Chewy Gingerbread Cookies made with brown sugar, molasses, butter & a warm blend of cinnamon and ginger! Delightful, soft gingerbread cookies perfect for the holidays! 

If you’re looking to create memorable holiday moments, these cookies are the perfect choice! With a combination of ginger and molasses, the flavors meld beautifully, resulting in a taste that evokes nostalgia. With just a few ingredients and minimal prep, you can create this favorite holiday treat that taste delightful and spreads holiday cheer!

Highlights of Gingerbread Cookies

• Amazing texture. The texture is what sets these cookies apart. By adding boiling water and using brown sugar, your cookies come out soft and chewy.
• Perfect for sharing. Gingerbread cookies make excellent gifts during the holiday season. They can be beautifully packaged for friends and neighbors.
• Traditional taste! You’ll appreciate how well the molasses creates a classic gingerbread flavor. It’s rich and slightly sweet, giving your cookies that authentic holiday feel.

Chewy Gingerbread Cookie Ingredients

Brown sugar: Use brown sugar to give these cookies an amazing depth of flavor.

Spices: Adding 1 ½ tsp of cinnamon and ½ tsp of ground ginger creates a lovely warm spiced flavor.

Baking soda: For the cookies to rise properly as they bake, use baking soda.

Water: Give the cookies moisture by adding boiling water to the batter.

Butter: Room temperature butter, cut into small pieces, adds a rich taste.

Salt: Balance the sweetness by adding ¼ tsp of salt to the dough.

Molasses: You will need molasses for the classic taste of gingerbread cookies.

Flour: The base of the cookies is 2 cups of all-purpose flour.

Sugar: Use granulated sugar for coating the dough balls before baking.

Tips for making Gingerbread Cookies

• Using parchment paper  helps to keep the cookies from sticking to the pan and helps to prevent overcooking the bottoms of the cookies. With this you don’t even need cooking spray!
• A KitchenAid mixer is a great way to reduce your hands-on effort. Using the cookie paddle attachment helps you to get the cookie dough mixed perfectly every time.
• Having a cookie scoop helps to have measured and uniformly sized cookie dough balls. This lets all of your cookies grow to the same size and cook at the same speed.

How long can I store these gingerbread cookies?

These gingerbread cookies will stay fresh for up to 3-4 days if stored in an airtight container at room temperature. These gingerbread cookies can also be frozen for longer storage. Once cooled to room temperature freeze them in an airtight container or freezer bag.

An alternate option is to prepare the cookie dough balls but don’t roll them in the white sugar. Freeze the dough balls on a cookie sheet placed in your freezer. Once frozen, simply store the gingerbread cookie balls in an airtight container or freezer bag. Defrost in the fridge, roll the balls in sugar and bake as recipe directs.  

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Chewy Gingerbread Cookie Recipe

Chewy Gingerbread Cookies made with brown sugar, molasses, butter & a warm blend of cinnamon and ginger! Delightful, soft gingerbread cookies perfect for the holidays! 

Course Christmas, Cookies, Cookies, Dessert

Cuisine American

Keyword Chewy Gingerbread Cookies

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 33 minutes minutes

Servings 24 cookies

Calories 125kcal

Author Jessica & Nellie

Ingredients

• 1 cup brown sugar
• 1 ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp baking soda
• ¼ cup boiling water
• ½ cup unsalted butter room temperature, cut into small pieces
• ¼ tsp salt
• ¼ cup molasses
• 2 cups all-purpose flour
• ¼ cup granulated sugar for coating the dough balls

Instructions

• Combine the brown sugar, cinnamon, ginger, salt, and baking soda in a mixing bowl. Stir in the boiling water until the sugar is dissolved.
• Stir in butter until melted, then add the molasses.
• Gradually add half of the flour and stir to combine. Add the remaining flour and continue stirring until dough comes together.
• Cover the dough and chill in the refrigerator for at least one hour.
• Preheat oven to 300°F and line two cookie sheets with parchment paper.
• Grab the cookie dough from the fridge and roll dough into tablespoon size balls. Roll each ball in a bowl of white sugar to coat it entirely. Place 12 dough balls on the prepared baking sheets, leaving space in between. NOTE: DO NOT FLATTEN THE DOUGH BALLS!
• Bake for 18-20 minutes. Remove pan from oven and cool cookies to room temperature. Serve and enjoy! 

Notes

These gingerbread cookies will stay fresh for up to 3-4 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 125kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

Can this gingerbread cookie recipe be doubled?

You bet it can! This Soft Gingerbread cookie recipe can be doubled or tripled with no problem.

Can I use melted butter instead of the room temperature butter?

The Chewy Gingerbread cookie dough works and bakes better when using the room temperature butter and mixing it into the sugar mixture to melt. It may be the extra stirring that helps create a softer dough, but it does make a difference.

Can you use granulated sugar instead of brown sugar?

You can substitute granulated sugar for brown sugar, but your cookies will lose some moisture and depth of flavor. Brown sugar adds a slight chewiness and caramel notes that granulated sugar lacks.

If you use granulated sugar, your cookies might be crisper and less rich. Consider adding a small more amount of molasses to regain some of that flavor.

Is it possible to make gingerbread cookies without molasses?

Yes, you can make gingerbread cookies without molasses, but the classic taste will be milder. Try using dark corn syrup or honey as a substitute to maintain some sweetness and moisture. Keep in mind these alternatives will alter the flavor. Adjust spices slightly if needed to keep a balanced, warm taste.

Try more delicious gingerbread recipes here:

• When your oven is occupied and you need a delicious dessert, make these No-Bake Gingerbread Cookies!
• Topped with a sweet cream cheese frosting, these Gingerbread Cookie Bars are always a hit during the holiday season!
• Try this fun, festive recipe for Gumdrop Gingerbread Cookies. They bring a warmth to the holiday season and satisfy your sweet cravings. 
• Instead of making a traditional Gingerbread house that isn’t as edible as you’d like, make these Gingerbread House Cookies!
• For a fun twist on a classic treat, make a batch of Christmas Gingerbread Cookie Bites. Everything you love about gingerbread, only EASIER!.

Chewy Gingerbread Cookies are made with simple ingredients, some of which may already be in your kitchen. These gingerbread cookies have a perfect soft, chewy texture and warm spiced flavor.  

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