Name: Classic Gingerbread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed dark brown sugar; 1/2 cup molasses; 1 large egg; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt

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Oh, the smell of the holidays! It’s something truly magical, isn’t it? For me, nothing screams Christmas louder than the warm, spicy scent of gingerbread baking in the oven. These aren’t just any gingerbread cookies; these are my absolute favorite Classic Gingerbread Cookies Soft & Chewy. I’ve been whipping up batches of these for years, and they’re always the first cookie to disappear whenever I bring them to a potluck or set them out for Santa. There’s just something about that perfect balance of spice and sweetness, combined with that wonderfully tender, moist bite, that makes them extra special.

Why You’ll Love These Classic Gingerbread Cookies Soft & Chewy

Trust me, these cookies are a holiday game-changer! You’ll adore them because:

They’re wonderfully soft and chewy, just like a perfect gingerbread should be!
The flavor is pure holiday magic – warm spices like ginger, cinnamon, and cloves that just hug you.
They’re surprisingly easy to whip up, even with all those festive demands.
Perfect for cutting out fun shapes and decorating with the kids!

Ingredients for Classic Gingerbread Cookies Soft & Chewy

Alright, gathering your ingredients is half the fun of making these classic gingerbread cookies, soft & chewy! You just need some pantry staples and a few key spices to get that unmistakable holiday flavor.

Here’s what you’ll need:

1 cup (that’s two sticks!) of good quality unsalted butter, make sure it’s softened – not melted, but nice and pliable.
1 cup of packed dark brown sugar. Packing it in is important for that deep, molasses-y flavor!
1/2 cup of good old molasses. This is what gives gingerbread its characteristic color and chewy texture.
1 large egg, at room temperature is best.
1 teaspoon of pure vanilla extract always makes flavors pop!
3 1/2 cups of all-purpose flour. I like to use King Arthur Baking flour because I know it’s reliable.
1 teaspoon of baking soda, our leavening agent!
1 teaspoon of ground ginger – the star of the show!
1 teaspoon of ground cinnamon for warmth.
1/2 teaspoon of ground cloves for that extra kick.
And finally, 1/4 teaspoon of salt to balance out all that sweetness.

That’s it! Simple ingredients for an absolutely delightful cookie.

Essential Equipment for Baking

To get these cookies just right, you’ll want a few trusty kitchen tools. Grab a large mixing bowl for all the action, a couple of sturdy baking sheets, and some parchment paper – it makes clean-up a breeze! You’ll also need a wire cooling rack so your beautiful gingerbread cookies can cool off perfectly.

How to Make Classic Gingerbread Cookies Soft & Chewy: Step-by-Step

Alright, let’s get these amazing Classic Gingerbread Cookies Soft & Chewy into the oven! Making them is really straightforward, and honestly, just a blast. My secret is to follow these steps closely, and you’ll get that perfect texture every single time. Promise!

Preparing the Gingerbread Dough

First things first, let’s make that cookie dough! In your big mixing bowl, cream together the softened butter and the dark brown sugar. You want to beat them until they’re nice and fluffy – like a yummy cloud. Then, mix in the molasses, egg, and vanilla extract. Just beat it all until it’s happily combined. In another bowl, whisk together your flour, baking soda, ginger, cinnamon, cloves, and salt. I always trust King Arthur Baking flour for my baking; it never lets me down! Now, slowly add the dry stuff to the wet stuff. Be careful not to overmix here – mix just until you don’t see any more flour streaks. Overmixing makes tough cookies, and we want soft ones!

Shaping and Baking Your Cookies

Now for the fun part! Divide your dough in half. Flatten each half into a disk – this makes it easier to roll later. Wrap them up tight in plastic wrap and pop them into the fridge for at least 2 hours. This chilling step is crucial; it firms up the dough and makes it much easier to handle. Once chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. This is the sweet spot for soft cookies! Now, use your favorite cookie cutters to make festive shapes. Place them on the prepared baking sheets about an inch apart. Bake for 8 to 10 minutes! Keep an eye on them. You want the edges to be just lightly golden. Pulling them out when they look *almost* done is key to that soft, chewy texture.

Cooling and Decorating

Let the cookies cool on the baking sheets for a few minutes; they’ll set up a bit while still warm. Then, gently transfer them to a wire rack to cool completely. This is where they really finish becoming perfectly chewy! Once they’re totally cool, you can go wild with decorating! A simple drizzle of royal icing or a few sprinkles can make them extra special. Or, if you prefer, they’re absolutely divine just as they are!

Tips for Perfectly Soft and Chewy Gingerbread Cookies

Okay, listen up, because getting that perfect soft and chewy bite in your Classic Gingerbread Cookies is SO important! It’s all about a few little tricks. First, make sure your butter and egg are at room temperature. Cold ingredients just don’t cream together as nicely, and we want that fluffy base!

When you’re mixing the dry ingredients into the wet? Go easy! Seriously, just until it’s combined. Overmixing develops the gluten in the flour too much, and that leads to tough cookies. We’re aiming for tender here!

And the baking time? This is crucial for soft cookies. Pull them out when the edges look lightly golden, but the centers still look a tiny bit underdone. They’ll continue to bake on the hot pan for a few minutes, giving you that ideal chewy texture. Just trust me on this one!

Ingredient Notes and Substitutions

Okay, let’s chat about some of these ingredients for our Classic Gingerbread Cookies Soft & Chewy. Molasses can be a bit of a mystery ingredient for some! It’s what gives gingerbread its signature deep flavor and that wonderful chewy texture, so definitely don’t skip it if you can help it. If you absolutely *can’t* find molasses, you could try using dark corn syrup, but it won’t give you quite the same depth of flavor or chewiness.

And that dark brown sugar? It’s important for that rich, caramel note! If you only have light brown sugar, you can use it, but your cookies might be a little lighter in color and flavor. For the flour, using all-purpose is usually perfect for this recipe. It gives us that nice tender crumb without being too delicate.

Storing Your Classic Gingerbread Cookies

Alright, so you’ve baked up a storm of these amazing Classic Gingerbread Cookies, and now you want to keep them just as soft and chewy as when they came out of the oven, right? Easy peasy!

The trick is an airtight container. Make sure your cookies are completely cool before you stack them. If they’re still warm, they can get a little soggy. Layer them between sheets of parchment paper if you’re worried about them sticking together, or just nestle them in. They should stay perfectly delicious at room temperature for up to 5 days!

Now, if you’re lucky enough to have extras (which is rare in my house!), you can totally freeze them! Just wrap them really well in plastic wrap, then pop them in a freezer bag. They’ll keep their yummy texture for about a month. Just thaw them at room temp when you’re ready for a cookie craving!

Frequently Asked Questions About Gingerbread Cookies

Got questions about these delightful ginger snaps? I’ve got answers! Let’s get everything cleared up so you can bake the best soft and chewy gingerbread cookies ever!

Why are my gingerbread cookies hard instead of soft?

Oh no! Usually, this happens if you accidentally overbake them. Even a minute or two too long can make a chewy cookie turn crisp. Also, too much flour can make them dry and hard. Always pull them when the edges are just looking lightly golden! You can find tons of yummy gingerbread inspiration here.

Can I make gingerbread cookies ahead of time?

Absolutely! You can totally make the dough a day or two ahead of time and keep it chilled in the fridge. The baked cookies also stay super soft and chewy for days when stored properly. They’re basically perfect for making ahead!

What is the best way to store gingerbread cookies?

The key is an airtight container! Once your cookies are completely cooled, pop them into a container that seals well. This traps in moisture and keeps them wonderfully soft and chewy for up to 5 days. You can even layer them with parchment paper if you’re stackin’ ’em high!

Estimated Nutritional Information

Just a little heads-up, the nutrition facts for these yummy Classic Gingerbread Cookies Soft & Chewy are approximate, of course! They can change a bit depending on exactly what you use and how big you make each cookie. We figure one cookie has about 150 calories, around 7g of fat, and about 20g of carbs. Enjoy them guilt-free!