Soft Chewy Gingerbread Cookies
Soft and chewy gingerbread cookies made with molasses, ginger, cinnamon, and cloves. Each cookie has a tender center, lightly crisp edges, and a sparkling sugar coating.
Prep Time 15 minutes mins
Cook Time 11 minutes mins
1 hour hr
Total Time 1 hour hr 36 minutes mins
Course Dessert
Cuisine American
- 2¼ cups 281 g all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup 170 g unsalted butter, softened
- 1 cup 200 g packed brown sugar
- ¼ cup 80 g unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup 50 g granulated sugar, for rolling
Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
In a large bowl, beat the softened butter and brown sugar for about 2 minutes until creamy.
Add the molasses, egg, and vanilla extract. Beat until combined.
Add the dry ingredients in two additions, mixing just until a soft dough forms.
Cover the dough and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into portions of about 1½ tablespoons. Roll into balls, then coat each ball in granulated sugar.
Arrange the dough balls about 2 inches apart on the baking sheets.
Bake for 9–11 minutes, until the edges are set and the tops are cracked but the centers still look soft.
Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Use regular unsulphured molasses, not blackstrap molasses.
Chill the dough for at least 1 hour to help control spreading.
Do not overbake; the cookies will continue to set on the baking sheet.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.