Why You’ll Love This Chewy and Soft Gingerbread Cookies
These gingerbread cookies are soft, chewy, and full of warm spice. They bake up with slightly crisp edges and tender centers. The molasses gives them deep flavor and a rich color. You will like them for snacks, for holiday baking, or for sharing with friends. They are easy to make and do not need any special tools.
introduction
This recipe gives clear steps and simple ingredients. You can make the dough ahead and chill it, so they are a good make-ahead cookie. If you want other gingerbread ideas, see this helpful guide on best gingerbread cookies which shows other shapes and styles. The steps below use basic pantry items and a short chill time to make soft cookies every time.
Why Make This Recipe
Make this recipe when you want a cookie that is soft inside and chewy all over. These cookies hold their shape but stay tender. The spices are balanced so they taste warm but not too strong. The dough is forgiving, which helps if you are new to baking. You can roll the dough into balls and bake whenever you want fresh cookies. This recipe is perfect for a simple cookie tray or for decorating later.
What You Need for Chewy and Soft Gingerbread Cookies
You need a few tools and simple ingredients:
- A mixing bowl for dry ingredients.
- A bowl for creaming butter and sugars.
- An electric mixer or a strong whisk.
- Measuring cups and spoons.
- A baking sheet and parchment paper.
- A wire rack to cool cookies.
Have your butter softened and your egg at room temperature. Chill the dough before baking to control spread and keep the centers soft. If you want visual ideas while you bake, try a related cookies recipe like the cookies and cream Oreo cupcakes for a fun bake-day treat. This helps if you plan to bake multiple sweets the same day.
How to Make Chewy and Soft Gingerbread Cookies
Follow these steps in order. Work simply and keep the dough cold for the best texture.
- Mix dry ingredients first. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt so they are even.
- Cream sugars and butter. In another bowl, beat the softened butter with granulated and brown sugar until smooth and light.
- Add egg and molasses. Beat in the egg and the molasses until the mix looks smooth and uniform.
- Combine wet and dry. Add dry ingredients to wet, mixing slowly until just combined. Do not overmix.
- Chill the dough. Cover and chill the dough in the fridge for at least 1 hour. This helps the cookies keep their chewy centers.
- Preheat oven and shape. When you are ready, preheat oven to 350°F (175°C). Roll dough into small balls and place them on a baking sheet lined with parchment.
- Bake and cool. Bake for 8–10 minutes. The edges will set but centers stay soft. Let cookies cool on the baking sheet for a few minutes then move to a wire rack.
These steps keep things clear and easy. If you need to store dough longer, freeze shaped dough balls on a tray and then move to a bag for up to 3 months.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
Directions:
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into small balls and place them on a baking sheet.
- Bake for 8-10 minutes, or until the edges are firm but the centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks.
Best Ways to Serve Chewy and Soft Gingerbread Cookies
Serve these cookies with a warm drink like tea, coffee, or hot chocolate. They pair well with milk for kids or a spiced latte for adults. Stack them on a plate for a party or put them in a tin for gift giving. You can dust them lightly with powdered sugar or spread a thin layer of cream cheese frosting for a small sweet touch. For parties, place them alongside plain cookies or lighter cookies to give guests a flavor contrast.
How to Store Chewy and Soft Gingerbread Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want them softer, place a slice of bread inside the container — it adds moisture and keeps cookies tender. For longer storage, freeze baked cookies in a single layer on a tray, then move them to a freezer bag. They keep for up to 3 months in the freezer. Thaw at room temperature before serving. If you freeze raw dough balls, bake from frozen but add a minute or two to the bake time.
Easy Tips to Make Chewy and Soft Gingerbread Cookies
- Use room temperature butter and egg so the batter mixes evenly.
- Chill the dough at least one hour. Cold dough helps control spread and keeps centers soft.
- Do not overbake. Take cookies out when edges look set and centers still look soft. They will continue to firm while cooling.
- Measure flour properly: spoon into the cup and level off. Too much flour makes cookies dry.
- Use dark molasses for a stronger gingerbread flavor or light molasses for a milder taste.
- If you want crisper cookies, flatten the dough balls slightly before baking. For chewier cookies, leave them round.
Try These Variations of Chewy and Soft Gingerbread Cookies
- Add orange zest to the dough for a bright citrus note.
- Mix in 1/2 cup of chopped nuts for crunch.
- Roll dough balls in sugar or cinnamon sugar before baking for a sugared crust.
- Make sandwich cookies: spread a thin layer of cream cheese frosting or dulce de leche between cooled cookies.
- For a spicier cookie, add 1/4 teaspoon ground nutmeg or extra ginger.
- Replace half the molasses with maple syrup for a different sweet depth.
Common Questions About Chewy and Soft Gingerbread Cookies
Q: How do I keep the centers soft?
A: Take cookies out when edges look firm but centers still look soft. The cookies will continue to set as they cool. Chilling the dough before baking also helps keep centers soft.
Q: Can I use dark molasses instead of light?
A: Yes. Dark molasses gives a deeper flavor and darker color. Light molasses makes a milder cookie.
Q: Can I freeze the dough?
A: Yes. Shape dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen but add a minute or two to the bake time.
Q: Why did my cookies spread too much?
A: The dough may have been too warm, or you used too little flour. Chill the dough and measure flour correctly.
Q: Can I roll these out and cut shapes?
A: Yes, but chill the dough longer and roll between sheets of parchment. Use a slightly thicker dough to keep shapes.
Final Thoughts
These chewy and soft gingerbread cookies are simple and reliable. They use everyday ingredients and give a warm, spicy treat that many people love. The short chill time and easy steps make them a good choice for bakers at any level. Try the tips and variations to make them your own. They store well and make a great gift or party cookie.
Ready to Give It a Try?
Gather your ingredients, chill the dough, and bake a small batch. Watch the edges and take them out when the centers still look soft. Let them cool on the sheet for a few minutes, then enjoy fresh, warm gingerbread with a drink you love.
Conclusion
If you want another take on soft gingerbread cookies with step-by-step photos and tips, you can find a very helpful recipe at The BEST Easy Soft Gingerbread Cookies • Love From The Oven.
Print
Chewy and Soft Gingerbread Cookies
- Total Time: 75 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These gingerbread cookies are soft, chewy, and full of warm spice, perfect for snacks or holiday sharing.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into small balls and place them on a baking sheet.
- Bake for 8-10 minutes, or until the edges are firm but the centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
For softer cookies, place a slice of bread in the storage container. Dough can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg