Soft Chewy Gingerbread Cookies
Classic gingerbread flavor with warm spices and molasses, baked into soft, chewy cookies. Perfect for gifting or enjoying with coffee.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
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.