When it comes to the best bakery cookie recipes, these Soft Gingerbread Cookies with Chewy Centers are a holiday must-have. I remember my son, Jake, sneaking into the kitchen to snag one right off the cooling rack. He claimed they were 'the best cookies ever,' and honestly, I couldn't disagree!
Table of Contents
Why You’ll Love It
- They’re soft and chewy, perfect for the holidays.
- The warm spices fill your home with a cozy aroma.
- They’re easy to make, even for beginner bakers.
Pure Comfort
These cookies are pure comfort food. Each bite is filled with the warm flavors of ginger, cinnamon, and molasses, making them a delightful treat during the chilly holiday season.
What You Need
- 3 cups 3 cups all-purpose flour (360 g) – Sifted for best results.
- 1 tbsp 1 tbsp ground ginger – Fresh ginger can be used for a spicier flavor.
- 1 tbsp 1 tbsp ground cinnamon – Adjust to taste if you love cinnamon.
- 1 tsp 1 tsp baking soda – This helps the cookies rise.
- 1/2 tsp 1/2 tsp salt – Balances the sweetness.
- 3/4 cup 3/4 cup unsalted butter (170 g), softened – Can substitute with coconut oil for dairy-free.
- 1 cup 1 cup brown sugar (220 g), packed – Light or dark brown sugar works.
- 1/2 cup 1/2 cup molasses (120 ml) – Use unsulfured molasses for a milder flavor.
- 1 1 large egg – Can use a flax egg for vegan.
- 1/2 cup 1/2 cup granulated sugar (100 g) – For rolling the cookies before baking.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, dough can be chilled overnight.
Steps to Make It
- Start by preheating your oven to 350 °F. The warm air will make your kitchen smell amazing as the cookies bake. Line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. This dry mix is the foundation of your cookies, and it should smell fragrant and inviting.
- In another bowl, cream the softened butter and brown sugar until light and fluffy. This should take about 3 minutes. You’ll know it’s ready when the mixture is pale and has a smooth texture.
- Add the molasses and egg to the butter mixture, mixing until well combined. The dark molasses will give your cookies that beautiful color and rich flavor.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky, which is perfect for chewy cookies.
- Chill the dough in the refrigerator for about 30 minutes. This helps the flavors meld and makes it easier to handle. Plus, it keeps the cookies from spreading too much while baking.
- Scoop tablespoon-sized balls of dough and roll them in granulated sugar. Place them on the prepared baking sheets, leaving space between each ball for spreading.
- Bake for 8 to 10 minutes, until the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool, so don’t worry if they look a little soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This way, they’ll hold their shape and be easier to move.
Make It Perfect
- For extra flavor, add a pinch of nutmeg or cloves to the dry ingredients.
- If your dough is too sticky, add a little more flour, one tablespoon at a time.
- Store cookies in an airtight container for up to a week for maximum freshness.
Mix It Up
- Try adding chocolate chips for a fun twist.
- You can also add chopped nuts or dried fruit for added texture.
Perfect Partners
- Serve these cookies with a warm cup of spiced tea.
- They pair wonderfully with a scoop of vanilla ice cream.
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FAQs
Can I make the dough ahead of time?
Absolutely! You can chill the dough overnight and bake them fresh the next day.
How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature before enjoying.
What can I substitute for molasses?
You can use honey or maple syrup, but the flavor will be different.
Why are my cookies not chewy?
If they turn out hard, you may have overbaked them. Keep an eye on them in the oven.
Conclusion
These Soft Gingerbread Cookies with Chewy Centers are sure to become a holiday favorite in your home. With their delightful spices and chewy texture, they bring warmth and joy to any gathering. So, gather your loved ones and bake a batch today!
Soft Gingerbread Cookies with Chewy Centers
Ingredients
Equipment
Method
- Preheat the oven to 350 °F and line two baking sheets with parchment paper.
- Whisk together the flour, ground ginger, cinnamon, baking soda, and salt in a large mixing bowl.
- Cream the softened butter and brown sugar in another bowl until light and fluffy, about 3 minutes.
- Add molasses and egg to the butter mixture and mix until well combined.
- Gradually mix in the dry ingredients until just combined, avoiding overmixing.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized balls of dough and roll them in granulated sugar, then place on prepared baking sheets with space between each.
- Bake for 8 to 10 minutes until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.