These bakery-style gingerbread cookies are soft, chewy, and packed with warm spices that make you feel cozy. They look cute with frosting and little decorations, perfect for any occasion!
I love baking a big batch to share with friends and family. Just remember, you might need some extra holiday cheer—these cookies disappear fast! 🎄🍪
Key Ingredients & Substitutions
Unsalted Butter: This ingredient adds richness to the cookies. If you’re in a pinch, you can use salted butter and just reduce the added salt slightly.
Brown Sugar: It gives a deep flavor and moisture to the cookies. You can swap it with coconut sugar for a slightly different taste and a health-conscious choice.
Molasses: It’s key for that classic gingerbread flavor. Blackstrap molasses gives a stronger taste, but if you don’t have any, honey or maple syrup can work in a pinch, just know it might change the flavor a bit.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are essential for that festive taste. Freshly ground spices are even better if you have them! If you’re short on one, you can increase the others or use a pumpkin pie spice mix as a substitute.
How Do I Make Sure My Cookies Are Soft and Chewy?
The baking time is crucial for achieving that soft, chewy texture. Here’s a quick guide:
- Keep an eye on the cookies at the 9-minute mark.
- Bake until the edges are set but the centers look a bit soft; they’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes to finish cooking without going too hard.
Also, packing the dough with heaping tablespoons keeps the cookies from spreading too much, ensuring they stay nice and puffy.
For decoration, let your creativity shine! White icing or chocolate drizzles can elevate the look and taste. Just make sure to let the cookies cool completely to avoid melting the icing!
Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/3 cup molasses (dark or robust flavor)
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Optional: mini white chocolate chips or white icing for decoration
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare and around 10 minutes to bake. After baking, allow for a cool-down time of about 5 minutes on the baking sheet, followed by cooling on a wire rack until completely cool, making it perfect for a cozy baking day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven is nice and hot when the cookies are ready to go in. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until it’s light and fluffy. This should take about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the egg, molasses, and vanilla extract until everything is well combined and smooth. This is where the magic of flavor comes in!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, and spices: ginger, cinnamon, cloves, and nutmeg. Make sure everything is well mixed to spread that gingerbread flavor evenly throughout the cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing on low speed just until everything comes together to form a soft, sticky dough. Don’t overmix; we want soft cookies, not tough ones!
6. Shape the Cookies:
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Keep those mounds tall and fluffy—don’t flatten them!
7. Bake:
Place the baking sheets in your preheated oven and bake for 9-11 minutes. Look for set edges but soft centers; that’s the secret to chewy cookies!
8. Cool the Cookies:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely—it helps them hold their shape!
9. Decorate (Optional):
If you want to get fancy, drizzle or pipe white icing or melted white chocolate over the cooled cookies. You can also press in mini white chocolate chips or small candies for fun decorations!
10. Store and Enjoy:
Let the icing set a bit before serving. Store any leftover cookies in an airtight container at room temperature for up to a week, though they’re likely to disappear much faster!
Enjoy these soft, chewy, warmly spiced gingerbread cookies, perfect for the holidays or any cozy day! Happy baking!
Can I Use Different Types of Sugar?
Yes, you can! While brown sugar is ideal for these cookies, you can use granulated sugar if needed. Just remember that it may change the flavor slightly and result in a less moist cookie.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can substitute with honey or maple syrup. The flavor will be different, but it will still provide the moisture needed in the dough.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months; just make sure to layer them with parchment paper to prevent sticking!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, dried fruit, or chocolate chips for extra flavor and texture. Just make sure not to overload the dough, so the cookies maintain their shape!
