These soft and chewy gingerbread cookies are a must-make addition to your holiday cookie trays! Fun to make and oh so delicious!
*Originally published 11/2023. Updated 10/2024*
Hi friends!
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!
Chewy Gingerbread Cookies Recipe Variations
Before we dive into the actual recipe, here are a few variations and modifications that people have asked about:
How To Make Chewy Ginger Cookies Gluten Free?
To make these cookies gluten-free, just substitute the regular flour with your favorite 1:1 gluten-free flour blend. I like King Arthur’s Measure for Measure.
How To Make These Soft Gingerbread Cookies Vegan?
To make this recipe vegan, use a flax egg for the egg in the recipe. Here’s how to make a flax egg.
How To Make White Chocolate Dipped Chewy Gingerbread Cookies
These cookies would be great dipped in white chocolate. I love Ghirardelli Melting Wafers. To make things extra festive around the holidays, you can dip part of the cookie in white chocolate, then add holiday sprinkles.
How To Make Soft Gingerbread Cookie Sandwiches
These cookies would be perfect for making gingerbread cookie sandwiches and there are lots of options for the cream filling in the middle. You can make marshmallow buttercream like in these Ginger Sandwich Cookies or browned butter cream cheese frosting like in these Gingerbread Sandwich Cookies. Or try a cinnamon buttercream like in these Soft Gingerdoodle Cookies.
Soft Gingerbread Cookies with Molasses Ingredients
Here are some of the key ingredients you’ll need to make these cookies:
- Butter – Softened and unsalted
- Brown sugar- this helps make the cookies chewy versus crunchy
- Molasses – To help achieve that classic gingerbread flavor
- Cornstarch – A secret ingredient to help make these soft and chewy!
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 Cookies Recipe
Here’s the exact recipe!
PrintChewy 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
Ingredients
- 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
Instructions
- 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!
Are these no chill gingerbread cookies?
Yep! No chilling is required. Just make and bake.
Can you make this a chewy chocolate gingerbread cookie recipe?
Yes! I would start by adding 1/4 cup cocoa powder and increase from there until you reach your desired level of chocolate flavor. You could also throw in some chocolate chips or pieces of chopped dark chocolate if you wanted to.
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.
What’s the trick for making gooey gingerbread cookies?
If you want the cookies to be a little bit gooey, under-bake them. I would take them out at 9 or 10 minutes.
Soft Gingerbread Men Cookies Recipe
Chewy Gingerbread Cutout Cookies
If you’re looking to make soft gingerbread men cookies, here are a few recipes to check out:
- Soft and Chewy Cutout Gingerbread Cookies
- Gingerbread Cookies (Soft and Chewy Cutouts)
- Best Gingerbread Cookies
These recipes are designed to have the dough rolled out and cut into shapes and then maintain their shape once baked, while also staying 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’s the best icing for gingerbread cookies?
Try Royal Icing for an icing that’s easy to make and will set hard so your decorating will stay put. Here’s a video on how to decorate gingerbread cookies with royal icing.
Best Chewy Gingerbread Cookie Recipe
Enjoy!
–Lindsay–
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PS I refrigerated half the dough for baking the next day and used the bottom of a glass to flatten the chilled balls in order to achieve the right spread. I also rapped the trays of cookies by holding a few inches above the counter and dropping after removing from the oven.
Made these over the weekend for my work holiday cookie exchange and they were a huge hit! I stored them with a slice a bread in the container to keep them soft and even 4 days later they are still just as soft as the day I made them. Highly recommend!!