While the crisp, classic gingerbread cookie is inarguably delish, there’s just something about one that is pillowy soft. This gingerbread cookie recipe has the perfect combination of sweetness and spice with a chewy crumb that melts in your mouth. It’s absolutely irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake will make it the #1 gathering place in the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
What ingredients do you need for chewy gingerbread cookies?
This gingerbread cookie recipe calls for plenty of brown sugar and butter, with molasses to add a bit of depth to the flavor. But the real star of the show is that signature blend of spices. Ginger, cinnamon, cloves, nutmeg and allspice combine for that warm and wonderful taste you know and love. It’s perfect for any season, but especially delightful around the holidays!
Where did gingerbread cookies originate from?
Food historians believe that gingerbread first originated in Greece around 2400 BC. China developed a gingerbread recipe during the 10th century. By the late Middle Ages, Europeans had developed their own version of gingerbread which eventually made its way to the United States. Wherever it originated, we’re just happy it’s here!
More About This Recipe
- Looking for a sweet and spicy cookie that’s more cushy than crunchy? You’ve come to the right recipe! These soft and chewy treats take everything we love about classic gingerbread cookies—the warming blend of spices (ginger, cinnamon, cloves, nutmeg and allspice), the multi-faceted sweetness and the unmistakable aroma that fills the kitchen. We’ve just tweaked this wonderful gingerbread cookie recipe for a delightfully different, much softer cookie.
Frequently Asked Questions
Best-Ever Chewy Gingerbread Cookies
- Prep Time 1 hr 30 min
- Total 3 hr 30 min
- Servings 90
- Ingredients 13
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
Make With
Gold Medal Flour
Instructions
-
Step1In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
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Step2Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
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Step3Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
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Nutrition
50
Calories
2 1/2g
Total Fat
0g
Protein
8g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 50
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 45mg
- 2%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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