Soft Gingerbread Cookies Recipe | Chewy Gingerbread Men (No Spread!)
These Soft Gingerbread Cookies are thick, chewy, and perfectly spiced — the ideal gingerbread men that hold their shape without spreading! Packed with molasses and warm spices, they stay soft for days and are perfect for decorating, gifting, or enjoying with hot cocoa.
Equipment
- Stand Mixer or Hand Mixer
- Mixing bowls
- Rolling Pin
- Cookie cutters
- Baking sheets with parchment paper
- Wire Cooling Rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 cup molasses (not blackstrap)
- 1 tbsp vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 1.25 tsp kosher salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 0.75 tsp ground cloves
- 0.5 tsp ground allspice
Instructions
- Beat softened butter until smooth, then mix in dark brown sugar until light and fluffy. Add molasses and vanilla. In a separate bowl, whisk flour, salt, ginger, cinnamon, cloves, and allspice. Combine wet and dry ingredients just until no flour remains. Do not overmix.
- Divide the dough into 3 equal discs, wrap tightly in plastic, and refrigerate for 1–2 hours (or freeze 30 min, then chill 30 min).
- Preheat oven to 350°F. Roll chilled dough on a lightly floured surface to 3/8-inch thickness. Cut shapes with floured cookie cutters and transfer to parchment-lined baking sheets.
- Bake 6–12 minutes depending on cookie size, removing when centers are just set and no longer shiny. Use a spatula to gently adjust shapes while still warm if needed.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack. Once fully cool, store in airtight containers to keep soft.
- Use royal icing for detailed designs, glaze for simple shine and flavor, or buttercream for rich texture. Allow decorated cookies to dry completely before stacking.