No-Bake Coconut Cookies
Easy no-bake coconut cookies — chewy, customizable, and ready in minutes. Ingredients, step-by-step ...
60
total time
24
servings
60 kcal
calories
Introduction
Soft gingerbread cookies have a magic all their own. They combine the warmth of ginger, cinnamon, and molasses into a tender, chewy bite that cookies lovers adore, especially around the holidays, but they’re perfect any time you crave cozy spice. The goal of this recipe is to deliver bakery-soft cookies with soft centers and just enough snap at the edges, without requiring fancy equipment or long technique. If you’ve ever worried that gingerbread cookies must be tough or dry, you’ll be pleasantly surprised by how forgiving this method is. We start with simple pantry ingredients, mix them to a smooth dough, chill briefly to set the spices, roll, cut, and bake until the scent fills your kitchen. The result is a batch of cookies that stay soft for several days when stored in an airtight container, making them ideal for gift-giving and cookie swaps. Whether you’re baking for a busy weeknight treat or a festive gathering, these cookies come together quickly and reliably. In this article, you’ll find practical tips for achieving soft texture, variations to suit different diets, and simple steps that keep the dough manageable from start to finish. Let’s gather, mix, bake, and savor the comforting pleasure of gingerbread in its soft, chewy form.
Gathering Ingredients
To achieve the classic soft, chewy texture, start with high-quality ingredients and accurate measurements. For the dough, you’ll typically need unsalted butter at room temperature, light brown sugar for moisture and depth, and molasses for that deep gingerbread flavor. The spices are what give gingerbread its characteristic aroma: ground ginger, cinnamon, and a touch of allspice or cloves. Make sure to use fresh spices for maximum brightness. If you prefer a darker, more robust flavor, opt for dark or robust molasses instead of light. An egg binds the dough and adds richness, while all-purpose flour provides structure without making the cookies tough. A pinch of salt and a little baking soda help with lift and balance. If you want to tailor the recipe, consider using a 1:1 gluten-free flour blend with a dash of xanthan gum, or substitute half of the butter with dairy-free margarine. Gather the following ingredients before you begin: 1/2 cup (113 g) unsalted butter, 2/3 cup (132 g) light brown sugar, 1/2 cup (160 g) molasses, 1 large egg, 2 cups (250 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice. Having everything measured and ready makes the process smooth and predictable, and it also helps you avoid overworking the dough as you mix. When shopping for ingredients, look for real molasses (not blackstrap, which can be too strong) and spices that still have a strong aroma; fresh spices wake up the dough and result in a more vibrant finished cookie. If you’re baking with kids, this is a great step to involve them in—let them help measure, sift, and pour, while you supervise the mixing. Once you’ve gathered everything, you’re ready to move on to the dough. For the best aesthetic, you can optionally dust the workspace with a light sprinkle of flour and keep a little extra flour to hand in case the dough becomes slightly sticky during rolling. The goal is a dough that’s pliable, not dry, and that holds its shape when baked. This section should feel like a calm, well-organized kitchen moment before the trace of spice and sweetness fills the air, signaling that the cookies are about to become a favorite at your table.
Tools and Equipment
Before you start mixing, gather the right tools so the dough comes together smoothly. You’ll need a large mixing bowl for creaming the butter and sugar, a medium bowl for whisking dry ingredients, and a spatula to fold everything together. A hand mixer or stand mixer can make cream-and-sugar steps easier, but a good wooden spoon works perfectly if you prefer a hands-on approach. Measuring cups and spoons ensure precision with flour, sugar, and spices, so the dough isn’t too dry or too wet. A whisk helps break up clumps of brown sugar and spices. For shaping the cookies, you’ll want a rolling pin and parchment paper or a silicone mat to prevent sticking. A baking sheet lined with parchment or a silicone mat makes cleanup a breeze, and a cooling rack lets the cookies set without becoming soggy on the bottom. Optional tools include cookie cutters for fun shapes, a dough scraper for neat transfers, and a pastry brush if you plan to lightly brush cookies with a sugar glaze after baking. Having the right tools organized and within reach will speed up the process and keep the dough at the right temperature. It also makes it easier to walk through the recipe with confidence, especially if you’re cooking for a crowd or sharing with friends and family.
Preparing the Dough
With the ingredients measured, begin by creaming the softened butter and brown sugar until light and fluffy. This aeration contributes to a tender crumb and helps the cookies stay soft after baking. Beat in the molasses and egg until the mixture is smooth and glossy, which infuses the dough with moisture and depth of flavor. In a separate bowl, whisk together the flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and allspice). Gradually add the dry ingredients to the wet mixture, mixing on low or folding with a spatula until a cohesive dough forms. You want the dough to pull together without appearing wet or sticky. If the dough feels a bit too tacky, add a tablespoon of flour at a time, kneading gently until it becomes smooth. Avoid overworking the dough; over-kneading can develop gluten and lead to tougher cookies. For the best results, chill the dough briefly after it comes together. Chilling firms the fats and allows the flavors to meld, which makes rolling easier and helps the cookies hold their shape when baked. If you’re pressed for time, you can skip chilling, but the cookies may spread slightly and be less defined in shape. This stage sets the foundation for soft, evenly baked cookies with a rich spice profile.
Resting and Chilling the Dough
Chilling the dough is a small step that pays big dividends in texture and usability. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes and up to 2 hours. Resting not only makes the dough easier to roll, but it also encourages the spices to bloom, deepening the warmth of the finished cookies. While the dough rests, you can prepare your workspace by lining up parchment sheets, cleaning the counter, and preheating the oven to 350°F (175°C). If your kitchen is particularly warm, chilling a portion of the dough in the freezer for 10–15 minutes can prevent it from becoming too soft during rolling. Resting is also a good moment to decide on your shaping method. Some bakers prefer a simple round cutter, while others enjoy gingerbread shapes for the holidays. Either way, resting ensures the dough stays firm enough to hold its shape, which is essential for soft cookies that don’t run too aggressively in the oven. After chilling, the dough is ready to roll and cut, an activity that fills the kitchen with the familiar scent of spice and sweetness and sets the stage for the cookies’ soft, chewy interior once baked. This section helps you plan the next steps with confidence.
Shaping and Baking
Roll the dough to about 1/4 inch (6 mm) thickness between sheets of parchment to prevent sticking. If the dough sticks, dust lightly with flour or chill for a few minutes longer. Use a round cutter or holiday shapes to cut out cookies, then arrange them on a baking sheet lined with parchment, leaving a little space for spreading. For perfectly soft centers with just a touch of edge crispness, bake at 350°F (175°C) for 8–10 minutes. The cookies should look set around the edges while the centers remain slightly soft. Remove them from the oven and let them rest on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely. If you want to add a finishing sugar glaze, brush lightly with a simple sugar-water glaze after baking and before the cookies cool, but many prefer the natural sheen of the molasses. When stored in an airtight container, the cookies stay soft for several days. This approach balances ease, flavor, and texture, delivering a comforting treat that’s ideal for sharing during the winter season. If shaping small batches, you can refrigerate the cut shapes for 15–20 minutes to help them hold their form even better during baking. Reserve a few cookies for tasting as you bake, which helps you adjust baking time for your exact oven performance.
Cooling, Texture, and Enjoyment
Allow the baked cookies to cool on a rack so they set evenly and retain their soft centers. While they’re warm, the spices are still vibrant, and the molasses provides a gentle, comforting sweetness. Once completely cooled, the cookies should feel tender to the bite, with a slight spring in the center and a delicate snap at the edges. If you find they’re a bit crisper than you’d like, you can briefly rewarm them in a low oven for a few minutes to refresh their softness. The flavor of ginger, cinnamon, and allspice pairs wonderfully with a cup of tea or coffee, and the cookies make a charming addition to holiday plates or afternoon treats. For storage, keep cookies in an airtight container at room temperature for up to five days. You can also freeze dough balls or baked cookies for longer storage. To refresh a batch, rewarm the cookies gently or toast them lightly in a warm oven. This section highlights the texture and serving suggestions that help you share warmth and spice with family and friends, making every bite feel like a small celebration of the season. “Soft” is the keyword here—soft centers with just enough chew and a fragrant spice profile that lingers pleasantly after the first bite.
Storage, Presentation, and FAQs
A thoughtful storage plan keeps soft gingerbread cookies tasting fresh longer and makes them ideal for gifting. Once cooled completely, store cookies in an airtight container with a layer of parchment between layers to prevent sticking. They usually stay soft for several days at room temperature. If you want to keep them longer, freeze baked cookies for up to 2–3 months, or freeze dough portions for later baking. When presenting, arrange the cookies on a platter with a light dusting of powdered sugar or a decorative ribbon for a festive display. For a quick glaze, whisk powdered sugar with a small amount of milk or water and drizzle lightly. If you’re serving them for a holiday event, consider pairing these cookies with spiced tea or hot chocolate for a cozy tasting experience. FAQs: Can I make these gluten-free? Yes—use a 1:1 gluten-free flour blend with xanthan gum and ensure your spices are fresh for optimum flavor. Can I substitute butter with coconut oil? You can, but the texture may be a touch different. Can I freeze the dough? Yes, the dough freezes well; thaw overnight in the fridge before rolling. This final section focuses on practical tips for storage, presentation, and common questions to help you maximize flavor, texture, and enjoyment when sharing or gifting these soft gingerbread cookies.
Soft Gingerbread Cookies – The Perfect Easy Recipe
Whip up soft, chewy gingerbread cookies with a simple, reliable recipe. Learn tips, ingredients, and steps for bakery-soft results in under an hour.
total time
60
servings
24
calories
60 kcal
ingredients
- 2 1/4 cups all-purpose flour 🌾
- 1/2 cup unsulfured molasses 🍯
- 1/2 cup light brown sugar 🍬
- 1/2 cup unsalted butter, melted 🧈
- 1 large egg 🥚
- 1 1/2 teaspoons ground ginger 🌶️
- 1 teaspoon ground cinnamon 🥄
- 1/2 teaspoon ground cloves 🍂
- 1/4 teaspoon baking soda 🧪
- 1/4 teaspoon salt 🧂
- 1 teaspoon vanilla extract 🥄
instructions
- In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, whisk molasses, brown sugar, melted butter, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix until a soft dough forms.
- Divide the dough in two, wrap, and refrigerate for at least 1 hour (or overnight) to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll the dough to about 1/4 inch (6 mm) thickness on a lightly floured surface and cut into shapes.
- Bake for 8-10 minutes, until the edges are set and centers look soft.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a rack to finish cooling.
- Store in an airtight container; cookies stay soft for several days.
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