How do I keep gingerbread cookies soft after baking?

To maintain the softness of your gingerbread cookies , store them in an airtight container with a slice of fresh bread. The cookies will absorb the bread’s moisture and stay tender for several days. Avoid overbaking — removing them when they just start to crack ensures a soft interior.

Can I make the dough ahead of time and freeze it?

Absolutely! Gingerbread cookie dough freezes exceptionally well. After kneading, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and cutting. You can also freeze shaped, unbaked cookies and bake them straight from frozen (add 1–2 extra minutes).

What’s the best molasses to use for gingerbread cookies?

For authentic flavor, use blackstrap molasses . It has a deeper, less sweet taste than light molasses and enhances the signature rich flavor of gingerbread cookies. Avoid using sulfur molasses or black treacle, as these can be too bitter or overpowering for this particular recipe.

Gingerbread Cookies – Soft & Spiced Holiday Favorite

Name: Gingerbread Cookies
Prep time: 3 h 20 min
Cook time: 8 min
Total time: 3 h 28 min
Cuisine: American
Ingredients: 2/3 cup canola oil; 1/4 cup blackstrap molasses; 1 cup dark brown sugar; 2 large eggs; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cloves; 1 teaspoon baking soda; 1/2 teaspoon salt; Extra flour for kneading and rolling

Description

These soft gingerbread cookies are rich in holiday spices like cinnamon, ginger, and cloves, and made without butter for a healthier yet flavorful bite. Perfect for festive baking, they are chewy in the center with lightly crisp edges and can be enjoyed plain or decorated.

Ingredients

Scale

2/3 cup canola oil
1/4 cup blackstrap molasses
1 cup dark brown sugar
2 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
Extra flour for kneading and rolling

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Instructions

Whisk together flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl. Set aside.
In a large mixing bowl, beat canola oil, blackstrap molasses, and dark brown sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, one cup at a time, mixing until combined. The dough will be sticky.
Transfer the dough to a heavily floured surface and knead in more flour with floured hands until the dough is no longer sticky.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight.
Preheat the oven to 350°F (175°C). Roll out the chilled dough to 1/4 inch thickness on a lightly floured surface.
Cut into shapes using cookie cutters and place on ungreased baking sheets.
Bake for 8 minutes, until cookies just start to crack on top. Do not overbake.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before decorating or serving.

Notes

Chill the dough thoroughly to prevent spreading and enhance flavor.
Store cookies in an airtight container with a slice of bread to keep them soft.
Blackstrap molasses gives a richer, more robust flavor compared to light molasses.
Freeze dough or unbaked cutouts for up to 3 months for make-ahead convenience.

Prep Time: 3 hours 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 164 kcal
Sugar: 12 g
Sodium: 104 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0.03 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 16 mg