Print

The Ultimate Soft and Chewy Gingerbread Men Cookies That Never Spread

A close-up of several soft gingerbread cookies shaped like people piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to make soft and chewy gingerbread cookies perfect for cutting into shapes. We use specific techniques to guarantee your gingerbread men stay soft and do not spread during baking.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
  5. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling prevents spreading.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Work quickly to keep the dough cold.
  8. Use your favorite cookie cutters, such as gingerbread men shapes, to cut out cookies. Place the cutouts onto the prepared baking sheets.
  9. Bake for 8 to 10 minutes. For soft gingerbread cookies, slightly underbake them. The edges should look set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain the soft texture.

Notes

  • For the softest cookies, chill the dough for the full 2 hours. Cold dough holds its shape better and prevents spreading.
  • If you plan to decorate, wait until the cookies are completely cool before applying royal icing or glaze.
  • Store cooled cookies in an airtight container at room temperature for up to one week to keep them chewy.

Nutrition

Find it online: https://miameal.com/soft-chewy-gingerbread-cookies/