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Soft and Chewy Gingerbread Cookies Recipe

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These chewy gingerbread cookies with molasses are deliciously spiced and full of comforting fall flavor.  Your kitchen will smell great all day after baking these.

Gingerbread cookies

Serve a platter at your holiday gatherings.

I crave molasses lately. Soft and chewy gingerbread cookies hit my molasses craving square in the jaw and conquered. I just love these.

gingerbread cookies

Add these ginger cookies to your Christmas cookie box. What a wonderful foodie gift for your friends and family.

Make this gingerbread cookie recipe for outstanding ice cream sandwiches too. Seriously they are SO good.

Soft gingerbread cookies-pin image
Deliciously spicy and full of comforting fall flavor. These gingerbread cookies will make adorable cut outs for holiday parties. Yummy plain, or ice them for more holiday fun. They also make outstanding ice cream sandwiches.

Note the cookies pictured above are flatter than the cookies in the video. Here’s why:

If you melt coconut oil completely into a liquid it will produce the flatter cookies. Use room temperature(or only slightly warmed) coconut oil for a soft but workable solid. Your result is a higher cookie structure.

GINGERBREAD COOKIE RECIPE:

These Cookies are Beautifully spiced and SO easy to make. The molasses brings in a rich deep intensity with the cinnamon and ginger.

Ingredients for gingerbread cookies

This cookie recipe is dairy free (unless you make ice cream sandwiches).  

Ingredient Notes:

Substitutions and 1 Omission:

  • For this cookie recipe I substituted coconut oil for the butter. I LOVE the flavor coconut oil adds to my baked goods. So I often do use it in place of butter. You can use either.
  • You can omit the baking powder if you want a less puffy cookie. This is a good idea for the ice cream sandwiches.
  • If you are out of dark brown sugar you can make your own. Mix 1 cup of granulated white sugar with 2 tablespoon of molasses.

If you do decide to ice theses gingerbread cookies our  decorator icing for cookies would be perfect with these.

There you have it. An easy cookie perfect for Fall and the holiday season.

gingerbread cookies with molasses

Vegan Gingerbread Cookies Option:

If you have vegan friends here is how you make these cookies vegan. This recipe uses coconut oil which is vegan. Or you can use your favorite vegan butter if you prefer.

Just replace the egg with your favorite vegan egg replacer. I use ground flax meal. Here is the way I make ground flax into an egg replacer.

Ingredients:

  • 1 Tablespoon ground flax meal
  • 3 Tablespoons water

Method:

  1. Whisk the water and flax meal in a small bowl until blended together.
  2. Let the mixture sit about three minutes until it forms a gel. Use as directed for the egg.

For Gingerbread Cookie Ice Cream Sandwiches:

Gingerbread Ice Cream Sandwich
Gingerbread Ice Cream Sandwich with Homemade Vanilla Bean Ice Cream. Who says ice cream is for summer?

I definitely recommend making ice cream sandwiches with this cookie recipe.

Vanilla bean ice cream and gingerbread Cookies make a great team in this fantastic fall treat. My family gobbled them right up. It’s a fun and unusual Fall treat for the family.

I’m so happy my Cuisinart ice cream maker does NOT care that summer is passed. That little wonder machine churns out our favorite ice creams without regard for the weather. It also doesn’t need messy rock salt. OR a churning crew to turn the handle.

I adapted the recipe for gingerbread ice cream sandwiches on the back of the Brer Rabbit Molasses bottle.  Which I made with my homemade  French Vanilla Bean Ice Cream.

The Method:

You will want to make your cookies flatter to make a good level cookie sandwich. I suggest you omit or reduce the baking powder by half for this purpose.

cooling gingerbread cookies

Please let us know how this recipe works out for you. Comment below and Follow us on Instagram.

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Your Printable Recipe Card:

Below is the complete printable recipe with process pictures. Find our recipe demonstration video at the bottom of the card.

If you choose to print the recipe the process pictures will not print. This is to save you ink and paper.

gingerbread Christmas cookies
Yield: 30 cookies

Gingerbread Cookies

Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 53 minutes

Deliciously spicy and full of comforting fall flavor. These gingerbread cookies will make adorable cut outs for holiday parties.

Ingredients

  • 2 Cups all-purpose flour
  • 2 tsp. baking powder (OPTIONAL-see notes)
  • 2 1/2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. salt
  • 3/4 Cup coconut oil (or softened butter)See notes
  • 1 Cup dark brown sugar
  • 1 egg
  • 1/4 Cup molasses
  • 1 Tablespoon orange peel
  • 1/4 Cup sugar, for rolling the cookie balls

Instructions

Prep the dough:

  1. Mix the coconut oil, dried orange peel and brown sugar together in a large bowl with an electric hand mixer until smooth.mixing brown sugar and coconut oil
  2. Mix in the egg, molasses and orange peel until well blendedmixing wet ingredients
  3. In a separate medium bowl whisk the dry ingredients together.dry ingredients
  4. Add the dry ingredients in small batches and mix until just incorporatedmixing in dry ingredients
  5. Wrap the dough and chill it 15 minutes or so. DON"T let it get too cold or it will get hard. If that happens let it sit on the counter until it is workable. (coconut oil gets very stiff when it is cold)

Chill dough 30 minutes in the fridge if it does not hold together well.

  1. Preheat oven to 350 degrees F.
  2. Prepare two cookie sheets by oiling them, or using silpat sheets.
  3. unwrap the chilled dough.
  4. OPTION: If you want to roll the dough out for cut out cookies do that now. Bake them without the sugar on top if doing cutout cookie shapes.
  5. For drop cookies break off small pieces of the chilled dough.
  6. Make 30 evenly sized dough balls by pinching off the dough in small amounts and rolling it in your wet or oiled hands.rolling gingerbread cookie dough in sugar
  7. Pour the white sugar into a small bowl.
  8. Roll the dough balls in the sugar and place on cookie sheets about 2 inches apartgingerbread cookie dough balls on baking sheet
  9. Bake 8 to 12 minutes or until the cookies are golden on topbake
  10. Cool on the cookie sheet one minute and then transfer to a cooling rackcooling gingerbread cookies
  11. When the cookies are thoroughly cooled you can decorate and ice them if desired.

Notes

Vegan Gingerbread Cookies Option:

To make these cookies vegan replace the egg with your favorite vegan egg replacer. I use ground flax meal. Here is the way I make ground flax into an egg replacer.

Ingredients:

  • 1 Tablespoon ground flax meal
  • 3 Tablespoons water


Method:

  1. Whisk the water and flax meal in a small bowl until blended together.
  2. Let the mixture sit about three minutes until it forms a gel. Use as directed for the egg.


Baking powder option:


These cookies will be flatter if you omit the baking powder. This is great for cut out cookies and if you prefer to ice the baked cookies.

Coconut Oil:


A liquid coconut oil will produce a very flat cookie. A soft solid coconut oil will give you a cookie with a higher profile.


For Ice Cream Sandwiches:

You will want to make your cookies flatter to make a good level cookie sandwich. I suggest you eliminate or reduce the baking powder by half for this purpose.Gingerbread Ice Cream Sandwich

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 125Total Fat 6gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 119mgCarbohydrates 17gFiber 0gSugar 10gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Soft gingerbread cookies-pin image
These chewy gingerbread cookies with molasses are deliciously spiced and full of comforting fall flavor. Your kitchen will smell great all day after baking these.
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peter @feedyoursoultoo

Wednesday 4th of November 2015

These look great.

homemadefoodjunkie

Thursday 5th of November 2015

Thank you Peter!

Suzy | The Mediterranean Dish

Tuesday 3rd of November 2015

We have a little love affair with gingerbread cookies at my house! I'll have to give these a try soon!

homemadefoodjunkie

Tuesday 3rd of November 2015

I hope you love them Suzy, We did!

Debi @ Life Currents

Tuesday 3rd of November 2015

My husband loves Gingerbread cookies, but I've never made them. Will have to try yours soon!

homemadefoodjunkie

Tuesday 3rd of November 2015

They are so easy to make Debi. He deserves a treat :)

Joanne/WineLady Cooks

Tuesday 3rd of November 2015

I do love this delicious cookie, so perfect for the fall. I'm especially loving the ice cream sandwich version. Thanks so much for sharing your wonderful recipe.

homemadefoodjunkie

Tuesday 3rd of November 2015

This is a good cookie and it makes a great ice cream sandwich! Thanks for stopping by Joanne!

Jennifer Stewart

Friday 23rd of October 2015

I think I want to build my first gingerbread house of the year out of these cookies! Thanks for sharing with saucy saturdays!

homemadefoodjunkie

Friday 23rd of October 2015

I would love to see that house jennifer!

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