Soft Gingerbread Cookies

Ingredients

• 375 g (3 cups)plain flour
• 6 g (1 tablespoon)ground ginger
• 5 g (2 teaspoons)ground cinnamon
• 3 g (¾ teaspoon)baking powder
• 2.5 g (½ teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)salt
• 150 g (¾ cup)dark brown sugar
• 142 g (10 tablespoons)unsalted butter, softened
• 1egg yolk
• 120 ml (½ cup)molasses
• 30 ml (2 tablespoons)milk

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, ground ginger, cinnamon, salt, baking powder and bicarbonate of soda together in a mixing bowl.

2. 2

   Combine wet ingredients

   Beat the softened butter and sugar until smooth. Add the molasses, milk and egg yolk, then whisk again.

3. 3

   Make the dough

   Add the dry mixture gradually, combining as you go until it forms a dough.

4. 4

   Chill the dough

   Wrap the dough in cling film and refrigerate it for 1 hour.

5. 5

   Heat the oven

   Preheat the oven to 175°C (350°F).

6. 6

   Roll and cut

   Sandwich the dough between two sheets of baking parchment and roll it to 6 mm (¼ inch) thick. Cut out shapes with biscuit cutters.

7. 7

   Bake the cookies

   Arrange the shapes on a baking tray and bake for 10 minutes. After 8 minutes, take the tray out and leave it to rest for 2 minutes. Transfer the hot cookies to a wire rack and let them cool completely.

What are gingerbread cookies?

Gingerbread is a spiced bake with a long history in European cooking, where ginger and other warming spices have been used in cakes and biscuits. Cut-out gingerbread became especially associated with festive shapes and seasonal decorating.

This version uses molasses and dark brown sugar for a deep, rounded sweetness, while the chilled dough helps it hold its shape when cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 843 calories, 14g protein, 132g carbs, 31g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes most of the fat; the flour, butter and egg yolk provide modest amounts of protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

The spice and sweetener

Ground spices: Ginger gives the cookies their distinctive warmth, and cinnamon rounds it out. Whisk them thoroughly with the flour and raising agents so the flavour is evenly distributed.

Molasses: This brings a robust, bittersweet note and contributes to the soft texture. Dark brown sugar complements it with a caramel-like sweetness.

Getting the dough right

Butter and sugar: Beat them until smooth before adding the molasses, milk and yolk. This gives the wet ingredients an even starting texture.

Flour mixture: Add it in stages and stop once the dough comes together. Mixing more than necessary can make the cookies tougher.

Why chilling matters

Chill: One hour in the fridge firms the butter and makes the dough less sticky to handle. It also helps the cut shapes stay neater as they bake.

Roll: Keep the dough between parchment sheets as directed, and aim for an even 6 mm thickness so the cookies bake at a similar rate.

Shaping and baking

Cut-outs: Press the cutters straight down and lift them cleanly to keep the edges defined. Gather and re-roll scraps gently if needed.

Doneness: The recipe gives a 10-minute bake, with a 2-minute rest after the tray comes out at 8 minutes. The cookies will be hot and delicate at first, so transfer them carefully to the rack.

Decorating and serving

Cool: Let the cookies cool completely on a wire rack before adding icing or other decorations, so they do not soften or smear it.

Pairing: Serve them with tea, coffee or a glass of milk. Their ginger and molasses flavours also work well alongside other simple festive bakes.

Recipe notes & tips

• Measure the flour without packing it down to avoid a dry, stiff dough.
• Use baking parchment under and over the dough to make rolling easier.
• Keep the rolled dough evenly thick so the shapes bake consistently.
• Chill the dough for the full hour before cutting the shapes.
• Cool the cookies completely before decorating them.

Variations

• Extra spice: Add a little more ground ginger for a stronger ginger note.
• Citrus icing: Decorate cooled cookies with a simple icing flavoured with lemon zest.
• Festive shapes: Use different cutters to make a mixed platter of seasonal biscuits.
• Chocolate finish: Drizzle melted dark chocolate over the cooled cookies.
• Softer centres: Roll the dough slightly thicker, while keeping a close eye on baking.

Common mistakes to avoid

• Skipping the chill: The dough may be sticky and harder to cut; refrigerate it for the full hour.
• Adding all the flour at once: It can be harder to combine evenly; add the dry mixture gradually.
• Rolling unevenly: Thin areas may bake faster than thick ones; aim for an even 6 mm sheet.
• Overworking the dough: This can make the cookies firm; mix only until the dough comes together.
• Moving cookies too soon: Hot shapes are fragile; use the wire rack carefully and let them cool fully.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 5 days. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions