Soft Gingerbread Cookies are one of my favorite ginger cookies to make for the holiday season. Soft and chewy gingerbread cookies that are rolled in colorful Christmas sprinkles! A colorful and delicious Christmas gingerbread cookie recipe you will want to make over and over again.
Soft Gingerbread Cookies
Hands down these are the easiest soft gingerbread cookies to make! No rolling and cookie cutters required for this easy and delicious Christmas cookie recipe. However, if you are looking for a cut-out gingerbread cookie recipe, I have a great one of those as well.
I love these easy gingerbread cookies and I highly recommend trying this recipe out.
What Is Molasses
Molasses is what makes these ginger cookies stand out. If you have never had molasses, it is a sweet and dark thick syrup similar to the texture of syrup. This is a rich and warm flavored product that allows foods to have a stand out flavor. It is strongly flavored and really allows your gingerbread desserts or even savory recipes to stand out. I use molasses in my Boston baked beans, if you haven’t tried these, they are a must.
Main Ingredients Needed
- Molasses – Molasses is a stand out the flavor in these classic homemade gingerbread cookies. Without molasses, you will not get the flavor you are craving.
- Spices – Warm cinnamon and ground ginger join forces in this cookie recipe. I love the pairing of these two spices paired with all the other ingredients.
- Classic Cookie Ingredients – Flour, brown sugar, milk, salt, and other ingredients you would need to make homemade cookies.
- Sprinkles – Now you don’t have to roll your cookies in Christmas sprinkles, but I mean who wouldn’t want these colorful cookies!
How to Make Gingerbread Cookies
- Start by creaming your butter and brown sugar in a stand mixer. You want to mix it for around 2 minutes. Then add in the milk and eggs, followed by molasses.
- Next, mix your dry ingredients together in a small bowl.
- Slowly incorporate the dry ingredients with the wet ingredients until your cookie dough is fully mixed.
- Then, wrap and chill the dough in the fridge for at least 1 hour to overnight.
- When ready to cook, preheat the oven, roll your dough, roll in sprinkles, and bake as directed.
Recipe Tips And FAQS
- One thing I recommend is using a cookie scoop to measure out the cookie dough. Use a cookie scoop to get evenly baked cookies.
- Feel free to leave the sprinkles off and use sugar to coat cookies, or serve them up plain.
- Line your baking sheets with parchment paper or a silicone baking mat to ensure your cookies don’t stick. This is preferred over greasing the cookie sheets as that may cause the cookies to over-spread.
- Allow the cookies to cool for 3-4 minutes on the baking sheet before you place on wire cooling racks.
Not sure how to store these gingerbread cookies with sprinkles? Go right ahead and allow the cookies to fully cool on the counter. Then you can place in an airtight container or sealable bag.
The cookies will keep for around 5 days at room temperature. Although I will recommend enjoying these cookies within the first 2-3 days of being made, as they tend to dry out after that.
You are more than welcome to freeze any cookies you don’t plan to eat right away. Allow the cookies to fully cool before you go to freezing them. Then freeze for up to three months.
Thaw the cookies on the counter before serving up. Or you can toss the cookies in the microwave for a few seconds to do a quick thaw. Just don’t microwave too long or it will burn the cookies.
More Christmas Cookie Recipes
- Christmas M&M cookie bars
- Cranberry cookies
- Peanut butter blossom cookies
- Sugar cookies with sprinkles
- Snowball cookies with M&Ms
- Double chocolate pecan cookies
- Italian anise cookies
- Andes mint cookies
- In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger, and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for at least 1 hour (feel free to leave it overnight).
- Preheat oven to 350F. Line two baking trays with parchment paper or silicone baking mats.
- Add Christmas sprinkles to a shallow bowl.
- Portion dough using a small cookie scoop, then roll in the Christmas sprinkles and place on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and browned. Allow to cool for 3-4 minutes on baking sheets before transferring to a cooling rack to cool fully.
Store in an airtight container at room temperature. Best enjoyed within 2-3 days of baking.
Nutrition Information:Yield: 42 Serving Size: 2
Amount Per Serving: Calories: 210
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.