homemade gingerbread cookies

These family friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices along with a touch of coffee and molasses.

Soft Gingerbread Cookies

all purpose flour

baking soda

ginger

cinnamon

cloves

nutmeg

salt

butter

brown sugar

dark coffee

molasses

white sugar

In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt.  Set aside.

Using mixer cream butter and brown sugar until light and fluffy.  Stir in egg, coffee and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters.  Shape dough into one inch balls and roll through white sugar.

Place on parchment covered baking sheets one inch apart. Bake for 12-14 minutes.  After 5 minutes move to cookie cooling racks.

One of my favorite cookies! I love these cookies with all the wonderful aromatic spices! The coffee is a really nice touch; really adds a new, unique dimension. Love the way these cookies pair with a cool glass of milk or a warm glass of egg nog!

Whipped up a batch of these this afternoon and they turned out perfect! Exactly what I needed to cure my sweet tooth! Delicious!

I love the flavor and texture of these cookies, so perfectly soft and chewy!

I LOVED these cookies!!! They were so so nice, and fluffy, my whole family enjoyed them. I’ll definitely be making these again. My only mild issue was that they tasted rather strongly of coffee. Maybe I used too strong coffee in them? I’m not really sure but they were still amazing!

Anything with ginger is good with me. These cookies would be perfect for Christmas time.

I firmly believe the only way to make a gingerbread cookie is soft, LOL! This recipe is so delicious, I will be making it all holiday season!

Whipped up a batch of these this weekend and was dreaming of Christmas! Exactly what I needed to cure my sweet tooth; delicious!

Oh my goodness, these are incredible! They taste like Christmas and have the best soft texture.

These cookies are a new favorite. They are delicious and the texture is perfect. Thanks for a great recipe!

https://content.jwplatform.com/videos/BGz0oky1.mp4

These scrumptious Soft Gingerbread Cookies are so full of flavor, slightly crispy on the edges and soft and chewy on the inside.

These family-friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices, along with a touch of coffee and molasses.

Soft Ginger Cookies

In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.  Set aside.

Using a mixer, cream butter, and brown sugar until light and fluffy.  Stir in egg, coffee, and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl and beaters.  Shape dough into 1-inch balls and roll through white sugar.

Place on parchment-covered baking sheets 2 inches apart. Bake for 12-14 minutes.  After 5 minutes, move to cookie cooling racks.

i love warm gingerbread cookies with a cup of coffee!! Thanks for the recipe

Made these cookies for my family on Halloween and they loved them!  Delicious and easy to make. Thanks!

Gingerbread cookies are an all time favorite at our house. A must for holiday baking and sharing!

These cookies are amazing! I had to decrease the cooking time to 10 mins for softer cookies, i think it was because they were smaller.

Taste was good but I rolled my dough out, and 9h are they ever hard! It makes me sad, I guess I'll have to try and just do drop cookies next time.

These we so good and so soft!! Perfect perfect perfect gingerbread cookie. So glad I came across this recipe! Thank you so much for sharing

Can these be frozen either baked or just dough? If so, how?

I love everything about this recipe! PERFECTION!

What perfect little bites of heaven! These are always a hit during the holidays; excited to bake these and package for gifts! Delish!

I am so ready to make these this weekend! Ready to get into the holiday spirit.

These scrumptious Soft Gingerbread Cookies are just so adorable!!

When i took mine out of the oven they where beautiful round mounded cookies but after about 3 minutes were flat :(  Still tasted great but wondering how I can keep them plump? Bake longer ?

Hello! Thank you for the recipe!
I’ve just made your cookies, they taste really good, but there is one problem- they didn’t spread at all, they stayed in a ball-shape. The batter was very soft and I thought it should spread, but it didn’t. Why did it happen? :(

Very good! Soft, spice level was great!  I used room temperature butter so mine spread a bit. I used 2 T. espresso and salted Kerry Gold butter.  Next time I will chill well in fridge after they are on parchment sheet and bake cold.  I put royal icing on mine.  Made these for my SIL who requested a soft gingerbread cookie with royal icing.  I'd make again!

Excellent!  I made it as written the first time.  I think my butter was way too soft as they spread and were thinner than your photo. BUT they were delicious and chewy!  The second time I made I tried to replicate a local bakery's version of a bar cookie.  I used a Lebkuchengewurz spice mix (from The Daring Gourmet) and used 2 T. of this mixture in the cookie recipe, used Kerry Gold salted butter, only 3/4 C. brown sugar, increased molasses to 6 T. and added 2 T. ginger syrup (The Ginger People's) and did not roll in the additional sugar since I iced with a sifted powdered sugar, couple drops orange essential oil and enough coconut milk to get a pourable/spreadable consistency.  I baked this in parchment lined 15x10 jellyroll pan for 14-16 minutes.  An offset spatula helped to spread the dough out evenly.  I iced while a little warm, then chilled overnight, cut into squares and will store in fridge with unbleached coffee filters between layers so they don't stick together.  The are lovely, chewy and spicy!  Thanks for the awesome recipe and Merry Christmas!

Successfully made these with Arrowhead Mills GF flour (mix includes xanthan gum) and 6 oz. room temp Earth Balance vegan baking sticks for my friend's daughter who is GF/DF.  Used 2 T. of the Lebkuchengewurz spice mixture I referenced in my previous comment/review.  Used 1/2 C. brown sugar, and increased molasses to 6 T.  Did not roll in sugar as I iced with sifted powdered sugar, drop of lemon oil and enough soy milk to be spreadable.  (After making with orange oil, I prefer that over the lemon.) Used decaf espresso (which I also did every time I've made these).  I forgot to add to my previous post that I used zest of one orange for this GF/DF version as well as for the one made with regular flour.

Fluffy in the middle and crisp edges as promised! Awesome recipe! Thanks! Also great with the tops dipped in a powdered sugar + milk icing. :-)

Beautiful... made these scrumptious cookies with the kids and they had so much fun measuring and adding all the different ingredients. We didn’t have molasses at the time but that didn’t dull the taste. I refrigerated the mix half hour before and it was ok to work with but day after mix was much better and cookies turned out much better too - I baked second batch for about 12 minutes and added extra ginger which worked and I loveddd the undercooked bread texture. Sprinkled some caster sugar on top before baking which gave a little extra sweetness... if I’m honest kids enjoyed making more than eating but I didn’t mind ( all the more for me!). Thank you for this recipe - will be my go to for gingerbread :)

Hi, this recipe looks super good. I can’t wait to make these, soft gingerbread is the best gingerbread. What type of molasses do you use

I pinned this one because my husband loves gingerbread cookies and everything homemade is best so I  am making them for the Holidays :) I appreciate you sharing this yummy recipe!

Wow! So yummy! Made these with the boys and the whole batch were gone in a flash! I didn't end up having real butter, so I used "I Can't Believe It's Not Butter" instead. This may have been why my dough was loose. I scooped them, rolled in sugar, &amp; popped them in the freezer for 30 mins. Everything worked great and the cookies kept their domed appearance. 

P.S.-
LOVE the coffee flavor. I think my husband ate the most out of the family for breakfast!

I have made these for the last two years for Christmas and they are so scrumptious. Everyone loves them!

I followed the recipe exactly. I was worried a tablespoon of ginger would be too strong but these cookies were amazing!  Perfect balance of sweet and spice and the texture was great. Thanks for sharing this!

Nothing says the holidays like gingerbread cookies! Easy to make and quick to bake, these classic gingerbread cookies are a staple for any cookie exchange.

Gingerbread Cookies

all-purpose flour (plus more for working dough)

dark brown sugar (packed)

unsalted butter (softened)

milk

Using a stand mixer (or hand mixer + large bowl), add flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt. Mix gently to combine so that ingredients are very incorporated.

Set mixer speed to low and add in butter. Mix until butter is broken up and mixture appears crumbly, about 5-7 minutes.

Keeping speed on low, pour mix in molasses and milk, one at a time, mixing thoroughly in between. Dough is ready when ingredients appear fully incorporated and batter appears fluffy and shiny.

Divide dough in half. Place each piece of dough on a piece of parchment paper, then use your hands to mold the dough into an oval shape. Place another piece of parchment paper on top of the dough, then use a rolling pin to flatten the dough to about 1/2 inch thick. See above video for example.

Chill dough for 2 hours in the refrigerator (or 20 minutes in the freezer).

When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper, then set aside.

To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove one layer of parchment paper and lay the dough, exposed side down, on your prepared work surface. Remove the second piece of parchment paper and dust the exposed dough with flour. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, repeat the step of flattening it between the parchment paper and place it back in the refrigerator to chill for 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.

Bake cookies for 8-11 minutes or until cookies turn a deep golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.

I made these over the weekend and they turned out perfectly! Definitely my new go to gingerbread recipe!

Yes! I need to make these this weekend–my kids will love them!

I don't think it would be Christmas without some form of gingerbread. Not only do they store well but they taste delicious. Your recipe makes me want to start on a batch of gingerbread cookies right now.

https://content.jwplatform.com/videos/ro4stZj4.mp4

Gingerbread Cookies! Nothing says the holidays like gingerbread! Easy to make and quick to bake, these classic gingerbread cookies are a cookie exchange staple.

Top 3 homemade gingerbread cookies recipes from across the web

The most viewed homemade gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Soft Gingerbread Cookies

Soft Ginger Cookies

Gingerbread Cookies

Top 3 homemade gingerbread cookies recipes from across the web

The most viewed homemade gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Gingerbread Cookies

Soft Ginger Cookies

Gingerbread Cookies

The most viewed homemade gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine