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Classic Chewy Gingerbread Cookies

Deliciously spiced, soft, and chewy gingerbread cookies, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
Mixing
  1. In a large bowl, beat the softened butter with brown sugar until light and fluffy, about 2 to 3 minutes.
  2. Beat in the molasses, then add the egg and vanilla, mixing until glossy and slightly thick.
  3. Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Chill if overly sticky.
Chill and Roll
  1. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
  2. Dust a surface with flour and roll dough to 1/4 inch thickness for cutouts or roll tablespoonfuls for drop cookies.
Baking
  1. 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.