Packed with various holidays and cheer, the winter season has always been my absolute favorite time of the year. The world around us seems to forget its differences (even if it’s only for a moment) and everyone comes together to celebrate the closing of another year and appreciate all the wonderful people in their lives. Not to say that it’s all idyllic and happy, we do still have finals in this last stretch of the semester after all.
Speaking of finals, baking is the perfect excuse to take a much needed mental health break from all that studying and it helps us get into that wonderful holiday spirit! I don’t know about you all, but I’m an absolute sucker for ginger, cinnamon and anything else holiday spice – hence the following gingerbread cookie recipe. Although I’m a huge fan of the adorable gingerbread men cookies and will happily eat an entire box of ginger snaps, I’m particular to the more chewy cookies that have a soft and satisfying center.
Which brings me to these heavenly gingerbread cookies – you seriously won’t be able to stop eating them. Cozy from all the warm spices and perfectly chewy from that deliciously sweet molasses, these are the perfect cookies to munch on while decorating your home this holiday season or powering through those last few finals. You’ll likely find yourself making a double batch after your friends and family go through them all in one day – they really are just that good!
Chewy gingerbread cookies
Prep time: 20 minutes
Cook times: 10 minutes
Yield: 24 cookies
- ¾ cup butter (unsalted and softened to room temperature)
- ½ cup white sugar (plus extra for rolling)
- ½ cup brown sugar
- ¼ molasses
- 1 egg
- 2 ¼ cups flour
- 2 teaspoon baking soda
- ½ tablespoon ginger
- 1 teaspoons ground cinnamon (or more if you want some serious spice)
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves and salt.
- In a separate bowl, using either a stand mixer or hand mixer with a whisk attachment, beat together the butter, white sugar and brown sugar until it is light and fluffy. I recommend using a medium-high speed since this may take a few minutes.
- Add in the egg and molasses. Switch to a medium-low speed and mix until the wet ingredients are well combined.
- Staying at a medium-low speed, slowly add in the dry ingredients and mix until everything is evenly incorporated.
- Either wrap the bowl in plastic wrap or transfer the dough to an airtight container. Chill in the fridge for at least two hours so all those flavors can develop and the butter can harden a bit.
- After the two hours are up, preheat the oven to 350 fahrenheit and line a sheet pan with parchment paper.
- Take a small bowl and fill it with white sugar.
- Roll the dough into small balls (they should be about one inch in diameter) and then roll the ball in the sugar until it is evenly coated. Place the dough balls onto the prepared baking sheet, making sure to leave enough room between each ball for the cookie to spread as it bakes.
- Bake for 8-10 minutes. The cookies should be slightly cracked on top when you take them out of the oven, but they will also continue to crack a bit more as they cool. Let them cool for about 5 minutes before transferring to a wire rack to cool completely.
I love to enjoy a nice plate full of these cookies with a steaming cup of tea, a holiday movie and my friends or family! I could probably eat a dozen if it wasn’t for the sugar rush and crash I get afterwards, but that’s also just part of the holiday season. Remember to spend time with those you care about this month and let them know you care. Maybe even bake them a batch of these chewy gingerbread cookies to show them some love and spread the holiday cheer!