Soft and Chewy Gingerbread Cookies are slightly crispy on the outside and soft and chewy on the inside. The warm spices and molasses create that classic gingerbread flavor.
Gingerbread cookies have been one of my favorite holiday treats for as long as I can remember. I have fond memories of eating gingerbread cookies and even entire gingerbread houses. The only downfall was the cookies and houses were always hard and I am a soft and chewy kind of girl. These Soft and Chewy Gingerbread Cookies offer the best of both worlds. They have that classic gingerbread flavor but in a soft and chewy cookie form.
Making classic gingerbread cookies can be a lot of work. You have to mix the dough, roll it out flat and use cookie cutters to shape the cookies. These Soft and Chewy Gingerbread Cookies offer that same great flavor in just a fraction of the time. You simply mix the dough and drop the cookies on a baking sheet. No rolling pin or cookie cutters required here.
These Soft and Chewy Gingerbread Cookies will quickly become a holiday baking favorite. If you are looking for other holiday baking recipes try my Skor Fudge or No Bake Cookies.
If you prefer other soft and chewy cookies recipes, try my Caramel Stuffed Chocolate Chip Cookies or Double Chocolate Chip Cookies.
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Baking Soda - Helps the cookies to rise.
- Salt - Brings out the flavor of the other ingredients.
- Cinnamon, Ginger and Nutmeg - Warm spices to help create that gingerbread flavor.
- Unsalted Butter - Make sure the butter is at room temperature.
- Granulated Sugar - Adds some sweetness to the cookies.
- Brown Sugar - Gives the cookies that nice chewy texture.
- Molasses - I used fancy molasses for this recipe.
- Eggs - Helps to bind the ingredients together.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a medium size bowl, add flour, baking soda, salt, cinnamon, ginger and nutmeg. Stir to combine.
In a large bowl, add softened butter, granulated sugar and brown sugar. Beat with an electric mixture at medium speed until the butter and sugars are mixed well.
Add eggs and molasses. Beat with mixer on medium speed until the eggs and molasses have been mixed in. Use a spatula to scrape down the sides of the bowl.
Add half of the flour mixture. Beat at low speed until the flour mixture begins to incorporate into the dough. Increase the speed to medium and continue to beat. Repeat with remaining flour mixture. Scrape down the sides of the bowl with a spatula as necessary.
Use a cookie scoop or large spoon to drop cookies dough balls onto prepared baking sheets. Use about 1 ½ tablespoons of dough for each cookie.
Bake for 10-12 minutes or until the tops of the cookies start to form small cracks. Remove cookies from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Makes 30 cookies.
Hint: Make sure to line the baking sheets with parchment paper. This will prevent the bottoms of the cookies from burning.
Substitutions
- Unsalted Butter - Salted butter can be substituted for the unsalted butter. If you are using salted butter, be sure to omit the salt from the recipe.
- Molasses - I used fancy molasses for this recipe. You can substitute with other types of molasses if you choose. I have tried cooking molasses but I prefer the taste of fancy molasses because it's on the sweeter side.
Equipment
Large Non-Stick Baking Pans - I used two large non-stick metal baking pans for this recipe. Feel free to use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but you will need some good elbow grease!
Cookie Scoop - I used a cookie scoop for this recipe. Feel free to use a large spoon if you do not have a cookie scoop. Use the spoon to scoop 1 ½ tablespoons of cookie dough. Gently shape the dough into a ball before placing on prepared baking sheet.
Storage
Soft and Chewy Gingerbread Cookies can be stored in an airtight container or bag for up to three days at room temperature.
Soft and Chewy Gingerbread Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
Bake the cookies until small cracks start to form on the tops. The cracks are a sign the cookies are done baking.
FAQ
No! Gingerbread cookie dough does not need to be chilled before baking. This means they can get in your belly that much sooner!
Yes! Soft and Chewy Gingerbread Cookies stay fresh on the counter for up to three days. Just make sure they are stored in an airtight container or bag. You could also freeze the cookies and remove them from the freezer a couple of hours before serving. This will allow for maximum freshness.
You have baked the cookies for too long. Bake cookies for 10-12 minutes or until the tops of the cookies start to form small cracks.
Related
Looking for other recipes like this? Try these:
Recipe
Soft and Chewy Gingerbread Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup molasses
- 2 large eggs
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- In a medium size bowl, add flour, baking soda, salt, cinnamon, ginger and nutmeg. Stir to combine.
- In a large bowl, add softened butter, granulated sugar and brown sugar. Beat with an electric mixture at medium speed until the butter and sugars are mixed well.
- Add eggs and molasses. Beat with mixer on medium speed until the eggs and molasses have been mixed in. Use a spatula to scrape down the sides of the bowl.
- Add half of the flour mixture. Beat at low speed until the flour mixture begins to incorporate into the dough. Increase the speed to medium and continue to beat. Repeat with remaining flour mixture. Scrape down the sides of the bowl with a spatula as necessary.
- Use a cookie scoop or large spoon to drop cookies dough balls onto prepared baking sheets. Use about 1 ½ tablespoons of dough for each cookie.
- Bake for 10-12 minutes or until the tops of the cookies start to form small cracks. Remove cookies from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Makes 30 cookies.
arch beck says
beauty stuff nothing like store bought
Christine says
They are delicious!