Name: Chewy Gingerbread Cookies
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, spooned and leveled (375 g); 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; ½ teaspoon salt; ½ teaspoon baking soda; ¾ cup unsalted butter, softened (170 g); ¾ cup light brown sugar, packed (165 g); 2 egg yolks, at room temperature; 1 teaspoon vanilla extract; ½ cup unsulphured molasses (170 g); 3 cups powdered sugar (390 g); 4–5 tablespoons whole milk (60–75 ml)

Why You’ll Love This Recipe

I love how this recipe delivers cookies that are rich in gingerbread flavor while staying soft and chewy for days. The spice mix is perfectly balanced—not too bold, not too mild—and the dough is easy to roll and cut into festive shapes. The icing is quick to whip up and works great for decorating whether I’m going for classic or creative designs. And because the dough can be made ahead and chilled, I can fit this bake into even my busiest holiday schedule.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cookies:
3 cups all-purpose flour, spooned and leveled
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter, softened
¾ cup light brown sugar, packed
2 egg yolks, at room temperature
1 teaspoon vanilla extract
½ cup unsulphured molasses

For the Icing:
3 cups powdered sugar
4–5 tablespoons whole milk

Directions

I begin by whisking the flour, spices, salt, and baking soda in a medium bowl, then set it aside.
In a separate large bowl, I cream the butter and brown sugar together with an electric mixer until light and fluffy, about 1–2 minutes.
I mix in the egg yolks, molasses, and vanilla until the mixture is smooth.
I gradually add the dry ingredients to the wet mixture and beat just until combined.
With floured hands, I shape the dough into a disk and wrap it tightly in plastic wrap.
I chill the dough for 1 hour until firm but still pliable.
On a floured surface, I roll the dough out to ¼-inch thickness and cut it into shapes using my favorite cookie cutters.
I place the cut cookies on a parchment-lined baking sheet and chill them again for at least 1 hour.
When ready to bake, I preheat the oven to 350°F and line a second sheet with parchment paper.
I arrange the chilled cookies 2 inches apart and bake:
- 3½-inch cookies for 9–10 minutes
- 2-inch cookies for 7–8 minutes
I let them rest on the baking sheet for 2 minutes, then transfer them to a cooling rack.
For the icing, I sift the powdered sugar into a bowl and stir in 4 tablespoons of milk, adding more if needed until it reaches a thick, slow-dripping consistency.
I fill a piping bag with the icing and decorate the cooled cookies, then let the icing dry before serving or storing.

Servings and timing

This recipe yields about 32 cookies (3½ inches) or 64 mini cookies (2 inches).
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes

Variations

If I want a deeper flavor, I sometimes swap in dark brown sugar instead of light. For a twist, I add a dash of orange zest or a splash of maple extract. I’ve also used this dough for sandwich cookies by filling two with a dollop of vanilla buttercream or spiced cream cheese frosting.

Storage/reheating

Once decorated and the icing has fully dried, I store the cookies in an airtight container at room temperature for up to 4 days. If I want to make them ahead, I freeze the unbaked dough or baked undecorated cookies for up to 2 months. I always let frozen cookies come to room temperature before icing or serving.

FAQs

How do I keep the cookies soft and chewy?

I make sure not to overbake them and store them in an airtight container right after they’ve cooled. Keeping them covered preserves that perfect chewy texture.

Can I freeze the cookie dough?

Yes, I wrap the dough tightly in plastic and place it in a freezer bag. It stays good for up to 2 months. I thaw it in the fridge before rolling and baking.

Why do I chill the cookies twice?

The first chill makes the dough easier to roll out. The second chill helps the cookies hold their shape in the oven, especially when using intricate cutters.

What’s the best way to decorate these?

I use the simple milk-and-powdered-sugar icing in this recipe, but I also like using royal icing or colored buttercream depending on the occasion and who I’m baking with.

Can I use whole eggs instead of yolks?

I stick with egg yolks for a richer texture and chewier bite. Using whole eggs can change the consistency, making the cookies more cake-like.

Conclusion

These chewy gingerbread cookies are everything I want in a classic holiday cookie—easy to make, rich in spice, soft in the center, and endlessly fun to decorate. Whether I’m baking a batch for a cookie exchange or just for a cozy night in, this recipe never fails to bring joy to the kitchen.