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Best Gingerbread Cookie Recipe: Deep Molasses Flavor, Chewy Bite

Look, I’ve been burned by gingerbread cookies before. You know the ones – hard as hockey pucks, spice that tastes like dust, and zero molasses punch. This recipe is my revenge on all those sad cookies. It’s the one I pull out for holiday swaps, late-night snacking, and when I need to prove that gingerbread...
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course best gingerbread cookie recipe, Dessert
Cuisine American
Servings 24 servings
Calories 150 kcal

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper optional
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar light or dark
  • 1 large egg
  • 1/4 cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper. Set aside.
  • In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, and beat until combined.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Place the granulated sugar in a shallow bowl. Using a cookie scoop or your hands, roll the chilled dough into 1.5-inch balls. Roll each ball in the sugar to coat.
  • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges are set and the centers are still soft and puffy.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Storage: Store in an airtight container at room temperature for up to 1 week. Add a slice of bread to keep them soft.
2. Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the bake time.
3. Substitutions: For dairy-free, use vegan butter.
4. For egg-free, use a flax egg.
5. For gluten-free, use a 1:1 gluten-free flour blend.
6. Spice adjustment: Feel free to adjust the spices to your taste.
7. Add more ginger for a spicier cookie, or reduce cloves if you prefer a milder flavor.
8. Molasses note: Do not use blackstrap molasses; it will make the cookies bitter. Stick with unsulphured molasses.