Go Back
+ servings
The best soft roll out gingerbread cookie recipe that's made with molasses

Soft Gingerbread Cookies

Course Dessert
Cuisine American
Keyword cookie
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 15 minutes
Total Time 20 minutes
Servings 14 cookies



  • 6 tbsp unsalted butter at room temperature
  • 1/3 packed cup plus 2 tbsp dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup unsweetened applesauce
  • 1 3/4 cups plus 2 tbsp all purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  • Preheat the oven to 375F
  • In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and molasses. Mix in the applesauce.
  • Sift together the dry ingredients. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
  • Shape into a ball, wrap in plastic wrap and chill in the fridge for 15 minutes. 
  • Turn out the dough onto a lightly floured surface. Roll out to 1/4 inch thickness.  
  • Using a glass or a round cookie cutter that is slightly larger than your cookie stamp, cut out circles in the dough. Lightly dust your cookie stamp with flour, then press it into the dough using even pressure.
  • Transfer the cookies to a parchment-lined baking sheet and bake for 8-10 minutes. Be careful not to over bake the cookies - they will be soft when the come up but will firm up a bit. 
  • Allow to cool for several minutes before transferring to a wire rack.