These Soft Gingerbread Cookies are a delicious homemade treat with a tender center, warm spices, and the rich flavor of molasses. Unlike traditional gingerbread men that are rolled out and cut into shapes, these easy ginger molasses cookies are formed into dough balls and baked directly on a baking sheet. There is no need to chill the dough, making them a convenient option when you want freshly baked cookies without a long preparation process.
Made with butter, granulated sugar, egg, molasses, flour, cinnamon, and ground ginger, this recipe delivers the comforting flavors associated with classic gingerbread. The cookies bake in just 10–12 minutes and develop a soft, chewy texture when removed from the oven at the right time.
One of the best things about these cookies is their simplicity. You do not need special cookie cutters, complicated decorating techniques, or a long list of ingredients. If you like a little extra sweetness and texture, you can roll the dough balls in granulated sugar before baking.
These cookies are perfect for Christmas gatherings, holiday cookie exchanges, dessert platters, or an everyday homemade treat. Even people who are not usually fans of strong molasses flavors or crunchy gingersnaps may enjoy their soft texture and balanced spice.
If you are searching for an easy gingerbread cookie recipe that delivers plenty of flavor without requiring dough chilling, these soft and chewy ginger cookies are an excellent addition to your baking collection.
Why You’ll Love These Soft Gingerbread Cookies
There are plenty of reasons to make these cookies, especially when you want a simple recipe with classic gingerbread flavor.
1. They Are Soft and Chewy
The defining feature of these cookies is their soft, chewy texture. They are not intended to have the crisp snap associated with some traditional gingersnaps.
Butter, sugar, egg, and molasses work together to create a tender cookie. Paying attention to the baking time is important because leaving the cookies in the oven too long can change their texture.
The recipe recommends baking for 10–12 minutes, followed by a short cooling period on the baking sheet. This helps the cookies finish setting before they are transferred to a wire rack.
2. No Dough Chilling Is Required
Many gingerbread recipes require the dough to chill before rolling and cutting. This recipe uses a simpler method: scoop the dough into balls and place them directly on the baking sheet.
Because there is no mandatory refrigeration period, you can move from mixing the ingredients to baking much more quickly.
This makes the recipe useful when you need cookies for a gathering, want to prepare a quick homemade dessert, or simply do not want to wait for dough to firm up.
3. The Ingredients Are Simple
The recipe uses familiar baking ingredients, including butter, granulated sugar, an egg, molasses, all-purpose flour, baking soda, salt, cinnamon, and ground ginger.
You may already have most of these ingredients in your pantry. Optional granulated sugar can also be used to coat the dough balls before baking.
4. You Can Adjust the Spice Flavor
The original recipe provides options for increasing the cinnamon and ginger if you prefer a stronger spice flavor.
For a more pronounced cinnamon taste, increase the cinnamon from 1 teaspoon to 2 teaspoons total. For a stronger ginger flavor, increase the ground ginger from ½ teaspoon to 1–2 teaspoons total.
These options let you tailor the cookies to your preferences while keeping the basic recipe straightforward.
5. They Are Easy to Prepare
There is no rolling pin, cookie cutter, or complicated shaping process involved. Simply scoop or form the dough into balls slightly smaller than a golf ball and arrange them on a baking sheet.
Leave approximately 2–3 inches between the dough balls to allow room for spreading.
This method is convenient for beginner bakers and anyone who wants a simple homemade cookie without elaborate preparation.
6. They Work Well for Holiday Baking
Ginger, cinnamon, and molasses are familiar flavors during the holiday season. These cookies can be served at Christmas gatherings, included on a cookie platter, or shared with friends and family.
Their simple round shape also makes them a practical choice when you want to bake several batches without spending time cutting out individual shapes.
Ingredients for Soft Gingerbread Cookies
This recipe uses ten basic ingredients, with an optional coating of granulated sugar. Measuring everything before starting makes the process easier and helps you follow the recipe accurately.
Unsalted Butter
The recipe calls for ¾ cup of unsalted butter, softened.
Butter provides richness and contributes to the cookies’ texture. Softened butter also combines more easily with granulated sugar, helping you create a light and fluffy mixture during the initial mixing stage.
Allow the butter to soften before you begin. It should be easy to mix, but it should not be melted.
Granulated Sugar
One cup of granulated sugar provides sweetness and is beaten with the butter at the beginning of the recipe.
The original recipe also suggests using additional granulated sugar to coat the dough balls before baking. This step is optional, so you can skip it if you prefer an uncoated cookie.
Large Egg
One large egg helps bind the ingredients together and contributes to the structure of the finished cookies.
Add it after creaming the butter and sugar, together with the molasses, and mix well.
Unsulphured Molasses
The recipe uses ¼ cup of unsulphured molasses.
Molasses is an important ingredient because it gives the cookies their characteristic gingerbread flavor. It also contributes to their deep color and soft, chewy texture.
For this recipe, use the unsulphured molasses specified in the ingredient list rather than omitting it.
All-Purpose Flour
You will need 2½ cups of all-purpose flour.
Flour gives the dough its structure and helps the cookies hold their shape as they bake. Measure it carefully and mix the dry ingredients together before adding them to the wet mixture.
Baking Soda
Two teaspoons of baking soda are included in the recipe.
Baking soda is the leavening ingredient used in this dough. Measure it accurately and distribute it evenly through the flour mixture before combining the wet and dry ingredients.
Salt
The recipe calls for ½ teaspoon of salt.
Salt balances the sweetness and helps bring out the flavors of the other ingredients.
Ground Cinnamon
Use 1 teaspoon of ground cinnamon for the standard recipe.
If you enjoy a stronger cinnamon flavor, the source suggests increasing the total amount to 2 teaspoons.
Ground Ginger
The original recipe uses ½ teaspoon of dried ground ginger.
For a stronger ginger flavor, the amount can be increased to 1–2 teaspoons total, according to the source.
Optional Granulated Sugar for Rolling
Additional granulated sugar can be used to coat the dough balls before baking.
This is an optional finishing step. You can roll the dough balls in sugar if you want a sweeter exterior, or leave them plain.
Equipment You’ll Need
One advantage of this recipe is that it does not require specialized equipment.
Gather the following items before you begin:
- Measuring cups and measuring spoons
- Large mixing bowl
- Separate bowl for dry ingredients
- Electric mixer
- Whisk or spoon for combining dry ingredients
- Spatula or wooden spoon
- Baking sheet
- Wire cooling rack
- Cookie scoop, if desired
An electric mixer makes it easier to beat the butter and sugar until light and fluffy. A spoon or spatula can help you scrape down the sides of the bowl and incorporate any ingredients that remain around the edges.
A cookie scoop is optional. You can also use your hands to form dough balls slightly smaller than a golf ball.
How to Make Soft Gingerbread Cookies
Follow these steps to prepare the dough and bake your cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Preparing the oven first means it will be ready when you finish mixing the dough. You can also prepare your baking sheet while the oven heats.
Make sure you have enough room to arrange the dough balls with approximately 2–3 inches between them.
Step 2: Cream the Butter and Sugar
Place the softened unsalted butter and granulated sugar in a large mixing bowl.
Using an electric mixer, beat them together for approximately 2–3 minutes, until the mixture becomes light and fluffy.
This initial step helps combine the butter and sugar evenly. Stop to scrape down the sides of the bowl if necessary so the mixture is incorporated consistently.
For the best results, use softened rather than melted butter. Butter that is too firm may be difficult to mix, while melted butter changes the consistency of the mixture.
Step 3: Add the Egg and Molasses
Add the large egg and ¼ cup of unsulphured molasses to the butter and sugar mixture.
Mix well until the ingredients are combined.
The molasses gives the mixture a darker color and introduces the characteristic flavor associated with gingerbread and ginger molasses cookies.
Scrape the sides of the bowl as needed to ensure the egg and molasses are evenly incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, and ground ginger.
Stir the ingredients together until the spices and baking soda are distributed throughout the flour.
Mixing the dry ingredients separately helps prevent concentrated pockets of baking soda or spice in the finished cookies.
If you prefer a stronger spice flavor, this is the stage at which you can use the increased cinnamon or ginger amounts described in the recipe.
Step 5: Add the Dry Ingredients to the Wet Mixture
Gradually add the dry ingredient mixture to the butter, sugar, egg, and molasses mixture.
Mix until the ingredients are well combined and the dough comes together.
Avoid mixing for longer than necessary once the flour has been incorporated. Excessive mixing can affect the texture of baked cookies.
Scrape down the bowl if needed, making sure there are no large pockets of dry flour remaining.
The dough is now ready to shape. Unlike many cut-out gingerbread recipes, this recipe does not require chilling before baking.
Step 6: Form the Dough Balls
Scoop or shape the dough into balls slightly smaller than a golf ball.
Try to make the portions reasonably similar in size so the cookies bake at a similar rate.
If you are using the optional sugar coating, roll each dough ball in granulated sugar after shaping.
The sugar coating is not essential to the recipe, so feel free to skip this step.
Step 7: Arrange the Dough on the Baking Sheet
Place the dough balls on a baking sheet, leaving approximately 2–3 inches between them.
The cookies spread as they bake, so they need enough room to expand without touching each other.
If necessary, bake the dough in batches rather than crowding the baking sheet.
Spacing the dough balls evenly also helps make the cookies easier to remove once they have cooled slightly.
Step 8: Bake the Cookies
Place the baking sheet in the preheated 350°F oven.
Bake the cookies for 10–12 minutes, following the original recipe’s recommended range.
Avoid automatically choosing the longest baking time. The aim is to preserve the soft and chewy texture that makes this recipe different from crisp gingersnaps.
The exact result can vary with the size of the dough balls and your oven, so pay attention as the cookies approach the end of the baking period.
Step 9: Let the Cookies Cool on the Baking Sheet
Remove the cookies from the oven and allow them to cool on the baking sheet for approximately 10 minutes.
This resting period is part of the recipe’s method. The cookies are delicate when they first come out of the oven, so giving them time to settle makes transferring them easier.
Avoid moving them immediately if they seem too soft to handle.
Step 10: Transfer to a Wire Rack
After the initial cooling period, transfer the cookies to a wire rack to finish cooling.
Once cooled, the cookies are ready to serve.
You can enjoy them plain, arrange them on a dessert platter, or serve them with a warm beverage.
Tips for the Best Soft Gingerbread Cookies
A few straightforward techniques can help you get the most out of this recipe.
Use Properly Softened Butter
The recipe begins by beating butter and sugar until light and fluffy. Softened butter makes this process easier.
If the butter is too cold, it may be difficult to combine with the sugar. If it is melted, the mixture will have a different consistency.
Allow the butter to soften before you start preparing the dough.
Beat the Butter and Sugar for 2–3 Minutes
The recipe specifies approximately 2–3 minutes of mixing for the butter and sugar.
This gives you time to combine the ingredients thoroughly before adding the egg and molasses.
Scrape the bowl as needed so the mixture is evenly blended.
Mix the Dry Ingredients Separately
Combine the flour, baking soda, salt, cinnamon, and ginger in a separate bowl before adding them to the wet mixture.
This simple step helps distribute the spices and baking soda more evenly throughout the dough.
Do Not Overmix After Adding the Flour
Once the dry ingredients are incorporated, stop mixing when the dough is well combined.
Overmixing can encourage gluten development in the flour and may result in a tougher texture. Gentle mixing helps preserve the tender quality intended for these cookies.
Leave Enough Space Between Cookies
Arrange the dough balls approximately 2–3 inches apart.
Because the cookies spread during baking, placing them too close together may cause them to merge into one another.
If your baking sheet is small, bake multiple batches rather than crowding the dough.
Watch the Baking Time
Bake for 10–12 minutes at 350°F.
Because the recipe is designed to produce soft cookies, it is important not to leave them in the oven longer than necessary. Begin checking as they approach the lower end of the recommended time range.
Let the Cookies Rest Before Moving Them
Allow the cookies to cool on the baking sheet for approximately 10 minutes before transferring them to a wire rack.
This helps them settle and makes handling easier.
Adjust the Spices to Your Taste
The recipe includes specific options for increasing the cinnamon or ginger.
Use 2 teaspoons of cinnamon total if you prefer a stronger cinnamon flavor. For a more pronounced ginger flavor, increase the ground ginger to 1–2 teaspoons total.
These adjustments are optional; the original amounts are suitable if you prefer a milder spice profile.
Easy Ways to Customize the Cookies
Although the original recipe is intentionally simple, you can make a few small changes within the options provided by the source.
Make the Cinnamon Flavor Stronger
The standard recipe uses 1 teaspoon of cinnamon.
If you enjoy a more pronounced cinnamon flavor, increase the amount to 2 teaspoons total. Keep the remaining ingredients unchanged.
Increase the Ginger Flavor
For a stronger ginger taste, increase the ground ginger from ½ teaspoon to 1–2 teaspoons total.
This gives you some flexibility to make the spice flavor more noticeable without changing the basic preparation method.
Add an Optional Sugar Coating
Before baking, roll the dough balls in granulated sugar.
The sugar coating is optional and can be omitted if you prefer the cookies without it.
Keep the Cookies Simple
You do not need to add decorations or special toppings to enjoy these cookies. Their molasses flavor and warm spices are the main features of the recipe.
Serve them as they are once they have cooled completely.
How to Serve Soft Gingerbread Cookies
These cookies are easy to serve on a variety of occasions.
With coffee or tea: Enjoy one or two cookies with your favorite hot drink for a simple afternoon treat.
With hot chocolate: The warm ginger and cinnamon flavors complement a cozy mug of hot chocolate.
On a holiday cookie platter: Arrange them alongside other homemade cookies for a varied dessert spread.
At Christmas gatherings: Their classic spice profile makes them a natural addition to seasonal celebrations.
For a cookie exchange: Bake a batch to share with friends, family, or coworkers. Their simple shape makes them easy to arrange and transport once cooled.
As an everyday homemade treat: You do not need a special occasion to enjoy these cookies. Because the recipe does not require chilling or cutting out shapes, it can be prepared whenever you want a quick homemade dessert.
Frequently Asked Questions
Are these soft gingerbread cookies or gingersnaps?
The source describes them as soft gingerbread cookies, ginger cookies, and ginger molasses cookies. Their texture is soft and chewy rather than intentionally crisp. The name can vary, but the defining feature of this recipe is its tender texture and molasses-spice flavor.
Do I need to chill the dough?
No. The recipe specifically notes that chilling is not required. Once the ingredients are mixed, you can shape the dough into balls and bake them.
What temperature should I use?
Preheat the oven to 350°F.
How long do the cookies take to bake?
The recipe recommends baking for 10–12 minutes.
How many cookies does the recipe make?
The recipe lists 24 cookies per batch.
What kind of molasses should I use?
The ingredient list specifies ¼ cup of unsulphured molasses. The source identifies molasses as an important ingredient for the cookies’ characteristic flavor and texture.
Can I make the cookies more strongly spiced?
Yes. The source suggests increasing the cinnamon from 1 teaspoon to 2 teaspoons total if you prefer a stronger cinnamon flavor. For stronger ginger flavor, increase the ground ginger from ½ teaspoon to 1–2 teaspoons total.
Do I have to roll the dough balls in sugar?
No. Granulated sugar for rolling is optional. You can bake the dough balls without coating them.
How far apart should I place the dough balls?
Place them approximately 2–3 inches apart on the baking sheet to leave room for spreading.
Why should I cool the cookies on the baking sheet first?
The recipe calls for approximately 10 minutes of cooling on the baking sheet before transferring the cookies to a wire rack. This allows the cookies to settle and makes them easier to move.
Can I use this recipe for gingerbread men?
This particular recipe is designed for dough balls rather than rolled-out shapes. The source does not provide instructions for rolling the dough and cutting out gingerbread men, so follow the listed shaping method for the intended results.
Can I make the cookies ahead of time?
The source does not provide a specific make-ahead or storage duration for the finished cookies. The main advantage of the recipe is that the dough can be baked without a required chilling period.
Soft Gingerbread Cookies Recipe Card
Recipe: Soft Gingerbread Cookies
Author: Christi Johnstone
Yield: 24 cookies
Prep time: 15 minutes
Cook time: 20 minutes listed in the recipe card
Total time: 35 minutes listed in the recipe card
Note: The recipe instructions specify baking the cookies for 10–12 minutes. The preparation and total times above reproduce the source’s listed recipe-card information.
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulphured molasses
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon dried ground ginger
- Optional: additional granulated sugar for rolling the dough balls
For a stronger cinnamon flavor, increase the cinnamon to 2 teaspoons total. For a stronger ginger flavor, increase the ground ginger to 1–2 teaspoons total.
Instructions
- Preheat the oven to 350°F.
- Beat the softened butter and granulated sugar with an electric mixer for approximately 2–3 minutes, until light and fluffy.
- Add the egg and molasses and mix well.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ground ginger.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Form or scoop the dough into balls slightly smaller than a golf ball.
- If desired, roll the dough balls in additional granulated sugar.
- Arrange the dough balls on a baking sheet approximately 2–3 inches apart.
- Bake for 10–12 minutes.
- Allow the cookies to cool on the baking sheet for approximately 10 minutes.
- Transfer the cookies to a wire rack to finish cooling.
Nutrition Information
The original source reports the following nutrition values per cookie:
- Calories: 143 kcal
- Carbohydrates: 20 g
- Protein: 1 g
- Fat: 6 g
- Saturated fat: 3 g
- Cholesterol: 22 mg
- Sodium: 158 mg
- Potassium: 69 mg
- Fiber: 0 g
- Sugar: 10 g
- Vitamin A: 185 IU
- Calcium: 12 mg
- Iron: 0.8 mg
These values are reproduced from the source and may vary depending on ingredient brands, portion sizes, and whether the optional sugar coating is used.
Final Thoughts
Soft Gingerbread Cookies are an easy way to enjoy the classic flavors of ginger, cinnamon, and molasses without the extra work involved in rolling and cutting traditional gingerbread shapes.
With familiar ingredients, a simple mixing method, and no required chilling time, this recipe is a convenient choice for holiday baking and everyday treats. The cookies bake in 10–12 minutes and are left to cool on the baking sheet before being transferred to a wire rack.
For the best results, beat the butter and sugar until light and fluffy, mix the flour into the dough without overworking it, leave enough space between the dough balls, and avoid overbaking.
You can keep the spice flavor mild or increase the cinnamon or ginger according to the options provided in the recipe. Whether you serve them with coffee, share them at a Christmas gathering, or enjoy them at home, these soft and chewy ginger molasses cookies are a delicious addition to your homemade cookie collection.