Soft Chewy Gingerbread Cookies

My kitchen smells like a spice shop and a sugar rush collided, and I am here for it. These are soft, chewy gingerbread cookies — the kind that bend instead of snap, that keep a little warmth in the middle and a big, molasses-y smile on your face. They’re cozy, forgiving, and the kind of cookie you can decorate with a ridiculous amount of icing and not feel guilty.

My husband calls them “the ones that fix everything.” True story: on a week when our toddler painted the dog (don’t ask), he came home, opened the cookie tin, and everything instantly felt a little less catastrophic. They’re our go-to for holiday parties, last-minute teachers’ gifts, and the rare evening when we just want to eat cookies straight from a baking sheet with no plates. I started messing with the spices after a batch came out a touch flat one rainy afternoon — swapping in a little extra ginger and the texture got even better. Now they’re a staple that makes our kitchen smell like nostalgia.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Vegan Chocolate Tart Recipe

DESSERT

Pomegranate Christmas Salad with Honey Mustard Dressing

DESSERT

Easy Apple Crumble Chia Pudding

DESSERT

Strawberry Filled Doughnuts

This recipe is messy and mildly addictive. I learned the hard way that if you overwork the dough it gets tough, but a gentle hand yields the dreamiest chew. Once I swapped half the butter for a mix of butter and a neutral oil on a whim (because I was out of butter), and the cookies stayed softer longer — wild but true. Also, rolling the dough between parchment sheets saves your sanity and the cleanup. I once tried to ice them while they were still warm and the icing slid right off like a tiny sugar landslide — let them cool before you go artist mode.

Shopping Tips

– Flour: Use all-purpose for dependable texture; if you pick a “high-protein” flour expect chewier cookies. Spoon it into the cup, don’t pack.
– Sugar: Brown sugar gives chew and depth — dark brown for richer molasses notes, light brown if you want something milder.
– Fats & Oils: Real butter gives best flavor, but swapping part butter for a neutral oil keeps cookies softer longer if you need to mail them.
– Leaveners: Use fresh baking soda (not ancient stuff tucked in the back of the pantry); it helps the cookies spread and get those slight crinkles.
– Flavor Boosts: Freshly grated ginger or a splash of vanilla amps the whole thing up — if you see whole spices, grab them for a brighter taste.

Prep Ahead Ideas

– Dough can be mixed a day ahead and kept chilled so you can just roll and bake when guests arrive.
– Slice-and-bake logs or pre-rolled dough in parchment are lifesavers; keep them wrapped tightly in the fridge.
– Store in airtight containers in the fridge or freezer until baking day; bringing chilled dough to room temp briefly makes rolling easier without losing structure.

✔Time-Saving Tricks

– Make double dough and freeze half — thaw overnight in the fridge and bake fresh later.
– Roll between parchment to skip flour dusting and extra cleanup.
– If you’re in a rush, drop spoonfuls for rustic cookies instead of cutting shapes; you’ll save time and still get chewy goodness.
– Don’t rush the cooling if you plan to ice — let them set for best results.

✔Common Mistakes

– Overworking dough makes it tough — mix until just combined and chill if it gets warm.
– Baking too long dries them out; pull them when the edges feel set and the centers are still soft.
– I once tried to frost warm cookies; the icing melted into sad puddles. Let the cookies cool fully before decorating.
– Using too hot an oven can brown the edges before the middle is done — oven temps vary, so watch closely.

What to Serve It With

– A big mug of hot tea or spiced coffee for dunking.
– Vanilla ice cream for a grown-up dessert with warm cookies.
– Spiced cider or warm milk for kids at bedtime.
– Shortbread or butter cookies on a holiday platter for contrast in texture.

✔Tips & Mistakes

– Chill the dough if it feels sticky; chilled dough is easier to cut clean shapes.
– Don’t overload with spice on the first try — you can always sprinkle more ground ginger later.
– Use a light dusting of flour when rolling, but not too much — excess flour dries cookies.
– If a batch is too flat, next time chill longer or reduce the liquid slightly.

✔Storage Tips

Stash leftovers in an airtight tin at room temperature for a few days — they soften up overnight and honestly taste great at breakfast with coffee. For longer storage, freeze baked cookies in a single layer then stack with parchment between layers in a freezer-safe bag. Thawed cookies are perfectly fine to eat cold (I do it all the time), and they’re lovely popped in the microwave for a few seconds if you want them warm.

✔Variations and Substitutions

– Swap part of the molasses for maple syrup for a different but delicious depth.
– Use coconut oil in place of some butter for a dairy-free-ish option (texture shifts but still tasty).
– Add chopped nuts or chocolate chips if you want a riff on classic gingerbread.
– If you don’t have ground spices, a pinch of mixed spice or pumpkin pie spice can stand in. Avoid skimping on ginger — it’s the backbone here.

Frequently Asked Questions

Soft Chewy Gingerbread Cookies

Classic gingerbread flavor with warm spices and molasses, baked into soft, chewy cookies. Perfect for gifting or enjoying with coffee.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.75 cup unsalted butter, softened
• ▢ 0.67 cup packed brown sugar
• ▢ 0.33 cup granulated sugar
• ▢ 0.38 cup unsulphured molasses
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 2.25 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 1.75 tsp ground ginger
• ▢ 1.25 tsp ground cinnamon
• ▢ 0.25 tsp ground cloves
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 cup granulated sugar for rolling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
• Cream softened butter with brown sugar and 1/3 cup granulated sugar until fluffy, about 2 minutes.
• Beat in the egg and vanilla. Mix in molasses until smooth and glossy.
• Add dry ingredients to the wet mixture. Mix on low just until a soft dough forms.
• Chill dough 15–20 minutes to firm slightly for easier rolling.
• Scoop about 1.5 tablespoons dough per cookie and roll into smooth balls.
• Roll each ball in the remaining 1/4 cup granulated sugar to coat.
• Arrange on prepared sheets, spacing 2 inches apart. Bake 8–10 minutes until edges set and tops crackle.
• Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.

Notes

For extra zing, fold in 2 tablespoons finely chopped crystallized ginger. Prefer a sparkly finish? Roll in coarse sanding sugar. Store cookies airtight at room temperature up to 4 days, or freeze baked cookies up to 2 months. Freeze unbaked sugar-coated dough balls and bake from frozen, adding 1–2 minutes.

This recipe is an original creation inspired by classic Soft Chewy Gingerbread Cookies flavors. All ingredient ratios and instructions are independently developed.