Soft Gingerbread Cookies

Gingerbread cookies! These ones are a definite hit at ours… the little man is so picky about the things he eats but for some he loves gingerbread spices! 😀 

the recipe is adapted from Sally’s Baking Addiction

Soft Gingerbread Cookies

A Soft gingerbread cookie
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Author Aroshaliny godfrey



  • All purpose flour - 280gm or 2 and 1/4 cups
  • Brown sugar - 150gm or 3/4 cup
  • Butter - 175 gm or 6 ounces.
  • Egg - 1 large
  • Vanilla - 1 teaspoon
  • Baking soda - 11/2 teaspoon
  • Molasses - 60ml or 1/4 cup
  • Gingerbread spice - 2 teaspoon Recipe for the gingerbread spice mix at the bottom
  • Granulated sugar - 50gm or 1/4 cup for rolling



  1. In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment. Cream the butter and sugar until pale and light.
  2. Add and beat the egg.
  3. Add the molasses and the vanilla, beat on low speed for 2 minutes.
  4. Sift the dry ingredients (all purpose flour, baking soda and the gingerbread spice mix into the bowl.
  5. Mix the ingredients from slow to medium fast. Cover the bowl with a cling film and chill for 2 hours to overnight.
  6. Once cooled, remove the bowl from refrigerator.
  7. Preheat the oven to 180 degrees celsius or 350F. Line the cookie sheet with parchment paper.
  8. Weigh out about 20 -25gm cookie dough balls. Roll the balls in the granulated sugar and place them on the parchment sheet.
  9. Bake for 10-12 minutes. Once baked, let them cool on a cooling rack.
  10. Once cooled, the cookies stay fresh for a week in airtight container.

Recipe Notes

You can freeze these 2-3 months, bring them to room temperature or out of fridge for 30 minutes before baking.

Gingerbread Spice:

Adapted from Sally's Baking Addiction

Ps: These make amazing edible Christmas gift! All you need is a pretty bottle, a label and a pretty twine! 😀 

Happy Baking 


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