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Soft and Chewy Gingerbread Cookies

If you are looking for a Soft and Chewy Gingerbread Cookies recipe this, is it! My son fell in love with these cookies because of how delicious they are.

Soft and Chewy Gingerbread Cookies

You may think this is a labor-intensive cookie, but it really is not. Best of all it is chewy and delicious so worth the time it takes to prepare and decorate.

Soft and Chewy Gingerbread Cookies

You can make your own frosting or even use candies to decorate your cookies into a gingerbread man. I like how you can make them in to miniature sizes to gift to others too! I hope you enjoy these Soft and Chewy Gingerbread Cookies.

Soft and Chewy Gingerbread Cookies

If you are looking for a Soft and Chewy Gingerbread Cookies recipe this, is it! My son fell in love with these cookies because of how delicious they are.
Print Recipe
Prep Time:1 hour 15 minutes
Cook Time:9 minutes


  • 1 baking sheet


  • 3 cups all-purpose flour
  • 3/4 cups packed dark brown sugar
  • 3/4 tsp. baking soda
  • 1 TBSP ground cinnamon
  • 1 TBSP ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup unsulphured molasses (not black strap)
  • 2 TBSP milk


  • With an electric mixer, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt on low speed until combined.
  • Add the butter and mix at medium-low speed until the mixture is sandy and resembles fine crumbles, 1 to 2 minutes.
  • Add the molasses and milk and mix on low speed until the dough is evenly combined, 30-45 seconds.
  • Scrape the dough onto a clean countertop and divide in half. Working with one portion at a time, roll or press the dough 1/4 inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, 15-20 minutes. Or you can refrigerate the dough for 2 hours or overnight.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment paper. Using a cookie cutter, cut the dough into gingerbread people (or shape of your desire). Work quickly; you don't want it to soften. If the dough is hard to work with then place back into the freezer.
  • Transfer the shapes to the prepared baking sheets, spacing about an inch apart. You can use a thin metal spatula to help transfer the cookies to baking sheets if necessary.
  • Repeat with the remaining dough until all the baking sheets are full and dough is cut out. Flour is not added to the dough during rolling so re-roll as many times as necessary to use all the dough.
  • Bake cookies, just until set, about 8-9 minutes. Don't overbake. Let the cookies rest on the baking sheet for a few minutes once they come out of the oven before transferring them to a cooling rack.
  • Frost or pipe, as desired with frosting.
  • Store the gingerbread cookies at room temperature or in a covered container.


You can use any icing recipe that you like for this recipe.
Servings: 24 cookies
Author: Kacelia Degregorio
Cost: $12

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