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Soft Gingerbread Cookies

Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Servings: 36 cookies


  • 3/4 cup Unsalted butter
  • 3/4 cup Light brown sugar
  • 3/4 cup Molasses
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons Ground Ginger
  • 1/4 teaspoon Allspice
  • 1 teaspoon Salt
  • 1 Large Egg
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3 1/2 cups Unbleached flour


  • On low heat, melt butter in a saucepan. Mix in brown sugar until dissolved, then mix in molasses.
  • Remove from heat, and transfer to a mixing bowl. Let molasses mixture cool until luke warm, then whisk in egg.
  • Slowly whisk in flour, powder, soda and salt until a dough firms and all ingredients are thoroughly mixed.
  • Divide dough into 2 sections. Wrap both sections in cling wrap, place in refrigerator and let cool for at least 1 hour. You want the dough to be chilled, so that the dough isn't sticky. 
  • Once thoroughly chilled, preheat oven to 350 degrees.
  • Place dough on a well-floured surface, and roll out so that the dough is 1/4 inch thick. You can make the cookies thicker or thinner, however thinner dough will make the cookies crispy.
  • Cut out shapes, and place on a parchment paper lined baking sheet. Bake for 8-10 minutes.