Soft Gingerbread Cookies

Name: Soft Gingerbread Cookies
Prep time: 25 min
Cook time: 9 min
Total time: 94 min
Yield: 20 cookies
Cuisine: Baking
Ingredients: 3 cups (375 g) all-purpose flour; ¾ cup (170 g) unsalted butter, softened; ¾ cup (165 g) brown sugar, packed; ⅓ cup (113 g) molasses; 1 large egg; 1 tbsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; ¾ tsp baking soda; ½ tsp fine salt

Warmly spiced, soft-baked gingerbread with molasses depth.

Prep Time25 mins

Cook Time9 mins

Total Time1 hr 34 mins

Yield20 cookies

Before You Start

These stay soft and chewy rather than snapping, and the molasses gives them a deep, treacly warmth. The dough is easy to roll and cut. Bake them a touch less than you think for that bendy, gingerbread-man softness.

Instructions

1
Whisk the flour, spices, baking soda and salt together.
2
Beat the butter and brown sugar until creamy, then beat in the molasses and egg.
3
Add the dry mix and stir to a soft dough. Split in two, flatten into discs and chill for at least 1 hour.
4
Heat the oven to 180°C / 350°F and line two trays. Roll the dough about 6 mm thick on a floured surface and cut out shapes.
5
Bake for 8 to 10 minutes, until set at the edges but still soft in the middle. Cool on the tray 5 minutes, then a rack.

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💡 Baker's tips

Pull them out while the centres still look soft for chewy cookies. Leave an extra minute or two if you like them crisp.
Chill the dough well. Cold dough is far easier to roll and cut cleanly.

🔀 Make it your own

Decorate with royal icing made from 1½ cups (180 g) powdered sugar and a little water.
Swap the cloves for the same amount of mixed spice or nutmeg.

📦 Storing & freezing

Airtight at room temperature for 1 week, with a slice of bread to keep them soft. The dough freezes for 2 months.

❓ Frequently asked

What does molasses do in gingerbread?

It adds the dark colour, keeps the cookies moist and soft, and gives that deep, slightly bitter treacle flavour. Use the molasses converter to weigh it accurately.

Can I make the dough ahead?

Yes. Wrap and chill it for up to 3 days, or freeze it. Let frozen dough soften slightly before rolling.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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