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–+ servings
Seven stacked soft and chewy ginger bread cookies.
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Soft and Chewy Gingerbread Cookies

These soft and chewy gingerbread cookies are super moist with that classic spiced molasses flavor. Mixed in one bowl and no chilling recipe.  The perfect Christmas cookie that stays so soft for holiday cookie boxes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24

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.

Notes

Makes about 2 dozen small cookies (about  1 ½ tablespoon of cookie dough) or 1 dozen medium bakery style cookies (about  ¼ cup of cookie dough).