I cannot believe I didn’t have a gingerbread recipe on here until now. But no better time like the present to share this perfect, soft and chewy gingerbread. This recipe is cozy, classic, and truly foolproof. The dough rolls out beautifully, the cookies hold their shape, and the icing is simple enough for anyone to make. They’re perfect for any Christmas party or to include in your Christmas cookie boxes!

ingredients you’ll need

for the gingerbread cookies

• 3/4 cup (170 g) butter, softened
• 1/2 cup (108 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (112 g) molasses
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups (325 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt

for the vanilla icing

• 1 cup powdered sugar
• 1–3 tablespoons milk
• 1/2 teaspoon vanilla extract

how to make soft and chewy gingerbread

This dough comes together quickly and bakes into soft, sturdy cookies perfect for decorating.

1. Prep the oven: Preheat to 350°F and line two baking sheets with parchment paper.
2. Cream the butter and sugars: Add butter, brown sugar, and granulated sugar to a large bowl. Beat 2 minutes until smooth and fluffy.
3. Add wet ingredients: Mix in the molasses, egg, and vanilla until combined.
4. Add dry ingredients: Add flour, cinnamon, ginger, baking powder, and salt. Mix on low just until the flour disappears.
5. Roll the dough: Transfer dough onto a lightly floured surface. If sticky, sprinkle a little flour on top.
6. Cut out shapes: Roll to 1/4-inch thickness and use your favorite cookie cutters. Any shape will work, like these! Re-roll scraps as needed.
7. Bake: Arrange on baking sheets at least 1/2 inch apart. Bake 6–12 minutes depending on cookie size.
8. Cool: Let cookies cool 5 minutes on the sheet, then transfer to a rack.
9. Make icing: Whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness as needed.
10. Decorate: Pipe, dip, drizzle, or spread—and enjoy!

tips for rolling out and cutting gingerbread dough

1. lightly flour—don’t overdo it

A thin layer of flour on your counter and rolling pin keeps the dough from sticking without drying it out. If the dough feels sticky, add flour sparingly on top and continue rolling. The last thing you want to do is add too much flour which will make your cookies tough.

2. aim for 1/4-inch thickness

This is the sweet spot: thick enough to stay soft, but thin enough to bake evenly and hold their shape. If you want softer cookies, go slightly thicker. Crispier cookies? Slightly thinner.

3. chill only if needed

This dough usually rolls beautifully without chilling. But if your kitchen is warm or the dough feels too soft, pop it in the fridge for 10–15 minutes then it should roll much easier.

4. re-roll scraps gently

Press the scraps together instead of kneading—overworking the dough can make cookies tough. Re-rolled cookies may puff slightly more, but still turn out great.

other recipes you’ll love

• christmas crack cookies
• gingerbread oatmeal cookies
• cinnamon oatmeal cookies
• gingerbread coffee cake cookies

soft and chewy gingerbread

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

ingredients

  

gingerbread cookies:

• 3/4 cup (170 g) butter softened
• 1/2 cup (108 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (112 ) molasses
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups (325 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt

vanilla icing:

• 1 cup (113 g) powdered sugar
• 1-3 tablespoons milk
• 1/2 teaspoon vanilla extract

instructions

 

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Place the butter, brown sugar, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until combined, about 2 minutes.
• Add the molasses, egg, and vanilla extract. Mix until combined, about 1 minute.
• Add the flour, cinnamon, ginger, baking powder, and salt. Mix on low until the flour is just combined.
• Dump the dough out on a lightly floured surface. If the dough is sticky, add a sprinkle of flour on top of the dough. Use a rolling pin to roll out the dough until it’s 1/4-inch thick. Use cookie cutters to cut out the dough. Once you’ve cut as many shapes as you can fit, re-roll out the scraps and cut out again until all the dough is used.
• Transfer the shapes to the baking sheets, spaced at least 1/2-inch apart. Bake for 6-12 minutes, depending on how large the shapes are. Bake until the center of the cookies are just set in the middle. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• Once cooled, make the icing. Add the powdered sugar, milk, and vanilla extract to a bowl and whisk until smooth. If you want to use the icing to draw on the cookies, start with 1 tablespoon of milk. If you want to dip the cookies, start with 2 tablespoons of milk. Adjust as needed. If the icing is too runny, add more powdered sugar, if it’s too thick, add more milk. Decorate the cookies and enjoy!