Easy Soft Gingerbread Cookies Recipe
These easy, no-chill gingerbread cookies bake up with soft, pillowy centers and lightly crisp edges. Warm spices, rich molasses, and brown sugar make them melt-in-your-mouth delicious—perfect for holidays or any cozy baking day.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.75 cup all-purpose flour spoon and level
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1.5 teaspoon ground ginger
- 1.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon fine sea salt
- 0.75 cup unsalted butter softened to room temperature
- 0.75 cup packed brown sugar light or dark
- 0.5 cup molasses unsulphured, not blackstrap
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 0.25 cup sour cream or plain Greek yogurt
- 0.25 cup granulated sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat softened butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in molasses, egg, vanilla, and sour cream until smooth and creamy.
- Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms. If the dough feels overly sticky, mix in a small sprinkle of flour.
- Scoop dough into 1.5 tablespoon portions, roll into balls, then roll each in granulated sugar to coat.
- Arrange on prepared sheets about 2 inches apart. Bake 8 to 10 minutes, until edges are set and tops are puffed with slight cracks. Do not overbake for soft centers.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze up to 2 months.
Notes
For the softest texture, pull the cookies as soon as the edges set and the centers are puffed; they will finish setting on the sheet. Use unsulphured molasses (not blackstrap) for classic flavor. If making ahead, scoop and freeze dough balls, then bake from frozen, adding 1 to 2 minutes to the bake time.