These soft and chewy gingerbread cookies are super moist with that classic spiced molasses flavor. Mixed in one bowl and no chilling recipe.
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A classic gingerbread cookie is a must make for the Christmas holiday season. This cookie is a complete opposite of a ginger snap which crunchy.
They are super moist and soft with a chewy middle, it’s top notch trust me. Not too sweet and no frosting or glaze needed. When you bite into it, it will remind you of an old-fashioned spiced ginger molasses cookie. So good.
The perfect Christmas cookie that stays so soft for holiday cookie boxes. You might want to add these cookies to the boxes as well.
Check out these Christmas Cookie recipes snickerdoodle, peanut butter, 2 ingredients cake mix, and strawberry cheesecake thumbprint.
Ingredients
Butter - Salted or unsalted.
Eggs- Two whole eggs.
Sugar- Light or dark brown sugar. You can make brown sugar with granulated sugar and a touch of molasses.
Molasses- Unsulphured molasses like Grandma’s or Wholesome!’s Organic Molasses.
Flour - All-purpose or bread flour.
Leavening - Baking powder and baking soda, make sure its fresh.
Extract- For a boost of flavor add a touch of pure or imitation vanilla extract.
Spices - Ground ginger, cinnamon, nutmeg and pumpkin pie spice. It’s a blend of cinnamon, nutmeg, ginger, clove and allspice.
No Chill Cookie Dough
This is the easiest one bowl recipe with no chill time required. However I do recommend chilling or freezing the portioned cookie dough.
It really bakes up to the best texture. Allowing the flavors to develop and prevent the cookies from spreading too much.
Big Soft Bakery Gingerbread Cookies
I absolutely love big bakery style cookies, so I had to recipe test this recipe with a ¼ cup cookie scoop. Go larger if you would like.
You can get about one dozen cookies from this recipe which is perfect when you want to individually wrap them for gift giving.
Although the cookies are delicious as is, you can frost and sprinkle them for the festive season.
Tips For Super Soft and Chewy Cookies
- The key too soft and chewy cookies is to not over bake them. You want them a little gooey in the middle. Cookies will continue to cook on the hot cookie sheet, so keep them there for 3-5 minutes. Then transfer to a cooling rack.
- When baking the cookies keep an eye on them. Take the cookies out when they are still gooey in the middle for the best results.
- Oven temperatures can fluctuate and vary. Use an oven thermometer and try a test cookie to know how long and what temperature is best for your oven.
- Store the cookies in an airtight container, zipper bag, or individually wrapped them in plastic sealed bag. It will keep them softer longer.
- If you have the time let your cookies chill in the refrigerator or freeze them. A minimum of 2 hours in the fridge or 1 hour in the freezer. It really helps the cookie achieve an incredible texture.
Storage and Leftovers
The molasses in these cookies really helps to keep these soft for up to a week in an airtight container or bag.
These also freeze really well, portioned uncooked cookie dough and leftover cookies. Place them in a freezer bag and freeze up to six months.
Step-By-Step Instructions and Photos
- In a mixing bowl or onto parchment paper, sift flour, spices, baking powder, and baking soda.
2. In the bowl of a stand mixer (or use a hand mixer), add butter and brown sugar.
3. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
4. Add egg, vanilla extract, and molasses.
5. Mix for about 2-3 minutes until smooth.
6. With a rubber spatula fold in flour mixture in three parts. Fold until just combined, try not to over mix the dough.
Note: This cookie dough can be scooped and baked right away, no chilling required. But I do recommend chilling or freezing the dough.
7. With a cookie scoop portion the cookie dough and place on a sheet pan lined with parchment paper.
8. Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
Optional but recommended : Chill or freeze the portioned dough for a minimum of 2 hours.
9. Preheat oven to 350F and line sheet pans with parchment paper.
10. Placed chilled dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
11. Bake time : Small cookies approx. 7-8 minutes. Try not to over bake the cookies. Will look under done (puffed, glossy and lighter color in the middle).
12. Medium or bakery style cookies 10-11 minutes. Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook.
13. Tip : Use a round cookie cutter, cup or bowl to make perfect round cookies. Make sure to do it when the cookies are hot, right after it's taking out the oven. That's when they are super soft and malleable.
14. Then transfer to a cooling rack to fully cool. Enjoy.
Soft and Chewy Gingerbread Cookies
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB or ¼ Cup)
- Metal Spatula
Ingredients
- 1 cup salted butter, softened
- 1 ⅓ cups light or dark brown sugar
- ½ cup unsulphured molasses
- 2 eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground ginger
- 2 teaspoon pumpkin spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- In a mixing bowl or onto parchment paper, sift flour, spices, baking powder, and baking soda.
- In the bowl of a stand mixer (or use a hand mixer), add butter and brown sugar. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
- Add eggs, vanilla extract, and molasses. Mix for about 2-3 minutes until smooth.
- With a rubber spatula fold in flour mixture in three parts. Fold until just combined, try not to over mix the dough.
- Note: This cookie dough can be scooped and baked right away, no chilling required. But I do recommend chilling or freezing the dough.
- With a cookie scoop portion the cookie dough and place on a sheet pan lined with parchment paper.
- Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
- Optional but recommended : Chill or freeze the portioned dough for a minimum of 2 hours.
- Preheat oven to 350F and line sheet pans with parchment paper.
- Placed chilled dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
- Bake time : small cookies approx. 7-8 minutes or medium cookies 10-11 minutes. Try not to over bake the cookies. Will look under done (puffed, glossy and lighter color in the middle).
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook. Then transfer to a cooling rack to fully cool. Enjoy.
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