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Soft and Chewy Cinnamon Gingerbread Cookies

Soft and Chewy Cinnamon Gingerbread Cookies are a delightful treat that embodies the warmth and coziness of the holiday season. These cookies are soft, chewy, and packed with rich flavors of ginger, molasses, and spices, making them perfect for holiday gatherings or cozy indulgence at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 125
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour The foundation of the cookies, providing the perfect base for their soft texture.
  • 1 1/2 teaspoons baking soda Ensures the cookies rise beautifully, creating that perfect chewy center.
  • 1 teaspoon ground ginger Adds a warm spiciness that is quintessential to gingerbread treats.
  • 1 teaspoon ground cinnamon Offers a comforting sweetness and enticing aroma.
  • 1/2 teaspoon ground cloves Enhances the complexity of flavors with hints of warmth.
  • 1/4 teaspoon ground nutmeg Introduces a slightly nutty flavor that complements the spices.
  • 1/4 teaspoon salt Balances the sweetness and enhances the overall flavor.
Wet Ingredients
  • 3/4 cup unsalted butter, softened Provides richness and moisture, ensuring cookies are tender.
  • 1/2 cup brown sugar, packed Sweetens the cookies while adding a hint of caramel flavor.
  • 1/2 cup molasses Gives the cookies their characteristic dark color and deep flavor.
  • 1 large egg Binds the ingredients together, contributing to the chewy texture.
  • 1 teaspoon vanilla extract Adds an aromatic depth of flavor.
For Rolling
  • 1/4 cup granulated sugar For rolling the cookie balls to create a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the molasses, egg, and vanilla extract until completely blended.
  5. Gradually fold in the dry mixture to the wet ingredients, careful not to over-mix.
  6. Roll the cookie dough into 1-inch balls and coat each in granulated sugar.
  7. Place the sugared cookie balls on the prepared baking sheet, leaving at least 2 inches of space between each.
Baking
  1. Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers look slightly soft.
  2. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature. They remain soft for about a week or can be frozen for up to 3 months.