The holiday season isn’t complete without the comforting aroma of freshly baked gingerbread cookies wafting through the kitchen. These Chewy Gingerbread Cookies take the classic Christmas treat to the next level with their soft centers, warm spices, and a delightful chewy texture. Perfect for decorating, gifting, or enjoying with a cup of hot cocoa, these cookies are destined to become a staple in your holiday baking routine. Whether you’re a gingerbread novice or a seasoned pro, this recipe is easy to follow and delivers consistent, delicious results.

Ingredients You’ll Need for the Chewy Gingerbread Cookies:

For the Cookie Dough:

Flour: All-purpose flour serves as the foundation, providing the perfect balance of structure and tenderness. Be sure to measure it accurately by spooning and leveling to avoid overly dense cookies.
Spices: A blend of ginger, cinnamon, nutmeg, allspice, and cloves gives these cookies their signature warm and cozy flavor profile.
Salt and Baking Soda: These add balance and leavening, helping the cookies bake evenly and hold their shape.
Butter: Softened unsalted butter adds richness and creates a tender texture.
Brown Sugar: Packed light brown sugar enhances the chewiness and gives the cookies a subtle caramel-like depth.
Egg Yolks: These add moisture and contribute to the chewiness of the cookies.
Molasses: A key ingredient in any gingerbread recipe, molasses provides the deep, sweet, slightly tangy flavor that makes these cookies so memorable.
Vanilla Extract: Rounds out the flavors and enhances the sweetness.

For the Icing:

Powdered Sugar: Creates a smooth and sweet base for decorating.
Milk: Adjusts the icing’s consistency to make it thick enough for piping while still easy to spread.

You’ll need the following tools for making the Chewy Gingerbread Cookies:

Mixing B owls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring and melting the chocolate.
Measur ing Scale: To accurately measure all your ingredients in grams.
Han d Mixer or Stand M ixer: For creaming the butter and sugars, and mixing the dough.
Spa tula: To fold in the dry ingredients and combine the mixtures.
Baking Sheet: For baking the cookies.
Parchm ent Paper: To line the baking sheet, preventing the cookies from sticking.
Cookie Cutters: To create cute shapes.
Cooling Rac k: For allowing the cookies to cool evenly after baking.
Rolling Pin: To roll out the dough.
Piping Bag: For decorationg the cookies.

Here is the full Recipe:

Ingredients:

For the Gingerbread Cookies:

375 g (3 cups) all-purpose flour, spooned and leveled
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
170 g (3/4 cup) unsalted butter, softened
165 g (3/4 cup) light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla extract
170 g (1/2 cup) unsulphured molasses

For the Icing:

390 g (3 cups) powdered sugar
60–75 ml (4–5 tbsp) whole milk

Directions:

Make the Cookie Dough:

Combine Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. This ensures the spices are evenly distributed throughout the dough.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step is crucial for creating the chewy texture.
Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract until smooth. The molasses adds both flavor and moisture.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least an hour. Chilling helps the flavors meld and makes the dough easier to work with.

Roll & Cut the Dough:

Roll the Dough: On a well-floured surface, roll the chilled dough to about 1/4-inch thickness. If the dough feels too firm, let it sit at room temperature for a few minutes before rolling.
Cut Out Shapes: Use your favorite cookie cutters to create festive shapes like stars, snowflakes, or gingerbread people. Be creative and have fun with it!
Chill Again: Arrange the cutouts on a parchment-lined baking sheet and chill them in the refrigerator for at least an hour. This step prevents the cookies from spreading while baking.

Bake to Perfection:

Preheat the Oven: Set your oven to 350°F (175°C) and line additional baking sheets with parchment paper if needed.
Bake: Place the chilled cookie cutouts about 2 inches apart and bake for 9–10 minutes (or 7–8 minutes for smaller cookies). The edges should be set, but the centers will remain soft.
Cool: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Make the Icing & Decorate:

Prepare the Icing: Sift the powdered sugar into a medium bowl and stir in milk until you reach your desired consistency. The icing should be thick enough to hold its shape but still flow smoothly for piping.
Decorate: Fill a piping bag with the icing and decorate your cookies however you like. Add details, patterns, or even sprinkles for extra flair.
Set the Icing: Allow the icing to dry completely before stacking or storing the cookies.

Tips & Tricks:

Tips for the Cookies:

Chill, Chill, Chill: Chilling the dough at every stage ensures the cookies retain their shape and develop a rich flavor.
Don’t Overbake: Keep an eye on your cookies as they bake. They should be just set at the edges but still soft in the center.
Experiment with Shapes: Try using different-sized cutters for a fun variety of cookies.
Get Creative with Decorations: Beyond icing, consider adding edible glitter, crushed candy canes, or chocolate drizzles for a unique touch.

Storage and Make-Ahead Tips

These cookies can be stored in an airtight container for up to four days. To prepare ahead of time:

Dough: The dough can be made and chilled for up to 3 days before baking.
Baked Cookies: Freeze undecorated cookies for up to 3 months. Thaw, decorate, and enjoy when needed.

Why These Cookies Are Perfect for Christmas

The warm, spicy aroma of these gingerbread cookies encapsulates everything we love about the holidays. Their chewy texture, robust flavor, and customizable designs make them a joy to bake and share. Plus, decorating them with family or friends is a festive activity that brings everyone together.

More Christmas Baking Ideas:

Grinch Crinkle Cookies – These bright green cookies are fun, festive, and finished with a sweet sugar heart, making them the perfect treat to spread Christmas cheer.
Santa Hat Cookies – Adorable and delicious, these Linzer-style cookies are filled with fruity jam and topped with icing for the perfect Santa hat look.
Melted Snowman Cookies – Fun and whimsical, these sugar cookies feature melted marshmallows and chocolate decorations for a snowman that’s sure to melt your heart.
Marbled Chocolate Christmas Cookies – Elegant and easy, these buttery cookies are decorated with swirls of white and dark chocolate for a dazzling holiday treat.
Cinnamon Stars (Zimtsterne) – A German Christmas classic, these star-shaped cookies are made with almonds, hazelnuts, and a sweet glaze, delivering a taste of tradition with every bite.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Chewy Gingerbread Cookies

Course: Christmas Cookies, Cookies

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Total time

hours

minutes

Chewy Gingerbread Cookies are a delightful addition to any holiday spread. With their irresistible texture and festive appeal, they’re sure to impress both kids and adults alike. Try this recipe today, and watch your kitchen transform into a winter wonderland!

Ingredients

For the Gingerbread Cookies:
375 g (3 cups) all-purpose flour, spooned and leveled
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
170 g (3/4 cup) unsalted butter, softened
165 g (3/4 cup) light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla extract
170 g (1/2 cup) unsulphured molasses
For the Icing:
390 g (3 cups) powdered sugar
60–75 ml (4–5 tbsp) whole milk

Directions

Make the Cookie Dough:
Combine Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. This ensures the spices are evenly distributed throughout the dough.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step is crucial for creating the chewy texture.
Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract until smooth. The molasses adds both flavor and moisture.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least an hour. Chilling helps the flavors meld and makes the dough easier to work with.
Roll & Cut the Dough:
Roll the Dough: On a well-floured surface, roll the chilled dough to about 1/4-inch thickness. If the dough feels too firm, let it sit at room temperature for a few minutes before rolling.
Cut Out Shapes: Use your favorite cookie cutters to create festive shapes like stars, snowflakes, or gingerbread people. Be creative and have fun with it!
Chill Again: Arrange the cutouts on a parchment-lined baking sheet and chill them in the refrigerator for at least an hour. This step prevents the cookies from spreading while baking.
Bake to Perfection:
Preheat the Oven: Set your oven to 350°F (175°C) and line additional baking sheets with parchment paper if needed.
Bake: Place the chilled cookie cutouts about 2 inches apart and bake for 9–10 minutes (or 7–8 minutes for smaller cookies). The edges should be set, but the centers will remain soft.
Cool: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Make the Icing & Decorate:
Prepare the Icing: Sift the powdered sugar into a medium bowl and stir in milk until you reach your desired consistency. The icing should be thick enough to hold its shape but still flow smoothly for piping.
Decorate: Fill a piping bag with the icing and decorate your cookies however you like. Add details, patterns, or even sprinkles for extra flair.
Set the Icing: Allow the icing to dry completely before stacking or storing the cookies.