These bakery-style gingerbread cookies are soft, spicy, and simply delightful! Packed with warming spices like ginger and cinnamon, they’re a holiday favorite.
Nothing beats the smell of gingerbread baking in the kitchen! I love decorating them with icing and sharing them with friends. Plus, they make the perfect treat for festive gatherings! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies, giving them structure. If you want a gluten-free option, try using a gluten-free all-purpose blend.
Baking Soda: This helps the cookies rise and become fluffy. Don’t substitute baking powder since they’re not interchangeable in this recipe.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies that classic gingerbread flavor. If you want a twist, add a pinch of cardamom or replace some ginger with ground allspice.
Butter: Unsalted butter is best here, but you can use salted butter if you omit the additional salt in the recipe. Vegan butter is a good substitute for a dairy-free version.
Molasses: Unsulfured molasses contributes deep flavor. If you don’t have it, you can substitute with honey or maple syrup, though it will alter the taste a bit.
Fresh Ginger: This is optional but adds a bright kick. If you don’t have fresh ginger, you can simply use more ground ginger in the mix.
How Do You Get Your Gingerbread Cookies to Be Soft and Chewy?
The key to soft and chewy gingerbread cookies is all in the baking time and cooling process. Here’s how to ensure your cookies come out perfect:
- Preheat your oven thoroughly to 350°F. An accurate temperature is crucial!
- Keep an eye on the baking time. Cookies should look set around the edges but still soft in the center when you take them out.
- Let them cool on the baking sheet for at least 5 minutes. This helps them firm up without getting hard.
- After transferring to wire racks, let them cool completely before decorating. This ensures your icing doesn’t melt into the cookies.
By following these steps, your cookies will stay wonderfully chewy and not turn rock hard, making them perfect for enjoying during the holidays!
How to Make Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ½ cup molasses (unsulfured)
- 1 teaspoon vanilla extract
- ½ teaspoon finely grated fresh ginger (optional for extra zing)
- For decorating:
- Royal icing or white glaze icing
- Small white candy pearls or sugar pearls
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and an additional 10-12 minutes for baking. Don’t forget to allow for at least 2 hours of chilling time, or longer if you prefer! Once the cookies cool, you can decorate them, which takes a little extra time. Overall, you might spend around 3 hours from start to finish, including chilling time!
Step-by-Step Instructions:
1. Mixing Dry Ingredients:
Start by whisking together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. This will ensure that the spices are well-blended and ready to mix with the wet ingredients. Set this bowl aside for the moment.
2. Preparing the Wet Ingredients:
In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar. Beat this mixture on medium speed until it becomes light and fluffy—this should take about 3-4 minutes. Then, add in the egg, molasses, vanilla extract, and fresh grated ginger (if using). Mix until everything is well combined.
3. Forming the Dough:
Now, it’s time to combine the dry and wet ingredients. Gradually add the dry mix to the wet mixture while mixing on a low speed. Don’t mix too much; stop once the dough comes together and is slightly sticky. Next, divide the dough in half, flatten each half into a disk, wrap them in plastic wrap, and chill in the fridge for at least 2 hours or overnight. Chilling helps improve the flavor and makes rolling easier.
4. Rolling and Cutting Out Cookies:
Preheat your oven to 350°F (175°C) while your dough is chilling. Line a couple of baking sheets with parchment paper. Once the dough is ready, take one disk from the fridge and roll it out on a lightly floured surface to about ¼ inch thick. Using round cookie cutters, cut out cookies and place them on the prepared baking sheets, making sure to space them about 2 inches apart.
5. Baking the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be firm around the edges but still slightly soft in the center. Keep an eye on them to avoid overbaking. When they’re ready, take them out and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Decorating the Cookies:
Once the cookies have cooled, you can prepare royal icing or white glaze icing for decoration. Use a piping bag or a squeeze bottle to drizzle or pipe your favorite designs on the cookies. While the icing is still wet, add small white candy pearls or sugar pearls for extra flair.
7. Storing Your Cookies:
Allow the icing to dry completely before stacking or storing your gingerbread cookies in an airtight container. Enjoy them with a cup of hot cocoa or tea for the perfect festive treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture might be denser. You might want to replace only half the amount initially to see how you like it, then adjust if desired!
How Can I Make These Cookies Spicy?
If you love a spicier gingerbread, simply increase the amount of ground ginger and cinnamon by an additional half tablespoon each. You can also add a pinch of cayenne pepper for a little heat.
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky after mixing, you can add a little more flour, one tablespoon at a time, until it reaches the desired consistency. Just be careful not to add too much flour, as that can make the cookies tough!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just ensure they’re separated with parchment paper and stored in a freezer-safe bag. Thaw at room temperature before enjoying!
