What makes these the best gingerbread cookies?

These cookies stay soft and chewy for days thanks to the combination of butter, shortening, and molasses. They also have a rich, deep flavor that comes from using a full tablespoon of ginger and just the right blend of spices. If you love softer cookies like Whipped Shortbread Cookies or Soft Cinnamon Sugar Cookies , you’ll appreciate how tender these turn out.

Why is the dough sticky, and how do I fix it?

Gingerbread dough is naturally sticky because of the molasses. The easiest fix is to generously flour your work surface, rolling pin, and hands. It won’t affect the texture. This same technique works well for doughs like Cut-Out Sugar Cookie Dough and other shaped cookies.

How thick should I roll the dough?

A quarter inch thick is the sweet spot for soft, chewy cookies. If you roll thinner, the cookies will bake up crisp, similar to a classic shortbread texture like Brown Butter Shortbread Cookies .

How long should gingerbread cookies bake?

For medium-sized cutouts, eight minutes is usually ideal. Larger cookies may need up to ten minutes. They should look puffed with light cracks on the surface. If you like softer centers similar to Chocolate Crinkle Cookies , bake on the shorter side.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours. If chilled overnight, reduce the bake time slightly to keep the cookies soft. I use this same technique when chilling dough for recipes like Cookies and Cream Cookies or holiday batches of Christmas Pinwheel Cookies .

Can I freeze gingerbread cookies?

Absolutely. Freeze unbaked dough or baked, undecorated cookies for up to three months. They thaw beautifully and taste just as fresh as the day you made them. Decorated cookies can also be frozen, but place parchment between layers to protect the icing.

Why do my gingerbread cookies spread?

Spreading usually happens if the dough wasn’t chilled long enough or if too much butter was substituted for shortening. Make sure your dough is firm before rolling. This is true for most cookies, including White Chocolate Macadamia Nut Cookies and Perfect Peanut Butter Blossoms .

Best Gingerbread Cookies Ultimate Soft Chewy Recipe

Description

Soft, chewy, and warmly spiced, these are the best gingerbread cookies you’ll ever bake. Made with butter, shortening, molasses, and a full tablespoon of ground ginger, these cookies hold their shape beautifully while staying soft for days. Ideal for holiday decorating or simple snacking.

Ingredients

Scale

1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
3/4 cup dark brown sugar
1 large egg
1/2 cup unsulphured molasses
1 tsp vanilla extract
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
3 cups all-purpose flour

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Instructions

In a large bowl, cream butter, shortening, and sugar until fluffy.
Beat in the egg, molasses, and vanilla until glossy.
Mix in the spices, salt, baking soda, and cream of tartar.
Gradually add the flour until a thick dough forms.
Shape into a rectangle, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Roll dough to 1/4 inch thickness and cut shapes.
Place on parchment-lined sheets and bake for 8–10 minutes until puffed.
Cool completely before decorating with icing if desired.

Notes

For best results, chill the dough for 2 hours. Roll with plenty of flour to prevent sticking. For thicker cookies, reduce baking time to preserve a chewy center.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 60mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg