Easy Soft Gingerbread Cookies Recipe
These bakery-style gingerbread cookies are perfectly soft, warmly spiced, and rolled in sugar for a crackly finish—ready in about 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.75 cups unsalted butter softened
- 0.75 cups packed brown sugar packed
- 0.5 cups molasses unsulfured
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cups granulated sugar for rolling
- 2 tablespoon coarse sugar optional, for finishing
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in molasses, egg, and vanilla until smooth. Scrape down the bowl.
- In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms. If very sticky, chill 15 minutes.
- Scoop dough into 1.5-tablespoon portions, roll into balls, then roll each ball in granulated sugar to coat.
- Arrange on prepared sheets, spacing about 2 inches apart.
- Bake 8 to 10 minutes until edges are set and tops are crackled; centers should look slightly underbaked for soft cookies.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle with coarse sugar while warm, if using.
Notes
For extra-soft cookies, pull them as soon as the edges set and the tops crack. Dough can be made up to 2 days ahead; cover and chill, then roll and bake.