Soft Gingerbread Cookies with a sprinkle of powdered sugar over the top are the perfect festive treat! These cookies are so soft and chewy and this easy recipe doesn’t require you to chill the dough, so they’re quick and simple to make! Don’t let the holiday season get away without baking up a batch!
These soft gingerbread cookies are some of my favorite Christmas cookies to enjoy during the holidays. We always make my homemade sugar cookies, chocolate pretzel cookies and these delicious gingerbread cookies with a dusting of powdered sugar sprinkled on top!
They have that classic gingerbread taste that everyone craves, especially around the holidays. I’m not very good at decorating gingerbread men with icing, so instead I went the easy route of sprinkling powdered sugar on top, which makes such a pretty cookie.
You can make these cookies crunchy or chewy depending on the bake time. I personally prefer a soft chewy cookie, especially when slightly dipped in a cup of milky tea. Yum!
Ingredients In Soft Gingerbread Cookies
- brown sugar
- baking soda
- baking powder
- powdered sugar
The star of these cookies are the spices that give them that lovely gingerbread taste. We’ll be adding cinnamon, cloves, ginger and nutmeg to the dough, which provides a gingery, slightly spicy taste to these cookies.
You’ll also find other basic gingerbread cookie ingredients in the lineup. Aside from the spices, this recipe calls for melted butter, brown sugar, molasses, an egg yolk, flour, salt, baking soda, and baking powder. The topping of powdered sugar is optional, but highly recommended. And, of course, if you’d rather iced gingerbread cookies, that works too.
How Do You Make Soft Gingerbread Cookies?
Let’s bake these festive delicious cookies! Start off by preheating your oven to 350 degrees F. In a mixing bowl, cream together butter and sugar with a hand mixer. Add molasses and the egg yolk and continue mixing. Now, add the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg. Continue to mix until all ingredients are completely combined.
Most gingerbread cookie recipes call for chilling the dough, but I don’t always have time for that, so this recipe requires no chilling. A little extra flour is added to the dough to help us to avoid sticky dough and makes it just perfect for rolling out immediately. Instead of rolling out dough on a floured surface, I like to roll the dough out onto a powdered sugar surface, as it doesn’t add any additional flour to the taste of the cookies. For easy cleanup, I turn a big cookie sheet upside down and roll out onto that. This prevents you from having to scrub the top of your table or countertop, if you roll out directly onto that.
Once the dough area has been prepared with powdered sugar and you’ve sprinkled a little extra powdered sugar on your rolling pin, roll the dough out into a 1/2 inch thickness. Using a cookie cutter of your choice (I used a snowflake), cut out the cookies and continue to do so until all the dough is cut.
Place cookies on greased baking sheets or silicone baking mats. Bake for 10-12 minutes, little shorter if you want a soft chewy cookie, longer if want a crunchy cookie.
Remove the cookies from the oven and let them cool for about 5 minutes on the baking sheet. Transfer the cookies to a cooling rack to continue cooling. Once cooled completely, sprinkle with powdered sugar or frost cookies, if you prefer.
I just absolutely adore these puffy, thick, chewy cookies! And I know you will too! Sweetened with molasses and brown sugar and the perfect combination of warm spices, this gingerbread cookie recipe is simply the best! Listening to Christmas music, watching snow falling outside, and the amazing scent of these cookies baking in the oven, you can’t help but get in the holiday spirit.
Hope you all get a chance to bake these soft gingerbread cookies this holiday season! I especially love to package these cookies in holiday tins or bags and give them out to friends, family and teachers. Everyone appreciates receiving a yummy, homemade treat!
More Christmas Cookie Recipes To Try:
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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Soft Gingerbread CookiesPrint
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 egg yolk
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- powdered sugar
- Preheat oven to 350 degrees.
- In a bowl cream together butter and sugar with hand mixer. Add molasses and egg yolk and continue mixing. Add flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg. Mix.
- Prepare your dough area. Sprinkle powdered sugar lightly out onto a clean surface. Sprinkle powdered sugar on rolling pin. Roll the dough out into 1/2 inch thickness. Using a cookie cutter of your choice cut out the cookies Continue until all the dough is gone.
- Place on greased baking sheets or silicone baking mats. Bake for 10-12 minutes - shorter if you want a soft chewy cookie, longer if want a crunchy cookie.
- Remove from oven and let cool. Sprinkle with powered sugar or decorate with icing.