I can’t wait to share my favorite gingerbread cookie recipe with you—it’s a game-changer during holiday season. Unlike those rock-hard gingerbread houses that could break a tooth, these cut-outs stay wonderfully soft and chewy while still holding their shape perfectly. The secret? A double-chill method and the perfect balance of molasses and warm spices. Trust me, once you smell these baking in your oven, you’ll understand why they’ve become a non-negotiable December tradition in many homes.
Why You’ll Love these Soft Gingerbread Cut-Out Cookies
While many holiday cookie recipes promise perfection, these soft gingerbread cut-out cookies actually deliver. I’m obsessed with how they stay chewy for days, unlike those brick-hard versions we’ve all suffered through.
The rich molasses flavor, balanced with cinnamon, ginger, and cloves, creates that classic gingerbread taste without overwhelming your palate. And can we talk about how beautifully they hold their shape? Thanks to that double-chill technique, your snowmen won’t look like melting blobs.
Perfect for decorating with kids, gifting to neighbors, or, let’s be honest, eating straight off the cooling rack.
What Ingredients are in Soft Gingerbread Cut-Out Cookies?
Let’s gather everything you need to create these delightfully soft and chewy gingerbread cookies that actually hold their shape when baked.
- 3 cups all-purpose flour
- ¾ cup packed brown sugar
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup butter, softened
- ¾ cup molasses
- 2 tablespoons milk
For best results, make sure your butter is truly softened (not melted) and your brown sugar is fresh and properly packed into the measuring cup—these small details make all the difference in achieving that perfect soft-yet-sturdy texture we’re after.
How to Make these Soft Gingerbread Cut-Out Cookies
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together 3 cups all-purpose flour, ¾ cup packed brown sugar, ¾ teaspoon baking soda, 1 tablespoon ground cinnamon, 1 tablespoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
Getting these mixed thoroughly now means perfectly spiced cookies later, without any unexpected pockets of cloves or ginger.
Step 2: Add the Butter
Work ¾ cup softened butter into the dry mixture until it resembles coarse sand.
You’re looking for that perfect crumbly texture that will transform into chewy cookie goodness—patience here really pays off.
Step 3: Incorporate Wet Ingredients
Pour in ¾ cup molasses and 2 tablespoons milk, then mix until a cohesive dough forms.
The dough might seem a bit sticky at this point, but don’t worry, that’s exactly what we want for soft cookies that won’t turn into gingerbread rocks.
For more efficient mixing, a stand mixer can make this process much easier and ensure all ingredients are thoroughly incorporated.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
This chilling time isn’t optional, folks—it’s what helps our cookies maintain their shape during baking and develops those deep, complex flavors we all crave in gingerbread.
Step 5: Roll and Cut Shapes
On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness, then use cookie cutters to create your desired shapes.
The thicker roll means softer cookies, so resist the urge to go too thin unless you’re after a crispier result.
Step 6: Chill Again Before Baking
Place the cut-out cookies on parchment-lined baking sheets and refrigerate for another 10 minutes.
This second chill is the secret weapon against spreading—trust me, these extra minutes make all the difference between shapeless blobs and perfect gingerbread people.
Step 7: Bake to Perfection
Bake at 350°F for 8-10 minutes, until the edges are just set but the centers still look slightly soft.
Remember, we’re after soft and chewy cookies here, so they might seem underdone when you take them out—that’s actually perfect.
Step 8: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Patience is key; trying to decorate warm cookies is like trying to ice a sandcastle—messy and destined for disappointment.
What to Serve with Soft Gingerbread Cut-Out Cookies
These chewy, spiced delights deserve some worthy companions. A mug of hot vanilla chai makes a perfect pairing, the warm spices complementing the ginger and cloves in your cookies.
For a classic combo, try serving with homemade eggnog or spiced apple cider—nothing beats dunking a gingerbread cookie into something warm and fragrant.
If you’re hosting a cookie decorating party, set out bowls of royal icing alongside candied ginger bits and colored sprinkles.
And don’t underestimate the magic of a scoop of vanilla bean ice cream sandwiched between two cookies for an elevated dessert.
These cookies work beautifully as an afternoon treat or after-dinner sweet, especially during those cozy holiday gatherings when we’re all craving something that feels like a warm hug.
Soft Gingerbread Cut-Out Cookies Substitutions and Variations
- Vegan version: Use plant butter and replace molasses-milk mixture with 3/4 cup applesauce plus 1 tablespoon maple syrup.
- Fun add-ins: Fold in 1/3 cup mini chocolate chips, chopped crystallized ginger, or finely chopped dried cranberries before chilling.
- Garnish options: Beyond icing, try pressing in slivered almonds before baking, or dust with turbinado sugar for sparkle and crunch.
Leftovers and Storage for these Soft Gingerbread Cut-Out Cookies
These cookies keep beautifully, making them perfect for holiday prep or weekend baking.
Store cooled cookies in an airtight container at room temperature for up to 1 week, with parchment paper between layers to prevent sticking.
For longer storage, these gingerbread cookies freeze exceptionally well.
Place them in a single layer on a baking sheet until frozen, then transfer to freezer bags for up to 3 months.
The dough itself can also be frozen—just wrap tightly in plastic, then foil.
To refresh cookies that have softened too much, pop them in a 300°F oven for 3-4 minutes.
If they’ve hardened, add a slice of bread to your storage container—the cookies will absorb the moisture and soften right up.
Unlike some baked goods, these cookies actually develop deeper flavor after a day or two!
Final Thoughts
These soft and chewy gingerbread cookies aren’t just another holiday treat—they’re the perfect balance of warmth, spice, and everything nice. The combination of molasses, brown sugar, and that trio of holiday spices creates a cookie that’s tender inside with just enough structure to hold its shape.
What makes them truly special is their versatility—fancy enough for holiday gifting yet comforting enough for a quiet afternoon with tea. During the hectic holiday season when baking often becomes a necessity rather than a pleasure, these forgiving cookies deliver consistent results, even with little bakers helping at the counter.
In a world of crispy gingersnaps, these soft cut-outs stand apart as a gentle reminder of gingerbread’s sweeter, more tender side.