Go Back
To make soft chewy gingerbread cookies, you need these key ingredients: - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground cloves - ½ teaspoon salt - ¾ cup unsalted butter, softened - ¾ cup brown sugar, packed - ¼ cup granulated sugar - 1 large egg - ½ cup molasses - 1 teaspoon vanilla extract - 1 cup powdered sugar (for frosting) - Water (as needed for frosting consistency) - Optional: decorative sprinkles or edible glitter Each ingredient plays a vital role. The all-purpose flour gives structure, while baking soda helps the cookies rise. Ground spices like ginger and cinnamon create that classic gingerbread taste. Butter adds moisture and richness, making the cookies soft. Brown sugar brings a deep flavor and chewiness, while granulated sugar balances sweetness. Egg and molasses work together to bind the mixture and keep it moist. Vanilla extract adds a hint of warmth. For a finishing touch, powdered sugar mixed with water makes a lovely frosting, and you can decorate with sprinkles or glitter for fun. These ingredients combine to create deliciously moist treats that everyone will love! {{ingredient_image_1}} Start by whisking together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. This step is key. It blends the spices evenly into the flour. Use a medium bowl for this mix and set it aside for later. Accurate measurements matter here. Too much or too little can change the cookie's taste and texture. In a large mixing bowl, cream the softened butter with brown and granulated sugar. Use an electric mixer for about two to three minutes. You want the mixture to be light and fluffy. Next, beat in the egg, molasses, and vanilla extract. Mix until everything is fully combined. This blend gives the cookies their rich flavor. Now, gradually add the dry ingredients to the wet mixture. Keep your mixer on low speed. Mix until just combined; do not overmix. The dough should feel soft yet firm. Cover this dough with plastic wrap and refrigerate for at least two hours. Chilling is important. It helps the cookies hold their shape while baking. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Roll the chilled dough into small balls, about one inch wide. Place them about two inches apart on the sheets. Bake for eight to ten minutes. The edges should be set, but the centers need to be soft. They will firm up as they cool. Once baked, remove the cookies from the oven. Let them sit on the baking sheets for about five minutes. Then, transfer them to wire racks to cool completely. For the frosting, mix powdered sugar with a little water until smooth. Drizzle or pipe it over the cooled cookies. Add decorative sprinkles if you wish. This makes your cookies festive and fun! To get that soft and chewy feel, focus on the dough's consistency. The dough should feel soft but not sticky. If it’s too dry, add a touch of water. If it’s too wet, sprinkle in a little more flour. Adjusting your baking time is key too. Bake the cookies just until the edges are firm, but the centers should remain soft. About 8-10 minutes at 350°F (175°C) works well. They will continue to set while cooling. One big mistake is overmixing the dough. When you mix too much, the cookies can turn tough. Mix just until the dry ingredients blend in. Another mistake is not chilling the cookie dough. Chilling helps develop flavor and makes the dough easier to handle. Aim to chill for at least 2 hours, or overnight if you can wait. You’ll need a few essential tools for baking. A good mixing bowl and an electric mixer are vital for mixing the dough. Measuring cups and spoons help keep your ingredients precise. A sturdy baking sheet lined with parchment paper ensures even baking. Use a cookie scoop or your hands to form the dough into balls. This helps make uniform cookies that bake evenly. Pro Tips Chill the Dough: Refrigerating the dough for at least 2 hours enhances the flavors and makes it easier to handle. Don't Overbake: To achieve soft and chewy cookies, remove them from the oven when the edges are set but the centers still look slightly underbaked. Frosting Consistency: Add water gradually to the powdered sugar until you reach your desired icing thickness for easy drizzling or piping. Use Fresh Spices: For the best flavor, use freshly ground spices or check the freshness of your ground spices before using them. {{image_2}} You can switch up the flavors of your gingerbread cookies in fun ways. Adding chocolate chips gives a sweet twist. Just fold in about one cup of your favorite chips. You can also toss in nuts for a crunchy bite. Walnuts or pecans work great in this recipe. If you want to try different spices, consider cardamom. It adds a unique flavor that pairs well with ginger. You can mix it in with the other spices. Just use about half a teaspoon to start. If you need a gluten-free version, you can easily adapt this recipe. Use almond flour or coconut flour instead of all-purpose flour. These flours keep the cookies soft and chewy. You may need to adjust the amount. Start with 2 cups of almond flour and add one tablespoon of coconut flour. When using gluten-free flour, make sure to add a binding agent. You can use xanthan gum or a gluten-free blend that already has this included. This helps give the cookies their chewy texture. Decorating your cookies can be just as fun as making them! Try using frosting to create a beautiful design. You can pipe it onto the cooled cookies for a neat look. Mix the powdered sugar with just enough water to get a smooth consistency. For a festive touch, consider adding sprinkles or edible glitter. You can even use colored icing for seasonal themes. This makes your cookies pop and look extra special for the holidays. To keep your soft chewy gingerbread cookies fresh, you need the right container. An airtight container works best. This keeps moisture in and air out. You can stack cookies in layers, using parchment paper between them. Store your cookies at room temperature. This helps them stay moist and soft. Avoid the fridge, as cold air can dry them out. If your home is warm, consider putting them in a cool, dark place. You can freeze both cookie dough and baked cookies. For dough, shape it into balls. Place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. Be sure to label it with the date. The dough stays good for up to three months. When you're ready to bake, thaw the dough in the fridge overnight. Preheat your oven and bake as usual. For baked cookies, let them cool completely. Then, place them in an airtight container or freezer bag. Baked cookies also last for about three months. To enjoy them, thaw at room temperature. If you want a warm cookie, pop it in the microwave for a few seconds. To store leftover gingerbread cookies, place them in an airtight container. This keeps them fresh and chewy. You can store them at room temperature for about one week. For longer storage, put them in the fridge. Just remember to bring them back to room temp before eating. Yes, you can freeze your gingerbread cookie dough. Wrap it tightly in plastic wrap or put it in a freezer bag. It will stay good for up to three months. When you're ready, thaw it in the fridge overnight before baking. If you don’t have molasses, you can use honey or maple syrup. They will add sweetness but change the flavor a bit. For a darker taste, mix equal parts of brown sugar and water as a substitute. To spice up your gingerbread cookies, add more ground ginger or a pinch of cayenne pepper. You can also try adding fresh grated ginger for a unique kick. Adjust the spices to your taste for the perfect blend. You can use many spices in gingerbread cookies. Cardamom, allspice, or even black pepper can add depth. Feel free to experiment with your favorites to create a new flavor twist. If your gingerbread cookies turn out hard, it may be due to overbaking. Keep an eye on them while baking. Also, ensure you chilled the dough properly. If it's too dry, you might have added too much flour. Use precise measurements for the best results. Baking gingerbread cookies is a fun and rewarding process. You start with straightforward ingredients and follow easy steps, from mixing dry goods to decorating. Remember to measure accurately and chill your dough to achieve the perfect chewy texture. Consider adding nuts or chocolate for extra flavor. Store your cookies properly for freshness, and don’t forget about freezing options. With these tips, you can craft delightful treats that impress friends and family. Enjoy the tasty rewards of your baking adventure, and let your creativity shine!

Ginger Spice Delight Cookies

Deliciously spiced cookies perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)
  • as needed water (for frosting consistency)
  • optional decorative sprinkles or edible glitter

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  • Beat in the egg, molasses, and vanilla extract until fully incorporated into the butter mixture.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft yet firm.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll the chilled dough into balls about 1 inch in diameter and place them about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
  • Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • For the frosting, mix powdered sugar with a little water until a smooth consistency is achieved. Drizzle or pipe over the cooled cookies, adding decorative sprinkles if desired.

Notes

Arrange the cookies on a festive platter, drizzling with extra icing and sprinkling with edible glitter for a delightful holiday touch.
Keyword cookies, ginger, holiday, spice