Chewy Gingerbread Cookies

Written by
Jessie Sheehan
Jessie Sheehan is a recipe developer, baker, food writer, and author of "The Vintage Baker" and "Icebox Cakes."
Learn about The Spruce Eats' Editorial Process
Jessie Sheehan
Updated 08/01/21
Chewy Gingerbread Cookies

The Spruce / Christine Ma
Prep: 25 mins
Cook: 12 mins
Chilling the dough: 80 mins
Total: 117 mins
Servings: 18 servings
Yield: 36 cookies
Nutrition Facts (per serving)
186 Calories
9g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 186
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 51mg 17%
Sodium 189mg 8%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 2%
Total Sugars 14g
Protein 2g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Our chewy gingerbread cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.

Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead.

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon white pepper, optional

  • 6 ounces (3/4 cup) unsalted butter, melted

  • 1 cup dark brown sugar, packed

  • 1 large egg

  • 1 large egg yolk

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup molasses

  • Granulated sugar, for rolling

Steps to Make It

  1. Gather the ingredients.

    Chewy gingerbread cookies ingredients

    The Spruce / Christine Ma

  2. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

    Baking sheets lined with parchment paper

    The Spruce / Christine Ma

  3. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.

    A bowl with combined flour, baking soda, and spices

    The Spruce / Christine Ma

  4. In a large bowl, whisk together the melted butter and sugar until smooth.

    Melted butter and sugar whisked together

    The Spruce / Christine Ma

  5. Add the egg and yolk one at a time, whisking after each addition.

    Egg added to the sugar mixture in the bowl

    The Spruce / Christine Ma

  6. Add the vanilla and molasses and whisk until smooth.

    Vanilla and molasses added to the sugar mixture

    The Spruce / Christine Ma

  7. Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.

    Gingerbread cookie dough

    The Spruce / Christine Ma

  8. Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.

    Cookie dough balls on a baking sheet

    The Spruce / Christine Ma

  9. Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.

    Cookie dough rolled in sugar

    The Spruce / Christine Ma

  10. Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.

    Chewy gingerbread cookies on a baking sheet

    The Spruce / Christine Ma

For Great Results

Follow our expert advice to make unforgettable ginger cookies:


  • Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
  • Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
  • Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.
  • Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.

Other Flavors and Additions

For a different flavor profile, here are some of our favorite variations:

  • Add cayenne pepper instead of white pepper for a different kind of heat.
  • Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
  • Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
  • Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
  • Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
  • Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1 1/2 tablespoons, and make jumbo gingerbread cookies.