Our Favorite Gingerbread Cookies


A couple of weekends ago, Emil invited a friend over to bake some holiday cookies. It was a lot of fun — both were intent on helping: cracking eggs, measuring baking soda and spices, turning the mixer on and off — and the cookies, which are very easy to make, turned out chewy and delicious! We doubled the recipe (below is the doubled recipe; feel free to cut it in half if you want to make fewer cookies) and gave away most to our friends around town. The cookies are soft and chewy and stay that way for days — something about that molasses, I think!


Chewy Gingerbread Cookies

1 1/2 cups unsalted butter, softened to room temperature
2 cups sugar
2 eggs, room temperature
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp salt
2 tsp cinnamon
2 tsp cloves
2 tsp ginger

Preheat oven to 375. Cream butter and sugar together for 2 minutes, until light and fluffy. Add eggs, one at a time, mixing well after each. Add molasses, scraping down the sides of the bowl to incorporate. Mix dry ingredients with a whisk, then add to wet mixture. Mix well. Place into refrigerator for 10 minutes or more so that dough will not be too sticky.

Roll tablespoon-sized amount of cookie dough until round, then place on cookie sheet with parchment (or use nonstick, or grease cookie sheet), being sure to space out evenly, as the cookies will spread in the oven. Bake at 375 for 10 minutes. Allow to cool before removing from cookie sheet.



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  1. I made these with the kids this weekend. Usually, baking with one kid is a lot of fun. But baking with two, not so much – I’m pretty sure you wrote about that a while back!
    In spite of the kid drama, the cookies turned out absolutely scrumptious and I’m looking forward to taking them along to our Christmas celebration this weekend. Thanks for sharing!

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