Chewy Gingerbread Cookies

Say hello to the perfect holiday cookie. These soft and chewy gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a pinch and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

Chewy Gingerbread Cookies

HAPPY COOKIE SEASON, BROMIES. These magical weeks leading up to the holiday season are the perfect excuse to make a wholeeeee buncha cookies. And these chewy gingerbread cookies are the quintessential Christmas cookie. They have the most incredible soft, chewy textured with a crunchy edge and a gooey center. Pair that texture with the perfect amount of cozy gingerbread spice and you have yourself a perfect cookie.

Ingredients for soft gingerbread cookies

These easy gingerbread cookiesare my favorite kind of cookie recipe because they’re made in one bowl and require zero chill time in the fridge. Meaning you can whip these babies up as an afterthought and no one would know! Plus you’ll only need a handful of ingredients, which are all pantry staples you probably have on hand during the holidays.

• Unsalted Butter
• Light Brown Sugar
• Molasses
• Vanilla Extract
• Eggs
• All Purpose Flour
• Baking Soda
• Baking Powder
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

How to keep your gingerbread cookies super and chewy

Follow these tips and even a week later you’ll still be munching on these chewy molasses cookies. These cookies keep super well so they’re perfect for sending to friends or family in a cookie tin for the holidays.

• Under bake them: The key to soft cookies is keeping them a little gooey in the middle. Cookies will continue to cook as they cool down so if you take them out of the oven when they’re fully baked, they’ll actually cool to overbaked. An overbaked cookie might taste fine hot out of the oven, but a week later it’s hard as a rock. Take the cookies out when they are still gooey in the middle for best results!
• Freeze them until you’re ready to eat/mail them: Freezing your cookies will seal in all that freshness of a fresh baked cookie until you’re ready to chow down.
• Store them in a tightly sealed ziploc bag: Storing your cookies in an airtight bag or container will keep them fresher longer!

Happy cookie making, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22mins
• Yield: 20 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Chewy Gingerbread Cookie

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Say hello to the perfect holiday cookie. These soft and chewy gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a pinch and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22mins
• Yield: 20 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

stand mixer

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cookie sheet

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parchment paper sheets

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cookie scoops

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wire rack

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rubber spatula

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Ingredients

• 3/4 cup unsalted butter, room temperature
• 3/4 cup light brown sugar
• 1/3 cup molasses
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
3. Add the molasses and vanilla extract and mix until combined.
4. Add the egg. Beat well.
5. In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
6. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
7. Use a medium size cookie scoop to scoop out rounded cookies. Roll the cookies in the additional sugar if desired and place two inches apart onto the prepared cookie sheets.
8. Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!