There’s something downright magical about the smell of warm gingerbread cookies wafting through the house—especially during the holidays. But let’s be honest, I make these Classic Gingerbread Cookies – Soft & Chewy year-round because that cozy blend of ginger, cinnamon, and molasses is just too good to save for December. My version stays perfectly tender in the middle with just the right amount of spice, thanks to a few little tricks I’ve picked up over the years (hello, extra brown sugar and a generous pour of molasses). Whether you’re baking for a cookie swap, gifting to neighbors, or just treating yourself, this recipe never fails to make the kitchen smell like a winter wonderland—even in July.
Why You’ll Love These Classic Gingerbread Cookies
Trust me, these aren’t just any gingerbread cookies—they’re little bites of nostalgia with the perfect chewy texture and warm spice that’ll make your kitchen smell like holiday magic. Here’s why they’ve become my go-to recipe:
- That dreamy soft-chewy texture – Thanks to the perfect balance of molasses and brown sugar, they stay tender for days (if they last that long!)
- Warm, cozy spices – Ginger takes center stage, but the cinnamon and cloves round it out so every bite feels like a hug
- No fuss to make – One bowl, simple ingredients, and zero fancy equipment needed—just like grandma used to make
- Gift-worthy every time – Pretty sugared edges + that classic gingerbread look means these disappear fast from cookie tins
Seriously, these cookies are what holiday memories (and serious snack cravings) are made of.
Ingredients for Classic Gingerbread Cookies
Here’s what you’ll need for these soft, spiced wonders—nothing fancy, just good old pantry staples with a few key details that make all the difference:
- 2 1/4 cups all-purpose flour (spooned and leveled—no packing!)
- 1 tsp baking soda (make sure it’s fresh!)
- 1/2 tsp salt (I use kosher for even distribution)
- 2 tsp ground ginger (the star of the show—don’t skimp!)
- 1 tsp ground cinnamon + 1/2 tsp ground cloves (that warm, cozy backup chorus)
- 3/4 cup unsalted butter, softened (leave it out for 30 minutes—no shortcuts!)
- 3/4 cup brown sugar, packed (dark brown gives the best molasses kick)
- 1 large egg (room temp blends smoother)
- 1/4 cup molasses (not blackstrap—too bitter! Grandma’s brand works great)
- 1 tsp vanilla extract (the secret harmony booster)
Pro tip: Measure your molasses in a greased cup—it’ll slide right out!
How to Make Classic Gingerbread Cookies
Okay, friends—time to roll up those sleeves and make some magic! These gingerbread cookies come together in just a few simple steps, but I’ll walk you through each one so they turn out perfectly soft and spiced every single time.
Mixing the Dough
First things first—preheat that oven to 350°F and line your baking sheets with parchment paper. Trust me, you’ll thank me later when the cookies slide right off!
Now for the fun part: grab your biggest mixing bowl and let’s cream that butter and brown sugar together until it’s light and fluffy. I like to use a hand mixer for about 2 minutes—you’ll know it’s ready when the mixture looks like pale caramel and makes little peaks when you lift the beaters. Next, beat in the egg, molasses, and vanilla. Don’t panic if it looks a bit curdled at first—just keep mixing and it’ll smooth right out.
Here’s where patience pays off: whisk together all those gorgeous spices with the flour, baking soda, and salt in another bowl. Then, add the dry ingredients to the wet in three batches, mixing just until combined after each addition. Resist the urge to overmix! A few flour streaks are totally fine—they’ll disappear when you scoop the dough.
Shaping and Baking
Now for the best part—shaping! Scoop the dough into 1-inch balls (I use a #40 cookie scoop for perfect portions) and roll each one in granulated sugar. This gives them that pretty sparkly crust that cracks just slightly when baked. Place them about 2 inches apart on your prepared sheets—these babies spread a bit!
Bake for 10-12 minutes until the edges look set but the centers still seem soft. They’ll firm up as they cool, I promise! The second you smell that deep molasses-spice aroma filling your kitchen, you’ll know they’re close. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—this prevents any tragic cookie breakage.
Pro tip: If your dough feels too sticky after mixing, pop it in the fridge for 30 minutes. Cold dough holds its shape better and prevents overspreading. But honestly? I usually can’t wait that long—the smell is just too tempting!
Tips for Perfect Classic Gingerbread Cookies
After burning at least three batches of gingerbread cookies in my early baking days (RIP those charcoal pucks), I’ve learned a few foolproof tricks to nail these every time:
- Chill sticky dough for 30 minutes – Makes rolling way easier and prevents pancake-flat cookies. No time? Freeze scooped dough balls for 10 minutes instead.
- Use parchment paper always – Not wax paper! That molasses makes cookies stick like glue to bare pans.
- Cookie scoop = your BFF – A #40 scoop gives perfectly even 1-inch balls that bake uniformly. No more “why is this one burnt while that one’s doughy?” drama.
- Underbake slightly – Pull them when edges are set but centers look soft. They firm up perfectly as they cool.
Bonus trick: Roll dough balls in coarse sugar – that extra crunch takes these from great to “can’t-eat-just-one” status!
Ingredient Substitutions & Notes
Okay, let’s talk swaps and spice levels—because sometimes you’re out of molasses or your cloves went MIA. Here’s what absolutely works (and what doesn’t) for these cookies:
- Molasses matters! Regular unsulphured molasses (like Grandma’s brand) gives the perfect balance. Blackstrap is too bitter—it’ll overpower the spices. In a pinch, use 3 tbsp honey + 1 tbsp dark corn syrup, but expect milder flavor.
- Spice adjustments: Love extra heat? Bump ginger to 1 tbsp. Not a clove fan? Swap in 1/4 tsp allspice instead. Just keep the total spice volume about the same.
- Butter emergency? Margarine works, but cookies spread more. For dairy-free, use coconut oil—but chill dough longer since it softens faster.
Remember: Fresh spices make all the difference here. If your cinnamon smells like dust, it’s time for a new jar!
Storage & Serving Suggestions
These gingerbread cookies stay soft for days when stored right! Tuck them in an airtight container with a slice of bread (sounds weird, but it keeps them chewy) at room temperature for up to a week. For longer storage, freeze baked cookies in ziplock bags—they thaw perfectly in minutes. My favorite way to serve? Warm from the oven with a cold glass of milk or dunked in spiced hot cocoa. They’re also amazing crumbled over vanilla ice cream for an instant holiday dessert!
Classic Gingerbread Cookies Nutritional Info
Estimates vary by ingredients, but here’s the scoop per cookie (based on 24 per batch): about 120 calories, 8g sugar, and 5g fat. Not too shabby for a treat that tastes like holiday magic in every bite!
FAQ About Classic Gingerbread Cookies
Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes. They’ll taste just as good months later.
Why are my cookies hard?
Overbaking is the usual culprit. Pull them when edges are set but centers look soft. Hard cookies can also mean too much flour—always spoon and level your measurements!
Can I use honey instead of molasses?
You can, but expect milder flavor. Swap 3 tbsp honey + 1 tbsp dark corn syrup for the molasses. They’ll be lighter in color and taste more like spiced sugar cookies.
How do I get thicker cookies?
Chill the dough for 30 minutes before baking—cold dough spreads less. And don’t flatten the balls! Let them puff up naturally in the oven for that perfect domed shape.
Can I make these gluten-free?
Yes! Use 1-to-1 gluten-free flour blend (I like King Arthur’s). The texture will be slightly more delicate, but they’ll still have that classic gingerbread taste.