Description
Chewy Gingerbread Cookies are a holiday must-make! Learn my simple recipe for soft, spiced gingerbread with a delightful chew. Perfect for sharing.
Ingredients
Scale
- Cookie Base Essentials:
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons baking soda
- ½ cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- Warm Winter Spices:
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- Molasses & Sweeteners:
- ¾ cup (150g) dark brown sugar, packed
- ½ cup (120ml) dark unsulphured molasses
- Finishing Touches:
- ¼ cup (50g) granulated sugar, for rolling
Instructions
- Cream the Good Stuff:: Grab your stand mixer, or a sturdy hand mixer, and cream together the softened butter and dark brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. I love watching it transform; it starts out kind of grainy and then just gets this beautiful, airy texture. Don’t rush this step, it’s where the cookie’s tenderness begins. I’ve definitely under-creamed before, and the cookies were a bit dense, which is not what we want for Chewy Gingerbread Cookies!
- Add the Molasses & Egg:: Next, beat in the molasses and the egg. Make sure to scrape down the sides of the bowl really well after each addition. The mixture might look a little curdled at first, and that’s totally okay! Keep mixing until it comes together and looks smooth and glossy. This is where that incredible gingerbread aroma starts to develop, and honestly, it’s one of my favorite kitchen smells. I almost always forget to scrape the sides the first time, leading to streaks of unmixed butter later. Oops!
- Whisk Dry Ingredients:: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Give it a good whisk for about 30 seconds to a minute, making sure all those spices are evenly distributed. You don’t want a bite that’s just a mouthful of cinnamon, right? I usually do this step while the butter is creaming, just to feel a little more organized. The dry mixture should look uniform, smelling subtly of all those wonderful spices.
- Combine Wet and Dry:: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, and we want tender, Chewy Gingerbread Cookies, not tough ones. Stop as soon as you see no more streaks of flour. Sometimes I get a little overzealous and keep the mixer running too long, but I’ve learned that less is more here for that perfect texture.
- Chill That Dough:: Now for the waiting game! Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. Honestly, I find that 3-4 hours, or even overnight, makes for even better Chewy Gingerbread Cookies. Chilling firms up the butter, prevents spreading, and lets the flavors meld together beautifully. This is crucial for their texture; don’t skip it, I’ve tried to shortcut this, and it never ends well.
- Bake and Roll:: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, then roll each ball in granulated sugar. Place them about 2 inches apart on a baking sheet lined with parchment paper. Bake for 9-11 minutes. The edges will be set, but the centers will still look a little soft. That’s the secret to their chewiness! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool, revealing those beautiful crinkles.