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Our Soft and Chewy Gingerbread Cookies are bursting with sweet and spiced gingerbread goodness, coupled with an amazing soft and chewy texture that’s sure to satisfy!. The best part? They’re quick to make and stay soft for days, making them an ideal choice for all your holiday baking endeavors!
Whether you’re sharing them with family and friends or enjoying them on your own with a cozy cup of hot cocoa, these soft and chewy gingerbread cookies are guaranteed to bring joy and warmth to your holiday season.
Ingredients
- ▢1 cup unsalted butter softened
- ▢3/4 cup granulated sugar
- ▢1/3 cup brown sugar
- ▢1 large egg
- ▢1/3 cup molasses
- ▢2 1/2 cups all-purpose flour
- ▢2 teaspoons baking soda
- ▢3/4 teaspoon salt
- ▢2 teaspoons ground ginger
- ▢3/4 teaspoon ground cinnamon
- ▢1/4 teaspoon ground cloves
- ▢1/4 teaspoon nutmeg
- ▢Cinnamon sugar for rolling 1/4 cup granulated sugar + 1/2 teaspoon cinnamon
Instructions
- In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.1 cup unsalted butter,3/4 cup granulated sugar,1/3 cup brown sugar
- Add the egg and molasses to the creamed mixture, mixing until well combined.1/3 cup molasses,1 large egg
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and nutmeg.2 1/2 cups all-purpose flour,2 teaspoons baking soda,3/4 teaspoon salt,2 teaspoons ground ginger,3/4 teaspoon ground cinnamon,1/4 teaspoon ground cloves,1/4 teaspoon nutmeg
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover the dough and refrigerate for at least 1 hour or until firm.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
- Shape the chilled dough into small balls, about 2 inches in diameter. Roll each ball in cinnamon sugar.Cinnamon sugar for rolling
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the gingerbread cookies in an airtight container.
