What spices give gingerbread its warm flavor?

Ground ginger, cinnamon, cloves, and nutmeg combine to create the classic warmly spiced profile in this gingerbread.

How can I ensure soft, chewy texture in these cookies?

Chilling the dough before baking and avoiding overbaking helps maintain a tender, chewy center.

Replacing half of the all-purpose flour with whole wheat results in a heartier crumb without losing softness.

Molasses adds rich sweetness, depth of flavor, and contributes to the soft, moist texture.

Basic kitchen tools like mixing bowls, a whisk, spatula, and baking sheets suffice—no mixer required.

Tender, warmly spiced gingerbread cookies with a soft, chewy texture perfect for holiday gatherings. Simple to make by hand, no mixer required.

This recipe brings back fond memories of cozy winter afternoons baking with family.

Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon baking soda 1/4 teaspoon salt
Wet Ingredients: 3/4 cup (170 g) unsalted butter melted and slightly cooled 1/2 cup (100 g) packed light brown sugar 1/2 cup (100 g) granulated sugar plus extra for rolling 1/3 cup (80 ml) unsulphured molasses 1 large egg 1 teaspoon pure vanilla extract

Step 1:: In a medium bowl whisk together the flour ginger cinnamon cloves nutmeg baking soda and salt.
Step 2:: In a large bowl whisk the melted butter brown sugar and granulated sugar until smooth. Whisk in the molasses egg and vanilla until fully combined.
Step 3:: Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon just until combined and a soft dough forms.
Step 4:: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until firm enough to handle.
Step 5:: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 6:: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat then place on prepared baking sheets spacing 2 inches apart.
Step 7:: Bake for 9 11 minutes until edges are set but centers are still soft. Do not overbake.
Step 8:: Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Baking these cookies together is a cherished family tradition that fills the home with warmth and joy.

Drizzle with a simple icing or dip in white chocolate for a festive touch.

Mixing bowls Whisk Spatula or wooden spoon Baking sheets Parchment paper Wire rack

Contains wheat (gluten) egg and dairy (butter). Check labels on molasses and spices for possible cross-contamination if you have allergies.

Enjoy these soft gingerbread cookies fresh or store in an airtight container for up to a week.

→ What spices give gingerbread its warm flavor?: Ground ginger, cinnamon, cloves, and nutmeg combine to create the classic warmly spiced profile in this gingerbread.
→ How can I ensure soft, chewy texture in these cookies?: Chilling the dough before baking and avoiding overbaking helps maintain a tender, chewy center.
→ Can I substitute some ingredients for a different texture?: Replacing half of the all-purpose flour with whole wheat results in a heartier crumb without losing softness.
→ What role does molasses play in the dough?: Molasses adds rich sweetness, depth of flavor, and contributes to the soft, moist texture.
→ Are any special tools needed to make these cookies?: Basic kitchen tools like mixing bowls, a whisk, spatula, and baking sheets suffice—no mixer required.