Description
Discover my soft, Chewy Gingerbread Cookie recipe! Learn to bake these spiced, molasses-rich cookies with personal tips and kitchen anecdotes.
Ingredients
Scale
- Base Ingredients:
- 2 ¾ cups (340g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) dark brown sugar, packed
- ½ cup (120ml) unsulphured molasses
- 1 large egg
- Flavor Boosters:
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¾ tsp ground cloves
- ½ tsp ground nutmeg
- Leavening & Salt:
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Get Creamy:: First things first, get that butter and brown sugar into a mixing bowl. I use my stand mixer because my arm gets tired, honestly. Beat them together until they’re light and fluffy, about 2-3 minutes. This step is crucial for that soft texture in your Chewy Gingerbread Cookie, so don’t rush it! I once just barely combined them, and my dough was a little dense. You want it to look almost like sand that’s been whipped into a cloud. It smells pretty good already, doesn’t it?
- Add the Wet Stuff:: Next, beat in the molasses and the egg. Make sure everything is well combined. The mixture might look a little curdled at first, and that’s totally normal, don’t panic like I did the first time! Just keep mixing until it’s smooth and glossy. This is where that deep, rich gingerbread aroma really starts to develop, and it’s just heavenly. I always take a little sniff, it’s my favorite part of making Chewy Gingerbread Cookies.
- Spice It Up:: In a separate bowl, whisk together your flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Make sure it’s all evenly distributed. I once just dumped everything in and ended up with pockets of baking soda in my cookies—not delicious! Gradually add these dry ingredients to your wet mixture, mixing on low speed until *just* combined. Overmixing develops gluten, which means tough cookies, and we want soft, Chewy Gingerbread Cookies!
- Chill Out (Literally!):: Divide your dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and pop them in the fridge for at least 2 hours, or even overnight. This chilling step is non-negotiable for a good Chewy Gingerbread Cookie! It firms up the dough, making it easier to roll, and allows those flavors to meld beautifully. I once skipped this, and the dough was a sticky, unmanageable mess. Learn from my mistakes, hon!
- Roll and Cut:: When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disc of dough out of the fridge and let it sit for about 10 minutes to soften slightly. Flour your work surface and rolling pin, then roll the dough to about 1/4-inch thickness. Cut out your shapes! I love classic gingerbread men, but stars and trees are cute too. Re-roll scraps gently, but don’t overwork the dough.
- Bake and Cool:: Carefully transfer your cutouts to the prepared baking sheets, leaving about an inch between them. Bake for 8-10 minutes. This is where you gotta pay attention! You want them set but still soft in the center for that iconic Chewy Gingerbread Cookie texture. They’ll firm up as they cool. My first batch was overbaked and crispy, which isn’t what we’re going for here. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely. The smell, oh my goodness, it’s incredible!