Description

A simple, fail-proof recipe for chewy gingerbread cookies with warm holiday spices and a perfect soft texture, ideal for festive baking and decorating.

Ingredients

Scale

3 cups all-purpose flour (360g)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¾ cup unsalted butter, softened (170g)
1 cup packed brown sugar (200g)
½ cup molasses (120ml)
1 large egg
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
In another bowl, cream the softened butter and brown sugar until light and fluffy using an electric mixer or wooden spoon.
Beat in the molasses, egg, and vanilla extract until combined and glossy.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to 1 hour.
Lightly flour a surface and rolling pin, roll the dough out to about ¼ inch thickness.
Cut out shapes with cookie cutters or slice into squares and place on a parchment-lined baking sheet about 1 inch apart.
Bake in a preheated 350°F (175°C) oven for 8 to 10 minutes until cookies are set but still soft in the center.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate with royal icing, glaze, or colored sugar if desired.

Notes

Chill the dough to prevent spreading and improve texture. Do not overbake to keep cookies chewy. Use unsulphured molasses for best flavor. Softened butter (not melted) is essential. Fresh spices enhance flavor. Cookies firm up as they cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10
Sodium: 120
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 20
Fiber: 1
Protein: 1.5

Keywords: gingerbread cookies, chewy cookies, holiday baking, molasses cookies, Christmas cookies, easy cookie recipe