Soft Gingerbread Cookies

I’m possibly overdoing the recipes right now, but this is baking season so I feel the need to share some of these seasonal recipes before it’s too late. This will be my big baking week as I gear up for Christmas. One of the best things about retirement.

I’m making something each day and yesterday, it was gingerbread cookies, at Tim’s request.

Nothing beats my Frosted Ginger Cookies when you want a spicy cookie, but if you’re a gingerbread fan, you’ll love these too. They truly are nice and soft. And like sugar cookies, you can make them in any shape you want. I always make them into gingerbread men because that’s what you do with gingerbread, right?

I altered this recipe slightly because I didn’t want too many cookies. I make mine smaller than what I think the original recipe called for and I roll my dough out a little thinner (more like 1/4″). I get 30-32 gingerbread men, which is plenty for us. So, what you’re getting below is a half batch.

The original recipe called for one egg and I used one egg in the half batch. If you should decide to double the recipe, still use just one egg.

Tim likes them even when they aren’t frosted but you can’t have gingerbread men without faces!! I had some leftover royal icing in the freezer and it worked perfectly for frosting my cookies. You can also buy icing. I’ve used this product before. It’s all ready to go and all you have to do is squeeze it on the cookies.

White Cookie Icing, 9oz.

Today we had an emphasis on peanut butter. Tim made Buckeyes and I made Peanut Butter Blossoms. Do those cookies have another name? You know, the peanut butter cookies with either a chocolate star or Hershey’s Kiss in the middle?

Anyway, enjoy the pictures. Let me know if you’d like the recipe for either one, otherwise, I don’t plan to share them. Not because they aren’t good or I don’t want you to have them. I just figure you probably already have recipes for these.

Soft Gingerbread Cookie
5 from 1 vote

Soft Gingerbread Cookies

These Ginger cookies are soft and spicy and easy to make.

Course Snack
Keyword gingerbread cookie
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 30 cookies


  • 1/2 c. butter (at room temperature)
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1/2 c. dark molasses
  • 1 T. white vinegar
  • 2 1/2 c. flour
  • 3/4 t. baking soda
  • 1/4 t. salt
  • 1 t. ground ginger
  • 1/2 t. ground cinnamon
  • 1/2 t. ground cloves


  1. Cream butter, adding sugar gradually. Beat until well combined and light and fluffy.

  2. Beat in egg, molasses, and vinegar.

  3. Whisk all the dry ingredients together in a separate bowl and then blend them into the wet ingredients.

  4. Wrap the dough in a piece of plastic wrap and refrigerate for 30-90 minutes. (I usually chill for 60 minutes.)

  5. When the dough is chilled, preheat the oven to 350.

  6. Roll the dough to 1/2" thick on a floured surface. (The dough is pretty sticky so use plenty of flour. You may even want to split the dough into multiple pieces before rolling it out.)

  7. Cut into desired shapes and place them on a parchment lined baking sheet or baking mat.

  8. Bake for 9-11 minutes.

  9. Let the cookies cool on the sheet for 5 minutes and then move to a cooling rack.

  10. Leave plain or decorate.

Recipe Notes

Original recipe from

4 thoughts on “Soft Gingerbread Cookies”

  1. I made a batch of cookies Sunday but haven’t decorated them yet. I make royal icing using powdered sugar, water, meringue power and a couple drops of glycerin for extra glossiness. Then I use food color gel. I’ve never tried to freeze it, but I love that idea. Do you think it would work for the way I make it? What do you put it in to freeze? Thanks for sharing!

    1. This was the first time I’ve frozen royal icing. I freeze other frosting all the time. I put the royal icing in a Ziploc bag. Don’t know why yours wouldn’t work. I just hate to throw away perfectly good icing!!!

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