Chewy gingerbread – Broma Bakery

Say hello to the perfect Christmas cookie. These soft and chewy gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a snap and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

soft and chewy gingerbread cookies

Chewy Gingerbread Cookies

HAPPY PLACE SEASON, BROMIES. Those magical weeks leading up to the holiday season are the perfect excuse to bake a whole bunch of cookies. And these chewy gingerbread cookies are the quintessential Christmas cookie. They have the incredibly soft, chewy texture with a crispy edge and gooey center. Combine that texture with the perfect amount of cozy gingerbread spice and you have a perfect cookie yourself.

soft and chewy gingerbread cookies

Ingredients for soft gingerbread cookies

These easy gingerbread cookies are my favorite cookie recipes because they’re made in one bowl and don’t require chilling time in the fridge. That means you can flog those babies after the fact, and no one would know! Plus, you only need a handful of ingredients, which you’ll likely have on hand during the holidays.

  • Unsalted Butter
  • Light Brown Sugar
  • molasses
  • vanilla extract
  • eggs
  • all purpose flour
  • baking soda
  • baking powder
  • Cinammon
  • Ginger
  • nutmeg
  • cloves
  • Salt

soft gingerbread cookies

How to keep your gingerbread cookies super and chewy

Follow these tips and even a week later you’ll still be munching on those chewy molasses cookies. These cookies keep super well so they are perfect for sending to friends or family in a holiday cookie jar.

  • Under bake: The key to soft cookies is to keep them slightly sticky in the center. Cookies will continue to bake while they cool. So when you take them out of the oven fully baked, they’re actually cooling until they’re done. A scalloped cookie may taste great hot out of the oven, but a week later it’s hard as a rock. For the best results, remove the cookies when they are still sticky in the center!
  • Freeze them until you’re ready to eat/ship them: Freezing your cookies seals in all the freshness of a freshly baked cookie until you’re ready to eat it.
  • Store them in a tightly sealed Ziploc bag: Storing your cookies in an airtight bag or container will keep them fresher for longer!

soft and chewy gingerbread cookies with milk

Happy cookie baking, my friends!

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Print

Say hello to the perfect Christmas cookie. These soft and chewy gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a snap and stay soft for DAYS, so they’re perfect for Christmas cookie boxes!

  • Author: Sophie | Broma Bakery

  • Preparation time: 10 mins

  • Cooking time: 12 minutes

  • Total time: 22 minutes

  • Yield: 20 Cookies 1x

  • Category: Dessert

  • Method: oven

  • Kitchen: American

  • Author: Sophie | Broma Bakery

  • Preparation time: 10 mins

  • Cooking time: 12 minutes

  • Total time: 22 minutes

  • Yield: 20 Cookies 1x

  • Category: Dessert

  • Method: oven

  • Kitchen: American


Units:

Scale:

  • Author: Sophie | Broma Bakery
  • Preparation time: 10 mins
  • Cooking time: 12 minutes
  • Total time: 22 minutes
  • Yield: 20 Cookies 1x
  • Category: Dessert
  • Method: oven
  • Kitchen: American

ingredients

  • 3/4 Cup unsalted butter, room temperature
  • 3/4 Cup light brown sugar
  • 1/3 Cup molasses
  • 2 teaspoons pure vanilla extract
  • 1 large egg, room temperature
  • 2 1/3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons Cinammon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon Ground carnations
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Salt

instructions

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper. Put aside.
  2. In a stand mixer fitted with the mixer attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
  3. Add molasses and vanilla extract and mix until combined.
  4. Add the egg. hit well.
  5. In a separate bowl, flour, baking soda, baking powder, 2 teaspoons cinnamon,
  6. Ginger, cloves, nutmeg and salt.
  7. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
  8. Use a medium cookie scoop to scoop out rounded cookies. Roll the cookies in the extra sugar, if desired, and place them on the prepared cookie sheets, 2 inches apart.
  9. Bake for 12 minutes or until the cookies are puffed, puckered and set around the edges but still sticky in the middle. Let cool completely before turning onto a wire rack with a spatula. Enjoy!

Keywords: soft and chewy gingerbread cookies



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