Soft, Chewy Gingerbread Cookies That Stay Tender

These Big, Soft Ginger Cookies combine the warm, spicy flavors of gingerbread with a soft, chewy texture. Unlike traditional crisp gingerbread cookies, these are round, tender and keep their softness for days. This recipe can also be adapted for gluten-free or dairy-free diets.

Soft Gingerbread Cookie Recipe

One of my favorite cookie recipes is this soft ginger cookie — a comforting, easy-to-make treat that everyone seems to enjoy.

These cookies marry the taste of classic gingerbread with the texture of a soft and chewy homemade cookie. They’re simple to prepare and work well for everyday baking or holiday gatherings.

I love gingerbread spices — ginger, cinnamon and cloves give these cookies a cozy, nostalgic aroma that’s perfect for the holidays, but lovely any time of year.

What I don’t love about traditional gingerbread cookies is how hard and crunchy they can become. These cookies keep the classic spices but are soft and chewy, and because they aren’t cut into shapes, you can make them year-round.

Great recipe for a cookie exchange!

They’re a fantastic choice for a cookie swap — simple to make, easy to package, and always appreciated by friends and family.

Give these ginger cookies as gifts for teachers and neighbours!

I bake these throughout the year because my family and the kids at my daycare love them. At Christmas we often package them in cellophane bags and give them to teachers, neighbors and the bus driver — they’re always a hit.

Kids enjoy pressing a design into each cookie before baking. A heavy glass with a patterned bottom works perfectly; you can often find decorative glasses at thrift stores if you don’t want to buy new.

These cookies stay soft!

One of the best things about this recipe is that the cookies remain soft when stored in an airtight container. They rarely last long in my house, but if you need to keep them, they’ll stay tender for several days.

Gluten-Free, Dairy-Free Options

Note: I adapted this recipe when my son developed sensitivities to gluten and lactose. Replacing the all-purpose flour with a 1-to-1 gluten-free flour and using vegan margarine produced equally tender, tasty cookies.

Big Soft Ginger Cookie Recipe

For convenience, here is the ingredient list and method in a clear format so you can bake these cookies with confidence.

Ingredients:

• 2 & 1/4 cups all-purpose flour (for gluten-free, use a 1:1 gluten-free flour)
• 2 tsp ground ginger
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup margarine (use vegan margarine for dairy-free)
• 1 cup white sugar
• 1 egg
• 1 tbsp water
• 1/4 cup molasses
• 1/4 cup additional white sugar for rolling the dough balls

How to Make Soft Ginger Cookies

Preheat the oven to 350º F (175º C).

Step 1: In a medium bowl sift together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

Step 2: In a large bowl, cream the margarine with 1 cup of sugar until light and fluffy.

Step 3: Beat in the egg, then stir in the water and molasses until combined.

Step 4: Gradually add the dry ingredients to the wet mixture and stir until incorporated.

Note: Cover the dough and refrigerate for at least 20 minutes to firm it up; this makes it easier to roll into balls.

Step 5: Roll the chilled dough into walnut-sized balls.

Step 6: Roll each ball in the extra 1/4 cup sugar so they are lightly coated.

Step 7: Place the sugar-coated balls on a baking sheet and press each one gently with the bottom of a patterned glass until about 1/4 inch thick. If the dough sticks, dip the glass in sugar before pressing.

Bake for 8–10 minutes. I typically bake on a baking stone and leave them for the full 10 minutes; adjust slightly if your oven runs hot.

Allow cookies to cool slightly on the baking sheet, then transfer to a rack. Store in an airtight container to retain softness.

Enjoy!

You may also enjoy these recipes:

• White Chocolate and Cranberry Cookies
• Pumpkin Chip Cookies
• Easiest White Chocolate-Dipped Gingerbread Cookies