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Chewy gingerbread cookies are so soft and delicious. They are much easier to make than traditional gingerbread cookies and no rolling or cutting required. Just drop and go!
Chewy gingerbread cookies
Gingerbread cookies make such a fabulous treat and they are such a classic cookie to enjoy.It seems to me that no cookie exchange would be complete without some gingerbread cookies, right? You might also like Gingerbread Pancakes.
Well I have a little bit of a spin for you. Ready? These are not cut out old fashion gingerbread cookies. They aren’t crunchy either.
These are soft and chewy and super easy to make. Yes! No rolling or cutting. These are drop cookies.
Let’s make soft gingerbread cookies!
These are oh so soft drop gingerbread cookies. They are VERY easy to make and they don’t make nearly the mess in the kitchen that traditional gingerbread cookies make.
Chewy gingerbread cookies ingredients:
- flour
- ground ginger
- baking soda
- ground cinnamon
- ground cloves
- salt
- butter or margarine
- granulated sugar
- egg
- orange juice
- molasses
How to make soft gingerbread cookies:
First, Preheat oven to 350 degrees.
Next, combine all dry ingredients in a small bowl- flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together butter and sugar.
Add egg, orange juice and molasses, stirring carefully until well combined.
Now it is time to slowly add the flour mixture to the butter mixture. Thick dough will form.
Drop dough by rounded teaspoon into sugar. You can also use acookie scoop.
Roll to cover, then place oncookie sheet.
Set cookies about 2-inches apart.
Bake at 350 degrees for 8-10 minutes. The cookies will spread out and flatten a bit.
Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack. Don’t skip this step or the cookies could crumble.
Try this soft and chewy gingerbread cookies recipe!
I know there are a lot of ingredients listed in this recipe, but don’t let that turn you away from trying this recipe. You probably have most of these items just sitting in your pantry.
I did have to buy molasses (I used Grandma’s Molasses). If you don’t have orange juice, you can always use water.
The OJ just brings out the ginger flavor a little better. Don’t omit the liquid altogether though – this little bit of liquid is the secret to these super soft cookies.
You know we are big fans of using what we have or can get on sale. 🙂
It helps keep the grocery budget reasonable and feed a large family. By shopping when things are on sale Isave money on groceriesand it really helps our budget.Saving money and feeding a big family can be accomplished.
I cut our grocery bill by 50% off by following these8 Tips for for Saving Money on Groceries by Menu Planning!
Seriously… look at that sugar just begging you to try these gingerbread cookies. 🙂 Go make them today. They are SO amazing!
Tips for makingsoft gingerbread cookies:
If you are still scooping cookies with two spoons, you really need to get yourself somestainless steel scoops!
I have had mine for several years and I use them for all types of baking. I bought the3 packand used the smallest of the 3 scoops for these cookies (and almost all my cookies) and they were just the right size for adults and kids.
The other sizes are perfect for other recipes or meatballs and such. Trust me, they will get lots of use and are well worth the small investment.
You will need astand mixeror ahand-held mixer. Either of these will work but I prefer my stand mixer. It makes everything even easier and definitely gets plenty of use.
Make sure to keep an eye on the cookies. If you cook them too long, they will not be soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help to cookies settle and prevent them from breaking.
I love the cookies warm. They are amazing served this way.
Gingerbread cookies will stay soft for 3-4 days as long as you store them at room temperature in an airtight container. Ours don’t last long though because everyone loves them so much.
HOW TO FREEZE SOFT GINGERBREAD COOKIES.
I like to flash freeze the cookies on a single layer and then put them in an airtight container for the freezer. This helps the cookies not to stick together and preserves their appearance as well.
Try this delicious soft gingerbread cookies recipe!
You won’t buy those store bought cookies anymore after you try this easy recipe! It isn’t just for the holidays but great for year round.
The kids love soft cookies and I love how easy these are. Once you make homemade cookies, you will just how simple and easy it is.
It might sound fancy to make cookies from scratch but it is not hard at all. Give it a try and see how delicious the cookies are.
Plus, you will save money from those store bought cookies. I promise these are much better too!
You can also make gingerbread men or a gingerbread house with this cookie dough. This gingerbread cookies recipe is so easy to use several different ways. The kids love to decorate with royal icing during the holidays and it looks so festive.
Try adding a dusting of powdered sugar. So pretty and tasty too!
Let us know once you try the recipe and how you like it. It is sure to be a hit!
I love recipes that are easy enough for the kids to help but taste amazing. These soft gingerbread cookies are definitely a winner in my book.
The entire family loves them! As you can see, there are so many fun and delicious options to try with these cookies!
Print the best gingerbread cookies recipe chewy here:
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Soft and Chewy Gingerbread Cookies
4.95 from 17 votes
Skip the old fashion Gingerbread cookies. Try this delicious soft and chewy gingerbread cookies recipe today. It wont disappoint!
Cook Time 15 minutes mins
Total Time 15 minutes mins
Servings 24
Cuisine American
Course Dessert
Calories 113
Author Carrie Barnard
Ingredients
- 2 1/4 cup flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons butter or margarine (softened)
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/2 granulated sugar (for rolling dough balls in)
Instructions
Preheat oven to 350F.
In a small bowl, combine all dry ingredients – flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together butter and sugar.
Add egg, orange juice and molasses, stirring carefully until well combined.
Slowly add flour mixture to butter mixture, thick dough will form.
Drop dough by rounded teaspoon into sugar. Roll to cover, then place on cookie sheet. Set cookies about 2-inches apart.
Bake at 350F for 8-10 minutes. The cookies will spread out and flatten a bit. Let cookies cool on cookie sheet for a couple of minutes before removing to wire rack.
Recipe Notes
You shouldadd these soft and chewy ginger bread cookies to your holiday baking list!
Nutrition Facts
Calories 113kcal, Carbohydrates 20g, Protein 1g, Fat 3g, Saturated Fat 1g, Cholesterol 14mg, Sodium 99mg, Potassium 68mg, Sugar 11g, Vitamin A 95IU, Vitamin C 0.3mg, Calcium 12mg, Iron 0.8mg
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About the Author
Hi, I’m Carrie. Welcome to Eating on a Dime!
I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!
