Chewy Gingerbread Cookies
These are soft, chewy gingerbread cookies, not the crisp kind used for building houses. The dough is straightforward, using molasses and a blend of warm spices, and has a short 20-minute chill time. A simple cream cheese frosting is optional but recommended.
Ingredients
For the Cookies
- 2 cups + 2 Tbsp all-purpose flour 266g
- 1 1/4 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 1/2 cup + 2 Tbsp unsalted butter 142g, room temperature
- 2/3 cup brown sugar 133g, packed
- 3 Tbsp molasses 60g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup granulated sugar 67g, for rolling
For the Cream Cheese Frosting
- 4 oz cream cheese 113g, room temperature
- 1/2 cup unsalted butter 113g, room temperature
- 2 cups powdered sugar 240g
- 1/2 tsp vanilla extract
Instructions
- Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in medium bowl.
- Beat butter and brown sugar until fluffy, 2-3 minutes. Mix in molasses, egg, egg yolk, and vanilla.
- Add dry ingredients to wet, mix until dough forms. Chill 20 minutes.
- Preheat oven to 350F. Line baking sheet with parchment.
- Roll dough into 2 tablespoon balls. Coat in granulated sugar. Place on baking sheet.
- Bake 8-10 minutes until edges set and centers puffy.
- Cool 5 minutes on pan, then transfer to wire rack until completely cool.
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until thick.
- Frost cooled cookies.
Notes
Makes 18 cookies. Ensure ingredients are at room temperature before starting.
Did you make this recipe?Let me know how you liked it below!