These Chewy Gingerbread Cookies are a delicious molasses flavored cookie packed with great spices and a lovely, chewy texture.
These cookies can be made any time of year, but most people like to make gingerbread cookies during the holidays. These don’t have any festive holiday sprinkles or anything like that, but they’re so delicious that they are always a favorite in a sea of holiday cookies.
Ingredients needed:
- unsalted butter
- brown sugar
- egg
- molasses
- all purpose flour
- baking soda and kosher salt
- ground ginger, cinnamon, nutmeg, cloves and allspice
- white sugar
How to make Chewy Gingerbread Cookies:
The complete, printable recipe is at the end of this post.
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In a large bowl, use an electric mixer to combine the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Beat in the egg and molasses. Stir in the remaining ingredients (except the granulated sugar). Cover; refrigerate for at least 2 hours.
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Pre-heat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. In a small bowl, place the granulated sugar. Shape the dough into 1-inch balls; roll in the sugar. On the baking sheets, place the balls 2 inches apart.
Can you tell that these chewy gingerbread cookies are chewy just by looking at the photos? They’re baked just until they are set and soft in the center. If you bake them too long, they’re going to be crunchy instead of chewy. Less baking time means these cookies are going to be perfect!
This recipe turns out about 5 dozen delicious chewy gingerbread cookies. They’re great for gifting. They’re a good cookie for mailing too. And they will freeze just fine if you want to make some for the holidays and take them out to enjoy a little at a time. Just keep them frozen in a well-sealed, covered container. Enjoy!
Favorite Cookies to make for the Holidays:
- Brownie Fudge Bomb Cookies
- Christmas Monster Cookies
- Eggnog Cookies
- Christmas Shortbread Cookies
- Cheesecake Cookies
Chewy Gingerbread Cookies
Ingredients
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup + 2 tablespoons molasses (light or dark)
- 2½ cups all purpose flour
- 2¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground allspice
- ⅔ cup granulated white sugar
Instructions
- In a large bowl, use an electric mixer to combine the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Beat in the egg and molasses. Stir in the remaining ingredients (except the granulated sugar). Cover; refrigerate for at least 2 hours.
- Pre-heat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. In a small bowl, place the granulated sugar. Shape the dough into 1-inch balls; roll in the sugar. On the baking sheets, place the balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in the center. Cool for 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.