Soft & Chewy Gingerbread Cookies

Gingerbread done right: soft, chewy, warmly spiced cookies with crisp edges, cozy molasses flavor, and that nostalgic aroma of holiday kitchens. Unlike wafer-thin snaps, these have depth and texture.

Why These Cookies Work

We’re optimizing both flavor and texture. Molasses delivers that signature gingerbread flavor, brown sugar keeps things tender, and a balanced spice mix gives aroma without burning your sinuses. Soft centers come from proper butter and sugar ratios, slight under-bake, and deliberate chilling. Crisp edges? An oven preheat and even spacing. These cookies aren’t slapped together—they’re built with intention.

Recipe Card

• Recipe name: Soft & Chewy Gingerbread Cookies
• Summary: Thick, spicy gingerbread cookies—soft on the inside, lightly crisp on the edges—with bold molasses flavor and warm spices.
• Prep time: 20 minutes
• Cook time: 8–10 minutes
• Additional time: 30 minutes chilling + 5 minutes cooling
• Total time: ~1 hour
• Servings: 24 cookies
• Diet: Vegetarian
• Method: Creaming → Chill → Scoop → Bake

Ingredients

• 1 cup (226 g) unsalted butter, room temperature (sweet spot: ~65°F)
• ¾ cup (165 g) packed light brown sugar
• ⅓ cup (114 g) unsulfured molasses (not robust blackstrap)
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp fine sea salt
• Optional finish: coarse sugar for rolling

Instructions

Step 1: Prep & Preheat

Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Set rack in center. This even heat distribution is key for balanced baking.

Step 2: Cream Butter, Sugar & Molasses

In a large bowl or stand mixer, beat butter and brown sugar for 2–3 minutes until pale and fluffy. Scrape the bowl. Add molasses and mix another minute. This mixture should be glossy and even in color.

Step 3: Egg & Vanilla

Add the egg and vanilla extract, mixing until fully combined. Scrape again. You want a homogenous mixture before adding dry ingredients.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This ensures even spice distribution.

Step 5: Bring Dough Together

Gradually add the dry ingredients to the wet mixture on low speed until just combined. Dough will be firm, slightly sticky, with visible swirls of spice.

Step 6: Chill

Wrap the dough in plastic and chill for 30 minutes. Chilling prevents excessive spread, deepens flavor, and firms up dough for slicing.

Step 7: Scoop & Roll

Use a 2-tablespoon cookie scoop to portion chilled dough into balls. Optional: roll each in coarse sugar for sparkle and extra crunch on the outside.

Step 8: Bake

Place dough 2 inches apart on prepared sheets. Bake for 8–10 minutes. Edges should be set and matte; center still soft. Avoid overbaking—underbaking gives that trademark chew.

Step 9: Cool

Let cookies rest on the baking sheet for 5 minutes. This finishing step locks in structure. Transfer to a wire rack to cool completely or serve warm for gooey indulgence.

Notes

• Molasses type: Light unsulfured works best—too strong and other flavors drown.
• Butter temp matters: It needs to be soft but not melted—too warm = flat cookies.
• Spice balance: If someone in your house despises clove, skip or halve it. Ginger and cinnamon deliver enough warmth.
• Chill time non-negotiable: It locks flavor and texture. Skip it and you’ll get thin, cakey discs.
• Sugar finish: Coarse sugar gives snap and festive glimmer; skip if you want softer tops.
• Storage: Airtight container for up to 5 days. Bring to room temp before serving—texture is best slightly warm.
• Freezing dough balls: Freeze on tray and store in bag. Bake from frozen at 350°F—add 2 extra minutes.

Troubleshooting

• Spread too much? Butter was too warm or dough skipped chilling. Next batch: chill, chill, chill.
• Crispy centers? Overbaked or too much flour. Reduce bake time or double-check measurements.
• Dry flavor? Possibly using blackstrap or overdoing spices. Next time: less molasses, fresh spices.
• No chew? Underbaking gives chew—you want edges set and centers just barely done.

Serving Suggestions

• With your favorite hot drink: Tea or mulled cider highlight the spice.
• Ice cream sandwich: Spoon a scoop between two warm cookies.
• Dipped edge: Melted dark chocolate or white chocolate adds luxury.
• Holiday spread: These are sturdy, shareable, and smell like tradition—pack them up or plate them proudly.

Final Thoughts

These Soft & Chewy Gingerbread Cookies hit every nostalgic note: warm spices, soft centers, crisp edges, and visual charm from either cracked tops or sugar roll. You controlled molasses depth, chilling, and baking precision. They’re easy to make but feel thoughtful and professional.

When someone bites in and says, “These taste like the season,” you smile and say:

“Because I didn’t rush them.”

Want more cookie recipes that taste like effort but bake like simplicity? Drop a line at [email protected]. I’ll send more crowd-pleasing bakes that hit every time—no fluff required.