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!
Servings: 24 cookies
Calories: 125kcal
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