Soft & Chewy Gingerbread Cookies

There’s something magical about the warm, spicy aroma of gingerbread cookies wafting through the kitchen during the holiday season. For me, baking these cookies is more than just a tradition—it’s a way to bring comfort and joy to my home. The soft, chewy texture combined with the rich blend of spices makes these gingerbread cookies irresistible. Whether you’re baking them for a festive gathering, a cozy night in, or as a heartfelt gift, this recipe is sure to become a favorite in your household.

I’ve experimented with countless gingerbread cookie recipes over the years, and this one strikes the perfect balance between softness and chewiness. The secret lies in the careful combination of ingredients and the precise baking time. These cookies are not overly sweet, allowing the deep, warm flavors of ginger, cinnamon, and molasses to shine through. Trust me, once you try these, you’ll understand why they’re a staple in my holiday baking repertoire.

What You Need To Make This Recipe

Butter: The foundation of any great cookie, butter adds richness and moisture. For this recipe, unsalted butter is ideal because it allows you to control the salt level. Make sure it’s softened to room temperature for easy mixing.

Brown sugar: Brown sugar brings a deep, caramel-like sweetness to the cookies. Its molasses content also contributes to the soft and chewy texture. Light or dark brown sugar works, but I prefer dark for its richer flavor.

Molasses: This is the star ingredient that gives gingerbread cookies their signature flavor. Opt for unsulfured molasses for a smoother, less bitter taste. It also adds moisture, ensuring the cookies stay soft.

Egg: The egg acts as a binder, holding the dough together and adding structure. It also contributes to the cookies’ tenderness.

Flour: All-purpose flour is the base of the dough. It provides the right amount of structure without making the cookies too dense.

Baking soda: This leavening agent helps the cookies rise slightly, giving them a perfect balance of chewiness and softness.

Spices (ginger, cinnamon, cloves): These spices are the heart of gingerbread cookies. Ground ginger provides warmth and a slight kick, cinnamon adds sweetness and depth, and cloves offer a subtle, earthy note.

Salt: A pinch of salt enhances all the flavors and balances the sweetness.

Vanilla extract: While not traditional, a touch of vanilla extract rounds out the flavors and adds a subtle complexity.

Ingredients List

¾ cup unsalted butter, softened
1 cup dark brown sugar, packed
¼ cup molasses
1 large egg
2 ½ cups all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract

How to Make Soft & Chewy Gingerbread Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This step is crucial for creating a soft texture, so take your time—about 2-3 minutes with an electric mixer.

Step 2: Add the Wet Ingredients

Beat in the molasses, egg, and vanilla extract until fully incorporated. The mixture should be smooth and slightly glossy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices are evenly distributed throughout the dough.

Step 4: Mix the Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 1 hour. Chilling the dough prevents the cookies from spreading too much during baking and enhances the flavors.

Step 6: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Shape the Cookies

Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake

Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Making this Recipe

Use fresh spices: For the best flavor, make sure your spices are fresh. Old spices can lose their potency and result in bland cookies.
Don’t skip chilling the dough: This step is essential for preventing the cookies from spreading too much and for enhancing the flavors.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Packing the flour can lead to dry, dense cookies.
Underbake slightly: To achieve that perfect chewy texture, take the cookies out of the oven when the centers are still soft.
Store properly: Keep the cookies in an airtight container at room temperature for up to a week, or freeze the dough for later use.

FAQs

Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar will work, but dark brown sugar adds a deeper, richer flavor.

Can I freeze the dough?
Absolutely! Portion the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.

Why are my cookies spreading too much?
This could be due to warm dough or too much butter. Make sure to chill the dough thoroughly and measure your ingredients accurately.

Can I add icing or decorations?
Of course! A simple powdered sugar glaze or royal icing works beautifully. Add sprinkles or candies for a festive touch.

How do I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for the right texture.

Enjoy baking these soft and chewy gingerbread cookies, and may they bring warmth and joy to your holiday season!