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chewy soft ginger cookies for Christmas
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5 from 3 votes

Chewy Gingerdoodles

Chewy Gingerdoodles are filled with warm holiday spices and molasses. Incredibly soft, chewy cookies that will quickly become a favorite.
Keyword: Christmas Cookies, cookies, Gingerbread, Gingerdoodles


  • Baking sheets
  • Silicone Baking Mat
  • Cookie Scoop
  • Stand Mixer


  • 2 3/4 cup flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, unsalted and softened
  • 1 cup` packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/3 cup molassess
  • 1/3 cup white granulated sugar


  • In a large mixing bowl, whisk together, flour, ground ginger, cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set side.
  • In the bowl of a stand mixer, beat together softened butter and brown sugar until fluffy. Then add in the egg, vanilla extract, and molasses.
  • Add the flour mixture, a little at a time and mix on low speed until combined. Cover the bowl with plastic wrap and refrigerate dough for about 30 minutes.
  • Preheat oven to 350 degrees and line baking sheets with silicone baking mat or parchment paper. Pour the 1/s cup of white granulated sugar into a small bowl. Using a cookie scoop, form tablespoon sized dough balls and roll each into the sugar. Place onto prepared baking sheets. Flatten slightly.
  • Bake for 8 - 10 minutes. Allow cookies to cool on baking sheet for a couple of minutes to set, then remove to wire cooling rack to cool completely.


Tips, Tricks, and FAQs
  • What kind of molasses is best for baking? Dark Molasses is my favorite choice for baking. Blackstrap molasses is too intense for most recipes.
  • Store in airtight container for up to a week.
  • Freeze baked cookies for up to 3 months.
  • Make ahead by freezing the dough balls (up to 3 months). When ready to bake, thaw and then roll in sugar and bake as directed in recipe.