Chewy and Soft Gingerbread Cookies
These delicious and comforting gingerbread cookies are perfectly chewy and spiced, making them a holiday favorite.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.