|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||2%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*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.|
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 wonderful addition to any dessert table after the Thanksgiving or Christmas meal. They also make a wonderful 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.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ginger
1 teaspoon cinnamon
1/4 teaspoon white pepper
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)
Gather the ingredients.
Preheat the oven to 350 F.
Line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and yolk one at a time, whisking after each addition.
Add the vanilla and molasses and whisk until smooth.
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.
Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
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.
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.
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 of chocolate chips or chunks for a delicious ginger chocolate cookie.
- Add 3/4 cup of macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a tree-nut-free cookie.
- Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
- Sprinkle with cinnamon sugar, rather than just straight up granulated, for an even spicer finish.
- Scoop the cookies with a 1/4 cup ice cream scoop, rather than a 1 1/2 tablespoon one, and make jumbo gingerbread cookies.