Soft Gingerbread Cookies

Author: Marthinus Strydom
Category: Baking & Sweets

Soft, festive gingerbread cookies are a cherished holiday treat, crafted from a blend of molasses, ginger, and other aromatic spices. For optimal freshness, store the cookies in an airtight container after they've cooled, and they'll remain soft for days.


  1. To begin, preheat the oven to 350 degrees F (180 degrees C). Use the baking setting (not fan)
  2. In a separate bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, then beat in the egg. (Use a stand mixer)
  4. Add in the molasses and water, and gradually stir in the sifted ingredients until well combined. (Use the mixing attachment)
  5. Use floured hands to shape the dough into 36 walnut-sized balls (I use a table spoon, heaped)
  6. Place the cookies 5cm apart onto cookie sheets, and flatten slightly with the bottom of a glass.
  7. Bake in the preheated oven for 15-18 minutes. For a browner exterior, bake for a few minutes longer.
  8. Once done, turn off the oven and leave them in the oven for a few minutes if you like a drier cookie. Otherwise remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


  1. Pre heat to 200 C
  2. Bake for 5 minutes at 170 C with 30% steam
  3. Bake for 10 minutes at 170 C with 0% steam

326 g all-purpose flour
3.50 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
0.75 tsp ground cloves
0.25 tsp salt
170 g butter, softened
1 cup (48 Teaspoons) white sugar
1 large egg
0.25 cup (12 Teaspoons) molasses
1 tbsp (3 Teaspoons) water