Name: Irresistible Soft Gingerbread Cookies You’ll Crave All Year
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground ginger; 1 tsp cinnamon; 1/4 tsp cloves; 3/4 cup softened butter; 3/4 cup brown sugar; 1 egg; 1/4 cup molasses

Why You’ll Love This Recipe

I love how easy and quick these cookies are to make with simple pantry staples. The dough comes together in one bowl, and there’s no complicated chilling unless I want to firm it up a bit. They come out of the oven soft and tender with slightly crisp edges and that deep, cozy gingerbread flavor I always crave. Plus, they’re perfect for decorating, gifting, or devouring fresh with a cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
salt
ground ginger
cinnamon
cloves
softened butter
brown sugar
egg
molasses

Directions

I start by preheating the oven to 350°F (175°C).
In one bowl, I whisk together the flour, baking soda, salt, and all the spices.
In a separate bowl, I cream the butter and brown sugar until fluffy.
I mix in the egg and molasses until smooth.
Then, I combine the dry and wet mixtures until a soft dough forms.
I scoop the dough onto a baking sheet, spacing them evenly.
I bake them for 8 to 10 minutes, just until they’re set around the edges.
Once baked, I let them cool before serving (or decorating).

Servings and timing

This recipe yields 24 cookies.
Prep time is about 15 minutes, and bake time is around 10 minutes, for a total of 25 minutes.
Each cookie has approximately 120 calories.

Variations

Sometimes I roll the dough balls in granulated sugar for a sparkling finish before baking. If I’m feeling festive, I add icing decorations once the cookies cool. For extra warmth, I occasionally increase the cinnamon or add a pinch of nutmeg. And if I want to make them gluten-free, I simply swap in my favorite 1:1 gluten-free flour blend.

Storage/Reheating

I keep these cookies fresh by storing them in an airtight container at room temperature for up to 5 days. If I want to make them ahead, I freeze the dough balls or baked cookies—both freeze well for up to 3 months. To enjoy them warm, I reheat a cookie in the microwave for about 10 seconds.

FAQs

How do I keep the cookies soft after baking?

I store them in an airtight container with a slice of bread to help retain moisture. It keeps them soft and chewy for days.

Can I make the dough ahead of time?

Yes, I often make the dough in advance and chill it for up to 48 hours. It also freezes well if I want to bake cookies later.

What kind of molasses should I use?

I use unsulphured molasses for the best flavor. I avoid blackstrap molasses as it’s more bitter and less sweet.

Can I decorate these cookies?

Absolutely. Once they’ve cooled, I like to add royal icing or a simple glaze for a festive look.

Are these cookies spicy?

They’re warmly spiced but not hot. If I prefer more kick, I add a pinch more ginger or a dash of black pepper.

Conclusion

These soft gingerbread cookies are a must-make for anyone who loves that classic spiced flavor wrapped in a tender bite. They’re easy, cozy, and endlessly customizable. I make them once and end up craving them all year round.