Chewy Gingerbread Cookies
Chewy Gingerbread Cookies
Nothing says cozy like the smell of warm gingerbread cookies baking in the oven. It’s finally that time of year when baking cookies is so magical. I love putting a Christmas movie on in the background and getting right to baking. These chewy gingerbread cookies are packed with classic holiday spices — ginger, cinnamon, cloves, and nutmeg- and have that soft, melt-in-your-mouth texture that makes them impossible to resist.
I created this recipe for anyone who loves a cookie that’s full of flavor but still soft and chewy in every bite. They’re perfect for holiday cookie exchanges or enjoyed with a cup of hot cocoa by the fireplace. The best part? They’re simple to make and turn out beautiful every time.
Why You’ll Love These Chewy Gingerbread Cookies
Perfectly Chewy Texture: Soft in the center with just enough structure to hold their shape, these cookies stay chewy for days.
Warm, Cozy Spices: The classic gingerbread spice blend fills your kitchen with irresistible holiday aroma.
Easy to Make: From creaming the butter to rolling dough balls, this recipe is beginner-friendly and consistent.
Versatile & Fun: Roll in coarse sugar for sparkle, add extra spices for bold flavor, or freeze dough for later baking.
Ideal for Gifting: These cookies are perfect for packaging in cute tins or sharing at holiday gatherings.
Ingredients
Butter
Dark brown sugar
Molasses
Honey
Egg
Vanilla extract
All-purpose flour
Baking soda
Cornstarch
Cinnamon
Ginger
Cloves
Nutmeg
Salt
Coarse sugar for rolling
Ingredient Breakdown & Baking Tips
Butter: Butter provides richness, flavor, and tenderness to your cookies. Softened butter allows for easy creaming with sugar, which creates a light, airy texture. Tip: Don’t melt the butter—softened at room temperature gives the perfect chewy bite.
Dark Brown Sugar: Adds sweetness, moisture, and a slight molasses flavor. The extra moisture from dark brown sugar helps keep these cookies soft and chewy for days.
Molasses & Honey: Molasses is the star of gingerbread, giving it that deep, rich, spiced flavor and dark color. Honey adds natural sweetness and helps maintain chewiness. Tip: Use unsulfured molasses for the best flavor.
Egg: Binds ingredients and adds structure while keeping cookies soft. Room temperature eggs incorporate more evenly for a smooth dough.
Vanilla Extract: Enhances the spices and adds warmth to the flavor profile.
All-Purpose Flour: Provides structure to the cookies. Using the correct amount ensures they hold their shape while remaining tender.
Baking Soda: Helps the cookies rise slightly and spread evenly, contributing to a soft, puffy texture.
Cornstarch: Adds tenderness and softness, giving cookies that melt-in-your-mouth texture.
Spices – Cinnamon, Ground Ginger, Cloves, Nutmeg: These warm spices create the classic gingerbread flavor. Adjust to taste if you like it more or less spicy. Tip: Toasting your spices lightly before adding can enhance their aroma.
Salt: Balances sweetness and enhances the rich, warm flavors.
Coarse Sugar for Rolling (optional): Adds a slight crunch and sparkle to the finished cookies, making them extra festive.
Tips for the Best Chewy Gingerbread Cookies
Do Not Overmix: Once you add the flour and spices, fold gently. Overmixing develops gluten, which can make cookies tough instead of soft and chewy.
Slightly Underbake: Take the cookies out when edges are set but centers are still soft — they firm up as they cool and remain chewy inside.
Softening Trick: Store in an airtight container with a slice of bread. The cookies absorb moisture from the bread and stay soft for days.
Extra Flavor Boost: Sprinkle a pinch of extra ginger or cinnamon on top before baking to enhance the spicy aroma.
Freeze for Convenience: Dough balls freeze beautifully for quick baking later, or freeze baked cookies for easy treats anytime.
Extra tips!
Make Ahead: The dough can be prepared 1–2 days in advance and stored in the fridge. Scoop and bake when ready for fresh, soft cookies.
Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days. For extra softness, place a slice of bread in the container — it helps maintain that chewy texture.
Freezing: Both dough and baked cookies freeze beautifully. Freeze dough balls for up to 3 months and bake from frozen, adding an extra minute or two to baking time. Baked cookies can be frozen and thawed at room temperature before serving.
Prevent Spreading: Use butter that is softened but not melted, and fold the flour gently into the wet ingredients to avoid overly thin, flat cookies.
Adjusting Spice Levels: Increase ginger or cinnamon for a bolder flavor, or reduce cloves and nutmeg for a milder cookie.
Keep Them Chewy: Slightly underbake cookies — remove from the oven when edges are set but centers are still soft. They’ll firm up as they cool while staying tender and chewy inside.
If you give this recipe a try, I’d love to hear how your cookies turned out! Leave a comment below or tag me on social media — seeing your festive creations always makes my day. 🎄✨
Chewy Gingerbread Cookies
These chewy gingerbread cookies are packed with warm spices like ginger, cinnamon, and cloves, and have the perfect soft, chewy texture in every bite. Perfect for holiday baking or anytime you crave cozy, spiced sweetness!
Ingredients
- ¾ cup of unsalted butter (softened at room temperature)
- ¾ cup dark brown sugar
- ⅓ cup molasses
- 1 tablespoon honey
- 1 egg (room temperature)
- 1/2 tbsp vanilla extract
- 2 ⅓ cups of all-purpose flour
- 3/4 tsp baking soda
- 1 1/2 tsp cornstarch
- 2 tsp ground cinnamon
- 2.5 tsp ground ginger
- ½ tsp ground cloves
- ¼ teaspoon ground nutmeg
- ½ tsp salt
- 1/2 cup coarse sugar for rolling - I use turbinado (optional)
Instructions
Notes
- For extra chewiness, store cookies in an airtight container with a slice of bread — it keeps them soft for days.
- If you love bold spice, sprinkle a pinch of extra ginger on top before baking.
- These freeze beautifully (both baked and unbaked).