Should gingerbread cookie dough be sticky?

A slight stickiness is normal because of the molasses. Chilling solves this.

How do I make the cookies softer instead of crisp?

Roll the dough thicker and bake 1 to 2 minutes less.

Yes. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before rolling.

Overmixing or too much baking powder can cause the dough to rise too much.

Roll chilled dough, dip cutters lightly into flour, press firmly, and lift straight up.

Thin, crisp gingerbread cookies with the perfect balance of spice and sweetness. Great for cut-outs, decorating, or gifting.

Scale

2 1/2 cups all-purpose flour

1 Tbsp ground ginger

1 1/2 tsp cinnamon

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp allspice

1/2 tsp salt

6 Tbsp unsalted butter, softened

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 tsp vanilla extract

Toppings like mini M&Ms or icing

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1. Whisk together flour, spices, baking powder, baking soda, and salt.

2. Beat butter, sugar, and egg until smooth.

3. Add molasses and vanilla; mix well.

4. Add dry ingredients in batches; mix on low.

5. Divide dough, wrap, and chill for 2+ hours.

6. Roll out dough 1/4-inch thick on floured surface.

7. Cut into shapes; transfer to lined baking sheets.

8. Bake at 350°F for 10–12 minutes until edges darken.

9. Cool completely on racks and decorate as desired.

Freeze dough or baked cookies for up to 3 months.

Reheat in a 300°F oven for 3 minutes to restore crispness.