JojoM

Bake irresistibly soft and chewy gingerbread cookies with warm spices, perfect for Christmas decorating, gifting, or even building a gingerbread house. A festive must-try!
Gingerbread cookies have a rich and fascinating history that dates back to medieval Europe. The enticing aroma and delightful soft texture of these cookies have been a staple in holiday celebrations for generations. But why limit these mouth-watering delights to just the festive season? Today, we're whipping up a batch of Soft Batch Gingerbread Cookies that you can enjoy all year round!
Below is a comprehensive list of the ingredients you'll need. We've made sure to include measurements in grams for accuracy, but have kept teaspoons and tablespoons for ease of use.
Softer cookies contain are less dry and therefore contain more moisture and fat.
Compared with a crispy cookie recipe, our recipe uses more molasses as well as more butter.
Dry cookies by comparison, uses less fat and less liquid.
Another way to ensure these cookies come out soft is by baking them for just the right amount of time at a slightly lower temperature. In our case, we bake our cookies at a slightly lower temperature of 170C or 340F rather than 180C or 350F, and we bake them at a slightly shorter time of around 9 minutes, not any more. Be sure to use an oven thermometer as most ovens indicators are mostly incorrect. I realized my oven's knob indicator is 10C above what is actually the temperature inside the oven.
Lastly, shaping your dough to be thicker will ensure you have a softer cookie. This is because thicker doughs will cook longer. Just be careful not to undercook your dough!
Practice makes perfect! To achieve the best results, be sure to follow the measurements in our recipe and also do some trial and error. Make these in batches so you can modify the bake time, thickness or even the quantity of the ingredients in the cookie if you prefer. However, following this recipe to the dot is probably the best way to achieve the perfect results!
Given the ingredients used, the recipe makes about 30 servings, with each serving being approximately 50 grams. Here's a rough breakdown of the nutrition information per serving:
(Note: This is an estimation and could vary slightly.)
Don't have molasses on hand? You can substitute it with an equal amount of dark corn syrup, honey, or brown sugar. If you find yourself out of ground cloves, allspice makes a great substitute.
Store your cookies in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread, keeping them soft and fresh for longer.
Absolutely! This dough freezes well. Just make sure to wrap it tightly in plastic wrap, and it can be stored in the freezer for up to three months.
While these cookies are delicious, their soft texture may not be firm enough for constructing a gingerbread house. For that, you'd likely need a sturdier dough.
No worries! Just aim for about 1/4 inch thickness when you roll out your dough. The thickness of the dough is key to achieving the soft, chewy texture these cookies are known for.
When stored properly, these cookies can stay fresh for up to a week. The key is to keep them in an airtight container at room temperature.
Bake irresistibly soft and chewy gingerbread cookies with warm spices, perfect for Christmas decorating, gifting, or even building a gingerbread house. A festive must-try!

Chill the dough for easier rolling and cutting.
Use a rolling pin with guides for consistent cookie thickness.
Decorate with royal icing once cooled.
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Cream butter and sugar until smooth and fluffy.
Mix in the egg, molasses, and vinegar until fully combined.
Sift flour, baking soda, salt, and spices together.
Gradually combine dry ingredients with the wet mixture to form a dough.
Chill the dough in the fridge for at least 30 minutes.
Roll out the dough to about 6mm thickness using a rolling pin with guides.
Cut into desired shapes.
Bake at 170°C (340°F) for about 9 minutes or until set.
Cool completely before decorating.
8/9/2025
Took these to my office holiday party and everyone asked for the recipe. They’re festive and foolproof!
3/8/2025
Best gingerbread I’ve made. Soft, chewy, and they taste even better the next day. Perfect with a mug of hot cocoa.
11/7/2024
I was skeptical about the vinegar but wow — it really makes a difference. Loved the flavor and softness. This is my go-to now!
9/7/2024
Decorated these with royal icing and they held their shape beautifully. Great recipe — soft enough to bite but sturdy enough for detailed designs.
5/6/2024
I used black treacle instead of molasses and they still turned out amazing! The vinegar really adds that nice balance. Thanks for the tip on chilling the dough.
3/6/2024
Finally, a gingerbread recipe that doesn’t turn rock-hard! The texture is exactly what I was looking for — chewy, not crumbly.
12/5/2023
These cookies were so soft and perfectly spiced! My kids had a blast cutting them into stars and trees. Definitely making them again for our cookie exchange.
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Serving Size: 50 grams
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Heirloom Pantry's Kat and Alec adapted by JojoM
Catherine Zhang adapted by JojoM