Ingredients (~24 cookies)
- 1 cup + 2 tbsp unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup molasses
- 1 tbsp pure vanilla extract
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
Preheat Oven and Prep Cookie Sheets
Get your oven to 350F and line two cookie sheets with parchment paper.
You’ll likely need to bake these in batches since this makes about 24 cookies.
Cream Butter and Sugar in Stand Mixer
Using the paddle attachment, beat the butter and brown sugar together until light and fluffy – this takes about 2-3 minutes.
The mixture should look noticeably lighter in color and have some volume to it.
Add Wet Ingredients
Add the molasses and vanilla extract; mix until combined.
Add the egg and beat well until everything is incorporated.
The molasses will make the mixture look darker and slightly glossy.
Combine All Dry Ingredients
In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
Make sure the spices are evenly distributed – you don’t want pockets of strong spice in some cookies and bland spots in others.
Mix Dry Into Wet Ingredients
Add the dry ingredients to the wet and beat until combined.
Stop mixing once no streaks of flour remain – overmixing will make the cookies tough.
Shape and Bake the Cookies
Use a medium cookie scoop to portion out rounded cookies and place them 2 inches apart on the prepared cookie sheets.
Bake for ~12 minutes or until the cookies have puffed up and crinkled on top and are set on the edges but still look slightly underdone in the center.
They’ll continue to cook on the hot pan after you pull them out, so don’t overbake or they’ll lose that chewy texture.
Let them cool completely on the pan before transferring to a wire rack.
Chewy Gingerbread Cookies
Ingredients
Ingredients (~24 cookies)
- 1 cup + 2 tbsp unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup molasses
- 1 tbsp pure vanilla extract
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
Instructions
- Preheat oven to 350F and line two cookie sheets with parchment paper.
- Cream butter and brown sugar in stand mixer until light and fluffy, about 2-3 minutes.
- Add molasses, vanilla, and egg; mix until combined.
- In separate bowl, mix flour, baking soda, baking powder, and all spices.
- Add dry ingredients to wet mixture and beat until just combined.
- Scoop rounded cookies 2 inches apart on prepared sheets.
- Bake 12 minutes until puffy and crinkled with set edges.
- Cool completely on baking sheet before transferring to wire rack.