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Soft Gingerbread Cookies Recipe – Best Easy Family Treat

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These soft gingerbread cookies are packed with warm spices and a secret brown butter trick that makes them incredibly rich and flavorful. Perfect for family baking, they’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (dark or light)
  • 1/2 cup molasses (not blackstrap)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet over medium heat. Stir constantly with a rubber spatula until golden specks form and it smells nutty, about 5 minutes. Remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: To the cooled brown butter, add 1 cup packed brown sugar and 1/2 cup molasses. Beat with an electric mixer on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract. Beat again until smooth and glossy.
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Divide the dough in half. Flatten each half into a 1-inch thick disc. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll and cut: Lightly flour your work surface and rolling pin. Roll one disc of dough to 1/4-inch thickness. Cut out shapes with cookie cutters. Place 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut again.
  8. Bake: Bake for 8 to 10 minutes. Edges should be set but centers slightly soft. Do not overbake.
  9. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Dust with powdered sugar while still warm if desired.

Notes

Chilling the dough is crucial to prevent spreading. For softer cookies, reduce baking time by 1 minute. These cookies taste even better the next day as the spices meld. Store in an airtight container at room temperature for up to 5 days. Baked cookies freeze well for up to 3 months.

Nutrition

Keywords: soft gingerbread cookies, easy gingerbread recipe, brown butter gingerbread, holiday cookies, family baking, Christmas cookies

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