Chewy Gingerbread Cookies

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Get ready to bake some festive magic with these chewy gingerbread cookies! These delightful treats are bursting with warm Christmas spices and decorated to perfection.

Let me tell you why you’ll absolutely love these cookies:

They’re packed with flavor: Molasses and a blend of cozy Christmas spices like ginger, cinnamon, nutmeg, cloves, and allspice come together to create the most irresistible taste. Trust me, one cookie won’t be enough!

They’re wonderfully chewy: Thanks to the magic of brown sugar and egg yolks, these cookies boast a delightful chewiness that’ll have you coming back for more.

They’re a joy to make: Sure, they require a bit of effort, but trust me, the process is half the fun! Get the whole family involved for a memorable baking session this Christmas.

Now, let’s gather our ingredients:

Chewy Gingerbread Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 32 cookies


**For the Gingerbread Cookies:**

  • 3 cups all-purpose flour spooned and leveled (375 g)
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • – ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter softened (170 g)
  • ¾ cup packed light brown sugar 165 g
  • 2 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsulphured molasses 170 g

**For the Icing:**

  • 3 cups powdered sugar 390 g
  • 4-5 tablespoons whole milk 60-75 ml


**For the Gingerbread Cookies:**

  • In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
  • In a large bowl, cream together the butter and brown sugar until fluffy.
  • Add the egg yolks, molasses, and vanilla to the butter mixture and mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients and mix until combined.
  • Form the dough into a disk, wrap it tightly with plastic wrap, and chill for 1 hour.
  • On a floured surface, roll out the chilled dough to ¼ inch thickness and cut out cookies using cookie cutters.
  • Transfer the cut cookies to a parchment-lined baking sheet and chill for at least 1 hour.
  • Preheat the oven to 350 degrees and arrange the chilled cookie cutouts on baking sheets.
  • Bake for 9-10 minutes for regular-sized cookies or 7-8 minutes for mini cookies.
  • Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

**For the Icing:**

  • Sift powdered sugar into a bowl and stir in milk until thick and smooth.
  • Transfer the icing to a piping bag and decorate the cookies as desired.
  • Let the icing dry completely before serving.
  • Get ready to indulge in the most delicious gingerbread cookies ever! Enjoy and happy baking!

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