These chewy gingerbread cookies are super delicious! A holiday must make cookie in our house! I sent a treat box to each of my siblings this year and included these cookies, I got a message from my sister telling me these were the bomb and she ate them all without sharing. That’s what I love to hear and what I live for in my recipe developments.
I’m not sure I can adequately describe how yummy these are and articulate my obsession with these cookies but I am going to try. They are filled with a beautiful blend of spices and molasses! They have the perfect crisp on the outside from the sugar they get rolled in before cooking and that crisp gives way to the most decadent and chewy center!
These chewy gingerbread cookies are in my husband’s top five cookies, which says a lot about them, he knows and loves his cookies, I would say they are my top 3. They are great all year round but especially during the holidays! If you love ginger snaps, chewy molasses cookies and gingerbread you are going to loose your mind when you taste these!
I use a blackstrap molasses in these cookies but any molasses will work. I realize not every person buys blackstrap molasses by the gallons like I do! Ha Ha. The spice blend includes cardamom as an optional ingredient, I only made it optional so those who don’t have it don’t have to run out and grab it but it does makes these cookies extra delicious, so if you do have it on hand, use it.
What you need to make these Chewy Gingerbread Cookies:
Makes 24 cookies
- 1 cup salted butter – softened just firmer that room temperature
- 1 1/2 cups sugar
- 1/3 cup molasses
- 1/4 teaspoon ground cardamom – optional, but encouraged
- dash ground cloves
- 1/8 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 2/3 cups flour
- 1/3 cup sugar – for rolling cookies in
Instructions
- Preheat oven to 375F.
- Cream together the butter, sugar and molasses.
- Add in the cardamom, cloves, nutmeg, cinnamon, ginger and vanilla extract and blend again.
- Add the eggs and blend.
- In another bowl, combine the flour, salt and flour then add to the creamed butter mixture.
- Mix together well.
- Roll dough into balls then roll in sugar.
- Place on parchment paper lined or greased cookie sheets and bake for 11-12 minutes.
- Note, these cookies will spread out so leave space for them to do so, They are still delicious if they run into each other so don’t stress if they do.
- Enjoy!
Printable recipe is below.
Here are a few other cookie recipes you may love (click picture for recipe):
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Chewy Gingerbread Cookies
Ingredients
- 1 cup salted butter – softened just firmer that room temperature
- 1 1/2 cups sugar
- 1/3 cup molasses
- 1/4 teaspoon ground cardamom – optional
- dash ground cloves
- 1/8 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 2/3 cups flour
- 1/3 cup sugar – for rolling cookies in
Instructions
- Preheat oven to 375 F.
- Cream together the butter, sugar and molasses.
- Add in the cardamom, cloves, nutmeg, cinnamon, ginger and vanilla extract and blend again.
- Add the eggs and blend.
- In another bowl, combine the flour, salt and flour then add to the creamed butter mixture.
- Mix together well.
- Roll dough into balls then roll in sugar.
- Place on parchment paper lined or greased cookie sheets and bake for 11-12 minutes.
- Note, these cookies will spread out so leave space for them to do so, They are still delicious if they run into each other so don’t stress if they do.
- Enjoy!