These chewy gingerbread drop cookies are delicious and fast and easy. Get the taste of gingerbread without the work of chilled cutout cookies!
At Christmas one of my most beloved traditions growing up was to decorate gingerbread houses. I know it is not exactly original, but it was fun. My mother baked, cut out, and assembled about 14 houses a year and we each decorated 1 or 2. Then my mom would deliver the houses to all of our friends. (We continue this tradition with our family, too.)
What could be more exciting for a munchkin? Cookie houses, covered in frosting and bowls upon bowls of brightly colored candy. Uh, yeah, for me that was paradise.
However up until I was married and Justin and I started making them did I realize you could actually eat one of these… we just always decorated them for the fun of it and gave them away.
Only recently did my mom tell me about how good the dough was as cookies. The houses get a bit more flour and cooking time to help them hold their form (see the recipe and baking tips here), but the cookies are soft and delicious.
So, when you’re baking up your other Christmas cookies like peanut butter blossoms, snowball cookies, or your other favorites, try adding these delicious gingerbread cookies to your list.
- Ground cinnamon
- Brown sugar
- Ground ginger
- Baking soda
How To Make Chewy Gingerbread Cookies
- Add all dry ingredients to a large bowl. Whisk together until completely combined.
- Cream butter and sugar in a large mixing bowl using an electric hand mixer (or in a bowl of a stand mixer with a paddle attachment).
- Continue to mix while adding eggs and molasses.
- Gradually add the flour mixture.
- Use a cookie scooper to portion out equal-sized balls of dough.
- Then, roll the balls in brown sugar.
- Place cookies on a baking sheet lined with parchment paper.
- Bake the cookies for the recommended amount of time or freeze until ready to bake.
- Allow the cookies to cool to room temperature on wire racks.
Variations On This Gingerbread Cookie Recipe
There are a few ways you can change up these soft gingerbread cookies to make your own version.
- Spices: Experiment with using other spices in these delicious cookies. One spice that works well with the other flavors is nutmeg.
- Confectioner’s sugar: Try dusting these cookies with powdered sugar for a pretty presentation.
- Flour: Instead of all purpose flour, experiment with other alternative or gluten-free flours.
- Shape: Use a cookie cutter to make gingerbread man cookies, or create your own favorite shape.
Gingerbread cookies can be stored in an airtight container, or wrapped with plastic wrap, for 2-3 weeks. They do not need refrigeration.
Gingerbread cookie dough, or baked cookies can also be stored in the freezer for up to three months. Wrap tightly with plastic wrap or aluminum foil.
Chewy Gingerbread Cookies RecipePrint Recipe
- 1 1/2 cup butter
- 2 tsp. cinnamon
- 2 cups brown sugar
- 1 1/2 tsp. cloves
- 2 eggs
- 1 1/2 tsp ginger
- 1/2 cup molasses
- 1/2 tsp salt
- 4 cups flour
- 2 tsp. baking soda
- Preheat oven to 350
- Combine all dry ingredients in a bowl, mix with a whisk and set aside.
- In another bowl cream together the butter and sugar until light and fluffy. Add the eggs and molasses, combine thoroughly. Add the flour mixture into the wet mixture, till combined.
- Scoop out the cookies and roll in brown sugar. Freeze or bake at this point. If baking, place on a cookie sheet and bake for 10 minutes. (I used a small scoop and it made 4-5 dozen) If frozen simply pull them out and place on cookie sheet and bake.
You’ll also like:
- Raspberry Shortbread Cookies
- Great Spinach Dip for a Holiday Party
- Gingerbread Sugar Scrub (fun Holiday Gift!)
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.