Chewy Spiced Gingerbread Cookies
Soft, chewy spiced gingerbread cookies are everything cozy about December—soft in the middle, crisp at the edges, and full of that deep molasses warmth that makes your kitchen smell like Christmas should! No snapping, no dryness, just that perfect chew that keeps you “taste-testing” every few minutes.;)
Ingredients
- ¾ cup butter, softened
- 1 cup brown sugar, packed
- ¼ cup molasses (dark or regular)
- 1 egg
- 1 tsp vanilla extract
- 2 ¼ cups flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup sugar (for rolling)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream butter and brown sugar until smooth and fluffy.
- Add molasses, egg, and vanilla; mix until combined.
- In a separate bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Gradually add dry ingredients to wet until dough forms.
- Roll dough into balls and coat in sugar.
- Bake 9–11 minutes, until edges are set but centers still look soft.
- Let cool on the sheet for 5 minutes before transferring to a rack.
Tips & Variations
- Pull them out before they look done – they’ll firm up as they cool.
- For extra chew, replace 2 tablespoons of butter with shortening.
- Want a little kick? Add a pinch of black pepper or cayenne — just enough to make people guess what your secret is. Or, if you like a BIG kick, add diced chunks of candied ginger into the dough!
- Drizzle with a simple powdered sugar glaze for a polished finish, dust with powdered sugar, or leave plain for classic nostalgia.
- Store in an airtight container for up to a week — they actually get even chewier by day two!
If you love soft, chewy cookies… check out these mind-blowing soft, chewy Christmas sugar cookies and these chewy, no-fuss Eggnog Cookies!
And for the Gingerbread fans… check out this dense, spicy and delicious Gingerbread Bunt Cake!
