These soft gingerbread cookies are the perfect cookies to make for Christmas! They are soft and chewy cut out gingerbread cookies decorated with vanilla icing.

Top view of soft gingerbread cookies.

I personally believe that gingerbread cookies need to be soft, chewy, and melt in the mouth. These are exactly what these are! There are no “snaps” here! They are really soft gingerbread men with icing that is perfect to decorate these cookies. These cookies are also full of spices so they are very flavorful too!

Stack of two cookies split in half.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a more dry cookie.
  • Tip 2: I used parchment paper sheets for rolling out the dough. This helps the dough not be sticky. I also found when rolling out the dough, I could see the dough from the top of the parchment paper, this helped me make sure it was even.
  • Tip 3: When decorating the cookies, when piping I would lightly pull the tip up. This creates a little tip on top of your iced cookie for only a second and then it settles. It helps to give it a cleaner look. You can also use gel food coloring! If you use sprinkles, put them on immediately. If you wait a moment, it will start to harden.
Wet ingredients in a bowl.
Make sure to beat the butter and brow sugar on high speed. This helps to give it that chewy texture.
Cookie dough in a bowl.
The cookie dough will be thick, but if you press it with your fingers you can see it looks like clay almost.
Cookie dough rolled out on parchment paper.
Use a ruler to make sure the dough is between 1/4 – 1/2 inch thick. You don’t want them too thin or too thick.
Cut out gingerbread men on parchment paper.
When the dough is chilled for 2 hours, they will be super easy to use cookie cutters, and it will be easy to come out.
Top view of a decorated soft gingerbread cookies.

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If you want more gingerbread recipes, try my mini gingerbread cheesecakes and gingerbread cinnamon rolls.

Holding one cookie split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of soft gingerbread cookies.
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Soft Gingerbread Cookies

Stephanie Rutherford
These are soft gingerbread cookies that are melt in the mouth perfect for Christmas. They are gingerbread men topped with a vanilla icing that hardens.
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Prep Time: 20 minutes
Cook Time: 9 minutes
Chilling Time: 2 hours
Total Time: 2 hours 29 minutes
Servings: 25 cookies

Ingredients
 
 

Gingerbread Cookies

  • 3 cups All-purpose flour
  • 1 TBSP Ground ginger
  • 1 TBSP Ground cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Ground nutmeg
  • 3/4 cup Unsalted butter, room temperature
  • 3/4 cup Dark brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 cup Molasses, not blackstrap! I used Grandma's

Vanilla Icing

  • 1 1/2 cups Powdered sugar, sifted
  • 1-2 TBSP Milk
  • 1 tsp Light corn syrup
  • 1 tsp Pure vanilla extract

Instructions
 

Gingerbread Cookies

  • In a medium bowl, sift the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
    3 cups All-purpose flour, 1 TBSP Ground ginger, 1 TBSP Ground cinnamon, 1/4 tsp Cloves, 1/4 tsp Ground nutmeg
  • Using a mixer, beat the butter and brown sugar on high speed for 2 minutes. It will become pale and airy.
    3/4 cup Unsalted butter, 3/4 cup Dark brown sugar
  • Add egg, vanilla, and molasses. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined. It will be a thick dough.
    1 Large egg, 1 tsp Pure vanilla extract, 1/2 cup Molasses
  • We are going to roll out the dough immediately. First, divide the dough in half. Lay the dough on a parchment paper sheet. Press it down evenly with your hands and then place another parchment paper sheet on top. Roll the dough out. We want it to be between 1/4 to 1/2 inch. 1/3-1/2 is preferred to get a nice and soft cookie. TIP: I found after I rolled it, the edges were too thin, I folded the edges back into the dough and then rolled the dough a little. This helps to give every inch of the dough the same thickness. Do this with both doughs.
  • Place both doughs (keep all the parchment papers on them!) on a cookie sheet and cool for 1-2 hours. I did it for 1 1/2 hours.
  • Next, line two cookie sheets with parchment paper. Cut the dough out using your proffered cookie cutters I did small gingerbread men, small snowflakes, and a larger gingerbread man. Place similar sizes together on the cookie sheet.
  • You can reroll the dough scraps one time, any more and it will get overworked. Once the cookie dough shapes are ready, Preheat the oven to 350℉. Place the first tray in the freezer while it preheats (for 10 minutes) and the other tray in the fridge. This will help them keep their shape.
  • Bake the smaller cookies for 8-9 minutes. The larger cookies for 13-15 minutes. They are done when the middle is puffed up.
  • Let them cool for 10 minutes on the hot sheet before transferring to a cooling rack. Cool completely before decorating.

Vanilla Icing

  • In a small bowl, add the powdered sugar, milk,, corn syrup, and vanilla. Don't skip the corn syrup this is what helps to harden the icing. Start with mixing in 1 TBSP of milk. Then, add 1 tsp at a time after that until it reaches desired consistency. You want it be a thicker version of Elmer's glue.
    1 1/2 cups Powdered sugar, 1-2 TBSP Milk, 1 tsp Light corn syrup, 1 tsp Pure vanilla extract
  • I used Wilton tip 3 to pipe the designs on these cookies. Let the cookies sit out for 4-5 hours to dry out the icing, so it will set.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 151kcal, Carbohydrates: 31g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 6mg, Potassium: 130mg, Fiber: 1g, Sugar: 12g, Vitamin A: 172IU, Vitamin C: 0.01mg, Calcium: 27mg, Iron: 1mg
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