Looking for the perfect holiday cookie that is super easy to make? These gingerbread cookies pack a spicy gingerbread flavor with a delicious sweetness from the brown sugar and molasses. You won’t be able to stop eating them!
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I absolutely love the holiday time! It is the best time to cozy up by the fireplace in your pajamas and indulge on the most delicious holidays desserts. You really can’t beat gingerbread cookies, Pumpkin Pie and Coconut Rum Balls! Am I right?
If you are looking for other delicious dessert ideas, you will also love these Snickerdoodles without Cream of Tartar, made with easy pantry ingredients!
And don’t forget, if you need any amazing gift ideas for the foodie or home cook in your life, be sure to check out my Holiday Gift Guide!
Why this recipe works
- These chewy gingerbread cookies are absolutely delicious and perfect to bring to your next holiday party. You probably want to enjoy them alongside a delicious Gingerbread Martini. Just saying!
- Great beginner baking recipe that is super easy to follow.
- These cookies freeze well and maintain their soft texture so you can enjoy for a few days (if they last that long)! And, if you love super soft cookies, be sure to check out the Almond Flour Peanut Butter Cookies!
Recipe ingredients
Pumpkin pie spice: If you don’t have pumpkin pie spice, you can substitute equal parts of cinnamon, nutmeg and clove.
Ground ginger: If you don’t have ground ginger, you can substitute a 1/8 tsp. freshly grated ginger. However, I am a huge ginger lover so make sure you are enjoy a really bold ginger flavor if you choose this route.
Brown sugar: I recommend using light brown sugar. If you use dark brown sugar, it will have a heavier more caramelized flavor.
Butter: This recipe calls for salted butter. I have found that many people are more likely to have salted butter on hand. However, different brands of salted butter can have varying amounts of salt. So, if you are unsure, you can use unsalted butter and add about ¼ teaspoon of salt.
How to make this recipe
Step 1: Pre-measure your ingredients (or measure as you go).
Steps 2 and 3: In mixing bowl, whisk flour, baking soda, ground ginger and pumpkin pie spice.
Steps 4 and 5: In separate mixing bowl, with hand beater, beat butter, white sugar, brown sugar, molasses, egg and vanilla until smooth and creamy.
Steps 6 and 7: Add FIRST half of dry mixture to wet mixture and mix thoroughly (on low speed).
Steps 8 and 9: Add SECOND half of dry mixture to wet mixture and mix thoroughly (on low speed).
Steps 10 and 11: The dough will be sticky. Wrap dough and let rest in refrigerator for one hour. This will allow it to firm up.
Not pictured: Remove dough from refrigerator and preheat oven to 350 degrees.
Step 12: Roll dough into balls about the size of a golf ball (should make about 24 balls). You can also use a cookie scoop for more uniformity in the size.
Step 13: Roll each ball in granulated sugar to coat.
Not pictured: Grease baking sheet (pan spray or hand rub some oil). This is optional but makes it easier to remove cookies after.
Step 14: Place 12 rolled balls on each baking tray (use 2 baking trays, or cook in waves). You will need room for the cookies to expand.
Steps 15 and 16: Cook for approximately 10-12 minutes. Remove from oven and remove immediately to cooling rack.
FAQ and expert tips
Room temperature butter makes it easier to cream together with the other ingredients. This gingerbread cookie recipe is quite forgiving so you can microwave the butter for approximately 15-30 seconds to soften. If you do melt your butter, be sure to allow for time to chill your cookie dough to achieve a soft and chewy texture.
Before you add the molasses to the measuring cup, spray the measuring cup with some oil or pan spray. This will keep the molasses from sticking to the cup, it will slide out more easily and the measurement will be more accurate.
Refrigeration is a critical step in the baking process because it chills the fat component (butter or oil) and controls the spread of the cookie. The colder the fat, the longer it will take to melt and the slower the cookie will spread or flatten.
This gingerbread cookie recipe is quite forgiving so if you don’t have time to refrigerate the dough, it will still turn out yummy. The major difference will be that the butter won’t be as cold so the cookie will likely spread more. I recommend pulling the cookies out of the oven at the lower end of the cook time to make sure they don’t overcook and remain soft and chewy.
Add your sugar to a small jar and place each rolled ball in the jar one at a time. Lightly roll the ball around in the sugar. I found this was the quickest and easiest trick to coat my cookies evenly with sugar.
Depending on how you measure your flour, the amounts can vary widely. If you scoop into the flour container, it will pack your flour more tightly which can throw off the results of your recipe.
To properly measure your flour, fluff your flour with a spoon in the container. Use your spoon to spoon the flour into your measuring cup. Use a knife or straight edge utensil to level off the top of the flour.
Looking for other delicious dessert recipes?
- Gingerbread Martini
- Boxed Cake Mix Hacks to make your boxed cake taste like bakery made!
- Holiday Rum Balls
- Oreo Cheesecake Bites
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Soft and Chewy Gingerbread Cookies
Equipment
- Sheet pan. Hand beater.
Ingredients
- 2.25 cup flour
- 1.5 tsp baking soda
- 2 tsp pumpkin spice Sub equal mix cinnamon nutmeg and clove.
- 2 tsp ground ginger
- 3/4 cup salted butter Room temperature
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar Loosely packed
- 1/4 cup molasses
- 1 egg
- 2 tsp vanilla extract Optional
- 1/4 cup white granulated sugar For rolling cookies in to coat.
Instructions
- Pre-measure your ingredients (or measure as you go).
- In mixing bowl, whisk flour, baking soda, ground ginger and pumpkin pie spice.
- In separate mixing bowl, with hand beater, beat butter, white sugar, brown sugar, molasses, egg and vanilla until smooth and creamy.
- Add FIRST half of dry mixture to wet mixture and mix thoroughly (on low speed).
- Add SECOND half of dry mixture to wet mixture and mix thoroughly (on low speed).
- The dough will be sticky. Wrap dough and let rest in refrigerator for one hour. This will allow it to firm up.
- Remove dough from refrigerator and preheat oven to 350 degrees (bake on middle rack).
- Roll dough into balls about the size of a golf ball (should make about 24 balls). You can also use a cookie scoop for more uniformity in the size.
- Roll each ball in granulated sugar to coat.
- Grease baking sheet (pan spray or hand rub some oil). This is optional but makes it easier to remove cookies after.
- Place 12 rolled balls on each baking tray (use 2 baking trays, or cook in waves). You will need room for the cookies to expand.
- Cook for approximately 10-12 minutes. Remove from oven and remove immediately to cooling rack.
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