Looking for the yummiest, chewiest gingerbread cookie recipe? If so, you came to the right spot because this recipe is perfect! Each sweet and chewy bite is loaded with a traditional molasses flavor.
Love all things gingerbread? Check out these Bakery Style Gingerbread Muffins, or these Gingerbread Cupcakes with Gingerbread Frosting.
Gingerbread cookies are a classic holiday treat, but they can be notoriously hard and dry. If you’re looking for a recipe for the chewiest gingerbread cookies ever, here’s one to try! Read what I did there? Haha regardless, this recipe is one of my all-time cookie recipes.
I love these cookies because they do not bake up fluffy or cakey. They are flatter, with the best chew to them that is sure to make you smile. You can enjoy these with or without the icing drizzle, but I love to make them more festive.
Ingredients You’ll Need
Dry Ingredients Needed:
- 2 cups All-Purpose Flour: The foundation, providing structure and holding everything together. We used Bob’s Red Mill at the time as it provides reliable, consistent results.
- Baking Soda: A leavening agent for rise and soft, airy texture. We typically use Arm & Hammer brand for reliability.
- Kosher Salt: Enhances flavors and prevents blandness.
- Gingerbread Spice: Warm and aromatic blend for signature gingerbread flavor (see notes if you don’t have the mix).
Wet Ingredients:
- Granulated Sugar: Adds sweetness and creates a crispy crust.
- Light Brown Sugar: Adds moisture, depth of flavor, and a slight caramel note.
- Unsalted Butter (room temperature): Creates a light and fluffy texture, adding richness and tenderness.
- Egg (room temperature): Binds ingredients and adds moisture. We use fresh eggs as we are blessed to have chickens.
- Unsulfured Molasses: Key ingredient for distinctive molasses flavor, sweetness, moisture, and chewy texture, as well as brown color. I love the Grandma’s Molasses brand as it is my go-to for baking.
- Vanilla Extract: Enhances and rounds out the overall cookie flavor.
Making Your Chewy Cookies
- Spice it up! Whisk flour, ginger, cinnamon, and other dry ingredients in a large bowl.
- Creamy goodness: Blend butter and sugars in your mixer until fluffy, then add egg, extract, and molasses for a smooth, creamy mixture.
- Mix it gently: Slowly fold in the dry ingredients until just combined – don’t overmix!
- Get ready to bake: Line baking sheets, scoop out dough balls, and pop them in the freezer for 20-30 minutes or they will spread!!
- Oven’s hot! Preheat the oven while your dough chills.
- Crinkly perfection: Bake for 8-10 minutes for thin, crinkly cookies with a satisfying chew.
- Frost and celebrate! Mix up your favorite icing, drizzle it on the cooled cookies, and add sprinkles for a festive touch.
Chewy Gingerbread Cookie FAQS
Why won’t my gingerbread cookies stay soft?
Overbaking is the culprit! Aim for 8-10 minutes, until the edges are just firm, but the centers are still slightly soft. Let them cool completely on the pan for maximum chewiness. I know sometimes it seems like they are raw but I assure you they are cooked, and will firm up as they cool-trust the process.
Can I make them ahead of time?
Absolutely! Gingerbread cookies improve with age because the flavors can further develop. Bake them a couple of days in advance and store them in an airtight container at room temperature. Just make sure they are cooled all the way or they will stick to one another.
How do I keep them from getting hard?
Moisture is your friend! Wrap individual cookies in plastic wrap or store them in a container with a slice of white bread to keep the air humid. This old hack is one I learned from a magazine ages ago and it sure does work!
Recipe Tip
It is much easier to freeze pre-scooped and placed cookies. This recipe must be chilled or the cookies will spread. I find it easiest to place them 2 inches apart on a parchment-lined baking sheet and the FREEZE them for 20-30 minutes. If your house is humid make sure the cookie balls are firm to the touch before baking.
More Christmas Cookie Recipes to Try Today
- Christmas Vanilla Pudding Cookies
- Peanut Butter Christmas Cookies
- Chewy Fruit Cake Cookies
- Peppermint Pudding Cookies
- Pistachio Pudding Cookies
The Chewiest Gingerbread Cookies Ever!
Equipment
- large baking sheet
- tablespoon sized cookie scoop
- Oven adjusted to center rack position
- Mixing bowl
- electric hand mixer
Ingredients
- 2 cups 2 Cups of Bob's Red Mill Organic All-Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon gingerbread spice *see notes for spice mixture if you do not have the blend.
- ½ cup granulated sugar
- ½ cup light brown sugar
- 8 tablespoons unsalted butter one stick of butter, room temperature
- 1 large egg room temperature
- ¼ cup un-sulfured molasses
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon holiday sprinkles
Instructions
- In a large bowl, whisk the dry ingredients; (first 8 listed) and set aside.
- Add butter, and sugars to the bowl of an electric mixer. Mix until fluffy. Add in the extract, egg, and molasses; beat until creamy.
- Turn down the mixer speed and add the dry ingredients slowly. Combine until dough is just combined.
- Line 2 baking sheets with parchment paper, and using a 2-tablespoon-sized cookie scoop, scoop out the dough and place balls 2" apart.
- Place trays in the freezer for 20 minutes.
- Preheat the oven to 350 degrees F. Once cookies have been chilled for 20 minutes bake them for 8-10 minutes. They will be thinner, and crinkled.
- Allow cookies to cool.
- Mix icing ingredients and swizzle them on the cookies. Add sprinkles. Enjoy!
Notes
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
Leave a Reply