Soft & Chewy Gingerbread Cookies You’ll Want to Make Every December – A Cozy Holiday Favorite

These are the gingerbread cookies you look forward to all year long: soft centers, chewy edges, and warm spice in every bite. They taste like the holidays without being heavy or overly sweet. The dough mixes up easily, and you don’t need fancy cutters or elaborate icing to make them shine.

Roll them in sugar for sparkle, bake until just set, and let the aroma fill your kitchen. Make a batch for cookie swaps, gifts, or just to snack on with a mug of something warm.

What Makes This Special

This recipe leans into a perfect texture: soft, chewy, and slightly dense, thanks to dark brown sugar and just the right amount of molasses. The spices are balanced—ginger forward, with cinnamon, cloves, and a hint of nutmeg for warmth.

A little orange zest brightens the flavor without making the cookies taste citrusy. The dough is easy to handle and doesn’t spread too much, so your cookies bake up thick and tender. Bonus: the dough freezes well, so you can bake fresh cookies anytime in December.

What You’ll Need

• 2 1/4 cups (280 g) all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (optional but lovely)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) dark brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (110 g) unsulphured molasses (not blackstrap)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated orange zest (optional, but highly recommended)
• Extra granulated sugar for rolling

How to Make It

1. Whisk the dry ingredients. In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

   This prevents spice clumps and ensures even flavor.

2. Cream the butter and sugars. In a large bowl, beat the softened butter with dark brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. This step creates tender cookies with a bit of lift.
3. Add molasses, egg, and vanilla. Beat in the molasses, egg, vanilla, and orange zest until smooth. The mixture may look slightly separated; that’s okay.
4. Combine wet and dry. Add the flour mixture in two additions.

   Mix on low until just combined. Avoid overmixing to keep the cookies soft.

5. Chill the dough. Cover and chill for at least 1 hour, or up to 24 hours. Chilled dough bakes thicker and helps the flavors deepen.
6. Preheat and prep. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
7. Shape and sugar-coat. Scoop 1 1/2-tablespoon portions (about a cookie scoop) and roll into balls.

   Roll each in granulated sugar for that classic crackly finish.

8. Bake. Place the dough balls 2 inches apart and bake 9–11 minutes, until the edges are set and the tops are slightly cracked. The centers should look soft—they’ll finish setting as they cool.
9. Cool. Let cookies rest on the sheet for 5 minutes, then move to a wire rack. Enjoy warm or at room temperature.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days with a slice of bread or a marshmallow to keep them soft.
• Freezing baked cookies: Freeze in layers (with parchment between them) for up to 2 months.

  Thaw at room temperature; they’ll still be chewy.

• Freezing dough: Scoop and roll dough balls, freeze on a sheet until firm, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.

Benefits of This Recipe

• Great texture every time: The mix of brown sugar and molasses guarantees soft, chewy results.
• Balanced spice: Warm, cozy flavor without being overpowering.
• Make-ahead friendly: Dough chills and freezes well, perfect for busy holiday weeks.
• Kid- and crowd-approved: Familiar flavors, simple prep, and a sparkly sugar finish.
• Flexible: Easy to adjust spices, sweetness, or shapes to match your taste and traditions.

Common Mistakes to Avoid

• Overbaking: The cookies should look slightly underdone in the center when you pull them out. They firm up as they cool.
• Skipping the chill: Warm dough spreads too much and loses that thick, chewy texture.
• Using blackstrap molasses: It’s too bitter and strong.

  Use regular unsulphured molasses.

• Packing flour: Spoon and level your flour or weigh it. Too much flour leads to dry, cakey cookies.
• Cold butter or egg: Room-temperature ingredients blend better and create a smoother dough.

Variations You Can Try

• Extra-ginger kick: Add 1–2 tablespoons finely chopped candied ginger to the dough.
• Maple sugar roll: Swap the granulated sugar roll for maple sugar for a caramel-y crust.
• Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate; sprinkle with flaky salt.
• Gingerdoodles: Roll in a cinnamon-sugar mix (like snickerdoodles) for a spiced twist.
• Cut-out style: Reduce baking soda to 1/2 teaspoon and chill longer (2–3 hours). Roll to 1/4 inch and cut shapes; bake 8–10 minutes.
• Gluten-free: Use a cup-for-cup gluten-free flour blend with xanthan gum.

  Chill well and avoid overbaking.

• Vegan: Use vegan butter, replace the egg with 3 tablespoons aquafaba or a flax egg, and choose plant-based sugar.

FAQ

Can I use fresh ginger instead of ground?

Yes, but use it alongside ground ginger rather than replacing it entirely. Add 1–2 teaspoons finely grated fresh ginger to the wet ingredients for a brighter, slightly spicy note. Keep the ground ginger to maintain depth and warmth.

Why are my cookies cakey instead of chewy?

Too much flour or overbaking is usually the culprit.

Measure flour carefully and bake until just set at the edges. Also, make sure you’re using dark brown sugar and regular molasses for extra moisture.

Do I need to chill the dough?

Yes. Chilling prevents excessive spread and intensifies flavor.

Aim for at least 1 hour; overnight is even better if you have time.

What’s the best molasses to use?

Choose unsulphured molasses labeled “original” or “mild.” Avoid blackstrap; it’s very robust and can make the cookies taste bitter and dry.

How do I keep them soft for days?

Store in an airtight container with a slice of bread or a large marshmallow. They act as moisture buffers and keep the cookies tender without making them soggy.

Can I make them smaller or larger?

Absolutely. For small cookies, use a 1-tablespoon scoop and bake 7–9 minutes.

For larger bakery-style cookies, use 2 tablespoons and bake 10–12 minutes. Watch the edges and adjust time as needed.

Can I add icing?

Yes. A simple glaze of powdered sugar, milk, and vanilla works nicely once the cookies are completely cool.

Keep it thin so it doesn’t overpower the spices.

Do they work at high altitude?

Yes, with minor tweaks: reduce baking soda to 3/4 teaspoon and add 1–2 teaspoons extra flour. Check for doneness a minute early and avoid overbaking.

What if I don’t have orange zest?

You can leave it out or replace it with 1/2 teaspoon lemon zest. The cookies will still be delicious—the zest just adds a subtle lift to the spices.

Can I use coconut sugar?

Partially, yes.

Replace the granulated sugar with coconut sugar and keep the dark brown sugar for moisture. The flavor will be slightly less sweet and more caramel-like.

Wrapping Up

These soft and chewy gingerbread cookies bring everything you want in a December treat: cozy spices, a tender bite, and a sparkle of sugar on top. The dough is simple, forgiving, and freezer-friendly, so fresh-baked cookies are never far away.

Keep a batch on hand for gatherings, gifts, or quiet evenings at home. Make them once, and they’ll become a yearly tradition you look forward to every holiday season.