Chewy Gingerbread Cookies

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Gingerbread cookies are synonymous with holiday baking, and these Chewy Gingerbread Cookies bring a soft, tender twist to the traditional recipe. Perfectly spiced with warm notes of ginger, cinnamon, and cloves, these cookies are delightful to decorate and even more enjoyable to eat. Whether baked as a fun family activity or to adorn your holiday table, these charming Christmas cookies are bound to become a seasonal favorite.

A Brief History of Gingerbread People:

The tradition of gingerbread dates back to medieval Europe, where spiced honey cakes were made for special occasions. By the 16th century, Queen Elizabeth I popularized gingerbread figures, decorating them to resemble guests of honor at her royal banquets. Over time, gingerbread people became a beloved holiday tradition, symbolizing warmth and festivity. This recipe for gingerbread cookies at Christmas retains the rich heritage while offering a chewy, melt-in-your-mouth texture that’s irresistibly modern.

Why You’ll Love These Cookies:

• Chewy and Soft: Unlike crisp gingerbread, these cookies have a tender bite that stays moist for days.

• Perfectly Spiced: The balanced blend of spices creates a warm and cozy flavor profile.

• Fun to Decorate: Whether with royal icing, candy buttons, or sprinkles, these cookies are a canvas for creativity.

• Kid-Friendly: The dough is easy to work with, making it a fantastic family baking project.

Gathering Ingredients:

• Butter. For the best results, warm your butter to 62° F (16° C) so that your butter isn’t too warm.

• Dark Brown Sugar. If you do not have dark brown sugar, light brown sugar can be used.

• Molasses. Make sure that you are using unsulfured molasses for this recipe!

• Egg.

• Vanilla.

• Flour.

• Baking Soda.

• Salt.

• Ginger.

• Cinnamon.

• Allspice.

• Cloves.

• Nutmeg.

• Powdered Sugar.

• Meringue Powder. This is used to help thicken the royal icing so that it able to be piped and hardens after drying.

How to Make Gingerbread Cookies:

Step One: Begin by making the the dough, according to the directions below. Once the dough has come together, divide it into two equal sized portions. Shape each portion into a disc and wrap it tightly in plastic wrap. Then, chill the dough in the refrigerator for at least 1 hour and up to 2 days before baking.

Step Two: Remove the cookie dough from the refrigerator and unwrap. On a lightly floured surface, roll out the chilled dough to about 1/4-inch (6-mm) thick. Cut out shapes with the cookie cutters of your choosing. Gather any scraps of dough and knead together, re-rolling as needed.

Step Three: Arrange the cookies on the baking sheets about 2-inches (5-cm) apart. Bake the cookies for about 9 to 11 minutes, depending on how big they are, or until they are set and the edges are a slightly deeper brown color than the centers. Remove the trays from the oven and leave the cookies to finish baking on the trays for about 5 minutes before transferring to a wire cooling rack.

Step Four: In a large bowl, combine the powdered sugar, meringue powder, and water. With a wire whisk or electric handheld mixer, whip the icing until it is smooth and thick, about 5 to 8 minutes.

Step Five: For piping shapes, the icing is best when it is quite thick. To test your icing, lift your whisk over the bowl and allow the icing to drizzle back onto itself in the bowl. For piping consistency, the drizzle should remain visibly for 25 seconds or longer. If the drizzle disappears sooner than that, add a bit more powdered sugar. You can also try beating your royal icing for longer to help thicken it!

Step Six: To decorate the cookies, transfer the royal icing to a plastic piping bag. Cut off the very tip of the bag. Pipe patterns onto your gingerbread and leave to dry, which usually takes about 10 minutes depending on the thickness of your designs!

Tips for Making Perfect Chewy Gingerbread Cookies:

• Weigh Your Ingredients. It’s important to weigh your ingredients with a kitchen scale, as this recipe works best when weighed. Everyone’s cup of flour comes out differently!

• Chill the Dough: This step is essential for keeping the shapes intact during baking.

• Molasses Matters: Use unsulfured molasses for a robust, slightly sweet flavor.

• Decorating Ideas: Pipe royal icing for fine details or use colorful sprinkles and candy for a whimsical touch.

• Storage: Store cookies in an airtight container at room temperature for up to a week to keep them soft.

Serving Suggestions for a Festive Holiday:

Pair these Chewy Gingerbread People with a cup of hot cocoa, mulled cider, or eggnog for a cozy holiday treat. They also make fantastic edible ornaments when strung with a ribbon or delightful gifts when packaged in festive tins.

Try putting them into your holiday cookie box! See them in my past cookie boxes:

• Christmas Cookie Box 2022

• Christmas Cookie Box 2023

• Christmas Cookie Box 2024

Final Thoughts:

These Chewy Gingerbread Cookies are a heartwarming addition to your holiday traditions. With their playful shapes, inviting spice, and tender texture, they capture the joy of the season in every bite. Whether you’re creating a winter wonderland or simply indulging in some festive baking, these Christmas cookies are sure to spread cheer and sweetness to all!

xoxo Kayla

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Yield: 24

Author: Kayla Lobermeier

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Chewy Gingerbread Cookies

Prep time: 1 HourCook time: 10 MinInactive time: 1 HourTotal time: 2 H & 10 M

Cook modePrevent screen from turning off

Ingredients

Gingerbread Cookies:

• 1/2 cup (116 g) salted butter, softened
• 1/2 cup (55 g) dark brown sugar, packed
• 1/2 cup (120 ml) unsulphured molasses
• 1 large egg, room temperature
• 2 tsp (10 ml) vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg

Royal Icing:

• 2 cups (230 g) powdered sugar, sifted
• 1 1/2 tbsp meringue powder
• 5 tbsp (75 ml) cold water
• Food coloring, optional

Instructions

To make the Gingerbread Cookies:

1. In the bowl of a standing electric mixer fitted with a paddle attachment, cream the butter, brown sugar, and molasses together until light and fluffy and a bit clumpy, about 2 to 3 minutes. Add the egg and vanilla, beating until well incorporated, about 2 minutes more.
2. In a separate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Then, add the dry ingredients to the butter mixture, mixing on medium speed, until a firm dough comes together and no longer sticks to the sides of the bowl, about 4 minutes.
3. Divide the dough into 2 equal sized portions. Shape each portion into a disc and wrap it tightly in plastic wrap. Then, chill the dough in the refrigerator for at least 1 hour and up to 2 days before baking.
4. When ready to bake, preheat the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
5. Remove the cookie dough from the refrigerator and unwrap. On a lightly floured surface, roll out the chilled dough to about 1/4-inch (6-mm) thick. Cut out shapes with the cookie cutters of your choosing. Gather any scraps of dough and knead together, re-rolling as needed.
6. Arrange the cookies on the baking sheets about 2-inches (5-cm) apart. Bake the cookies for about 9 to 11 minutes, depending on how big they are, or until they are set and the edges are a slightly deeper brown color than the centers. Remove the trays from the oven and leave the cookies to finish baking on the trays for about 5 minutes before transferring to a wire cooling rack.
7. Let the cookies cool completely before decorating. They can be stored at room temperature in airtight containers for about 5 to 6 days or frozen and decorated/eaten later!

To make the Royal Icing:

1. In a large bowl, combine the powdered sugar, meringue powder, and water. With a wire whisk or electric handheld mixer, whip the icing until it is smooth and thick, about 5 to 8 minutes.
2. For piping shapes, the icing is best when it is quite thick. To test your icing, lift your whisk over the bowl and allow the icing to drizzle back onto itself in the bowl. For piping consistency, the drizzle should remain visibly for 25 seconds or longer. If the drizzle disappears sooner than that, add a bit more powdered sugar. You can also try beating your royal icing for longer to help thicken it!
3. At this point, you may choose to color your icing with gel food coloring!
4. To decorate the cookies, transfer the royal icing to a plastic piping bag. Cut off the very tip of the bag. Pipe patterns onto your gingerbread and leave to dry, which usually takes about 10 minutes depending on the thickness of your designs!

Nutrition Facts

Calories

178

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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