Soft and Chewy Gingerbread Cookies
These thick and chewy cutout gingerbread cookies have an intense gingerbread flavor with a delicious and surprising soft chewiness.
Gingerbread is a classic holiday flavor. I love it. But I have to admit I’m not a huge fan of thin and crispy gingerbread cookies. I much prefer gingerbread cookie similar in texture to a really good, soft and chewy sugar cookie.
This recipe fits the bill. These cookies are packed with gingerbread flavor but the texture has a delicious and surprising soft chewiness that is unique for gingerbread and absolutely delicious.

Making Soft and Chewy Gingerbread Cookies
The dough comes together quickly, but in a bit of an unusual manner. In this recipe the dry ingredients are actually mixed together first:
- flour
- brown sugar
- baking soda
- cinnamon
- ginger
- cloves
- salt
And then the butter is added and mixed in until there are tiny pieces of butter throughout (similar to pie crust). Once the molasses and milk is mixed in, it comes together like soft gingerbread cookie dough.
There are no eggs in the recipe (it’s not a mistake!). They are egg-free and delicious.
Chill the Dough
It is essential to chill the dough so the cookies will hold their shape when baked.
Split the dough in half, roll each piece out about 1/4-inch thick on a piece of parchment paper, and then stack the dough on a baking sheet and refrigerate for a couple hours or freeze for 15-20 minutes.
Cut gingerbread people shapes out of the chilled dough. Or, if you don’t want to go the gingerbread people route, the dough can be cut into circles with a round cookie cutter (or really any other shape).
Don’t over bake!
The gingerbread cookies only bake for 8-9 minutes, and since we’re going for a soft and chewy cookie here, we definitely don’t want to over bake the cookies!
The Best Icing For Decorating Gingerbread Cookies
These soft cutout gingerbread cookies are delicious without any icing or frosting.
But, how can you resist putting a few smiley faces (er, or other funny emoji faces) on a gingerbread person cookie?
I use a simple icing for these gingerbread cookies. Once piped, it sets enough that you can stack a few cookies, but it doesn’t harden as much as royal icing (which is why I like it).
Gingerbread cookie icing: 1 1/2 cups powdered sugar, 1 tablespoon milk, 1 tablespoon corn syrup, a splash of vanilla and a pinch of salt. Whisk until smooth. Add more milk (just a few drops at a time) if the frosting is too thick. It should be thick but still able to be spread or piped.
The texture of these soft cutout gingerbread cookies is amazing. Soft and chewy, they beat out thin and crispy gingerbread cookies all the way, in my opinion.
They are one of my favorite holiday cookies, and friends and family always rave at how good they are.
I promise they’re worth the mildly bothersome rolling and chilling step. (Maybe it’s just me, but I’m lazy and I hate chilling cookie dough.) Truly, they are one of the best gingerbread cookies ever!
FAQs for Soft and Chewy Gingerbread Cookies
I always use salted butter.
Yes. They stay soft for several days if kept in a well-covered container. The baked cookies can also be frozen.
I use a simple frosting that’s easy to mix together: 1 1/2 cups powdered sugar, 1 tablespoon milk, 1 tablespoon corn syrup, a splash of vanilla and a pinch of salt. Whisk until smooth. Add more milk (just a few drops at a time) if the frosting is too thick. It should be thick but still able to be spread or piped.
Yes! These cookies are meant to be soft and chewy, not crisp like a traditional gingerbread cutout cookie.
I use unsulphured molasses. Blackstrap molasses usually has a darker appearance and a stronger flavor.
The recipe is correct – these cookies are egg-free.
Soft and Chewy Gingerbread Cookies
Ingredients
- 3 cups (426 g) all-purpose flour
- ¾ cup (159 g) packed dark or light brown sugar
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (170 g) butter, softened to room temperature
- ¾ cup (248 g) unsulphured molasses (not black strap)
- 2 tablespoons milk
Instructions
- With an electric mixer (stand or handheld), stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds.
- Add the butter and mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes.
- Add the molasses and milk, and mix on low speed until the dough is evenly combined, 30-45 seconds.
- Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll or press the dough ¼-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Or refrigerate the dough for 2 hours or overnight.)
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove one dough sheet from the freezer or refrigerator and place on the counter. Peel off the top parchment paper. Using a cookie cutter, cut the dough into gingerbread people (or you can use a round cutter to cut circle cookies). Work quickly; the dough softens and can be harder to work with the longer it's out of the refrigerator.
- Transfer the shapes to the prepared baking sheets, spacing about an inch apart. You can use a thin metal spatula to help transfer the cookies to the baking sheets. If the dough is sticking and hard to peel up after cutting into shapes, pop the tray back in the refrigerator or freezer.
- Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.
- Bake the cookies until just set, about 8 to 9 minutes. Don't overbake! Let the cookies rest on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Frost or pipe, as desired (see notes for the frosting recipe I use).
- Store the gingerbread cookies at room temperature or in the refrigerator in a covered container.
Notes
Recommended Products
Recipe Source: adapted from The New Best Recipe Cookbook by ATK
Recipe originally posted December 2009; updated November 2021 with new photos, recipe updates, etc.
Great recipe, I added chopped candied ginger as well as fresh ginger . Definitely give it a try it turned out delicious!
Mel this is a family favorite!!! I make them several times during the holiday season. I’ve never frozen them. Do you bake them first then freeze?
Yes, I bake and then freeze.
Finally found the BEST Gingerbread Cookie recipe!!! My family made this recipe 2 years ago and Everyone absolutely loved them!! My adult children asked for these cookies again and rave about them! They are the most delicious, soft and chewy gingerbread cookies ever!! Thank you for this amazing gift:)
Hi, made one batch and they were delicious, no issues at all. Do you think the dough could be frozen for a few weeks then partially thawed, cut and baked? Thank you!
Definitely worth a try!
Hi, I have a question, is the butter salted or unsalted?
I use salted butter.
Hi, I have a question, do we have to put eggs for this gingerbread recipe?
Flavors were super strong and not a hit with the family
These cookies were delicious and remained soft for several days after Christmas.
Turn out great! Love chewy they are. Swapped out the milk products for dairy free alternative by using almond milk and earth balance sticks (lactose intolerant household). They held their shape and taste delicious.
Very delicious!! Everyone raved! Will make again!
Hi, this recipe looks great! I haven’t tried it yet, but wondering about adding 1 egg to it?
Hi Andrea – adding an egg to the dough will affect the outcome. I’d suggest making the recipe as written.
Wow! I’ve never been a fan of gingerbread cookies either, but my uncle sent a ninja gingerbread cookie kit for my kids and I didn’t want to use the box mix, so I tried this one instead and I think it’s going to become my new favorite holiday cookie recipe! Thank you! I love so many of your recipes and it’s my go-to website when looking for new ones to try. Merry Christmas!
The best Gingerbread recipe I have made by far. My husband and I can’t stop eating them and we haven’t even finished baking all of them. safe to say these will be in our seasonal rotation and will need to make an additional batch by Christmas
Thanks, Sam! Glad they were a hit!
Excited to try these…my son asks me to make gingerbread men cookies every year and I need a new recipe!
Can the dough sit in the fridge for longer than overnight…like 24 hours+?
I think so!
Thank you, Mel, for adding some much needed holiday joy to this household as we navigate newly discovered soy, egg and peanut allergies. This recipe is bulletproof and so easy. So soft, chewy and perfect. These probably won’t last past tomorrow, they are so good! We used a tiny bit less ginger and sprayed the parchment paper with baking spray to prevent sticking. Thank you!!!
Absolutely delicous!!! Gave some to my friends and they loved it so much!!!
Super yummy and soft! I was too impatient and lazy to roll them out and chill, so I scooped and pressed them with a glass like the Swig style cookies – it worked great!
Think I could use dark corn syrup instead of molasses?
You could definitely try – I haven’t tried that sub so I can’t say for sure. Corn syrup and molasses have some similarities but corn syrup is much sweeter and not as flavorful as molasses.
Cute and easy and delicious!! Love these!
I have a cookie cutter that also stamps a gingerbread imprint so to speak to you think the cookies will hold it’s shape enough to show the stamped design? Thanks in advance!!
Hi Ashley, I don’t know if these will hold the shape of the design very well – I think they may bake up a bit too soft for that.
These cookies are hands down the best gingerbread cookies I have ever eaten!!! They are addictively delicious!!! Store them in an air tight container and they last for several weeks on the counter.
This is the easiest gingerbread cookie I ever made. I used to dread making these because the dough is so sticky. Rolled out between the parchment paper and used the cookie cutter before freezing. When it was time to bake could just take the already cut out cookies off with a spatula and presto. Thank you for sharing this recipe!! Highly recommended
These are hands down the best gingerbread cookies I have ever had! They are our new Christmas tradition. Thanks!
We make these every year for Xmas and everyone loves them! Thanks, Mel!!
Have you ever tried to make these vegan?
I have not, I’m sorry! I’m guessing they would adapt quite well since they are already dairy-free. Using a butter substitute and non-dairy milk?
I used dairy free butter and coconut milk and they turned out great!
how would these be rolled in sugar then baked?
A delicious experiment! I haven’t tried them that way.
I’ve tried for years to find the perfect gingerbread cookies to make for cutout cookies. This recipe is IT! I followed it exactly except did heaping measurements of spices. Delicious!!
So can I just toss the mix into the refrigerator overnight or is it best to roll out first?
I find it is best to roll out first.
These are the best gingerbread cookies ever!! I trusted the process and they turned out great! It has the perfect amount of spice and chewiness to it!! 10/10 recommend making them!
Thank you for sharing! I doubled the ginger and cloves and added a teaspoon of black pepper-I like having a kick. I also used Bobs GF 1 to 1 flour. These are my new go to gingerbread!
These cookies are hands down the best gingerbread cookies I have ever eaten!!! They are addictively delicious!!!
ok – i was super excited to try this recipe – I rolled them out & froze them – when i tried to cut them out they stuck to the parchment & I couldn’t get them off! what did i do wrong!
I’m having this same issue right now.
Someone help!
I had the same problem and I used a little cooking spray on the parchment paper before I rolled the dough onto it. Definitely made a difference.
So you know how you take the patty of dough out and the top is sort if hard to peel off? The bottom is stuck the same way. I peeled the top, then put it back on and flipped it and peeled the bottom with my second batch and it solved the issue. Good luck! Mine came out perfect!
AMAZINGGG! I will definitely be using this recipe more often! Super easy to make! I totally recommend this recipe!
So good! Ran out of ginger and subbed with nutmeg but not the whole TBSP it called for. My family loved it and to make it easier, we just piped canned frosting onto the gingerbread men and snowflakes. Great family activity
These are my GO-TO cookies for the holidays! They never let me down! They are soft, chewy, and just the right amount of spice. Most people rethink gingerbread cookies when they taste these! They will not disappoint!
Salted or unsalted butter?
I use salted butter.
These cookies turned out amazing!!!!! I was hesitant when putting the crumbly batter onto the parchment paper but then it all came together when I just trusted and went with your instructions!
Fabulous, Fabulous cookies
What temperature should I preheat the oven to and bake the the gingerbread cookies in? I’m planning on baking this recipe for Christmas.
350
I never comment on online recipes but I have to say these cookies blew my mind. I’m even in a high altitude (barely above 5,000 ft) and these needed no adjustments. I carefully spooned the flour into the measuring cup and did not pack the flour tight because that isn’t the right way to do it. If your batter comes out crumbly and you can’t work it into a smooth ball then you used to much flour. I love that these have no egg so my little kids can sneak a bit when I’m not looking and I don’t have to worry. These really are amazing and i recommend decorating them with gum drops or spice drops and betty Crocker cookie icing. They will be so cute and so delicious.
What type of milk?
What type of flour?
I use all-purpose flour and cow’s milk (2%).
I’ve been indulging myself on soft ginger molasses cookies from a local bakery at an astounding $8+ for six / 250g. I’m happy to say these are just as good and a whole lot cheaper.
I rarely follow a recipe exactly but did in this case and produced 16 great cookies. I might tinker a little bit to get an extra kick of molasses as the depth of flavour and colour was a little lighter than the bakery version. Changing from fancy to black strap might be the way to go. I’m glad I stumbled on this recipe when I decided to have a shot at making my own. Thank you.
What is shelf life of gingerbread cookies ? I am planning to make it today and give this to someone next week. Wanted to make sure if it stays good for 2 to 3 weeks !!!
No, unfortunately, i don’t think they’ll stay fresh for that long unless you freeze them.
These were like heaven in my mouth. We had so much fun making and decorating these. Thank you!
These cookies are divine. I added 1 teaspoon of orange extract to push it over the top. Soft chewy and quite moreish.
So yummy! Love the soft, chewy texture. For those who may be wondering, I used all blackstrap molasses (didn’t reduce the amount the recipe called for) and they are delicious. I like a nice, spicy, warm gingerbread cookie and that’s exactly what I got. And for the record, my 9 and 5 year-olds gobbled them up, too. So don’t be afraid to join the dark side!!
Noticed that this recipe didn’t call for egg?
As per blog post: “And as a sidenote, the cookies are egg-free in case that happens to be an allergy you are working around.”
That’s exactly what I am trying to do…. find an egg-free cookie for my little friends whom I’m baking for. 🙂 I will also be using an egg-less royal icing to decorate them too!!
Help! I followed the recipe exactly, rolled the dough out between layers of parchment paper, froze for 20 minutes.. and now it’s completely stuck to the parchment paper. I can’t even make a circle with them, let alone use cookie cutters. What did I do wrong?
We made these for the Christmas holidays and they turned out great!! We didn’t have any molasses so we substituted honey, but the flavor was too overpowering so on the second batch we lowered it to 1/2 a cup. We also added a teaspoon of nutmeg.
Absolutely delicious, we’ll be making this again!!
Definitely NOT thick, i’m fact they’re very thin, but the flavor is seriously good.
Has any one tried this recipe using a dairy free butter and almond milk? I’m allergic to milk and eggs. I can make it as is, but was hoping to adapt so I can eat some .
In place of butter, use applesauce!
In place of butter, use applesauce!
Theses are my go-to for Christmas gingerbread men. I’m asked to make these every year!
We actually ran out of molasses while we were baking these! We ended up with about 1/4 cup molasses, so we decided to fill in the other 2/4 with pure maple syrup, and it actually tasted really good! So, if you’re feeling like these have too much molasses or you totally ran out, try using 100% pure maple syrup.
I have tried many, many gingerbread men recipes over the past few years. I have had some serious issues with prior recipes and this is by far THE BEST…not too much flour, not too sticky to work with when properly chilled, and good spicy, gingery flavor. We bake the cookies a couple of minutes longer for my son who likes them crispier and keep to the recommended bake time for my daughter who prefers a softer cookie man. Thanks Mel!