SOFT & CHEWY GINGERBREAD COOKIES
These gingerbread cookies are soft and chewy, with the perfect warm spice for the holidays. The sweetness of the brown sugar and molasses pairs beautifully with the cinnamon, ginger, nutmeg, allspice and cloves, making these soft and chewy cookies a lovely addition to your holiday cookie platter.
Whether you’re having an annual gingerbread day, looking for the perfect cookies to set out for Santa or baking to cozy up with a warm drink and your favorite book, these gingerbread cookies are extra soft and chewy and will be the perfect treat to enjoy for the holidays!
The PERFECT GINGERBREAD COOKIE
Ever since I was a little girl, gingerbread cookies were always my favorite. I love the perfect blend of spicy and sweet, and so, I set out to create a gingerbread cookie that had the flavor I was hoping for, along with the soft and chewy texture that I love! My hope is that this recipe is passed down through generations to come, one of those recipes that everyone falls in love with and can’t wait for gingerbread cookie decorating each year. Whether you add icing or go without, the cookies will not disappoint and will bring you right back to childhood nostalgia around the holidays.
Ingredients
Please note that this is just an overview of the ingredients chosen for these gingerbread cookies. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this scone recipe!
- All-Purpose Flour – Be sure to measure the exact amount of flour to ensure the cookies are not too dry.
- Brown Sugar – In order to balance the gingerbread spices, the brown sugar will give the cookies the perfect sweetness.
- Baking Powder – To allow the cookies to rise and to create the perfect tender interior.
- Salt – If using salted butter, you can leave out the salt from the recipe.
- Butter – To add the perfect creaminess and rich flavor to the gingerbread cookies.
- Spices – The combination of cinnamon, ginger, cloves, allspice and nutmeg will give the cookies a lovely spice.
Making GINGERBREAD COOKIES
CREAM. Using an electric mixer or stand mixer, cream the butter until smooth. Add brown sugar and mix until smooth. Add molasses, vanilla and egg and mix until smooth.
MIX. Slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated.
CHILL. Place the dough into the refrigerator to chill for a minimum of one hour or up to a few days.
PREP. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
PREPARE. Prepare a well-floured surface and remove the dough from the fridge. With a well-floured rolling pin, roll out the dough to desired thickness (about 1/8-1/4-inch).
CUT. Using your favorite cookie cutters, cut out shapes in the dough and place onto prepared baking sheet. Repeat the process of rolling out the dough and cutting out your cookie shapes until the dough is gone.
BAKE. Bake in the oven for 8-9 minutes. Let cool on the pan for a few minutes and remove to completely cool on a wire rack.
ENJOY. Decorate with icing, as desired, and enjoy!
Soft & Chewy Gingerbread Cookies
Ingredients
- 3 1/2 c. all-purpose flour
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tbsp. cinnamon (ground)
- 1 tbsp. ginger (ground)
- 1/2 tsp. cloves (ground)
- 1/2 tsp. allspice (ground)
- 1/4 tsp. nutmeg (ground)
- 8 tbsp. butter (unsalted)
- 3/4 c. brown sugar (dark)
- 2/3 c. molasses
- 1 tbsp. vanilla
- 1 egg
Instructions
- In a large mixing bowl, combine dry ingredients and set aside.
- Using an electric mixer or stand mixer, cream the butter until smooth. Add brown sugar and mix until smooth. Add molasses, vanilla and egg and mix until smooth.
- Slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated.
- After the dough is well mixed, press dough into large round disc and wrap the dough in cling wrap.
- Place the dough into the refrigerator to chill for a minimum of one hour or up to a few days.
- Before preparing to bake, preheat the oven to 350°F and cover baking sheet with parchment paper.
- Prepare a well-floured surface and remove the dough from the fridge.
- With a well-floured rolling pin, roll out the dough to desired thickness (about 1/8-1/4-inch).
- Using your favorite cookie cutters, cut out shapes in the dough and place onto prepared baking sheet.
- Repeat the process of rolling out the dough and cutting out your cookie shapes until the dough is gone.
- Bake in the oven for 8-9 minutes. Let cool on the pan for a few minutes and remove to completely cool on a wire rack.
- Decorate with icing as desired or simply enjoy!
