Chewy Gingerbread Cookies Recipe

Introduction

These chewy gingerbread cookies are a delightful treat that perfectly balance warm spices and rich molasses. Soft on the inside with a slight chew, they are ideal for holiday gatherings or cozy afternoons. With simple ingredients and straightforward steps, you’ll have a batch ready to enjoy in no time.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a mixing bowl to evenly distribute the spices and leavening agent.
2. Step 2: Using a mixer, beat the softened butter with the brown sugar until creamy and fluffy, creating a light base for the cookies.
3. Step 3: Mix in the egg, molasses, and vanilla extract into the butter mixture until fully combined, forming a rich and fragrant batter.
4. Step 4: Gradually add the dry ingredients to the wet mixture, blending gently until just incorporated to keep the dough tender.
5. Step 5: Wrap the dough in plastic wrap and refrigerate for at least one hour to firm it up, making it easier to shape and enhancing the flavors.
6. Step 6: Preheat the oven to 350°F (175°C). Roll out the dough or scoop onto lined baking sheets, then bake for 8-10 minutes until the edges are set but centers remain soft.
7. Step 7: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or black pepper to the dry ingredients for a subtle kick.
• Use dark molasses for a deeper, richer taste or light molasses for a milder sweetness.
• If you prefer crispier cookies, bake an additional 1-2 minutes but watch carefully to prevent burning.
• Decorate cooled cookies with royal icing or a simple glaze for festive presentation.

Storage

Store cooled gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, let frozen cookies thaw at room temperature and warm briefly in a 300°F (150°C) oven for 5 minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for these cookies?

All-purpose flour is recommended for the best texture. Substituting with whole wheat flour may result in denser cookies, so you can replace up to half the flour with whole wheat if desired.

How can I prevent the cookies from spreading too much while baking?

Make sure your dough is well chilled before baking, and avoid adding too much butter. If cookies spread excessively, try chilling the shaped dough on the baking sheet for 10-15 minutes before putting it into the oven.

Chewy Gingerbread Cookies Recipe

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4.6 from 123 reviews

These Chewy Gingerbread Cookies are a delightful holiday treat featuring warm spices like ginger, cinnamon, and cloves combined with molasses for rich flavor and chewy texture. Perfectly soft on the inside with slightly crisp edges, they bring classic festive warmth to your cookie platter.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Instructions

1. Prepare Your Dry Ingredients: Whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a mixing bowl. This ensures the spices and leavening agent are evenly distributed for consistent flavor and texture.
2. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter with the packed brown sugar until creamy and fluffy. This creates a light base that helps the cookies achieve their chewy softness.
3. Add Wet Ingredients: Mix in the large egg, molasses, and vanilla extract into the butter and sugar mixture until fully combined, producing a rich and fragrant batter.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, blending gently until just incorporated. This careful mixing avoids developing too much gluten, preventing tough cookies while ensuring a smooth dough.
5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This firms up the dough for easier shaping and enhances flavor development.
6. Bake to Perfection: Preheat your oven to 350°F (175°C). Roll out or scoop the dough onto parchment-lined baking sheets. Bake for 8-10 minutes until the edges are set but the centers remain soft. Allow to cool slightly before transferring to a wire rack.

Notes

• For extra flavor, try adding a pinch of nutmeg or allspice to the dry ingredients.
• Do not overbake; the cookies will firm up as they cool, maintaining their chewiness.
• Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
• If dough becomes too hard after chilling, let it sit at room temperature for a few minutes before shaping.
• Use fresh spices for the best aroma and flavor impact.

Keywords: gingerbread cookies, chewy gingerbread, holiday cookies, molasses cookies, spiced cookies