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The Ultimate Soft and Chewy Cut-Out Gingerbread Cookies (No Chill Option)

A stack of four dark brown, textured soft gingerbread cookies resting on a white plate.
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Make the best homemade gingerbread cookies that are perfectly spiced, chewy, and stay soft for days. This easy recipe works great for cutting shapes and decorating for the holidays.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and brown sugar until light and fluffy, about 2 minutes.
  3. Beat in the molasses and vanilla extract until combined. Add the egg and mix until just incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. For best results, wrap the dough and chill for 30 minutes. For a no chill option, proceed immediately to the next step, but handle the dough quickly.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, err on the side of underbaking slightly. The edges should be set but the centers should still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Decorate with royal icing once fully cooled. These gingerbread cookies that stay soft are perfect for gifting.

Notes

  • To keep these cookies soft for several days, store them in an airtight container at room temperature with a slice of bread or a small piece of apple to maintain moisture.
  • If you skip the chill time, work quickly when rolling and cutting to prevent the dough from becoming too sticky.
  • For richer flavor, use dark molasses instead of light, but be aware it may slightly darken the final cookie color.

Nutrition

Find it online: https://cookingbyfelix.com/soft-gingerbread-cookies/