When the weather turns chilly and the holidays approach, there’s nothing quite like the scent of freshly baked Gingerbread Cookies wafting through the house. These Soft & Chewy Gingerbread Cookies have become a beloved tradition in my home, evoking memories of gathering around the kitchen table, icing in hand, decorating our little gingerbread figures. Honestly, these cookies are the warm hug you didn’t know you needed. They’re sweet, spiced, and just perfectly chewy—if you don’t end up eating half the dough before they hit the oven, you’re a stronger person than I am!
What makes this recipe special is not just the ingredients, but the joy of creating something beautiful and delicious with family and friends. I still remember the first time I made these cookies as a teenager, and I ended up with gingerbread men who looked more like abstract art than festive cookies. But that’s part of the fun, right? No two cookies are ever the same, and the laughter that ensues while decorating makes the imperfections all the sweeter. You’re going to love making these, so let’s dive into the recipe!
What’s in Soft & Chewy Gingerbread Cookies?
- All-purpose flour: The foundation of the cookies, providing the structure we need. I always use King Arthur Flour for its high quality.
- Baking soda: This little powerhouse helps our cookies rise and gives them a delightful soft chewiness.
- Ground ginger: The star spice! It brings warmth and that classic gingerbread flavor. Freshly ground ginger is fantastic if you can find it!
- Ground cinnamon: Adds sweetness and a pinch of holiday spirit! You can never have too much cinnamon in my opinion.
- Ground cloves: Offers a concentrated spice flavor—just a little packs a punch.
- Salt: Enhances all the flavors and balances the sweetness. I like to use sea salt.
- Unsalted butter: Make sure it’s softened for easy creaming with the sugar. I prefer Kerrygold for that rich flavor.
- Brown sugar: Packed for moisture and a deep, caramel-like sweetness that’s essential in gingerbread.
- Egg: Binds everything together and adds richness.
- Unsulfured molasses: The secret ingredient that gives gingerbread its distinctive flavor and rich color. Blackstrap molasses is my go-to!
- Vanilla extract: A hint of vanilla enhances all the other flavors. I always recommend pure vanilla extract.
- Royal icing: For decoration! You can buy it pre-made or whip it up at home; either way, it’s the icing on the cookie (literally!).
- Sprinkles or candy decorations: Totally optional, but they add a festive touch – and who doesn’t love a little bling?
Are Soft & Chewy Gingerbread Cookies Good for You?
Well, let’s be honest: these cookies are definitely a treat! Sugar and baking soda make them sweet and soft, while spices like ginger and cinnamon boast some health benefits—things like aiding digestion and being rich in antioxidants. However, like any delicious cookie, moderation is key! If you’re looking to make things a bit healthier, consider reducing the sugar slightly or trying whole wheat flour for a bit of added fiber. Just remember, the holidays are the perfect excuse to indulge a little—these cookies are a delightful pick-me-up during the chilly season!
Ingredients List
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
- Royal icing (for decorating)
- Sprinkles or candy decorations (optional)
How to Make Soft & Chewy Gingerbread Cookies?
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy—this part is satisfying!
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together. It should be soft and slightly sticky—perfect for rolling out later!
- Divide the dough into two portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Patience is a virtue, after all!
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out gingerbread figures and place them onto the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are firm and the centers still look slightly soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Once cooled, have fun decorating the cookies with royal icing and any optional sprinkles or candy decorations!
Tips for Perfectly Chewy Gingerbread Cookies!
- For best results, ensure the dough is well-chilled before rolling out. It makes a world of difference!
- Store the cookies in an airtight container; they can last at room temperature for several days. Good luck keeping them around that long!
- These cookies are perfect for holiday decorating and can be made ahead of time. I often make a double batch to share with friends and neighbors.
These Soft & Chewy Gingerbread Cookies are more than just a delightful treat; they are a celebration of togetherness and holiday joy. So, roll up your sleeves, gather your favorite decorating supplies, and get ready for a wholesome baking experience that warms both your heart and your home. I can’t wait to hear how you make these cookies your own—happy baking!
