These soft and chewy gingerbread cookies are a must-make addition to your holiday cookie trays! Fun to make and oh so delicious!
If you love the flavor of gingerbread but crunchy cutout gingerbread men are not for you, this recipe is a must-try! These soft and chewy gingerbread cookies are perfectly spiced, slightly crisp around the edges and soft & chewy in the middle.
Rolling them in sugar adds the perfect hint of sweetness to the outside and pulling them out of your oven is sure to make it feel like the holidays.
When I was growing up, my mom would make dozens and dozens of different types of Christmas cookies and then assemble cookie plates for all of our friends. These would be the perfect addition to holiday cookie trays. They’re not delicate, they add that traditional holiday flavor without all the work of cutting out and decorating gingerbread men and they’re super easy to whip up!
How To Make Gingerbread Cookie Dough
To make this dough, all you need is an electric mixer and one bowl!
- Cream the softened butter and brown sugar for a couple minutes.
- Add the egg, molasses and vanilla.
- Then add the flour plus baking soda, baking powder, cornstarch, salt and ginger and mix until a dough forms.
- Use a cookie scoop to scoop balls of dough and roll them in granulated sugar.
- Bake for 12-14 minutes and enjoy!
Soft Gingerbread Cookie Recipe
Here’s the exact recipe!Print
Chewy Gingerbread Cookies
A soft and chewy gingerbread cookie recipe that gives you that delicious gingerbread flavor without all the work of cutting out and decorating gingerbread men!
- Yield: 2 dozen cookies 1x
- ½ cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- granulated sugar for rolling
- In a large bowl, combine softened butter and brown sugar and cream with an electric mixer for 2 minutes.
- Add an egg, molasses and vanilla and beat to combine.
- Add flour, ginger, baking soda, baking powder, cornstarch and salt and mix until just combined.
- Scoop and roll into balls, then roll in granulated sugar.
- Bake at 350 degrees for 12-14 minutes.
Chewy Gingerbread Cookies FAQs
How to store chewy gingerbread cookies?
Store these cookies in an airtight container for 5-7 days on the counter. Or in a cookie tin in the garage or on the porch if it’s cold.
Can you freeze gingerbread cookie dough?
Yes you can. Make the dough and roll into balls. When ready to eat, roll in sugar and and bake. You may need to extend the cooking time by a few minutes.
Can you freeze chewy gingerbread cookies?
Yes! Bake the cookies, let them cool completely and then store in a ziploc or freezer-safe bag!
Do I need to chill the dough?
Nope! No chilling is required. Just make and bake.
How to make soft gingerbread cookies?
Using brown sugar instead of white sugar helps because it has more moisture. This recipe also uses a mix of baking soda and baking powder which helps. And I add a teaspoon of cornstarch which can also make the cookies soft.
Do you have more gingerbread recipes?
Here are some of my favorites:
- Pumpkin Gingerbread Muffins
- Gingerbread Protein Balls
- Gingerbread Granola
- Pear Gingerbread
- Sweet Cherry Gingerbread French Toast Bake
What if I want to decorate gingerbread cookies?
- No Chill Gingerbread Cookies
- Gingerbread Cookies (Soft & Chewy Cutouts)
- My Favorite Gingerbread Cookies
What’s the best icing for gingerbread cookies?
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!