Super soft gingerbread cookies (recipe)

*Update – please read the note at the bottom of this post.

Eeek! I’m so excited for Christmas this year. Christmas songs playing in the background, baking in the kitchen with the kids…I can’t wait!

The best super soft gingerbread cookie recipe -

My sweet sister-in-law Nicole shared this recipe with us years ago for the most soft gingerbread cookies. They’re so good! So get all your cookie cutters ready, because you are definitely going to want to make these this season!

get your cookie cutters ready! - Super soft gingerbread cookies recipe -

super soft gingerbread cookie recipe -

The Recipe:

Ginger Bread Cookies

Wet Ingredients:
1 1/2 cups dark molasses
1 cup dark brown sugar
1/3 cup butter
2/3 cup cold water

Dry Ingredients:
6 cups flour
2 tsp baking soda
1 tsp allspice
2 tsp ginger
1 tsp cloves
1 tsp cinnamon
1 tsp salt

Cream the butter and the sugar together and then mix the rest of wet ingredients together. Now sift together all of the dry ingredients together in a bowl with a whisk. Add the dry ingredients to the wet ingredients. Cover and refrigerate overnight. When ready to start cutting shapes, flour the surface really well where you’ll be rolling out the dough, you can also use a silpat for rolling. Roll out 1/4″ thick and cut with cookie cutters into shapes. Make sure to preheat your oven to 350 before the first pan goes in. Place on parchment paper on a cookie sheet and bake at 350 for approx. 10-11 minutes. Let cookies rest on the pan for another 5 minutes before transferring to rack for cooling.

mix up all the dry ingredients -

the best super soft gingerbread cookie recipe -

The Frosting recipe:
1 stick butter, softened
1 can sweetened condensed milk
6 cups powdered sugar – OR add amount depending on desired thickness
1/4 tsp salt
1/2 tsp vanilla

Mix butter, salt and vanilla together. Add powdered sugar and condensed milk to desired consistency. If using a frosting decorator like a squeeze bottle, you’ll want the frosting to be a bit thick.

recipe for super soft gingerbread cookies -

So excited to try this recipe! -Super soft gingerbread cookies -
That’s it! I’m so excited for you to try them!

Be sure to visit our recipes page for more great recipes just like this!

*Update: Here are some tips to help with success when making this recipe:

-To avoid too sticky dough, make sure you let the dough chill in the refrigerator overnight. This is a must to avoid sticky dough, plus it needs this time to rest. When rolling out, make sure you are rolling out on a well floured surface. A silpat works great for rolling on as well.

-To avoid too dry dough, be sure that your dough is rolled to the right thickness before cutting with cookie cutters. 1/4 inch thick is a good guideline. Also under bake them in the oven then let them sit on the hot pan out of the oven after baking for at least 5 minutes.

-Make sure you allow your oven the time to preheat this step is so important.

-No, there are not any eggs in this recipe.

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  1. 1

    Nicole, the baker extraordinaire !

  2. 2

    how much powdered sugar in the frosting recipe?

  3. 4

    How many dozen would this recipe yield?

  4. 6

    Is the butter for the frosting softened or melted?

  5. 8

    My dough seems quite dry. Is that normal?

  6. 10

    My dough was extremely sticky and it was nearly impossible to get them off the counter and then off the cookie cutter… the dough tasted great!… however, the sticky dough was not enjoyable… do you have any suggestions?

    Thank you

  7. 12

    My dough is so dry! I can’t imagine how this is going to be able to be rolled out. What happened?

    • 13

      Hi Lauren, I’m sorry the dough was dry for you, I have updated the recipe at the bottom to help with trouble shooting and baking tips. I live in a high altitude, and I’m not sure if the amount of flour is to accommodate this or not. Along with the new tips listed, you could always try using less flour. Baking is so tricky.

  8. 14

    I noticed there was no egg in the recipe… is that correct?

  9. 16
    Mary Frances says:

    I loved this recipe. They turned out great and were easy to make. They were soft and chewy which I like much better than the usual hard gingerbread cookies.

  10. 18

    I made these and they did not come out good, followed everything. They dough was extremely dry and the taste was blah. I will stick with the McCormick recipe.

    • 19

      I’m sorry this recipe didn’t work out for you. I have updated the recipe at the bottom to help with trouble shooting and baking tips. I live in a high altitude, and I’m not sure if the amount of flour is to accommodate this or not. Along with the new tips listed, you could always try using less flour. Baking is so tricky.

  11. 20

    So the way this is written makes it seem like you preheat your oven overnight while you chill this is the fridge. I know it’s my own fault for not reading all the way through, but that’s pretty confusing. Also, do you cream the butter and sugar together before you add the molasses and water?

    • 21

      Hi Jen! Thanks for your comment. I just made adjustments to the directions of the recipe as to not confuse you or anyone else. I hope it all makes sense now.

  12. 22

    Cookies were very dry and tasted/smelled like molasses cookies. First time trying a gingerbread cookie recipe and was very disappointed :(

  13. 23

    This was the first time I’ve ever made gingerbread cookies and they came out wonderfully. Thank you for taking the time to share. I don’t know about the other comments with people having trouble. I understood it perfectly and did not think I had to preheat my oven overnight. I will be making these again next Christmas. Thanks again and Merry Christmas.

    • 24

      Celinda!! You just made my day!! So hilarious! Thank you for the positive comment here. I so wish everyone had the same experience that you did. Thank you for sharing!

  14. 25

    I just made these and they are delicious! The dough was super dry last night and I felt sure they were going to be an epic fail. However,i decided to persist. I rolled the dough out on a VERY LIGHTLY floured surface (trying not to add to the dryness) and they turned out perfectly! i cant wait to get the icing on and share them. Thank you for the great recipe!!!

  15. 27

    I used the whole can of sweetened milk and only 5 cups of powdered sugar and added drops of water to bring it to desired consistency. Thanks!

  16. 28

    Hey there,
    I’m in NZ and have adopted the recipe to our tastes/measurements/ingredients. I used golden syrup instead of molasses and also used a Edmonds cook book gingernut buiscut recipe to help figure it out to kiwi spec ;) and had the same issue as other ladies way too sticky couldn’t cut anything out so ended up rolling into balls and squashing them into bikkies. They turned out awesomely soft and chewy even though some of them where black on the bottom haha I’ve done another batch and will use your awesome tip of leaving I the fridge overnight and using heaps of flour to roll out. Thanks for the great tips! Merry Christmas!

  17. 30

    This dough was WAY too sticky! I became way to frustrated, and I honestly will not be trying these again, as it was miserable trying to work with the sticky dough. I bake very often and usually can figure out what happened but especially with the drastic difference in comments, I can’t figure it out! Perhaps it is the brand of molasses used – what brand did you use? I floured the surface and pin VERY generously and put the dough in the fridge for close to 24 hours…they do taste Great!, it’s just a pity it was so miserable to work with the dough

  18. 31

    I made these a few days ago and they were amazing!! The best gingervread cookie I’ve ever had.they were very easy to make I have no idea how u could have gotten confused. Thank u so much for sharing ill definently be making them again.

  19. 33

    I made these today. They are delicious! Thank you so much for sharing! I love that they don’t use very much butter.

  20. 34

    I had a ‘go to’ recipe for gingerbread cookies that I really wasn’t happy with, but I never really did anything about it. Well yesterday I was determined to find a soft gingerbread cookie AND I FOUND IT! This is an awesome recipe and I can’t wait to try your other recipes. So no more having to eat gingerbread cookies with coffee or other hot beverages to soften them up lol. Thanks!


  1. […] The recipe we used with Nate & Bri can be found here.  The recipe we used for the cookie exchange party can be found […]

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