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Best-Ever Chewy Gingerbread Cookies

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By Betty Crocker Kitchens
Updated Nov 20, 2023
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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

Can I freeze chewy gingerbread cookies?

Yes! Though this gingerbread cookie recipe is so yummy, there may not be many cookies left over. To save some of your chewy gingerbread cookies for later, simply place cooled cookies in a plastic storage bag or airtight container and pop them in the freezer.

Do you have to roll your gingerbread cookies?

With this gingerbread cookie recipe, you can skip the step of rolling out the dough—simply combine your ingredients, shape the cookies into sugar-covered balls and place them on your parchment-lined cookie sheet. It couldn’t be easier!

Can you ship gingerbread cookies?

This hearty gingerbread cookie recipe can most definitely handle a trip through the mail. Make sure to put your cookies in an airtight container, and add cushioning material to the package like bubble wrap or kraft paper. Because it’s firm, not overly moist and not especially delicate, this cookie is practically tailor-made to ship and share.

Best-Ever Chewy Gingerbread Cookies

  • Prep Time 1 hr 30 min
  • Total 3 hr 30 min
  • Servings 90
  • Ingredients 13
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Bake 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.

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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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