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I first learned this recipe on a snowy afternoon when my neighbor knocked with a tin of warm cookies and the smell of molasses and spices filled the hallway. I remember pressing my face to the window as steam curled from the open tin and thinking this must be what winter tastes like. Making these Classic Chewy Gingerbread Cookies became our small family ritual: we mix the dough while the radio plays, press out shapes with a favorite cutter, and debate whether to leave them plain or pile on royal icing.

These cookies are special because they keep that soft, chewy center while developing a lightly crisp edge and a rich, spicy depth from real molasses and fresh ginger. They have become the cookie I give to friends, the one my kids sneak from the cooling rack, and the recipe I turn to when I want the kitchen to smell like holiday comfort. For another cookie to try on a cozy afternoon, check out this chocolate chip s’more cookies that pair well with cocoa.

What Makes This Recipe Special

This recipe is quick to assemble, yields reliably chewy cookies that keep well, and uses pantry-friendly spices for big flavor. It is family-approved for being not too sweet and wonderfully aromatic. You will love it because:

It is forgiving for bakers of all skill levels.
It balances spice and sweetness with real molasses for depth.
The texture stays soft when stored properly.

Ingredients You’ll Need for Classic Chewy Gingerbread Cookies

For the Dough

3 cups (360 g) all-purpose flour, spooned and leveled. Use unbleached for best flavor.
1 1/2 teaspoons baking soda
1 tablespoon ground ginger (or 2 teaspoons fresh grated for brighter heat)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened to room temperature. Can substitute vegan butter for dairy-free.
3/4 cup (150 g) packed brown sugar (light or dark)
3/4 cup (180 ml) unsulphured molasses, room temperature. Using dark molasses yields deeper flavor.
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Rolling and Decorating

1/2 cup granulated sugar or coarse sanding sugar for rolling
Icing as desired (powdered sugar mixed with a little milk and vanilla) Notes: For gluten-free versions, replace flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if not included. Freshly measured spices make a big difference.

You might also enjoy experimenting alongside other spice-forward cookies like these cinnamon brown butter cookies.

How to make Classic Chewy Gingerbread Cookies

Step 1: Prep the dry ingredients and oven

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Whisk together 3 cups flour, 1 1/2 teaspoons baking soda, 1 tablespoon ground ginger, 2 teaspoons cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt in a bowl. Set aside.

Step 2: Cream butter and sugar

In a large bowl, beat 3/4 cup softened butter with 3/4 cup packed brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer.
Scrape down the sides so everything combines evenly.

Step 3: Add molasses and egg

Beat in 3/4 cup molasses, then add 1 large egg and 1 teaspoon vanilla. The batter should look glossy and slightly thick.

Step 4: Combine wet and dry

Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. The dough will be slightly tacky but should hold together. If overly sticky, chill 10 minutes.

Step 5: Chill for easier rolling

Divide dough in half, flatten into discs, wrap in plastic, and chill at least 1 hour or up to overnight. Chilling firms the dough and helps maintain shape when baked.

Step 6: Roll or scoop

For cutouts: dust a surface with flour and roll dough to 1/4 inch (6 mm) thickness. Cut shapes and transfer to baking sheets 2 inches apart.
For drop cookies: roll tablespoonfuls into balls and roll in granulated sugar. Place on baking sheet.

Step 7: Bake

Bake cutouts or drop cookies 8 to 10 minutes at 350°F. Look for edges just set and slightly darkened while centers remain soft. Overbaking will yield crisp cookies rather than chewy centers.

Step 8: Cool

Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. For icing, wait until fully cooled.

Pro Tips and Variations

Chill the dough at least 1 hour for cleaner cut shapes and deeper flavor.
For chewier cookies, bake at the lower end of time range and watch for set edges only.
Use dark molasses for richer color and flavor, or light molasses for a milder taste.
Gluten-free option: use a good 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if needed.
Dairy-free option: substitute vegan butter and ensure your sugar is certified vegan if necessary.
Make ahead: dough can be refrigerated up to 48 hours or frozen up to 2 months. Thaw in refrigerator overnight before rolling.
Storage: keep cookies in an airtight container at room temperature up to 5 days, or refrigerated for up to 2 weeks. Freeze baked cookies layered between sheets of parchment for up to 3 months.
Decorating idea: pipe classic royal icing for crisp white details, or dust with powdered sugar for a rustic look.

Serving Ideas and Pairings

Pair with hot cocoa, strong coffee, or a spiced holiday tea to complement the warm spices.
For parties, arrange cookies on a platter with fresh cranberries and rosemary sprigs for a festive touch.
To make cookie sandwiches, spread cream cheese frosting or chocolate ganache between two cookies.
Serving size: makes about 36 medium cookies; calories vary by size and decoration, generally around 90 to 150 calories per cookie.

Common Questions About Gingerbread Cookies

Q: Can I make the dough ahead of time?

A: Yes. Refrigerate up to 48 hours or freeze for up to 2 months. Thaw overnight in the refrigerator before rolling.

Q: How do I keep the cookies chewy?

A: Remove them from the oven while centers are still slightly soft and let them finish on the baking sheet for 5 minutes. Store in an airtight container with a slice of bread to help retain moisture.

Q: Can I use fresh ginger instead of ground?

A: Yes. Substitute 2 teaspoons grated fresh ginger for 1 tablespoon ground, but expect a brighter, spicier note.

Q: Can I make these without molasses?

A: Molasses provides flavor and chew. You can substitute dark corn syrup in a pinch, but the flavor will be less complex.

Reader Review

“These cookies are the first thing my kids ask for every December. They come out soft, spicy, and perfectly chewy. I iced some with simple royal icing and the shapes kept their edges beautifully. This recipe is now our family classic.”

– Anna, home baker

Conclusion

I hope this recipe invites a little warmth into your kitchen and becomes a favorite for your family gatherings. If you want to explore other approaches to thick, chewy gingerbread, take a look at this version on Cutout Gingerbread Cookies | Thick and Chewy | Mel’s Kitchen Cafe for extra tips on cutout handling. For a slightly different take and decorating ideas, you may also enjoy My Favorite Gingerbread Cookies – Sally’s Baking. Please try the recipe, share your results, and leave a comment about how you decorated them.

Classic Chewy Gingerbread Cookies

Deliciously spiced, soft, and chewy gingerbread cookies, perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Dough

3 cups 3 cups all-purpose flour, spooned and leveled Use unbleached for best flavor.
1.5 teaspoons 1 1/2 teaspoons baking soda
1 tablespoon 1 tablespoon ground ginger Or 2 teaspoons fresh grated for brighter heat.
2 teaspoons 2 teaspoons ground cinnamon
0.5 teaspoon 1/2 teaspoon ground cloves
0.5 teaspoon 1/2 teaspoon ground nutmeg
0.5 teaspoon 1/2 teaspoon fine salt
0.75 cup 3/4 cup unsalted butter, softened to room temperature Can substitute vegan butter for dairy-free.
0.75 cup 3/4 cup packed brown sugar (light or dark)
0.75 cup 3/4 cup unsulphured molasses, room temperature Using dark molasses yields deeper flavor.
1 large 1 large egg, room temperature
1 teaspoon 1 teaspoon pure vanilla extract

For Rolling and Decorating

0.5 cup 1/2 cup granulated sugar or coarse sanding sugar for rolling
Icing as desired (powdered sugar mixed with a little milk and vanilla) For gluten-free versions, replace flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if not included.

Method

Preparation

Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.

Mixing

In a large bowl, beat the softened butter with brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in the molasses, then add the egg and vanilla, mixing until glossy and slightly thick.
Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Chill if overly sticky.

Chill and Roll

Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
Dust a surface with flour and roll dough to 1/4 inch thickness for cutouts or roll tablespoonfuls for drop cookies.

Baking

Bake cookies for 8 to 10 minutes, looking for edges just set and slightly darkened. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, bake at the lower end of the time range. Substitute dark molasses for richer flavor, and use vegan butter for a dairy-free option. Cookies can be stored in an airtight container for up to 5 days.