Best Chewy Gingerbread Cookie Recipe

Discover a delightful twist on a classic treat with these Perfect Gingerbread Cookies. The rich aroma of ginger and cinnamon mingles with molasses and brown sugar for a unique flavor experience. Design your own festive shapes, and share the joy of baking with family and friends while creating lasting memories.

I recently discovered my new favorite cookie recipe and I just had to share it with you all. I made these best chewy gingerbread cookies for a family get-together and they turned out amazing.

The recipe is super easy, perfect for when you need to whip up a batch fast. I mixed 2 1/4 cups all-purpose flour with 2 teaspoons of ground ginger and 1 teaspoon ground cinnamon, and then I added a pinch of salt, 1/2 teaspoon baking soda, and 1/4 teaspoon ground cloves.

I creamed 3/4 cup unsalted butter with 3/4 cup dark brown sugar until fluffy, then stirred in 1 large egg, 1/2 cup unsulfured molasses, and 1 teaspoon vanilla extract. Trust me, these soft gingerbread cookies are ideal for anyone who loves a chewy texture and a blast of spiced flavor.

Once you try ’em, you’ll be hooked like I was!

Why I Like this Recipe

I really like this recipe because it’s super easy to follow even if Im not a baking expert. I really dig how the spices mix together to make my kitchen smell amazing, like a proper holiday vibe. I love that the cookies turn out soft and chewy which is just what Im after when Im in the mood for something comfort food style. I also have fun cutting out shapes and showing off my creativity, and the recipe pretty much guides me thru every step so I feel confident every time I bake.

Ingredients

• All-purpose flour is a key carbohydrate source that builds the cookie base and structure.
• Ground ginger, cinnamon, and cloves bring warm, aromatic flavor and some healthy antioxidants.
• Dark brown sugar adds rich sweetness and moisture, making the cookies irresistibly chewy.
• Unsalted butter gives smooth fat and creamy flavor that helps merge all the ingredients together.
• Molasses offers tangy sweetness with deep notes and a few minerals that boost taste complexity.
• An egg binds the mix while vanilla lifts flavors for a balanced, tasty cookie.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda until evenly combined.

3. In another large bowl, beat the softened butter and dark brown sugar until it looks light and fluffy.

4. Add the egg to the butter mixture and mix it in well, then stir in the molasses and vanilla extract.

5. Slowly add the dry ingredients to the wet mix, stirring together until everything is just combined.

6. If your dough feels too sticky, chill it in the fridge for about 30 minutes to make it easier to handle.

7. Roll out the dough on a floured surface to about 1/4 inch thickness, then use your cookie cutters to cut out shapes.

8. Place the cutouts onto your prepared baking sheet, leaving a bit of room between each cookie.

9. Bake them in the preheated oven for about 8-10 minutes; the edges should firm up though they might look a little soft in the center.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy your gingerbread cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. At least two mixing bowls
5. Measuring cups and spoons
6. Electric mixer or a hand whisk
7. Spatula
8. Rolling pin
9. Cookie cutters
10. Wire cooling rack
11. Refrigerator (for chilling the dough if needed)

FAQ

Best Chewy Gingerbread Cookie Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using a mix of half all-purpose and half whole wheat flour for a slightly nuttier taste
• Instead of unsalted butter, you can swap in coconut oil or vegan butter. They might affect the flavor a bit though
• If dark brown sugar isnt on hand, light brown sugar works too or you can use white sugar mixed with a teaspoon of molasses
• You can replace unsulfured molasses with maple syrup or honey, but you might want to reduce the other liquids a little so it doesn’t get too runny
• Need an egg substitute? Try making a flax egg by mixing 1 tablespoon flaxseed meal with 3 tablespoons water, let it sit for a few minutes then use it in your recipe

Pro Tips

• If your dough seems too sticky, pop it in the fridge for about 30 minutes before rolling it out. It makes the dough less messy and way easier to handle.
• When using cookie cutters, try to roll the dough evenly. A small uneven roll out can end up with cookies that bake unevenly so they might burn on the edges while the middle is still soft.
• Keep an eye on the baking time. Ovens can vary so check your cookies at around 8 minutes. If the edges are firm and the center still looks a bit soft, they’re perfect when they cool, but if you bake them too long, they lose that chewy texture.
• Let the cookies cool on the baking sheet for a few minutes after taking them out of the oven. This little wait helps the cookies firm up a bit so they don’t break apart when you move them to the cooling rack.