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+ servings
gingerbread cookies on wood tray next to cup of coffee

Soft and Chewy Gingerbread Cookies

Looking for the perfect holiday cookie that is super easy to make? These pack a spicy gingerbread flavor with a delicious sweetness from the brown sugar and molasses. You won’t be able to stop eating them!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Dough should be refrigerated for 1 hour before baking 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 120kcal
Author Aubrey
Cost $8


  • Sheet pan. Hand beater.


  • 2.25 cup flour
  • 1.5 teaspoon baking soda
  • 2 teaspoon pumpkin spice Sub equal mix cinnamon nutmeg and clove.
  • 2 teaspoon ground ginger
  • ¾ cup salted butter Room temperature
  • ½ cup white granulated sugar
  • ¼ cup light brown sugar Loosely packed
  • ¼ cup molasses
  • 1 egg
  • 2 teaspoon vanilla extract Optional
  • ¼ cup white granulated sugar For rolling cookies in to coat.


  • 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.


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 ⅛ 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.


Calories: 120kcal