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!
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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!
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!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
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!
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!
Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the molasses and vanilla extract and mix until combined.
Add the egg. Beat well.
In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
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.
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!
Hello, these are perfect perfect Christmas cookies!! I mean my house smells AMAZING!! I actually added a bit more ginger to my dough but I stuck to the recipe! I can’t believe I stumbled on this website. I’m going to save this for future cookie batches!!!
I make these every year! They are flawless. This year, for some reason, they didn’t crinkle!! I’m wondering why…they’re still delish. Just smooth on top. The only difference was that I refrigerated the dough this time (whereas previous times I baked right after mixing)
Leave a comment and rate this recipe!
Hello, these are perfect perfect Christmas cookies!! I mean my house smells AMAZING!! I actually added a bit more ginger to my dough but I stuck to the recipe! I can’t believe I stumbled on this website. I’m going to save this for future cookie batches!!!
Good
can i use this recipe to make gingerbread men and other shapes?
Hi Nicole! I wouldn’t recommend it because these will spread and puff up!
I make these every year! They are flawless. This year, for some reason, they didn’t crinkle!! I’m wondering why…they’re still delish. Just smooth on top. The only difference was that I refrigerated the dough this time (whereas previous times I baked right after mixing)
That’s so bizarre! Is your baking soda and baking powder fresh?
It could be fresher! I’ll try again with my new stuff. Thank you 🙂
How many tablespoons is a medium cookie scoop?