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The Ultimate Soft & Chewy Cut-Out Gingerbread Cookies (No Chill Method)

A close-up stack of four rich, dark brown soft gingerbread cookies coated in sugar crystals.
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Make the best soft gingerbread cookies for the holidays. This easy recipe delivers chewy, perfectly spiced cookies that hold their shape for decorating and stay moist for days.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set the dry ingredients aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
  3. Beat in the molasses, egg, and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour. (Note: While this is a ‘no-chill’ recipe for rolling, chilling helps the dough firm up for cleaner cuts.)
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out cookies to the prepared baking sheets. Reroll scraps as necessary.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, aim for the edges to be set but the centers still slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. Decorate with royal icing or glaze once fully cooled.

Notes

  • To keep these cookies soft for longer, store them in an airtight container with a slice of bread or a small piece of apple.
  • If you skip the chilling step, work quickly when cutting shapes to prevent the dough from sticking.
  • For the boldest spice flavor, use fresh ground ginger if available.

Nutrition

Find it online: https://cutcooktaste.com/soft-gingerbread-cookies/