Chewy Gingerbread Cookies

I’m normally not a fan of gingerbread cookies, as I usually stick to sugar cookies slathered in thick buttercream. However, this recipe has completely converted me to a gingerbread lover. The original title of this recipe was actually “World’s Best Gingerbread Cookies”, and indeed, they are. They are soft, yet chewy, and are full of spicy flavor. No crunchy, hard gingerbread cookies here. I plan to make this my “go-to” gingerbread recipe for years to come!

I decorated half of my gingerbread men with ugly sweaters for our Ugly Christmas Sweater Party, and I intended to decorate the rest of my men as cute little reindeer. My plan was foiled today when I reached for the container of gingerbread men to find only a few crumbs remaining. Apparently…my husband liked the gingerbread men as well. (He also used the buttercream that I was saving as a “dip” for the cookies…*sigh*). Since I need to move on with other baking endeavors for this weekend, the gingerbread reindeer will have to wait until next year. Unless, I teach my husband how to use the KitchenAid mixer…

Chewy Gingerbread Cookies
Yields: 2-3 dozen

3 cups flour
¾ cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk

In the bowl of a stand mixer, mix together the flour, sugar, cinnamon, ginger, cloves, salt and baking soda until well combined. Add the butter pieces and mix until the mixture resembles a very fine meal. Add molasses and milk, and mix until the dough is evenly moistened and forms a soft mass.

Divide dough in half and place each piece between two pieces of parchment paper. Roll until about ¼-inch-thick. Place in the refrigerator for at least 20 minutes.

Preheat oven to 350 F. Remove dough from the refridgerator and cut into gingerbread or desired shapes. Place on parchment-lined sheet pans and bake for 9 to 12 minutes. Cool and decorate.

*Note – this can also be made in a food processor, if you happen to be so lucky to own one.

Source: So Tasty So Yummy

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  1. Patricia Wheetman says

    This is the BEST Gingerbread Cookie Recipe I’ve ever tried! I didn’t have ground cloves, so used Allspice instead, and actually preferred the flavor. Also, found that I had to cut the baking time in half with my electric oven. The cookies are still moist and chewy the next day, yet hold their shape like a cut-out cookie should. This recipe is a keeper!! :)

  2. Candace says

    I agree, these are the best tasting gingerbread cookies! I found the dough wet-ish and fussy (tried twice) though, am I the only one? I had to keep putting it back and forth in the freezer to use the cutouts and re-roll scraps. Am I perhaps over working it in some way?

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