Best Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are bursting with spicy-sweet flavor, making them a perfect warm dessert for any occasion.
Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¾ cup unsulfured molasses
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
- In a separate bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, molasses, and vanilla extract into the butter-sugar mix, mixing until integrated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Cover the dough with plastic wrap and let it chill in the fridge for at least 30 minutes.
- Once chilled, scoop tablespoon-sized balls of dough onto a lined baking sheet, spacing them two inches apart.
- Bake for 8-10 minutes, until the edges are firm but the center is still soft.
- Let your cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Notes
For a sweeter touch, consider adding cream cheese frosting or serving with spiced chai or hot cocoa. Store in an airtight container for up to a week or freeze for three months.