Soft Gingerbread Cookies

Soft Gingerbread Cookies

sal 20

"These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations."

Ingredients 3 h 45 m {{adjustedServings}} servings 75 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
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Reviews 159

  1. 180 Ratings


I've been looking for a soft, puffy gingerbread recipe for years. I bake a lot and try pretty much every gingerbread recipe I can find. This was pretty good, but didn't stay soft once it cooled. It did puff up when it was in the oven, but flattened again before it finished baking. It tasted really good and it kept it's shape really well, so it's definitely a good recipe, just not the best. By the way, this is much easier to work with if you roll the dough between two sheets of wax paper, loosen the paper on both sides, and then cut out with cutters. This way, you don't need excess flour which can toughen the dough.

Jennifer Boudreaux Pirot

I don't know WHAT any of the negative reviews could possibly be about!!! I found this recipe on here about years ago and have made them EVERY year since. EVERYONE I bring them too loves them. They are not as "harsh" as a typical gingerbread cookie ... softer in texture and milder in taste. Yes, the dough can be a bit hard to roll out but it is WAY worth it for the YUMMIEST gingerbread cookie I've ever had!!!


I'm not the most experienced baker, but most things I try for the first time come out good. I followed this recipe to the exact detail and the dough was terribly hard to roll out. It crumbled apart the more you tried. My husband suggested adding a little water but I didn't want to ruin the I put a chunk of the dough on my board, sprinkled a tiny bit of water, rolled it out, and then cut a heart cookie. I baked that one to test it, and while the taste itself wasn't bad, the texture was weird. I chilled the rest of the dough overnight thinking maybe the minimum 3 hours wasn't long enough, tried again this morning, and ran into even more difficulty. Granted, this was my first attempt at making gingerbread cookies, but I probably would have had better luck just following the recipe on the bottle of molasses! Sorry to be critical, but that was my experience. I should have read more of the reviews before putting the time and effort into this, since the majority seemed to run into the same problems I did.