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Chewy and Soft Gingerbread Cookies

Deliciously chewy gingerbread cookies with warm spices and a tender texture, perfect for the holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 1/4 cups all-purpose flour Measure flour properly to avoid density.
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter for best results.
  • 1 cup brown sugar Brown sugar adds moisture and flavor.
  • 1/2 cup molasses Can substitute with dark corn syrup if needed.
  • 1 large egg Egg should be at room temperature.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix together flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream butter and brown sugar until fluffy.
  4. Add molasses and egg, and mix until combined.
  5. Gradually add dry ingredients to the wet mixture and mix until a dough forms.
Baking
  1. Roll the dough into balls and place on a baking sheet.
  2. Bake for 10-12 minutes until the edges are firm.
  3. Let cool on the baking sheet for a few minutes before transferring to wire racks.

Notes

For softer cookies, store with a slice of bread. For longer storage, freeze cookies.