Easy Soft Gingerbread Cookies

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Salted butter, thick molasses, and plenty of winter spices create the most flavor-packed dessert in these Easy Soft Gingerbread Cookies.

There’s nothing quite like the warm, comforting aroma of freshly baked gingerbread cookies to signal the arrival of the holiday season. With a soft texture, a rich blend of spices, and the deep sweetness of molasses, these cookies are sure to become a seasonal favorite. Top them with my Gingerbread Buttercream, a simple yet spiced holiday frosting that you'll want to use on absolutely all of your baked goods! Whether you’re an experienced baker or just looking to try your hand at something festive, this recipe is simple, reliable, and guaranteed to bring a little extra cheer to your holiday baking.

Why these Easy Soft Gingerbread Cookies Are a Holiday Classic

Gingerbread has long been associated with the holiday season, thanks to its warming spices—cinnamon, ginger, nutmeg, and cloves—that evoke the cozy spirit of winter. The use of molasses gives these cookies a rich depth of flavor and a soft, chewy texture that sets them apart from other holiday treats. The history of gingerbread dates back centuries, with early versions originating in Europe as early as the 11th century. Over time, gingerbread evolved into the sweet, spiced cookies we know today, often shaped into festive forms like stars, trees, and gingerbread men. Let's make them.

Ingredients for Easy Soft Gingerbread Cookies 

• 1 Cup (Two Sticks) Salted Butter, Softened (226 g)
• ½ Cup Granulated Sugar (100 g)
• ½ Cup Brown Sugar (110 g)
• 2 Teaspoons Vanilla Extract (10 ml)
• 1 Large Egg + 1 Large Egg Yolk
• 2 Teaspoons Baking Powder (8 g)
• 3 ¼ Cups All-Purpose Flour (410 g)
• ¼ Cup Unsulphured Molasses (60 ml)
• 2 Teaspoons Cinnamon (5 g)
• 1 Teaspoon Ginger (2 g)
• 1 Teaspoon Nutmeg (2 g)
• ½ Teaspoon Cloves (1 g)

Ingredients for the Gingerbread Buttercream  

• 1 Cup Salted Butter, Softened To Room Temperature (226 g)
• 2 Cups Powdered Sugar (240 g)
• 1 Tablespoon Unsulphured Molasses (15 ml)
• ½ Tablespoon Pure Vanilla Extract (7.5 ml)
• 1 Teaspoon Ground Cinnamon (2 g)
• ½ Teaspoon Ground Nutmeg (1 g)
• Splash Of Heavy Cream, As Needed (Approximately 1–2 Tablespoons Or 15–30 ml)

Optional Equipment to make the Star Tree

• Set of star cookie cutters
• Piping bag fitted with a large star tip

Instructions for the Gingerbread Cookies

1. Cream The Butter And Sugars:
   In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add Wet Ingredients:
   Mix in the vanilla extract, egg, and egg yolk, beating until fully incorporated. Stir in the molasses until well blended.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together the baking powder, flour, cinnamon, ginger, nutmeg, and cloves.
4. Mix Wet And Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. The dough will be thick and slightly sticky.
5. Chill The Dough:
   Cover the dough with plastic wrap and refrigerate for one hour, or until firm enough to handle.
6. Preheat The Oven:
   Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
7. Shape The Cookies:
   Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
8. Bake and Cool:
   Bake for 8-10 minutes, or until the edges are set but not browned. The centers may still look slightly soft. Cool cookies completely before decorating.

Instructions for the Gingerbread Buttercream

1. Cream the Butter:
   In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy (about 2–3 minutes).
2. Add Powdered Sugar:
   Gradually add the powdered sugar, about ½ cup (60 g) at a time, mixing on low speed. Increase to medium speed once the sugar is incorporated to avoid a mess. Beat until smooth.
3. Incorporate Molasses and Vanilla:
   Add the molasses and vanilla extract, mixing until fully combined. The buttercream will start to take on a rich, gingerbread-like color and aroma.
4. Mix in Spices:
   Sprinkle in the ground cinnamon and nutmeg. Mix until evenly distributed, giving the buttercream a warm, spiced flavor.
5. Adjust Consistency:
   If the buttercream is too thick, add a splash of heavy cream (15–30 ml) and beat until you reach the desired consistency—smooth and spreadable.
6. Final Whip:
   Give the frosting one final whip on high speed for 1–2 minutes to ensure it's light, fluffy, and airy.
7. Decorate:
   Decorate as desired with icing and sprinkles.

How to Assemble a Gingerbread Cookie Star Tree

1. Prepare the Cookies:
   Ensure you have gingerbread cookies in various star sizes, from large to small, baked and cooled.
2. Layer with Buttercream:
   Place the largest star cookie on your serving platter. Pipe a puff of gingerbread buttercream in the center using a piping bag or spoon.
3. Stack the Stars:
   Add the next smaller star cookie on top, slightly rotating it so the points of the stars alternate. Repeat the process with buttercream between each layer until all cookies are stacked, forming a tree shape.
4. Top the Tree:
   Finish with the smallest star on top, adding a final dollop of buttercream for a snowy effect.
5. Add Gold Sprinkles (Optional):
   Sprinkle the tree with gold sprinkles for a festive, shimmering finish.
6. Serve and Enjoy:
   Display your gingerbread star tree as a stunning holiday centerpiece before serving.

Notes:

• This buttercream pairs beautifully with gingerbread cakes, sugar cookies, or spiced cupcakes.
• For a deeper molasses flavor, add an extra teaspoon if desired.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Tips for Cookie Success

1. Use Softened Butter: Make sure your butter is properly softened before starting to ensure smooth and even mixing.
2. Chill the Dough: Don’t skip chilling the dough—this helps the cookies maintain their shape while baking.
3. Roll Evenly: Use a rolling pin to roll the dough evenly, ensuring all cookies bake uniformly.

Frequently Asked Questions

1. Can I Freeze The Dough?
Yes! You can freeze the dough after mixing. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months. When ready to use, thaw the dough in the refrigerator overnight before rolling it out.

2. How Long Do Gingerbread Cookies Stay Fresh?
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer, where they’ll keep for up to three months.

3. Can I Substitute Molasses?
If you don’t have molasses, dark corn syrup or honey can be used as substitutes, though the flavor will be slightly different. Molasses gives the cookies their distinctive deep, rich taste, so using it is recommended for the best results.

4. Why Are My Cookies Hard Instead Of Soft?
Overbaking is the most common reason for hard cookies. Be sure to remove them from the oven when the edges are set but the centers are still soft. The cookies will firm up as they cool.

Conclusion

These flavor-packed, easy soft gingerbread cookies are a must-bake during the holiday season, and paired with the Gingerbread Buttercream, the flavors really come full circle. The rich blend of spices, the warmth of molasses, and the perfect chewy texture make them an instant favorite. Whether you're baking for a festive gathering or looking for a fun activity to share with loved ones, these cookies are sure to bring joy. Happy baking!

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XO,

Heather