Chewy Gingerbread Cookies

These chewy gingerbread cookies are the perfect treat for the holiday season, or any time you’re craving a warm, spiced bite. With a blend of aromatic spices like cinnamon, ginger and cloves, this cookie recipe offers a soft, chewy texture that’s irresistible. Simple to make and even easier to enjoy, these soft and chewy gingerbread cookies are sure to become a family favorite. 

Ingredients for Chewy Gingerbread Cookies

• Shortening: This cookie recipe uses shortening to create a tender, chewy texture by providing moisture and ensuring the cookies spread evenly during baking.
• Sugar: Granulated sugar is used to sweeten the dough and add a delightful crunch when the cookie balls are rolled in it before baking.
• Egg: Room-temperature eggs really make a difference in baked goods like cookies. The room-temp eggs will emulsify more easily with the sugar and result in a more even texture in the final product.
• Molasses: A thick syrup like molasses provides a rich, deep flavor and moist texture to these chewy gingerbread cookies.
• Vanilla extract: You should use pure vanilla extract, not vanilla flavoring, for your cookies. Check out our list of the best vanilla extracts to ensure you get the right one.
• Flour: All-purpose flour is the best type of flour for cookies. It’s not too tough like bread flour, yet not too delicate like cake flour. Use the spoon-and-level method to measure flour accurately, since too much can make the cookies dry.
• Ground cinnamon and ginger: These spices create the classic gingerbread flavor. The cinnamon adds a sweet-spicy note, while the ginger brings a zesty, slightly peppery kick. Any type of cinnamon will work, but Indonesian or Korintje cinnamon packs the most punch, if you can find it. 
• Baking soda: This leavening agent helps the cookies rise and achieve a light, chewy texture by creating carbon dioxide during baking.
• Ground cloves: Cloves add a warm, slightly sweet and peppery flavor. 

Directions

Step 1:  Create the dough

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Preheat the oven to 375°F. In a large bowl, cream the shortening and 1 cup of the sugar until light and fluffy, five to seven minutes. Beat in the room temperature egg, molasses and vanilla. Combine the dry ingredients, then add them to the creamed mixture and mix well.

Step 2: Portion the dough

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Roll the dough into 1-inch balls, then roll the balls in the remaining 1/4 cup of sugar. Place the dough balls 1-1/2 inches apart on ungreased baking sheets.

Step 3: Bake the cookies

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Bake the cookies until lightly browned, about 10 minutes. Remove them to wire racks to cool.

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Chewy Gingerbread Cookie Variations

• Add nuts: Mix in 1/2 cup of finely chopped nuts, such as pecans or walnuts, for added crunch and a nutty flavor.
• Glaze the cookies: Drizzle a simple icing made from powdered sugar and milk over the cooled cookies for a sweet finish.
• Dip them in chocolate: After baking, dip half of each cookie in melted dark or white chocolate for a decadent twist.
• Make them pumpkin spicy: Substitute 1/4 cup of the shortening with pumpkin puree to add a subtle pumpkin flavor and extra moisture.

How to Store Chewy Gingerbread Cookies

To store these chewy gingerbread cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you find the cookies are getting a bit too hard, add a slice of white bread to your cookie container. The cookies will slowly absorb the fresh bread’s moisture and stay just as chewy as the day you baked them.

Can you freeze soft chewy gingerbread cookies?

For longer storage, you can freeze the cookies by placing them in a single layer on a baking sheet to freeze individually and then transferring them to a freezer-safe container or resealable plastic bag. They can be frozen for up to three months. When you’re ready to enjoy them, thaw the cookies at room temperature, or warm them in a low oven for a few minutes.

Chewy Gingerbread Cookie Tips

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Can I use butter instead of shortening?

Yes, you can substitute butter for the shortening in this chewy gingerbread cookie recipe. However, the cookies may spread more and have a somewhat different texture, often resulting in a slightly crisper edge and a richer flavor due to the butter. If you prefer the chewy texture that shortening provides, consider using a mix of both butter and shortening.

Why did my cookies turn out flat?

Flat cookies can result from several factors. First, using dough that hasn’t been chilled can cause excessive spreading, so chill the dough for at least an hour. Try to avoid overmixing, since it can incorporate too much air, leading to deflation and spreading. Also, ensure accurate measurements, as too much sugar or too little flour can also cause spreading. Finally, using warm baking sheets can exacerbate the problem, so always use cool ones.

Why do my cookies turn out cakey?

Your cookies may have turned out cakey if you added too much flour or baking soda, or you overbeat the eggs into the dough, introducing too much air.