are lightly golden. Let them cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
Gather and re-roll the dough scraps, then repeat the baking process.
STEP 2 – Make the Royal Icing
In the bowl of a stand mixer, whisk the egg whites on medium speed until doubled in volume, about 1 minute. Gradually add the powdered sugar until fully incorporated.
Add the vanilla extract, then increase the speed to medium-high and beat until the icing is thick, glossy, and holds stiff peaks.
Transfer the icing to piping bags and decorate the cookies as desired. Gel food coloring can be used if you’d like.
TIPS FOR THE BEST GINGERBREAD COOKIES
- Be sure to chill the cookie dough for at least 1 hour before cutting and baking. This firms up the dough, makes it easier to cut into shapes, and helps prevent spreading.
- Roll the dough between sheets of parchment paper. This prevents sticking and makes cleanup much easier.
- Use room-temperature ingredients, as they blend together more smoothly and evenly.
- Measure your flour correctly. When using measuring cups, spoon the flour into the cup and level it off—do not scoop and pack it. Scooping can add too much flour and result in dry dough. A kitchen scale is the most accurate option, which is why this recipe is written in grams. (1 cup flour = 125 grams.)
- Keep a close eye on the cookies while baking. Baking times are guidelines, as every oven varies and temperatures can differ even when set to the same degree.
HOW LONG THESE SOFT GINGERBREAD COOKIES LAST?
These cookies stay fresh for up to five days in an airtight container at room temperature, though they taste best within the first few days. Once decorated with royal icing, store them between sheets of parchment paper.
HOW TO MAKE AHEAD AND FREEZE THESE COOKIES?
To freeze the unbaked cookie dough:
Divide the dough in half and shape each portion into a disc. Place each disc on a piece of plastic wrap, wrap tightly, then add an extra layer of plastic wrap or transfer to a freezer-safe container. The dough can be frozen for up to 3 months.
To freeze the baked cookies:
Allow the cookies to cool completely, then stack them in freezer-safe containers, separating each layer with parchment paper. Seal tightly and freeze for up to 3 months.
To defrost, remove the cookies and let them thaw on a wire rack for a couple of hours. For best results, freeze cookies before decorating, though decorated cookies also freeze well.
Gingerbread Cookies
These soft cut-out gingerbread cookies are incredibly easy to make, perfectly tender, and they hold their shapes beautifully. This is the gingerbread cookie recipe you’ll want to bake every holiday season! After all, it’s not Christmas without gingerbread cookies, right?
Ingredients
Soft Gingerbread Cookies:
- 151g (1+ ⅓ sticks) unsalted butter, soft at room temperature
- 220g (1 cup, firmly packed) light brown sugar
- 170g (½ cup) unsulphured molasses
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 468g (3 + 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
Royal Icing:
- 60g (about 2) pasteurized egg whites
- 460g (4 cups) powdered sugar
- 1/2 tsp vanilla extract
Instructions
STEP 1 – Make the Cookies
- In a medium bowl, sift together the flour, baking soda, salt, and all the spices. Set aside.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar on medium speed until smooth and creamy, about 2 minutes.
- Reduce the mixer speed to medium-low and gradually add the molasses, vanilla extract, and egg yolks. Mix until fully combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, gradually add the sifted flour mixture. Mix just until the dough comes together and no streaks of flour remain. The dough will be thick and slightly sticky.
- Divide the dough into 2 even portions. Transfer one portion onto a large piece of parchment paper. Lightly flour your fingers and gently pat it into a rectangle. Place a second sheet of parchment paper on top, then roll the dough out to about 1/4 inch thick. Repeat with the second dough.
- Chill the dough (still sandwiched between the two sheets of parchment paper) in the fridge for at least 1 hour to allow the dough to firm up, and up to two days.
- Preheat the oven to 350°F. Peel the top sheet of parchment paper from the cookie dough, then cut it into desired shapes. Cut out as many shapes as you can, then transfer the cookies to baking sheets lined with parchment paper, about 1 inches apart.
- Bake the cookies for about 12 minutes, or until the bottom edges are lightly golden. Let them cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
- Gather and re-roll the dough scraps, then repeat the baking process.
STEP 2 – Make the Royal Icing
- In the bowl of a stand mixer, whisk the egg whites on medium speed until doubled in volume, about 1 minute. Gradually add the powdered sugar until fully incorporated.
- Add the vanilla extract, then increase the speed to medium-high and beat until the icing is thick, glossy, and holds stiff peaks.
- Transfer the icing to piping bags and decorate the cookies as desired. Gel food coloring can be used if you’d like.