Chewy Gingerbread Cookies
This is a really basic gingerbread cookie that stays soft for days - perfect for when you need a bunch of cookies that won't go stale. They're chewy instead of crispy and have just enough spice without being overpowering.
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.
Notes
Makes approximately 24 cookies. Do not overbake to maintain chewy texture.