Looking for an easy holiday cookie that’s soft, chewy and full of warm spice? These soft and chewy gingerbread cookies deliver bold ginger and subtle molasses sweetness, making them irresistible at holiday gatherings or anytime you want a cozy treat.
The holidays are the perfect time to slow down, bake a batch of cookies and share them with friends and family. These gingerbread cookies are simple enough for beginner bakers yet flavorful enough to please cookie lovers. They offer a nice balance of spice from ground ginger and pumpkin pie spice, plus the deep sweetness of brown sugar and molasses.
Why this recipe works
- Texture: These cookies bake up soft and chewy with just enough spread to create a tender bite while retaining a slightly crinkled top.
- Flavor balance: Molasses and light brown sugar add depth and caramel notes while ground ginger and pumpkin pie spice provide the warm, holiday spices we expect in gingerbread.
- Beginner-friendly: Straightforward mixing steps and common pantry ingredients make this an easy recipe to follow.
- Make-ahead and storage: The dough chills well and the baked cookies freeze nicely, so you can prepare ahead for parties or gift boxes.
Recipe ingredients
Pumpkin pie spice: If you don’t have pumpkin pie spice, mix equal parts ground cinnamon, nutmeg and clove.
Ground ginger: Ground ginger gives the cookies a warm, bright ginger flavor. If you prefer, you can use a small amount of freshly grated ginger for a fresher, spicier bite.
Brown sugar: Light brown sugar is recommended for a milder caramel flavor. Dark brown sugar will produce a deeper, more molasses-forward taste.
Butter: The recipe uses salted butter for convenience. If you use unsalted butter, add about 1/4 teaspoon of salt to the dough to balance the flavors.
How to make this recipe
- Pre-measure all ingredients so the process is smooth and fast.
- In a mixing bowl, whisk together the dry ingredients: all-purpose flour, baking soda, ground ginger and pumpkin pie spice.
- In a separate bowl, use a hand mixer or stand mixer to beat the butter, granulated sugar, light brown sugar, molasses, egg and vanilla until smooth and creamy.
- Add half of the dry mixture to the wet mixture and mix on low until incorporated, then add the remaining dry ingredients and mix until combined. The dough will be slightly sticky.
- Wrap the dough and chill in the refrigerator for one hour to firm up. Chilling makes the dough easier to handle and helps control spread during baking.
- Preheat the oven to 350°F (175°C) and line or lightly grease baking sheets.
- Form dough into balls roughly the size of a golf ball (about 24 cookies). For uniform results use a cookie scoop.
- Roll each ball in granulated sugar to coat the outside, which creates a pretty, lightly crackled finish.
- Place up to 12 cookies per baking sheet with space between each for expansion.
- Bake on the middle rack for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and transfer to a cooling rack right away to prevent overbaking.
FAQ and expert tips
Do I have to use room temperature butter?
Room-temperature butter creams more easily with the sugars and helps create an even texture. If you’re short on time, soften butter in the microwave for 15–30 seconds, but avoid melting it completely. If the butter becomes too soft, chill the dough before baking so cookies retain their shape.
How do I prevent molasses from sticking to the measuring cup?
Lightly spray the measuring cup with oil or cooking spray before measuring molasses. The molasses will slide out more easily and you’ll get a more accurate measurement.
Is refrigerating the dough necessary?
Refrigerating the dough helps control how much the cookies spread and improves texture. If you skip refrigeration, the cookies will still be tasty but may spread more during baking. If you do bake without chilling, check the cookies toward the lower end of the baking time to keep them soft.
How do I evenly coat cookies in sugar?
Place the granulated sugar in a small jar and roll each dough ball inside. This method gives an even coating with minimal mess.
How should I measure flour correctly?
Flour can compact in the container, so fluff it with a spoon first. Use a spoon to transfer flour into the measuring cup, then level it off with a straight edge for the most consistent results.
More holiday dessert ideas
- Christmas cakesicles or cake pops
- Gingerbread martini for a festive cocktail pairing
- Simple boxed cake mix hacks to elevate quick cakes
- Holiday rum balls and cookie gift boxes
- Oreo cheesecake bites and matcha brownies for variety
If you enjoyed this recipe, consider subscribing to the email newsletter to receive more seasonal desserts and baking tips. Happy baking and enjoy sharing these soft and chewy gingerbread cookies with family and friends!
Soft and Chewy Gingerbread Cookies
Prep time: 15 minutes | Cook time: 10 minutes | Dough chilling: 1 hour | Total time: 1 hour 25 minutes
Servings: 24 cookies • Calories: 120 kcal (approximate)
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (or equal parts cinnamon, nutmeg and clove)
- 2 teaspoons ground ginger
- 3/4 cup salted butter, room temperature (or unsalted + 1/4 teaspoon salt)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, loosely packed
- 1/4 cup molasses
- 1 egg
- 2 teaspoons vanilla extract (optional)
- 1/4 cup granulated sugar for rolling
Instructions
- Whisk together flour, baking soda, ground ginger and pumpkin pie spice in a bowl.
- In a separate bowl, beat butter, granulated sugar, brown sugar, molasses, egg and vanilla until creamy.
- Mix half the dry ingredients into the wet mixture on low speed, then add the rest and mix until combined.
- Wrap the dough and refrigerate for one hour to firm up.
- Preheat oven to 350°F (175°C). Roll dough into 24 golf ball–sized balls and roll each in granulated sugar.
- Place up to 12 cookies on a baking sheet, leaving space for expansion. Bake 10–12 minutes until edges are set.
- Transfer cookies to a cooling rack immediately to avoid overbaking. Cool completely before storing.
Notes
- Substitute pumpkin pie spice with cinnamon, nutmeg and clove if needed.
- Freshly grated ginger can be used in place of ground ginger for a brighter flavor—use sparingly.
- Light brown sugar keeps the flavor balanced; dark brown sugar will yield a stronger molasses taste.
- Chilling the dough helps control cookie spread and improves texture, but cookies can still be baked without chilling if you’re short on time.
Nutrition
Approximate calories per cookie: 120 kcal.