Chewy and Soft Gingerbread Cookies
As the chilly air sets in and the holidays approach, there’s nothing more comforting than the aroma of freshly baked gingerbread cookies wafting through the kitchen. These Chewy and Soft Gingerbread Cookies are not just a seasonal treat; they embody the warmth and spice of the season, perfect for gatherings or cozy nights at home. This recipe has become one of my favorites to share with family and friends, as each bite brings back nostalgic memories of festive celebrations.
When you think of holiday cookies, gingerbread often tops the list. Why? Because they strike that perfect balance between sweet and spicy, are easy to make, and are always a crowd-pleaser. Whether you’re baking for a holiday party, a family get-together, or simply indulging for yourself, these cookies provide a delightful taste that celebrates the season. Plus, they’re wonderfully soft and chewy, ensuring that each bite melts in your mouth.
"These gingerbread cookies are simply the best! They’re perfectly chewy, with just the right amount of spice. I made them for a holiday party, and they disappeared in no time!"
Crafting Chewy and Soft Gingerbread Cookies is a straightforward endeavor. You’ll mix together dry ingredients, cream the butter and sugars, then combine everything to form a deliciously spiced dough. Rolling them into balls is as simple as it gets, and with just 8–10 minutes in the oven, you’ll have a batch of cookies that fills your home with irresistible holiday scents. Here’s how this delightful recipe comes together!
What you’ll need for Chewy and Soft Gingerbread Cookies
Gather these ingredients to get started on your baking adventure:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
You can easily substitute the brown sugar with coconut sugar for a hint of caramel flavor, or use a gluten-free all-purpose mix if preferred.
Directions to follow
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s smooth and fluffy.
- Beat in the large egg, then stir in the molasses and vanilla extract until well combined.
- Gradually blend the dry ingredients into the mixture until just combined—don’t overmix!
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake for 8–10 minutes or until the edges feel firm; the centers should still look soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These cookies are scrumptious on their own, but consider pairing them with a warm cup of spiced chai or eggnog. For a festive presentation, arrange them on a decorative platter alongside frosted sugar cookies or peppermint bark. You can also dip them lightly in white chocolate for a touch of luxury.
Keeping leftovers fresh
To enjoy your cookies for longer, store them in an airtight container at room temperature for up to a week. If you want to keep them for an extended period, freeze them for up to three months. For freezing, make sure to place a piece of parchment paper between the cookies to prevent sticking.
Helpful cooking tips
For that ultimate chewy texture, be sure not to overbake the cookies. They should appear slightly underdone in the center when you take them out of the oven. Also, if you can, let the dough rest after mixing; this allows the flavors to develop beautifully.
Creative twists
Feeling adventurous? Mix in some chocolate chips or chopped nuts like pecans or walnuts. You could also add a tablespoon of orange zest to the dough for a citrusy kick, or substitute different spices like nutmeg or allspice for a unique flavor profile.
Common questions
-
How long does it take to prepare this recipe?
Total prep and bake time is about 30 minutes, making it a quick option for holiday baking. -
Can I make these cookies gluten-free?
Yes! Simply use a 1:1 gluten-free all-purpose flour blend in place of regular flour. -
What is the best way to store leftover cookies?
Keep them in an airtight container at room temperature for up to a week or freeze them for later enjoyment.
Start baking, and create the warm, inviting atmosphere that only fresh gingerbread cookies can bring!
Chewy and Soft Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed Can be substituted with coconut sugar.
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until it's smooth and fluffy.
- Beat in the large egg, then stir in the molasses and vanilla extract until well combined.
- Gradually blend the dry ingredients into the mixture until just combined—don’t overmix!
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Baking
- Bake for 8–10 minutes or until the edges feel firm; the centers should still look soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
