Best-Ever Chewy Gingerbread Cookies

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Best-Ever Chewy Gingerbread Cookies
  • Prep 1 hr 30 min
  • Total 3 hr 30 min
  • Servings 90
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Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don’t you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Updated Dec 6, 2019


  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup plus 2 tablespoons molasses
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher (coarse) salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2/3 cup granulated or coarse sugar
Make With
Make With
Gold Medal Flour


  • 1
    In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • 2
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use light or dark molasses in this recipe.
  • tip 2
    The order in which ingredients are added in a recipe is a crucial element in baking success. That goes for the actions the recipe directs as well. For instance, creaming butter and sugar together in the first step not only blends the ingredients together, it creates a texture of open air pockets that makes it possible for the next ingredients to be properly integrated into the batter. In other words, follow your recipe to the letter and you’ll have the best chance at an ideal result.
  • tip 3
    Spices, being a dry ingredient, might seem like they can loiter in your drawers and cabinets forever, but they’re as much subject to time and aging as anything else. If your grandma kept spice jars around for decades, now is the time to break with that family tradition. The spices in this recipe are the flavor, and the fresher your ingredients, the better your cookies will be. If you’re concerned about buying more than you need and ending up with waste, check your grocery store’s bulk section for ingredients you can buy in smaller portions. Just be sure to ask your grocer when the bins were last filled with a fresh supply.
  • tip 4
    Storage is an important consideration when you’re making soft and tender cookies like these. Left on the counter or in a cookie jar with a loose-fitting lid, they’ll lose their freshness and become stiff and dry in a short amount of time. A tightly sealed container will help ensure that these stay just the way you want them.


50 Calories, 2 1/2g Total Fat, 0g Protein, 8g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Total Fat
2 1/2g
Saturated Fat
1 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Looking for a sweet and spicy cookie that’s more cushy than crunchy? You’ve come to the right recipe! These soft and chewy treats take everything we love about classic gingerbread cookies—the warming blend of spices (ginger, cinnamon, cloves, nutmeg and allspice), the multi-faceted sweetness and the unmistakable aroma that fills the kitchen—and tweak them for a different, much softer texture. With this recipe, you can also skip the step of rolling out the dough—simply combine your ingredients, shape the cookies into sugar-covered balls and place them on your parchment-lined cookie sheet. There are lots of different kinds of gingerbread in the world—it’s popular in many different forms throughout Europe, in particular—but if you’ve never tried a soft gingerbread cookie, this is the perfect recipe to start with!
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