Recipe

Chewy Gingerbread Cookies

Soft centers, crisp edges, and that warm ginger-molasses snap. These are the cozy, chewy gingerbread cookies you can actually pull off on a weeknight.

By Matt Campbell

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4.9

A stack of chewy gingerbread cookies with crackly sugar tops on a parchment-lined baking sheet

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Some cookies are here to politely accompany tea. These are here to take over your kitchen and make your whole house smell like you have your life together. Chewy gingerbread cookies hit the sweet spot between spicy and sweet, with molasses depth, a buttery finish, and that crackly sugar top that makes you grab a second one while saying, very convincingly, “I’m just evening them out.”

This recipe is built for real-life baking: no rolling pins, no cookie cutters, no icing that requires a steady hand and emotional stability. You chill the dough briefly (or longer if you forget about it, which is valid), roll into balls, and bake until the centers look a little underdone. That last part is the whole secret, by the way.

Hands rolling gingerbread cookie dough into balls and coating them in sugar on a small plate

Why It Works

Chewy texture on purpose: Brown sugar, molasses, and a pull-it-early bake keep the centers soft while the edges set.
Big gingerbread flavor without bitterness: A blend of ginger, cinnamon, and cloves gives warmth, while a touch of salt makes everything taste louder in the best way.
Crackly, sparkly tops: Rolling in sugar creates that classic crinkle look and a delicate crunch that plays nicely with the chewy middle.
Low drama dough: No stand mixer required. Two bowls, a whisk, and a spoon will absolutely do.

Storage Tips

Room temperature: Store baked cookies in an airtight container for up to 5 days. For maximum chew, add a slice of sandwich bread to the container. The cookies steal its moisture gently like adorable little thieves.

Freeze baked cookies: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Freeze the dough: Roll into balls (skip the sugar for now), freeze on a sheet pan until firm, then transfer to a bag for up to 3 months. When ready to bake, roll frozen dough balls in sugar and bake from frozen, adding 1 to 2 minutes.

Common Questions

Why did my gingerbread cookies turn out cakey instead of chewy?

Usually it is one of three things: too much flour (scoop and level, or weigh it), overmixing after adding flour, or baking too long. Pull them when the edges look set but the centers still look a little puffy and soft.

Do I have to chill the dough?

I strongly recommend 30 minutes. It helps control spread and deepens the flavor. If you are short on time, 15 minutes in the freezer helps. If you chill overnight, let the dough sit out for 10 minutes so it is scoopable.

Can I use blackstrap molasses?

You can, but it is intense and slightly bitter. For classic gingerbread cookie flavor, use unsulphured “original” molasses. If blackstrap is all you have, try a more standard blend: use half blackstrap and half original molasses. If you only have blackstrap (and no original), use less blackstrap (start with 2 tbsp) and make up the difference with more brown sugar. Consider that an experiment: the cookies will still be good, just bolder and less classic.

What is the best sugar for rolling?

Granulated sugar gives the cleanest crackle. For extra sparkle, use coarse sugar. For a slightly deeper flavor, roll in a mix of granulated sugar and a pinch of cinnamon.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking blend that contains xanthan gum. Chill the dough well and expect slightly less spread.

What if I use a bigger scoop?

If you go up to a 2 tbsp scoop, expect fewer cookies and a longer bake. Add about 1 to 2 minutes, and keep the same rule: set edges, slightly underdone-looking centers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls (2)
Whisk and spatula or wooden spoon
Measuring cups and spoons (or a kitchen scale)
Cookie scoop (helpful but not required)
Sheet pans
Parchment paper or silicone baking mat
Wire rack for cooling

I started making these because I wanted “gingerbread cookies” but did not want to do the whole cookie-cutter situation. I wanted the vibe, not the craft project. The first time I nailed the chewy center, I ate one standing at the counter, then ate another “to confirm,” and suddenly half the batch had “evaporated.” Now I make them all winter long, especially on nights when the fridge is full of leftovers and my soul is requesting dessert anyway.