Soft Gingerbread Cookie Recipe

5 from 43 reviews

These soft gingerbread man cookies are sweet and lightly spiced. This is the perfect cut-out cookie recipe, and it will make you the star home-cook of the holidays.

Every asks for this recipe after they try it, even if they weren’t gingerbread cookie fans before. I’ve made this recipe at least 100 times and know that it’s perfect. Let me show you how to make the best gingerbread cookies in town. These are the stuff family traditions and memories are made of.

Image of Gingerbread Cookies

Gingerbread Cookie Recipe

Whether you are attending a cookie exchange, taking treats to work/school/a party, giving goodie plates to neighbors, or just needing a weekend baking session with your people, I have you covered. This Christmas cookie recipes are some of my all-time favorite.

You need this recipe and you need it stat! HUNDREDS of people have made and loved these cookies, just check out the comments below!

This recipe comes from my chef sister-in-law. Beth went to culinary school and her emphasis was baking! Seriously, she’s amazing. And now she’s my neighbor, how lucky is that.

These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.

These easy & delicious gingerbread cookies have made me a gingerbread lover.

Think you don’t like gingerbread cookies? These will change your mind; they are so very good. Plus they hold their shape great and are so fun for the kids to make and help decorate.

Ingredients in gingerbread cookies:

  • Butter: use the real stuff here, no margarine please
  • White sugar: this helps the cookies to hold their shape and have a nice texture
  • Egg: one of the keys to keeping these cookies soft
  • Molasses: classic for gingerbread cookies color and deep flavor
  • White vinegar: helps the cookies to rice and stay soft
  • Flour: all-purpose white flour works the best for this recipe
  • Spices: ginger, cinnamon, and cloves make this a warm and perfectly spiced cookie

These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.

Tips and Tricks for Making Soft Gingerbread Cookies

  • If you like your gingerbread on the crispy side, roll it to 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like these thick and soft.
  • Use real butter and don’t forget the resting time. The dough should be tacky but not gloopy when you put it in the fridge. When it comes back out of the fridge, it should be very firm. You can keep the dough in the fridge for up to 2 days before using.
  • This is not a good gingerbread recipe for making gingerbread houses. The dough is too soft. I love making gingerbread houses (here’s a post of a bunch I’ve made) and I normally use this recipe for a sturdy hard cookie that is good for construction.
  • If you are in need of a cookie cutter set, I’ve had this one for almost 11 years and we use it all the time.

Can I freeze Gingerbread Cookies?

Yes! The baked cookies freeze very well. Just bake and cool (but do not add icing), store in a freezer bag or airtight container, and freeze for up to 6 weeks. You can pull the cookies out as needed when guests show up, or thaw the whole batch for decorating all at once. I froze bags and bags of these to prep for my neighbor goodie plates, and loved having the baking done ahead of time.

Can I make the cookie dough or cookies ahead of time?

Yes! The cookies will last 2-3 day ahead of time store in an air-tight container at room temperature. These are a great make-ahead cookie for parties! You can also make the dough and hold it in the fridge for 2-3 days before baking it.

Here are my favorite ways to easily decorate gingerbread cookies:

  1. Royal icing
  2. Candies
  3. Sprinkling sugars
  4. Rubber stamps
  5. Candy melts
  6. Sprinkles

I wrote a huge post all about decorating these cookies if you want more specifics and details. You can find 6 Simple Ways to Decorate Gingerbread Cookies right here.

These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.

How to Make Gingerbread Cookies:

  1. Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
  2. Beat in egg, molasses, and vinegar.
  3. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
  4. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
  5. Preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes.
  6. Bake at 350 degrees for 9-11 minutes.
  7. Repeat with remaining dough.
  8. Decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).
Print

Gingerbread Cookie Recipe


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 minutes
  • Yield: 3 dozen large cookies 1x

Description

These soft gingerbread cookies are sweet and lightly spiced. This is the perfect cut-out cookie recipe, and it will quickly become a family favorite for the holidays!


Scale

Ingredients

  • 1 cup butter, at room temperature (salted or unsalted)
  • 1 cup granulated white sugar
  • 1 egg
  • 1 cup light or dark molasses (do not use blackstrap or cooking molasses)
  • 2 tablespoons white vinegar
  • 5 cups flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Instructions

  1. Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
  2. Beat in egg, molasses, and vinegar.
  3. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
  4. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
  5. When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
  6. Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
  7. Repeat with remaining dough.
  8. Leave plain or decorate (here are 6 Simple Ways to Decorate Gingerbread Cookies if you are looking for some inspo).

Notes

  • If you like your gingerbread on the crispy side, roll it 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like this thick and soft.
  • SEE MORE NOTES in the tips and tricks section of the blog post.
  • The dough can be held in the fridge for 2 days before using without any issues.
  • You may need to add up to a 1/2 cup more flour as needed so the dough is workable. I’m cooking from an arid kitchen.
  • I’ve used both salted and unsalted butter for this recipe and haven’t noticed much of a difference, use what you have.
  • You can substitute the white vinegar with apple cider vinegar without any issues.
  • Use light, dark, or “fancy” molasses in this recipe. Do not use blackstrap or cooking molasses as your cookies will be bitter if you use the latter two. Here’s a post on how to make gingerbread without molasses.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: best gingerbread cookies recipe, gingerbread cookies for decorating, easy gingerbread cookies recipe, best gingerbread recipe, gingerbread cookie recipe, easy gingerbread cookies, soft gingerbread cookie recipe

 

These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.

Soft Gingerbread Cookie Recipe
These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.
These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.
These soft gingerbread cookies are sweet, soft, lightly spiced, and the perfect cut-out cookie recipe.

These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! 

These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! 

These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! 

These soft gingerbread cookies are sweet, soft, and lightly spiced. This is the perfect cut-out cookie recipe, and will quickly become a family favorite for the holidays! 

I actually made these cookies for the county fair and they received a blue ribbon! I feel like stating that these are Blue Ribbon Cookies makes them pretty legit. Blue ribbon status is a big deal in my neck of the woods. 🙂

More Gingerbread Cookie recipes:

And there you have it – one lovely holiday cookie recipe, from my kitchen to yours. I’ve been so excited to share these with you since it’s cookie season. They will make you famous in your neck of the woods too. They are the stuff family memories are made of.

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38 Recipes for Busy Moms
227 Responses
    1. Sydney

      I don’t even usually like gingerbread and I thouht these were amazing! I took a few to work and my staff went nuts for them. I had to put the rest in the freezer because I loved them so much Santa was about to miss out! I didn’t end up icing because they were so perfect.

      Thank you so much!

      1. Melissa

        Hoooooorrraayyyy! This is the kind of great comment that keeps me going! Thank you for taking the time to leave it, that means to much to me.

  1. deb c

    You having Beth and her skills as a neighbor and partner in crime is similar to me having a backpacking partner who is a masseuse. How can we go wrong!! Your cookies are the cutest! I’m not sure if I am ready to try gingerbread again, its never been pleasant, but I will ponder it for awhile! Happy day!

    1. Yes! They hold up great! I just did a double batch and kept it in the freezer for two weeks. I did wait to decorate until the day I was ready to give them away (I think the icing will get cold and brittle and fall off in the freezer). I just opened up my freezer bags when I let them thaw so any condensation/moister in the bag didn’t get the cookies a little soggy. I think they would be ok for up months in the freezer just FYI! I’m making another batch today to keep in the freezer and just pull out here and there when the kids want a treat. I won’t worry about decorating them if I’m not taking them somewhere… it’s just a garnish, the added sugar isn’t a must for these cookies! ENJOY! You are going to love these.

  2. Phoebe

    I rarely comment on recipes I try on the interwebs but I love this one so much I felt compelled to take the time. I loved the texture and flavor of these-they baked up beautifully and my house smells amazing! Most recipes for gingerbread cookies I have made are too hard or dense to enjoy beyond decorating/aroma but these are lovely to decorate and to eat!

  3. Magda

    I made the gingerbread cookies and my conclusion is the proportions are wrong. The dough is the consistency of sand and I did it exactly according to your recipe. I would not waste my time and ingredients on this recipe again. Total flop.

    1. I’m positive this recipe is solid and correct as written. I’ve made it a dozen times in the last 6 weeks just as written. That being said, did you use real butter? If it’s sandy I assume that you had too much flour. Do you use the scoop and level method for measuring your flour? Did you use all-purpose flour? I bet we can figure out what happened!

      1. Magda

        Maybe you should specify the brand of butter that makes your cookies deliciously soft. And yes, I used leveled method for the all-purpose flour.

      2. Rebekah

        Hi Melissa! Not sure if you’ll see this, but: I made these last year and they were an absolute hit! I just went to make them again today and my dough is super crumbly. I haven’t changed anything, so not sure what’s going on. I’m about to try for the third time but could use some advice as to what to do. Decrease flour a bit? Add a little extra butter or egg? Thank you!

        1. Melissa

          How odd! I’m sure it’s just a mismeasurement… happens to the best of us! I’d try adding a little more butter and egg? I’m sure it was an issue with too much flour…. what did you end up doing?!

          1. Rebekah

            Thank you so much for replying! I realized that I forgot to tell you that I’m in Colorado (not sure where you live?), but as I said, I made this last year without any issues AT ALL and got rave reviews. I’m going to try adding an egg (if you think that’s okay?), and decreasing the flour and adding more in as needed. Thoughts? Many thanks again – I know you’re super busy right now as well!

          2. Melissa

            I’m in Utah so I’m actually baking at a pretty high altitude too. I hope that adding a little something will help it to work itself out and that you get someone edible out of it. Keep me posted!

    2. April

      Did u forget the egg? I almost forgot the egg and the consistency was very dry. I looked back at the recipe and saw the egg. That fixed it. The cookies are yummy!

  4. These cookies expanded quite a bit, even when the dough was refrigerated overnight. I was only able to put about two on each pan in order for them to avoid getting squished by another cookie.

    1. You might need to add a bit more flour to yours?? I should weigh out the flour next time so that you can get a good measurement. They definitely shouldn’t spread when baked, that’s what I love about them. Did you use real butter?

      1. Mommyof2

        Mine spread more than I expected, my flour was fresh though (not sure if that made a difference) next time I’ll make sure my flour measurements are exact. I’m taking these to work tomorrow if they’re a hit I’ll be sure to update! This was a really easy receipe to make, even with my mixer out on loan lol!

  5. Court

    Can I use something else instead of white vinegar? I don’t have any vinegar in the house, of any kind right now 🙁 I have orange juice?? Lmao

  6. Haley

    Hello! I have tried a few different gingerbread cookie recipes and haven’t found a favorite yet. None of them have called for vinegar, like this one. What does the vinegar do??

  7. Christina

    Hi! I am thinking of using this as gifts for my teachers and co-workers at school. This recipe can be easily doubled, right? Multiply the measurements by 2 equals Gingerbread everywhere??? 🙂

  8. Jeannie

    I must make these!!! What does the vinegar do in this recipe? Can I cut the recipe in half? Thank you for posting. I appreciate the pre story behind the recipe & the valuable cookie tips.

    1. Melissa

      The vinegar helps the baking soda react and make the cookies tender and yes, you sure can half the recipe. The dough and the baked cookies freeze well too if you want to make a full batch and just save some!

  9. April

    I haven’t baked from scratch in years and this recipe was well worth baking again. All my kids loved it as well as me. It’s not overpowering and just the right texture. I followed the 9 minute bake time with 1/2 thickness and they were perfect!!

  10. Janina

    This recipe was perfect! The flavor was gentle and not too spicy like some gingerbread can be. The dough rolled out well on parchment paper and was super easy to get out of the gingerbread cookie cutter (unlike another recipe we had used previously). A+

  11. Sue

    I’m trying to figure the yield of your recipe. You say 3 dozen large – what size cutter are you using? These sound delicious, thanks!

  12. Suzanne

    I don’t have access to molasses in Kenya. Would Corn Syrup or Golden Syrup work as a substitute? Could I sub a few T of cocoa for part of the flour to get the darker color?

    1. Melissa

      The correct answer is unsalted because then you can control the amount of salt in the recipe. Truth is I never buy both butters and always use salted without adjusting the additional salt and it works just fine, so I’d use what you have on hand and call it a day 🙂

  13. alex

    Hello! I just wondered what type of sugar you used, was it regular white sugar or a brown sugar? Sorry if this was mentioned, I couldn’t find it! These sound very tasty.

    1. Melissa

      Yep, freezes like a dream. Just let it thaw in the fridge overnight before you want to use/bake it! I’ve made and frozen the dough for up to a month with great success.

  14. Amanda

    Do you know if these will keep well at room temperature? I’m sending a box of cookies to my family across the country and would love to include some gingerbread cookies, but I don’t want them to arrive stale with the 2-3 days of shipping time. Do you think this recipe would hold up to shipping, or should I skip it?

    1. Melissa

      They last great and I think they ship great (I sent them out to family in Kentucky from my home in Utah two years ago with great success). You can either bake them a little longer so they crisp up a little or back them really well for shipping.

  15. Kaeli Decelles

    Made these today with the kids! I “Veganized” them by using Coconut oil and a chia egg and they worked well! Dough was a little crumbly, wouldn’t recommend chilling for longer than 75 minutes. Also keep them thick so they are a little sturdier! Flavour was great! As promised: a soft delicious cookie! Thanks so much!!!

  16. Nancy Munoz

    Absolutely loved them! Soft and super delicious! In the beginning, I was a tad skeptical because the dough was super stinky but the final cookies were outstanding!

    1. Melissa

      LOL, that is true, the dough is stinky and I don’t think it tastes good (and I love cookie dough). I assume it’s the molasses that makes it a little odd smelling and tasting but once baked… magic!

    1. Melissa

      As a replacement for the molasses? It works just fine. The flavor is lighter and so is the color of the cookie but it tastes great.

  17. Kelly

    Can I sub the butter for oil? Which oil would you recommend? Can’t use coconut oil bc a friend is also allergic to coconut. Unfortunately I have several friends who are lactose intolerant.

    1. Melissa

      You’d be better off using a butter-flavored shortening like Criso if you can’t use butter. A liquid oil might not work the same!

    1. Melissa

      I’m sure that you could but it won’t be the same. If you want that traditional gingerbread flavor you’ll want to use the spices as listed.

  18. Lindsay Garcia

    Okay this recipe is SPOT on!! I bake a lot and pride myself on my cooking/ baking skill. This dough is like gold. It’s my new favorite dough. The consistency and texture are SPOT on! Fantastic recipe ➰➰➰➰➰

    1. Melissa

      I stopped to ready my husband your awesome review! Thank you for taking the time to leave it, you made my night 🙂 I’m so glad you like this recipe as much as we do!

  19. Brittany Sarah

    I have have tried so many recipes for ginger bread…. AND THIS ONE’S BY FAR THE BEST!
    I don’t have a mixer and my house was just a touch too chilly for my butter to get soft enough to cream… usually I don’t deviate from baking recipes but I wanted ginger bread soooooo badly. I used the double broiler technique to soften my butter while beating it. (This took patience)it was a tad melted when I added my sugar. I was scared this would change the cookies bit honestly…. they’re amazing.
    Thank you for a great recipe that I will make for years and years to come. 🙂

    1. Melissa

      I’m glad you love them as much as us, it’s the one we make again and again and AGAIN! Thank you for the kind review, I so appreciate that!

  20. Lydia Ede

    made these yesterday, and they are to die for! i had to add some extra flour to keep the dough from sticking to the cookie cutters/rolling pin (about half a cup), but i have a rather humid kitchen so that’s pretty typical. they turned out soft, lovely, and delicious and were perfect for decorating with some royal icing. they’re going so fast i’m already planning another batch. thanks for my new go-to gingerbread recipe! 🙂

  21. Stacey Payne

    These cookies are SO yummy! I’ve never made gingerbread before and signed up to make cookies for my son’s preschool class to decorate!
    I think my flour measurements were off slightly as these were too tacky to roll out after an hour and thirty minutes in the fridge, so I just mashed in some extra flour and set them back in to chill and they came out perfect!!

  22. Kathleen Ellis

    These are delicious, perfect spices. I did get four dozen because I rolled some of them thinner. Next time I will try to roll them all thicker as I like a soft cookie. I did reroll the leftover dough scraps once. I hated to waste it. I am curious, do you reroll them? This is the first time I have made gingerbread cookies and I am 76. Glad I decided to use this recipe out of all on Pinterest. Thank you for sharing.

  23. Kathleen

    Delicious, perfect spices. So glad you shared this recipe and I chose it out of the many posted on Pinterest. I did reroll the scraps once. Do you do that? Also, it is necessary to have lots of flour or the dough sticks. I rolled between two sheets of floured waxed paper. It is true, if you want soft cookies, you need to roll them thick.

  24. Kathleen

    So glad I picked this recipe out of all on Pinterest. Delicious, perfect spices. Thank you. I did reroll scraps once. Do you do that? Also, it is necessary to use lots of flour or they stick. I rolled them between two sheets of waxed paper.

  25. Susan

    Question, how long is the dough good for in the refrigerator? I made my first batch the other day and they turned out perfect. The hubby and kiddos loved them. So I’ve had a second batch of dough in the refrigerator for five days, so wondering if it would still be good. Thanks!

  26. Jeannine

    Thanks so much for posting this recipe. Made 30 large gingerbread men for my daughter’s preschool class to decorate. They came out perfectly!! I made them about 1/4″ thick, baked for 10 minutes. They were firm, but still soft, if that makes any sense!! Two thumbs up!

  27. Leanne Eschete

    My husband is diabetic and so when I do holiday baking I try to alter the recipes and substitute splenda for sugar. As you can imagine this does not always work out well however I used splenda with this recipe and they came out great the hubby loves them…

    1. Melissa

      I have and I liked it but I like whole wheat stuff a lot. I reduced the flour by a half of cup and just add a little more so that it wasn’t sticky but I didn’t use the full amount.

  28. Kate

    I just made these delightful cookies tonight, and I could not be more impressed! A perfect balance of soft centre and crisp edges, and gently spiced.
    I used gluten free flour and they impressed everyone, even those who are not gluten free

      1. Crystal Georgia

        Hi Melissa,
        What about earth balance butter? Its vegan and has the same buttery taste. I hate to make two batches if this one fails but Im lactose intolerant, and these are my husbands favorite cookies!

        1. Melissa

          I’ve never had earth balance butter so I’m not a great one to ask on this… I’d just use shortening if it was a lactose intolerance I was trying to avoid.

    1. Melissa

      I don’t decorate them often, they are GREAT without the icing. It just makes them cute! I feel like it doesn’t add much to the flavor so feel free to skip it!

  29. Kaylee Maxey

    These were delicious! My boyfriend and I rolled the dough about 1/2in thick and baked for 9 minutes for soft cookies that held their shape. However, I could only find molasses (not dark molasses) at my grocery store. I think that is why my cookies weren’t as spicy or sweet as I would have preferred. So, be sure to use DARK molasses!

  30. Kiki K

    I made these cookies and took them to several parties over the weekend. Everyone loved them! I doubled the recipe, used apple cider vinegar instead of white vinegar, added 2 tablespoons of pure vanilla, and 1/2 cup of brown sugar. I also baked them for 15 minutes. The cookies were a hit! Thank you!

  31. Kim

    The flavor is excellent and they are soft inside and a little crisp on the outside. My only issue is that the cookies “split” while baking. Kept their shape, but little splits all over. Can’t figure out why…still gonna eat them though!!

    1. Melissa

      I know what you are talking about! I’ve had that happen maybe 1/3 of the time when I make these and I’m not sure what it’s from either. I’ll try to figure it out.

  32. Grandma Kelly

    These are awesome! Just made a double batch to make with my two grandsons tomorrow. Since they tell everyone that “my grandma makes the best cookies in the whole world!” These keep my reputation good ?

  33. MC

    I did not see that I needed to have a resting time for the dough before putting it in the fridge… Now I have gooey dough I can’t roll – is there any way to save it???

  34. Joanne roebuck

    This is the best gingerbread cookie that I ever made I just love them!! I’m adding receipe to my Christmas box for must make every year

  35. My dough turned out really dry as well but I am suspicious it was my measuring not the actual recipe! I’m not known for being a careful measurer! But in just added some extra beaten egg until I got the right consistency and they are delicious and soft and chewy and everything I want in gingerbread! Thank you for this deliciousness and your cookies look adorable! Do you mind if I write about these cookies and link my readers here? I will give full credit of course!

  36. Virginia

    Wow. These are perfect. I’ve never made rolled out cookies in my life and it was super simple. I used veganegg replacer because my sobbing has allergies and it worked perfectly! Thank you so much! Easy easy. The cookies were so soft like my grandmother used to make.

  37. Rachel

    Melissa, these are delicious! We baked half and ate them all! I had an OOPS moment though… the other half of this dough has been in my refrigerator for 5 days. Are they going to bake okay, or should I start from scratch? 🙂

    1. Melissa

      I’d bake them! I’ve left them in the fridge a long time. Mine started to grow a white speckled mold after a long time, so if there isn’t mold I bet they are just fine!

      1. Rachel

        Thank you so much for your input! I’m glad to know I’m not the only one who kept them in the fridge awhile 😉 Merry Christmas Eve to you <3

  38. Rachelle

    Love love love these. I haven’t made gingerbread before and I was looking for something not too gingerbready, especially with two young toddlers. It was a hit! So soft and not too sweet. My three year old wanted thirds! What a great recipe. Don’t need icing; but she wanted some damn sprinkles. Thanks again ?

  39. Christina Neumiller

    I made these and well.. either its just me but it tasted a strong taste of molasses…and I am not a fan. I never had gingerbread cookies before either… I may try it again but with less molasses and less cloves….cloves so not a fan… but thats just me. I’m sure other people will enjoy it.

  40. Kay P.

    I made this recipe this past week (I have never made any gingerbread cookies.) This recipe was a piece of cake, very easy to follow. The cookies were perfection! Everyone loved them and I can’t believe how soft an chewy they are! Thank you!

  41. Best recipe i’ve found on the internet ever! Not only did these gingerbread cookies taste good, I made them a week ago and they are still soft! My family loved them! And I have 1-2 with my coffee every other day. I will write a review and link to you. Thank You so much! Much continued success.

  42. Beth

    Thank you sooo much! I have been looking for YEARS for just the right gingerbread recipe that can hold its shape, yet a bit soft (and yummy to eat), AND has just the right amount of spice. Similar to a cookie a family friend would make when I was little (…but better- shhh!). I made mini cookie cutter shapes and miniature gingerbread houses with this recipe and they were awesome! Thanks again!

  43. Kaylen

    These are delicious. However, mine came out very dark in color, and tasted more like a molasses cookie than gingerbread. Soft texture was awesome, cut great into shapes, and was super yummy. We’ve eaten all of them 🙂 Just wondering if perhaps using pure Blackstrap molasses caused this? That’s what I have. I was hoping for the lighter color cookie and more of a gingery taste. Only used 1 cup blackstrap molasses (measured in a pyrex glass liquid measuring cup) and properly measured my flour. It’s no big deal, but I may lessen the molasses next time if so, just for that traditional taste and color 🙂 Great cookies!!

  44. Mera

    Excited to try your recipe! I prefer a chewy gingerbread cookie, and like my current recipe, but feel that it can be too soft and sometimes a few heads, arms and legs break off. My current recipe calls for brown sugar, but yours calls for white sugar . . .why? I am used to dealing with sticker dough in order to achieve chew cookies, and I’ve used the parchment paper to roll out my dough to avoid adding more flour. Will this work with your recipe? I also put my re-rolled scraps in the freezer if it gets too soft. Will this work with your recipe? How much space do you need in between cookies when baking to allow for spreading?
    Thank you!

    1. Melissa

      I’m not sure why we use white sugar, it’s an old family recipe and it just works. I assume it’s because you already use molasses and brown sugar is essentially white sugar with molasses, so you are making your own brown sugar right in the bowl. You don’t need much space, they don’t really spread and you are fine to roll it and reroll as you like. If the dough is too sticky on this recipe though, your gingerbread will spread. I’d try it as written and see what you think!

  45. Mera

    How long are these cookies good for at room temperature? If I’m going to bake and decorate on separate days is it better to store them at room temperature or refrigerate them? I want to avoid them from getting stale or too soft that heads, arms, legs break off? I live in Hawaii where it is warm and humid. Made the dough so far and love it!

    1. Melissa

      They’d be fine stored in an airtight container for 2-3 days and I keep mine covered well int he freezer when I want to make them farther in advance than they. They freeze great!

  46. Pam

    Are the cloves necessary? I have everything except the cloves. (I never use cloves so don’t have it in my cupboard) And if I left it out, should I increase the ginger &/or cinnamon? If so, how much? I’m DYING to try this recipe as I LOVE soft gingerbread!
    Thanks!

    1. Melissa

      I think the spice mix in this recipe is really really perfect. So if you want to try them, make it without the cloves (I wouldn’t add anything additional, just omit them) but do yourself a favor and pick some up when you can so that when you make it a second time you’ll have them. So it’ll work without them just fine but they are REALLY good with them, so I’d plan on a trip to the store and a second batch sometime 🙂 Hope that helps!

  47. Gina Flores

    I am trying this recipe for the first time. My daughter’s boyfriend, Issiah requests home baked desserts from time to time…THIS time, it was Gingerbread Cookies. I finished mixing the dough (which seems to be a nice consistency already). I’ve split the dough into two equal parts, wrapped each with plastic and placed them into the refrigerator. I won’t be rolling and baking until the morning. I will let you know how they turn out tomorrow.

  48. Jessie Somers

    I bought Blackstrap molasses because the only other types at Safeway were Cooking Molasses and Fancy Molasses.. there was no dark molasses option, but I’m reading online that Blackstrap is bitter and likely won’t work well.

  49. Kelli

    I absolutely HATE gingerbread cookies, but I made these because my Kindergartener was reading The Gingerbread Man and we thought it would be fun. These are SO delicious-I keep eating them! Question though, I cut mine 1/2” thick per the recipe and they look WAY thicker than yours. They spread a tiny bit and also cracked a little more than yours show so I’m wondering if it was because they were too thick?

    1. Melissa

      I bet you needed just a bit more flour and you can for sure roll them thinner if you like. I agree though, I sure don’t love gingerbread in general but I LOVE this recipe!

  50. Jessica Kendall

    I made these last year with GF Jules’ Gluten Free Flour and they were PERFECT. I mean… perfect. They were a huge hit! I’m so excited to make them again this year, and I’ll be freezing some cookies and some dough for the first time. If you’re patient enough to wade through the photos I’ve posted in the last year, you can find photos of these cookies on my Instagram at jes.in.wonderland around Christmas time last year. Thank you!!

    1. Melissa

      Hooray!! I made my first batch of them this week and I AM NOT SAD ABOUT IT! Love that you tried it with GF flour, thanks for reporting back to let the rest of us know!

  51. Amanda

    I made the dough last night. After reviewing the recipie today realized I forgot 2 ingredients vinegar and cloves. Can I add them now? Or should I start over?

    1. Melissa

      Hmmmm… I think they’ll be less puffy because I think the vinegar reacts with the livening agent, but I do think it would still work. It might we work rolling out a few cookies and baking them before tossing the whole batch. Let me know what you do!

  52. Anna

    These are delicious! I made my batch with dark brown sugar (out of personal preference), and the cookies didn’t spread! The gingerbread flavor is light, but just enough so it isn’t overwhelming. I’m freezing the second half of the dough, so we’ll see how that goes. ‘Tis the season to be baking cookies!

    1. Melissa

      So glad you liked it! And the dough freezes great if you let it thaw overnight in the fridge before using. You are going to love having it on hand! Thanks for the great review..

  53. Carla

    This was my first attempt at making gingerbread cookies, and wow. This recipe is perfection, thank you so much for posting!! I thought I had made a mistake, because when I went to roll the dough out it was so hard from being in the fridge for four hours. I really had to work to get it moving but once it warmed a tad, it was fine. This recipe is a holiday keeper!!

  54. Megan

    Just made these for a Christmas party and they were a huge hit!! I made them a week ahead and froze the plain baked cookies until I was able to frost them. They were perfect. I actually didn’t judge the amount of molasses I had correctly and ended up short by 1/4 cup…I added 1/4 cup of maple syrup with no issues at all. They baked up perfectly and still tasted great! I’ve tried a lot of gingerbread recipes In the past and none have worked out as well as this one. Thanks for an awesome recipe!

    1. Melissa

      Best comment ever!! These cookies were a game changer for me too. And great tip on using the maple syrup if you are short on molasses. I think honey would work also! Happy Baking friend.

  55. Megan

    The cookies turned out amazing! One question I want to decorate and have them out next Saturday. Do you recommend freezing them and pulling them out Thursday and decorate Friday or can I decorate them now and store in sealed container for 6 days?

    1. Melissa

      I’d freeze them and then decorate them like you said, pull them out Thursday and decorate on Friday. You’ll get the best results that way! So glad you liked them as much as we do!

  56. Kate

    I am new to baking and decided to try these out. I only had 3/4 cup of molasses so I used that and a 1/4 cup of brown sugar. Wow! These are amazing! Soft and chewy centers, crisp on the edges, and the perfect blend of spices! I plan to ice them with cream cheese frosting. Thank you for a clear, easy to follow, declicious recipe!

    1. Melissa

      I’m so glad that they worked out so well and great tips on what to do if you are short on molasses! Also, that cream cheese icing sounds delicious, I’d never thought of that before!

    1. Melissa

      Just responded to your email too. Yes, I do think that would be a substitution that would work well, please keep up posted on how it goes!

  57. Sharman

    I just made these cookies and I’m a little disappointed. I used cooking molasses because that was the only option at the grocery store. My cookies leave a bitter after taste in the mouth and they are much darker than the photos of your cookies. Perhaps next time I should cut the molasses quantity in half and substitute with something else (maple syrup, honey)? I’ll have to use a lot of icing to mask the flavour of the batch I made!!

    1. Melissa

      I just looked up what cooking molasses is and it’s the wrong stuff. It’s a blend of fancy molasses and blackstrap molasses and blackstrap is super bitter. I’m sorry. You’ll want to find fancy molasses for your next batch!

    1. Melissa

      Yes! It’ll still work great. Just beat one egg well (to mix the yolk and white really well) and then measure out 1 tablespoon and 2 teaspoons of mixed egg. That should be just about 1/2 and egg.

  58. Dominique

    Can I just say, this was my first time eating & making gingerbread cookies. They smelt incredible and the taste was so delicious. Thank you so much for your recipe!

  59. Gina McKim

    Great recipe, I made 2 batches and can’t stop eating my gingerbread men! I did add 2 tsp. of vanilla and used 3/4 c. of molasses and 1/4 c. of dark brown sugar after reading the reviews. I found the dough easy to work with and it was crumbly at all. Thank you for sharing!

    1. Melissa

      I think the confusion is coming from international readers who have more molasses options than we do in the states. I just used the molasses I found in the store that said unsulfered too – it’s the Grandma’s brand and looks like this – https://amzn.to/2V6to9B If you are in the states I bet you would have a hard time finding anything but the right molasses. I think as long as it doesn’t say blackstrap on it then you are ok, that’s the only wrong kind you can get here. Hope that helps!

      1. Sylvie

        ALL right!!
        I went ahead and used shortening. Then left it overnight in the fridge. Today I baked…wow! It worked!
        I felt the dough to be slightly sticky so I used tapioca flour and sheets of parchment to roll out the dough. It worked like a charm.
        They kept their shape and didn’t spread at all! Thanks so much for this! I will keep this recipe for sure!!

  60. Carol

    These are absolutely perfect! I love that they’re soft, and they’re so tasty. I did omit the cloves bc I’m not a fan but they have a great gingerbread/molasses flavor. Definitely a do again!

  61. Ashara

    Just made these for Christmas and they turned out so perfect! We iced some and left some plain & they were both amazing! I’ll definitely be making these every year from now on!

  62. I made these on Christmas Eve this year and they were wonderful. The perfect combination of spicy and sweet- and I love that they are tender rather than crunchy. This is the gingerbread cookie recipe I have been looking for so long. These were the first to go on my Christmas dessert table (before even the sweet potato pie and lemon pound cake!) Great recipe.

  63. Engel

    These cookies tasted great! They had the perfect flavor as well as a great texture. They were from but not hard and crunchy. I like my cookies soft, which these cookies were. But they were also firm enough to decorate. This was my first time making gingerbread cookies and they were incredible!

  64. Gloria Jean

    I made this recipe for the first time and flowed it to a “T”. I have to say that these are the most wonderful gingerbread cookies I have ever had! I really mean it! Everyone that eat them said the same thing. They are soft, chewy and full of flavor. You can’t just eat one. I will make them throughout the year, not just for Christmas. I am so happy I found this recipe. Thank you so much!

  65. Pam

    Hello. I have a question not answered in the article. I made the dough last night, but it seems a bit dry. At the moment it’s still in the fridge as I’m planning to bake today. Is it supposed to be somewhat dry? It sticks together, but just barely. I’m not sure what’s wrong, (if anything) so maybe someone could help me out. If I roll it out & it’s too dry, what should I do? I followed the recipe EXACTLY. Help!

    Thanks!

  66. Pam

    Hello. Rolled out the dough & it stayed together, but not without a LOT of effort. Overall it was too dry & crumbly. Not sure what went wrong as we followed the directions to a tee. Rolled 1/2 thick, (or more) & cooked for 8 minutes. (First batch were cooked at ten minutes then reduced) They look adorable & taste good, but they are not soft in any way. I’m devastated, as I was deeply looking forward to the finished product,, especially since SO many commenters said such great things. Any ideas or tips to help if I try again?
    Thanks!

    1. Melissa

      So frustrating! I’m sorry. I assume maybe you were a little generous with measuring your flour. It happens to the best of us. I would 100% try again because I have so much confidence in this recipes. It’s one of the most made recipes on my site and I’m just positive that it works. You will LOVE it.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Dinner Ideas for Busy Moms