I finally nailed the method for Chewy Ginger Bread Cookies, and I’m revealing the one ingredient people always miss.

Jump to Recipe

I keep calling these the Best Chewy Gingerbread Cookie even though I mess up measurements all the time. What hooks me is the sharp warmth of ground ginger paired with sticky molasses, flavors that stay with you long after one bite.

They feel a little too good for ordinary nights, the kind of cookie you sneak from the cooling sheet and then deny you did. They’re perfect when you need a simple crowd pleaser, which is why I usually bring them to parties as my Easy Gingerbread Cookies For Kids option.

People always ask how I get them so tender, like true Chewy Ginger Bread Cookies.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Provides carbs and some protein, low fiber though helps structure and chewiness
Molasses: Rich in iron and calcium, very sweet gives deep flavor and sticky chew
Dark brown sugar: Adds moisture and caramel notes, mostly carbs makes cookies soft and sweet
Unsalted butter: Fats add richness and tenderness, boosts flavor high calorie but so good
Egg plus yolk: Protein helps bind dough, yolk adds fat for softness and richer color
Ground ginger: Spicy warmth, small antioxidant punch, mostly flavor not much nutrition though
Cinnamon, cloves, nutmeg: Warm spice trio enhances aroma, some trace nutrients gives classic gingerbread taste
Vanilla extract: Adds sweet aroma, tiny flavor boost, no nutrition but lifts overall taste

Ingredient Quantities

2 1/4 cups all purpose flour (about 280 g)

1 teaspoon baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick, 113 g) unsalted butter softened

3/4 cup packed dark brown sugar

1/2 cup molasses (unsulphured is best)

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

about 1/4 cup granulated sugar (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 1/4 cups (about 280 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt; spoon and level the flour so you dont pack it.

3. In a large bowl cream 1/2 cup (1 stick, 113 g) softened unsalted butter with 3/4 cup packed dark brown sugar until light and fluffy, about 2 to 3 minutes.

4. Add 1/2 cup molasses (unsulphured is best), 1 large egg plus 1 large egg yolk, and 1 teaspoon vanilla extract to the butter mixture and beat until well combined.

5. Gradually add the dry ingredients to the wet, mixing just until combined and theres no streaks of flour; dont overmix or the cookies will be tough.

6. Chill the dough at least 1 hour (or overnight for best flavor and easier handling) so it firms up and wont spread too much in the oven.

7. Scoop or roll dough into balls about 1 to 1 1/4 inches wide (tablespoon to slightly larger), optionally roll each ball in about 1/4 cup granulated sugar for a sparkly crust, and place them about 2 inches apart on the prepared sheets; press each ball down slightly if you want flatter cookies.

8. Bake 8 to 10 minutes until the edges are set but the centers still look a bit soft, that way they stay chewy when cooled; rotate pans halfway if needed for even browning.

9. Let the cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to cool completely; they’ll firm up but stay soft and chewy.

10. Store cooled cookies in an airtight container for up to 4 days or freeze baked cookies/dough for longer; tip: avoid overbaking, use unsulphured molasses and packed brown sugar for deeper flavor.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or a silicone mat
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or a sturdy wooden spoon
6. Measuring cups and spoons (and a kitchen scale if you got one)
7. Cookie scoop or tablespoon and a small bowl for rolling in sugar
8. Wire cooling rack
9. Plastic wrap or an airtight container for chilling and storage

FAQ

How do I make these gingerbread cookies really chewy?

Use the brown sugar, molasses and the extra egg yolk like the recipe says, and don't overbake. Bake at 350°F (175°C) for about 8 to 10 minutes, pull them when the edges are set but centers still look a little soft, then let them cool on the sheet 5 to 10 minutes. Chilling the dough 30 to 60 minutes helps too. These things all keep moisture in so they stay chewy.

My cookies spread too much, what did I do wrong?

Usually the butter was too warm or the dough wasn't chilled. Overly soft butter, pressing the dough too flat, or baking on a warm pan also cause spreading. Chill the scooped dough 30 minutes, use a room temperature oven at 350°F (175°C), and bake on parchment or a silicone mat.

Can I freeze the dough or the baked cookies?

Yes. Shape dough into balls, freeze on a tray until solid, then store in a bag up to 3 months. Bake from frozen, add 1 to 2 minutes to the bake time. Baked cookies freeze well too for 2 to 3 months, thaw at room temp.

I don't have molasses or dark brown sugar, what can I use instead?

Dark brown sugar can substitute for light brown for stronger flavor. If you don't have molasses try treacle or a light swap like a bit of dark corn syrup in a pinch, but flavor will be less deep. You can swap salted butter for unsalted, just cut the added salt by half.

The dough is too sticky to roll, any quick fixes?

Chill it 15 to 30 minutes, that usually fixes it. If it's still sticky, dust your hands and the surface with a little flour or use a cookie scoop and roll between sugared hands. Don't add too much flour or cookies get tough.

How do I know when they're done and how many will this recipe make?

They're done when the edges look set and a little darker, centers still a tad soft, they firm as they cool. For 1 to 1.5 tablespoon scoops you'll get about 24 to 30 cookies, vary size and bake time as needed.

Best Chewy Gingerbread Cookie Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a cup for cup gluten free blend that contains xanthan gum (1:1) if you need GF. It won’t be exactly the same but still chewy.
Unsalted butter: use salted butter 1:1 and cut the recipe salt to about 1/4 teaspoon, or use a vegan/baking stick margarine 1:1 for dairy free baking. Solid coconut oil can work 1:1 too, but cookies may spread more and taste faintly coconutty.
Dark brown sugar: if you don’t have it use light brown sugar plus 1 tablespoon molasses per cup to mimic the deeper flavor, or swap in muscovado sugar 1:1 for an even richer molasses note.
1 large egg + 1 yolk: for a vegan or egg-free version try 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) — it binds well though texture is a touch denser. Applesauce (about 3 tablespoons per egg) can also work but makes them softer.

Pro Tips

1. Weigh the flour if you can, 280 g is way more reliable than cups, but if you must use cups spoon it into the measuring cup and level it off dont pack it down or your dough will be stiff.

2. Chill the dough for at least an hour, overnight is even better for flavor and easier rolling. If you need cookies now, press the dough into a flat disc or pop scooped balls into the freezer for 20 to 30 minutes so they dont spread all over the sheet.

3. Use unsulphured molasses and packed dark brown sugar for the best deep ginger flavor. If your molasses is super thick warm the jar for a few seconds in the microwave so it mixes smoother, and for a subtle boost add a tiny pinch of instant espresso powder, it makes the molasses taste richer.

4. Pay attention to baking time and your oven temp. An oven thermometer is worth it, bake until the edges are set but centers still look a little soft, then let them cool on the sheet 4 to 5 minutes so they finish firming up. If you want that sparkly, crackly top roll the balls in granulated sugar before baking.

Best Chewy Gingerbread Cookie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally nailed the method for Chewy Ginger Bread Cookies, and I'm revealing the one ingredient people always miss.

Servings

servings

Calories

134

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper or a silicone mat
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or a sturdy wooden spoon
6. Measuring cups and spoons (and a kitchen scale if you got one)
7. Cookie scoop or tablespoon and a small bowl for rolling in sugar
8. Wire cooling rack
9. Plastic wrap or an airtight container for chilling and storage

Ingredients

2 1/4 cups all purpose flour (about 280 g)
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick, 113 g) unsalted butter softened
3/4 cup packed dark brown sugar
1/2 cup molasses (unsulphured is best)
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
about 1/4 cup granulated sugar (optional)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 2 1/4 cups (about 280 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt; spoon and level the flour so you dont pack it.
In a large bowl cream 1/2 cup (1 stick, 113 g) softened unsalted butter with 3/4 cup packed dark brown sugar until light and fluffy, about 2 to 3 minutes.
Add 1/2 cup molasses (unsulphured is best), 1 large egg plus 1 large egg yolk, and 1 teaspoon vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet, mixing just until combined and theres no streaks of flour; dont overmix or the cookies will be tough.
Chill the dough at least 1 hour (or overnight for best flavor and easier handling) so it firms up and wont spread too much in the oven.
Scoop or roll dough into balls about 1 to 1 1/4 inches wide (tablespoon to slightly larger), optionally roll each ball in about 1/4 cup granulated sugar for a sparkly crust, and place them about 2 inches apart on the prepared sheets; press each ball down slightly if you want flatter cookies.
Bake 8 to 10 minutes until the edges are set but the centers still look a bit soft, that way they stay chewy when cooled; rotate pans halfway if needed for even browning.
Let the cookies cool on the baking sheet 4 to 5 minutes so they set, then transfer to a wire rack to cool completely; they’ll firm up but stay soft and chewy.
Store cooled cookies in an airtight container for up to 4 days or freeze baked cookies/dough for longer; tip: avoid overbaking, use unsulphured molasses and packed brown sugar for deeper flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.