Introduction
There’s something magical about the smell of freshly baked gingerbread cookies wafting from the oven. The perfect combination of sweetness and spice is sure to get anyone in the holiday spirit. Today, I’m excited to share with you my favorite recipe for Soft and Chewy Gingerbread Cookies. This Chewy Gingerbread Cookies recipe is a game-changer, and I just can’t wait for you to try it!
Imagine sinking your teeth into a warm, chewy cookie that’s full of ginger, cinnamon, and molasses flavor. It’s the perfect treat to enjoy with a glass of cold milk or a warm cup of hot chocolate. So, let’s get started and make some delicious Chewy Gingerbread Cookies!
Why You’ll Love This Recipe
This recipe is a winner because it produces cookies that are soft and chewy on the inside and crispy on the outside. The unique blend of spices, including ginger, cinnamon, cloves, nutmeg, and allspice, will fill your kitchen with an irresistible aroma that’s sure to tantalize your taste buds.
The best part? These cookies are easy to make and require only a few simple ingredients. So, whether you’re a seasoned baker or a beginner, you’ll love this recipe for Soft and Chewy Gingerbread Cookies.
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup plus 2 tablespoons molasses
- 2 1/2 cups Gold Medal™ all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon kosher (coarse) salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground allspice
- 2/3 cup granulated or coarse sugar
Ingredient Notes & Substitutions
If you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup. Keep in mind that this will change the flavor of the cookies slightly. You can also use white sugar instead of brown sugar, but brown sugar gives the cookies a richer flavor.
In addition, if you prefer a stronger ginger flavor, you can add an extra 1/2 teaspoon of ground ginger to the dough. Experiment with different spice combinations to find your perfect blend.
Equipment Needed
To make these delicious cookies, you’ll need the following equipment:
- Large bowl
- Electric mixer
- Small bowl
- Cookie sheets
- Parchment paper or silicone baking mat
- Cooling racks
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line cookie sheets with cooking parchment paper or a silicone baking mat.
- Place the 2/3 cup granulated or coarse sugar in a small bowl for later use.
- In a large bowl, beat the 1 cup plus 2 tablespoons softened unsalted butter and 1 cup packed brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, which takes about 5 minutes.
- Beat in the 1 egg and 1/4 cup plus 2 tablespoons molasses until well combined.
- Stir in the 2 1/2 cups Gold Medal™ all-purpose flour, 2 1/4 teaspoons baking soda, 1/2 teaspoon kosher (coarse) salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons ground cloves, 1 1/2 teaspoons ground nutmeg, and 1/2 teaspoon ground allspice until a soft dough forms.
- Cover the dough and refrigerate it for at least 2 hours.
- Shape the chilled dough into 1-inch balls, then roll each ball thoroughly in the granulated or coarse sugar.
- Place the sugar-coated dough balls on the prepared cookie sheets, ensuring they are about 2 inches apart.
- Bake for 8 to 10 minutes, or just until the cookies are set and still soft in the center.
- Cool the cookies on the cookie sheets for 2 minutes before removing them to cooling racks to cool completely.
- Store the Best-Ever Chewy Gingerbread Cookies tightly covered for up to 1 week.
Visual Guide & Tips
As you bake the cookies, keep an eye on them to ensure they don’t overcook. They should be lightly golden brown on the edges and soft in the center. If you prefer a crisper cookie, bake them for an additional 2-3 minutes.
Expert Tips & Troubleshooting
To ensure your cookies turn out chewy and delicious, make sure to not overbake them. If you find that your cookies are too hard, it may be because you overbaked them or used too much flour. Try reducing the baking time or using a little less flour to achieve the perfect texture.
In addition, if you’re having trouble getting the cookies to roll into balls, try chilling the dough for a longer period of time. This will help the dough firm up and make it easier to shape into balls.
For Chewy Gingerbread Cookies tips, remember to always use room temperature ingredients and to not overmix the dough. This will help you achieve the perfect chewy texture and flavor.
Storage & Freezing
To store your cookies, place them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. Simply place the cooled cookies in a plastic storage bag or airtight container and store them in the freezer.
FAQs
Here are some frequently asked questions about making Chewy Gingerbread Cookies:
- Q: Can I freeze chewy gingerbread cookies?
- A: Yes, place cooled cookies in a plastic storage bag or airtight container and freeze.
- Q: Do I have to roll my gingerbread cookies?
- A: No, but rolling in sugar adds a nice texture and appearance.
- Q: Can you ship gingerbread cookies?
- A: Yes, ensure they are in an airtight container with cushioning material.
- Q: How do I make chewy gingerbread cookies more spicy?
- A: You can add more ginger or cinnamon to the dough to give it an extra kick.
- Q: Can I use white sugar instead of brown sugar?
- A: Yes, but keep in mind that brown sugar gives the cookies a richer flavor.
- Q: How do I store chewy gingerbread cookies to keep them fresh?
- A: Store them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.
Conclusion
In conclusion, this Best-Ever Chewy Gingerbread Cookies recipe is a must-try for anyone who loves gingerbread cookies. With its perfect combination of sweetness and spice, it’s sure to become a favorite in your household. So, go ahead and give it a try, and don’t forget to share your experiences with me on social media using the hashtag #EvasRecipes.
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with this Chewy Gingerbread Cookies recipe. If you’re looking for more delicious cookie recipes, be sure to check out my Soft and Chewy Snickerdoodles Recipe or my Chewy Gingerbread Cookies recipe for more inspiration.
Best-Ever Chewy Gingerbread Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line cookie sheets with cooking parchment paper or a silicone baking mat.
- Place the 2/3 cup granulated or coarse sugar in a small bowl for later use.
- In a large bowl, beat the 1 cup plus 2 tablespoons softened unsalted butter and 1 cup packed brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, which takes about 5 minutes.
- Beat in the 1 egg and 1/4 cup plus 2 tablespoons molasses until well combined.
- Stir in the 2 1/2 cups Gold Medal all-purpose flour, 2 1/4 teaspoons baking soda, 1/2 teaspoon kosher (coarse) salt, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons ground cloves, 1 1/2 teaspoons ground nutmeg, and 1/2 teaspoon ground allspice until a soft dough forms.
- Cover the dough and refrigerate it for at least 2 hours.
- Shape the chilled dough into 1-inch balls, then roll each ball thoroughly in the granulated or coarse sugar.
- Place the sugar-coated dough balls on the prepared cookie sheets, ensuring they are about 2 inches apart.
- Bake for 8 to 10 minutes, or just until the cookies are set and still soft in the center.
- Cool the cookies on the cookie sheets for 2 minutes before removing them to cooling racks to cool completely.
- Store the Best-Ever Chewy Gingerbread Cookies tightly covered for up to 1 week.