Soft & Chewy Gingerbread Cookies – A Christmas Favorite
Is There a Christmas Without These Cookies?
You know, every time December comes around, my brain’s like, okay, time to make a million lists. But gingerbread cookies are always at the top—because, uh, Christmas at my grandmother’s? She’d hand everyone a lumpy, ginger-scented masterpiece (sometimes shaped like Santas with suspiciously huge feet). Now, even on years when I forget where the cookie cutters or nutmeg are hiding, these soft & chewy gingerbread cookies still manage to sneak their way onto my kitchen counter. And once, my brother tried to use them as tree ornaments, but honestly…they never lasted long enough to get to the tree. Oops.
Why You’ll Love Making These (or, Why I Do Anyway)
I make these when I want the house to smell like one of those fancy candle shops—except edible. My family basically stakes out the oven after I put the tray in and starts negotiating for “just one more” as soon as they’re out. This recipe’s fuss-free, I promise—no heroic dough-chilling required (though, honestly, sometimes I do it anyway, if I remember). If you’ve ever bit into a gingerbread cookie that crumbled like sawdust, I feel you. Been there, fixed that—the secret’s in using brown sugar and a good bit of molasses. Don’t get me started on that time I used honey instead; let’s just say it was… crunchy.
What You’ll Need (Honestly, Use What’s on Hand)
- 2 and 1/4 cups all-purpose flour (plain flour works; I sometimes toss in a handful more if the dough’s sticky)
- 2 tsp ground ginger (I like it spicy—add a bit more if you agree)
- 1 tsp ground cinnamon (or pumpkin spice if that’s lurking in your cupboard from autumn)
- 1/4 tsp ground cloves (skip it if you can’t find it, or maybe add nutmeg?)
- 1 tsp baking soda
- 1/4 tsp salt (I just pinch, not measure; shhh)
- 3/4 cup (1.5 sticks) unsalted butter, softened (Grandma swore by salted, honestly I don’t notice a big difference)
- 1/2 cup brown sugar (dark or light; sometimes I mix)
- 1 large egg
- 1/2 cup molasses (King Arthur’s deep-dive on molasses is great if you get stuck choosing types)
- 1 tsp vanilla extract (the real stuff is great, but I’ve used the store-brand imitation plenty of times)
- (Optional) Granulated sugar for rolling—makes them sparkle. Or coarse sugar if you have it.
How to Get ‘Em Just Right (Or “Here’s What I do*)
- Mix Dry Stuff: Grab a medium bowl. Dump in your flour, ginger, cinnamon, cloves, baking soda, and salt. Whisk or just toss it around with a fork. (No judgment if you use your hands—I do that when feeling fancy.)
- Cream the Butter & Sugar: Big bowl, butter and brown sugar. Get in there with a mixer—or even a wooden spoon, if you like a mini workout. Beat until it looks light and fluffy. This is absolutely where I sneak a lick. No regrets.
- Add the Egg & Molasses: In goes the egg, the molasses (yes, it’s sticky, yes, you’ll get some on your sleeve), and vanilla. Beat until it’s a nice muddy mess. Don’t panic if it looks weird now—totally normal.
- Bring it Together: Slowly add in your dry ingredients. I do this in three batches because otherwise my kitchen gets snowed over with flour. If it seems too soft, throw it in the fridge for half an hour—or, as I sometimes do, just soldier on and deal with stickier hands.
- Bake Time: Preheat oven to 350°F (about 180°C). Scoop tablespoon-sized blobs onto lined baking sheets. Roll them gently in sugar if you want a bit of sparkle. Bake 8-10 minutes. Cookies will look a little too soft and puffy right out of the oven but seriously, that’s what you want!
- Cool Down (theoretically): Let them sit on the tray a few minutes before moving to a rack. Or just eat one hot and scorch your tongue like I do. Not fancy, but worth it.
A Few Things I’ve Learned (the Hard Way)
- If the dough feels sticky, resisting the urge to dust with a ton of flour is tough—doesn’t matter, they bake up just fine.
- If they’re rock-hard after cooling, you probably overbaked—go for slightly underbaked and you’ll be happier (promise!)
- Don’t use blackstrap molasses unless you want REALLY strong, almost bitter cookies; been there, would not repeat
- Sometimes I freeze the dough in balls and bake straight from the freezer. They take a minute or two longer but come out grand.
Variations I’ve Played Around With
- Once I swapped the flour for oat flour; it was fine, chewier, but a bit odd texture-wise
- Chopped candied ginger for a spicy surprise—my mum loved it, the kids not so much
- Adding orange zest—wow, zippy! But I tried lemon once and it just tasted wrong, not recommended
- Swapped brown sugar for coconut sugar… actually, that was fine, made it feel healthy even if it wasn’t
No Mixer? No Worries
If you don’t have an electric mixer, use a sturdy wooden spoon—or your hands (good for working out stress, honestly!). Cookie cutters are adorable but if you don’t have them, just roll the dough and flatten slightly with a glass. Nobody ever refused my “rustic” circles. If you’re into clever fixes, check SeriousEats on no-gadget baking.
How Long Do These Last? (Asking for a Friend)
The official line is, airtight container, up to 5 days. I think the flavor actually deepens by day two, but honestly, in my house they disappear in 24 hours—especially if my cousin pops round. Oh, they freeze nicely too if you need to hide a future stash.
Favorite Ways to Serve (Or, How I Overdo It Every Time)
I set out a tin of these every Christmas Eve with mugs of hot cocoa. Sometimes we do a make-your-own-sandwich with whipped cream between two cookies (messy! in a good way). My Dad likes them dunked in his morning coffee, which is a bit controversial, but it works.
Lessons Learned (Pro Tips With Some Regret)
- I once tried cutting chill time to zero—they spread a bit more, but honestly, I kind of like the wonky shapes; they’re still chewy.
- Rushed the mixing and didn’t cream the butter—cookie weren’t as light, so take an extra minute here, okay?
- Baked two racks at once, and the bottoms burned. Now I just rotate halfway. Simple fix, but for some reason it took me forever to catch on.
Wait, But Can I…? (FAQ From Friends, Family, and, err, Myself)
- Can I use ginger paste? Sure, just use a bit less, and the flavor will be warmer, not spicy-hot. (And FYI, I’ve done it when out of powder!)
- Gluten-free? Haven’t cracked it perfectly but Bob’s Red Mill 1-to-1 flour works pretty decently. Texture’s not exactly the same but, yeah, still tasty.
- Can they be cut into shapes? You bet. Don’t make them too thin though or they’ll go crispy, and this is a chewy recipe after all.
- Can I double the batch? Oh, absolutely, and you should—unless you are bizarrely disciplined, they’ll vanish in a blink.
- How do I tell if they’re done? Edges look set but middles seem soft? That’s it! Err on the side of underbaked, trust me.
Anyway, I’ve probably rambled on longer than intended—guess I’m just passionate about gingerbread cookies. If you try these, let me know how yours turned out! And if the dough gets everywhere, maybe just call it festive kitchen confetti?
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon milk
- Extra granulated sugar, for rolling
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
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3In a large bowl, beat together the softened butter and brown sugar until creamy. Add the egg, molasses, and milk, mixing until combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough in the refrigerator for 20 minutes.
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5Roll tablespoons of dough into balls, coat with granulated sugar, and place on prepared baking sheets about 2 inches apart.
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6Bake for 8-10 minutes until cookies are set but still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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