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Two photos of soft gingerbread cookies with sugar-crackled tops and a mug of hot cocoa.

Soft Gingerbread Cookies

Thick, chewy molasses gingerbread cookies rolled in sugar with warm ginger, cinnamon, and clove spices.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 24 Cookies
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/3 cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1/3 cup coarse or granulated sugar for rolling

Equipment

  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Cookie scoop

Method
 

  1. Whisk the flour, spices, baking soda, and salt.
  2. Beat the butter and brown sugar until fluffy, then beat in the egg, molasses, and vanilla.
  3. Mix in the dry ingredients and chill the dough 30 minutes.
  4. Roll the dough into balls and coat in sugar.
  5. Tip: Coat generously for sparkly tops.
  6. Bake at 350°F for 9 to 11 minutes until the edges are set but the centers are soft.
  7. Cool on the pan for 5 minutes.

Notes

Don't overbake for soft cookies.
Freeze dough balls for fresh cookies anytime.