As the holiday season draws near, there’s no better way to fill your home with warmth and festive cheer than by baking a batch of classic gingerbread cookies. These **soft gingerbread cookies** are more than just a treat; they’re an experience, capturing the essence of Christmas with every bite. Crafted with rich dark muscovado sugar and a timeless blend of fiery ginger and aromatic cinnamon, they deliver that **instantly recognizable, heartwarming festive flavor**. Expect a delightful texture contrast: perfectly crispy edges giving way to a wonderfully soft and chewy center. This incredibly simple recipe is designed to be your go-to for gingerbread, promising consistent results and an irresistible taste.
You’ll be amazed at how quickly this gingerbread dough comes together—in less than 10 minutes, without even needing an electric mixer! The versatility of these cookies is boundless; they can be intricately decorated for a stunning display, packaged beautifully as **thoughtful homemade gifts**, or even used as enchanting **Christmas tree decorations**. Whether you’re a seasoned baker or just starting your holiday traditions, this recipe guarantees a magical baking journey.
The Irresistible Allure of Homemade Gingerbread
There’s something truly special about gingerbread cookies that evokes feelings of nostalgia and celebration. Their distinctive aroma, a symphony of warm spices, instantly transports you to festive markets and cozy evenings by the fireplace. This particular recipe for **easy soft gingerbread cookies** stands out in my collection of favorite Christmas treats. It’s not just about the delicious outcome, but the joy of the process itself.
Baking gingerbread men, stars, and snowflakes is a wonderfully engaging activity for everyone. Kids and adults alike will delight in the simple steps of mixing the dough, rolling it out, and cutting out whimsical shapes. But the real fun often begins with decorating! These **versatile gingerbread biscuits** are not only a delicious indulgence on their own, perfect with a cup of tea or coffee, but they also serve as charming embellishments. Imagine them adorning other holiday desserts, perhaps perched atop a Gingerbread Cupcake with Cream Cheese Frosting, or strung with ribbons to become **edible Christmas tree ornaments** that sparkle under the lights. The possibilities are endless, making this recipe a true holiday staple.
Essential Ingredients for Perfect Soft Gingerbread Cookies
Creating these delightful **soft and chewy gingerbread cookies** requires just a handful of straightforward ingredients. Each component plays a vital role in achieving their signature flavor and texture:
- Dry Ingredients:
- Dark Muscovado Sugar: This is the secret to the deep, molasses-like flavor and incredibly soft texture of these cookies. Its fine, moist crystals dissolve beautifully and contribute to the rich brown color. You can also use dark brown sugar for a similar effect.
- All-Purpose Flour: The structural foundation of our cookies, ensuring they hold their shape while remaining tender.
- Baking Soda: Our leavening agent, which reacts with the acidic components in the dough to create that desirable softness and slight lift.
- Ground Ginger: The star spice! We use a generous amount to give these gingerbread cookies their characteristic warm, fiery kick.
- Ground Cinnamon: A comforting, aromatic spice that beautifully complements the ginger, adding depth and a classic festive fragrance.
- Ground Nutmeg: Just a pinch of nutmeg enhances the overall spice profile, bringing a subtle, sweet earthiness to the mix.
- Wet Ingredients:
- Unsalted Butter: Softened butter adds richness, flavor, and helps bind the dough, contributing to the melt-in-your-mouth texture.
- Golden Syrup: This contributes to the distinctive chewiness and a lovely golden hue. Its mild, buttery caramel notes are essential to traditional gingerbread. Black treacle or molasses can be used as a substitute, which will result in a slightly darker and more intensely flavored cookie.
- Large Egg: Acts as a binder, helping to emulsify the dough and add moisture, ensuring a tender crumb.
If you plan to decorate your cookies, which is highly recommended for that extra festive flair, you’ll also need a preferred type of icing or frosting. Complete your edible masterpieces with a selection of your favorite sprinkles, edible glitter, or other decorative candies. The exact number of cookies this recipe yields will depend on the size of your chosen cookie cutters, but typically, you can expect to make a generous batch of at least 30 to 40 standard gingerbread men or similar shapes.
Step-by-Step Guide: How to Bake Soft Gingerbread Cookies
Follow these straightforward steps to create your perfect batch of soft gingerbread cookies. No special equipment needed, just a little patience and a love for baking!
- Prepare the Base Mixture: Begin by combining the softened butter, dark muscovado sugar, and golden syrup in a small saucepan. Place the saucepan over medium heat, stirring occasionally, until all the ingredients have fully melted and are smoothly combined. Once melted, remove the mixture from the heat and set it aside to cool for about 5 to 10 minutes. This cooling step is crucial to prevent the egg from scrambling when added.
- Combine Dry Ingredients: In a large mixing bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, ground ginger, and ground cinnamon. Ensure they are well combined to distribute the leavening and spices evenly throughout the dough.
- Form the Dough: Pour the slightly cooled sugar and butter mixture into the bowl with the dry ingredients. Crack in the large egg. Using a sturdy fork or your hands, gently mix and knead the ingredients until a smooth, uniform dough forms. Be careful not to overwork the dough; mix just until no streaks of flour remain. The dough should be soft and pliable.
- Chill the Dough: Divide the gingerbread dough into two equal halves. Flatten each half into a disc and wrap them tightly in cling film. Transfer the wrapped dough discs to the refrigerator and chill for a minimum of 2 hours, or ideally, overnight. Chilling is essential for firming up the dough, making it easier to roll and cut, and preventing the cookies from spreading excessively during baking.
- Roll and Cut the Cookies: Once the dough is thoroughly chilled, preheat your oven to 170°C (340°F) and line baking sheets with parchment paper. Take one half of the dough (keeping the other half refrigerated) and place it on a generously floured work surface. Lightly dust your rolling pin and hands with flour as well. Roll the dough to an even thickness of about 5-6 mm (roughly the thickness of a quarter or a £1 coin). Use your favorite festive cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1-2 cm (0.5-1 inch) of space between each one. Re-roll any dough scraps and continue cutting until all the dough is used.
- Bake to Perfection: Bake the cookies for approximately 6-7 minutes. For an even bake, rotate your baking tray halfway through the cooking time. The exact baking time will vary based on your oven and the size of your cookies. Keep an eye on them; they should be lightly golden around the edges but still soft in the center for that perfect chewy texture.
- Cool and Decorate: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up slightly. Then, carefully transfer them to a wire rack to cool completely before you begin decorating. Cold cookies are essential for preventing icing from melting or sliding off.
- Homemade Royal Icing: You can easily make your own by mixing royal icing sugar (readily available in larger supermarkets or online) with room-temperature water. A good starting ratio is approximately 300 grams of royal icing sugar to 4 tablespoons of water, adjusting as needed to reach a thick yet pipeable consistency.
- Meringue Powder Method: Another popular method involves combining standard powdered/icing sugar with meringue powder, as seen in this reliable Royal Icing recipe from Sally’s Baking Addiction. Meringue powder is convenient and ensures food safety.
- Egg White Method: If meringue powder isn’t accessible, fresh egg whites can be used, similar to how I prepare icing for my Birthday Sugar Cookies or Easter Sugar Cookies. Always use pasteurized egg whites for safety, especially if cookies are for children or those with compromised immune systems.
- Preparation: Start with about 50 grams of powdered/icing sugar and gradually add 1-2 tablespoons of water or milk, mixing until you achieve a thick but pipeable consistency. The key is to add the liquid very slowly, just a few drops at a time, to avoid a runny icing. It should be thick enough to hold its shape when piped but still flow smoothly.
- Dark Muscovado Sugar Alternatives: While dark muscovado sugar provides the most authentic deep flavor, you can successfully substitute it with **dark brown sugar**. For a nuanced flavor, consider using a mixture of both: half dark muscovado and half dark brown sugar.
- Golden Syrup Alternatives: If golden syrup is not available in your region, or if you prefer a more robust flavor, **black treacle or molasses** are excellent replacements. Be aware that using black treacle or molasses will result in a darker cookie with a slightly more intense, bittersweet taste.
- Flour Alternatives: I typically use standard plain (all-purpose) flour for this recipe. However, I’ve also had great success making these cookies with **gluten-free flour blends** and **white wholemeal flour**. When using gluten-free flour, ensure it’s a blend suitable for baking and that it contains xanthan gum for structure.
- Spice Customization: The classic combination of ginger and cinnamon is fantastic, but feel free to experiment with other warming spices to personalize your gingerbread. Try adding ¼ to ½ teaspoon of **ground cardamom** for a fragrant, floral note, or ½ teaspoon of **ground cloves** for a deeper, spicier kick. Allspice or a touch of black pepper can also enhance the warmth.
- Icing Options: Beyond the discussions above, remember you can color your icing!
- Royal Icing: For fine details and a strong, crisp finish, consult my Birthday Sugar Cookies recipe for a comprehensive guide on making and using royal icing.
- Simple Glaze: For a quick and easy option, a basic mixture of powdered sugar with a few drops of milk or water creates a lovely, soft glaze. Add more liquid for a thinner, floodable consistency, or less for thicker piping.
- Food Coloring Gels: Elevate your decorations by adding food coloring gels to your icing. A vibrant red, green, or blue can make your gingerbread cookies truly pop and fit any holiday palette.
- Sugar Dusting: For a beautifully rustic and minimalist look, simply dust your baked gingerbread cookies with a generous coating of icing (powdered) sugar. It creates a “snow-kissed” effect that is both elegant and delicious.
- Festive Sprinkles and Edible Glitter: Add an extra layer of sparkle and fun! Use an assortment of festive sprinkles, nonpareils (hundreds and thousands), or shimmering edible glitter to enhance the holiday cheer on your biscuits. Apply them while the icing is still wet for best adhesion.
- Cake Toppers and Dessert Embellishments: These gingerbread cookies aren’t just for eating on their own. They make fantastic **edible decorations** for other festive bakes! Imagine them perched on top of a luxurious Bûche de Noël, adding a charming, homemade touch to your holiday dessert table.
- Crispier Cookie Preference: If you adore the flavor of ginger but find yourself leaning towards a crispier cookie texture, you might enjoy trying a different style. Consider this Gingersnap Cookie Recipe for a delightful alternative that delivers a satisfying crunch.
- Baking Sheets: You’ll need at least two, preferably lined with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Cookie Cutters: The fun part! Gather your favorite festive cookie cutters – think gingerbread men, stars, trees, snowflakes, or any holiday-themed shapes you love.
- Rolling Pin: Essential for rolling out your dough to an even thickness.
- Small Saucepan: For melting the butter, sugar, and syrup.
- Large Mixing Bowl: For combining your dry ingredients and then forming the dough.
- Piping Bag (Optional, for Decorating): If you plan on decorating your cookies with icing, a piping bag fitted with a small nozzle will allow for precise lines and details. Alternatively, a simple zip-lock style bag with a tiny corner snipped off works just as well for basic piping.
- Wire Cooling Rack: Crucial for allowing your baked cookies to cool completely and evenly, preventing them from becoming soggy.
- Baked Cookies (Room Temperature): Once completely cooled, store your baked gingerbread cookies (whether decorated or plain) in an airtight container or a cookie jar at room temperature. They will retain their freshness and soft texture for about **7 to 10 days**. Keep them away from direct sunlight or heat sources.
- Freezing Baked Cookies: For longer storage, baked gingerbread cookies can be frozen for up to **three months**. Arrange them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, layering them between sheets of parchment paper to prevent sticking. Thaw at room temperature before serving.
- Freezing Unbaked Cookie Dough: The unbaked gingerbread dough is also freezer-friendly for up to **three months**. Wrap the dough discs tightly in cling film, then place them in a freezer-safe bag or container. When you’re ready to bake, transfer the frozen dough to the refrigerator to thaw overnight. Once thawed, proceed with rolling and baking as per the instructions.
- Freezing Royal Icing: If you have leftover royal icing, don’t discard it! It can be frozen for up to **two months**. Transfer the icing to a zip-lock style bag, removing as much air as possible, and flatten it before freezing. To use, thaw the icing overnight in the refrigerator, then bring it to room temperature and stir vigorously (or re-whip with a mixer) to restore its smooth consistency before piping.
- Adjust Baking Time for Desired Texture:
- For exceptionally **soft cookies**, reduce the baking time by a couple of minutes. They might seem slightly underbaked when you pull them out, but they will firm up as they cool while retaining their chewiness.
- If you prefer a **crispier cookie** with more snap, add an extra couple of minutes to the baking time. Keep a close watch to prevent burning.
- The Importance of Chilling the Dough: This step is non-negotiable for success! The dough absolutely **needs chilling** for at least two hours, or ideally, overnight. Chilling serves several critical purposes:
- It firms up the dough, making it much easier and less sticky to handle and roll.
- It prevents the cookies from spreading too much during baking, ensuring they hold their intricate shapes perfectly.
- It allows the flavors to meld and deepen, resulting in a richer tasting cookie.
- Don’t Be Shy with Flour During Rolling: When you’re ready to roll out your chilled dough, make sure your work surface is **generously floured**, as are your rolling pin and your hands. The dough can still be a bit sticky, and ample flour will prevent frustration and ensure smooth, clean cuts. Don’t worry about the flour covering your dough; it will bake off and won’t affect the final taste or appearance.
- Bake Similar Sizes Together: If you’re using a variety of cookie cutter sizes, it’s best to bake them in **separate batches** according to their size.
- Group larger cookies together and bake them for approximately 6-7 minutes, rotating the tray halfway through for even cooking.
- Bake smaller cookies separately, reducing the baking time by a couple of minutes (e.g., 4-5 minutes) to prevent them from over-browning or becoming too crisp.
- Baking sheets
- Parchment paper or silicone mat
- Festive cookie cutters
- Rolling pin
- Small saucepan
- Large mixing bowl
- Piping bag with small nozzle (optional, for decorating)
- Wire cooling rack
- 175 g dark muscovado sugar (or dark brown sugar, see notes)
- 85 g golden syrup (or black treacle/molasses, see notes)
- 100 g unsalted butter, softened
- 350 g plain all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 300 g royal icing sugar or powdered icing sugar
- 4 tablespoons room temperature water (adjust as needed for desired consistency)
- Melt the Wet Ingredients: In a small saucepan, combine the dark muscovado sugar, golden syrup, and softened butter. Heat over medium heat, stirring occasionally, until all ingredients are completely melted and smooth. Remove from heat and let cool for 5-10 minutes.
- Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, ground ginger, ground cinnamon, and ground nutmeg until well combined.
- Form the Dough: Pour the slightly cooled sugar-butter mixture into the dry ingredients. Add the large egg. Mix with a fork or knead gently with your hands until a smooth, uniform dough forms with no streaks of flour. Avoid overworking.
- Chill the Dough: Divide the dough into two equal halves. Flatten each half into a disc, wrap tightly in cling film, and refrigerate for at least 2 hours, or ideally, overnight.
- Preheat Oven and Prepare: Preheat your oven to 170°C (340°F) and line baking sheets with parchment paper. Take one dough disc from the fridge (keep the other chilled until ready to use). Flour your work surface, rolling pin, and hands generously. Roll the dough to a thickness of about 5-6 mm.
- Cut Cookies: Use your favorite festive cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1-2 cm (0.5-1 inch) space between each. Re-roll any dough scraps and continue cutting until all dough is used. If baking different sized cookies, separate them onto different trays for individual baking times.
- Bake Cookies: Bake for 6-7 minutes, rotating the baking tray halfway through for even cooking. For smaller cookies, reduce baking time by a couple of minutes. Cookies should be lightly golden at the edges but still soft in the center.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): To decorate, mix the royal icing sugar (or powdered sugar) with water. If using royal icing sugar, you may use an electric mixer. Adjust water amount until you reach a thick but pipeable consistency. Transfer the icing to a piping bag fitted with a small nozzle, or use a zip-lock bag with a corner snipped off. Decorate with sprinkles or edible glitter if desired. Ensure cookies are completely cool before decorating.
- If dark muscovado sugar is unavailable, use dark brown sugar or a 50/50 mix of both.
- Golden syrup and black treacle/molasses are interchangeable. Black treacle/molasses will yield a darker, more intensely flavored cookie.
- The total number of cookies will vary based on the size of your cookie cutters.
- For smaller cookies, reduce baking times by about two minutes to prevent over-baking.
- Always flour your work surface, rolling pin, and hands generously when rolling gingerbread dough, as it can be sticky.
- Store any leftover baked cookies in an airtight container at room temperature for 7-10 days.
- Baked cookies can be frozen for up to three months. Unbaked cookie dough can also be frozen for up to three months; thaw overnight in the fridge before rolling and baking.
- Leftover royal icing can be frozen for up to two months. Thaw in the fridge overnight, then bring to room temperature and stir well before use.
Pro Tip for Rolling: Don’t hesitate to use extra flour for dusting your work surface, rolling pin, and hands. Gingerbread dough can become slightly sticky, especially as it warms up. A well-floured environment will prevent sticking and ensure clean, crisp cookie shapes. Any excess flour on the dough will bake off, so no need to worry!
Holiday Decorating Hack: While the cookies are still warm from the oven, use a straw or the tip of a small piping nozzle to pierce a small hole near the top of selected cookies. Once cooled, you can thread a festive ribbon through these holes, transforming your delicious gingerbread into charming and edible Christmas tree decorations or gift tags!
Choosing the Best Icing for Your Gingerbread Masterpieces
Decorating your **homemade gingerbread cookies** is one of the most enjoyable parts of the process, and choosing the right icing is key to achieving your desired look and finish. Here are a few popular options:
Royal Icing: For Precision and Durability
Royal icing is the traditional choice for gingerbread due to its ability to dry hard, creating crisp lines and a beautiful, smooth finish. It’s ideal for intricate details and cookies that will be handled, gifted, or hung as decorations. Royal icing is typically made with powdered sugar and egg whites or meringue powder, which gives it its stability and quick-drying properties.
Simple Glaze Icing: For Ease and Softness
If you prefer a quicker, less rigid decoration, or if royal icing seems too daunting, a **simple glaze icing** made with powdered sugar and a liquid (water or milk) is an excellent alternative. While it won’t dry as hard as royal icing, it provides a lovely, soft glaze that’s still delicious.
Smart Substitutions for Gingerbread Cookie Ingredients
This **easy gingerbread cookie recipe** is quite adaptable, allowing for a few simple ingredient swaps without compromising on flavor or texture. Here are some helpful tips for common substitutions:
Creative Variations and Decorating Ideas for Your Gingerbread
Think of these **soft gingerbread cookies** as your blank canvas for festive creativity! They are incredibly versatile and lend themselves beautifully to a myriad of decorating styles and serving possibilities. Unleash your inner artist and customize them to match any holiday theme or personal preference.
Decorating Beyond the Basics:
Here are a few ideas to get you started on transforming your gingerbread biscuits:
Essential Equipment for Stress-Free Gingerbread Baking
One of the many charms of this **soft gingerbread cookie recipe** is its simplicity when it comes to equipment. You absolutely don’t need a stand mixer or any fancy electric gadgets; all the mixing can be done effortlessly by hand! However, having a few basic kitchen tools will ensure your baking process is smooth and your cookies turn out perfectly:
Storage Solutions for Fresh Gingerbread Cookies and Dough
These **delicious soft gingerbread cookies** are fantastic for making ahead, and they store remarkably well, ensuring you can enjoy them throughout the holiday season. Proper storage also applies to the unbaked dough and any leftover icing, making your holiday baking even more convenient.
Expert Tips for Gingerbread Cookie Success
Achieving the perfect **soft gingerbread cookie** is all about a few key techniques and careful attention to detail. Here are my top tips to ensure your batch turns out wonderfully every time:
Soft Gingerbread Cookies Recipe
This recipe for soft gingerbread cookies is a delightful holiday tradition, easy to make and even more fun to decorate!
Yields: 30 cookies
Prep time: 15 mins
Cook time: 10 mins
Chilling time: 2 hrs
Total time: 2 hrs 25 mins
Course: Dessert
Cuisine: British
Keywords: gingerbread, gingerbread biscuits, gingerbread cookies, gingerbread people, Christmas cookies
Calories: 125 kcal per cookie
Author: Anna
Equipment:
Ingredients:
For the Cookies:
To decorate (optional):
Instructions:
Note: All my recipes are developed and tested in metric grams for accuracy. While US customary conversions are provided in this recipe, I recommend using digital scales for the best results.
Notes:
Nutrition:
Serving: 30g | Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
This post was originally published in November 2017. It has been updated with new photos, expanded tips, and a revised recipe in October 2021 for an even better baking experience.