Ginger Cookies soft and chewy + video
Homemade gingerbread is a family favorite during the holiday season, and these gingerbreads are particularly soft. Some secret ingredients make these ginger cookies very chewy and sweet!
One of the most classic holiday cookie recipes! Some people might argue that these should be made year-round-but we love them around the holidays, as well as sugar cookies, snickers, and of course gingerbread cookies.
Chewy + soft gingerbread
My husband’s favorite cookie is Ginger Snaps. He was completely content to eat a whole box he bought from the store. He prefers soft homemade gingerbread, but this is a cookie I rarely make, so this poor guy has to accept the store version most of the time.
Fortunately, my sister-in-law has a great soft gingerbread recipe, which she shared with me, and it became my husband’s favorite version.
I might prefer cookies filled with chocolate (such as our chocolate chip cookies or brownies), but he will always love these butter and molasses filled candies. 😉
Are gingerbread and molasses cookies the same thing? There is not much difference, but molasses cookies are softer and chewy, and gingerbread cookies tend to be crisper. This recipe is for making soft gingerbread, so it is more like a molasses cookie than other crunchy gingerbread recipes.
How to make gingerbread
It is easy to make these gingerbread cookies. To make them, you need the following ingredients:
- baking soda
- Spices-cinnamon, cloves, ginger, nutmeg
mix. To make cookies, mix together sugar, butter, molasses, eggs, and applesauce. Mix the remaining ingredients in a separate bowl. Mix the two together until the mixture is uniform.
chill. Cover with plastic film and refrigerate for 1 hour.
bake. Then, shape it into a 1-inch ball and roll it in sugar. Place on uncoiled biscuit chips and bake at 350°F for 8 minutes. The biscuits will expand and then flatten. Let cool, then enjoy!
How to store gingerbread? Put it in an airtight container, then Shop On the counter for 2-3 weeks.if freezing, They can last up to 6 months.
Variations of Gingerbread Cookies
These ginger slices are amazing as they are, but if you want to add more flavor, here are some of the things we like to do:
- Add to Chocolate Chips – Believe it or not, but the white chocolate chips added to the dough are delicious!
- Add to kiss – Just like our peanut butter kiss cookies, we also like to add seasonal hickeys on the top after the cookies are baked. They can add color and flavor and are very suitable for vacations.
- drizzle – Because we like white chocolate, we also like to pour the biscuits on top after they are baked (trust us-they are so delicious!)
Again-no need to change them, but you definitely can. Of course, if you want them to be crisper, bake them for a few more minutes. 😉
I know this gingerbread cookie recipe will be the top choice this holiday season. We hope you like it as much as we do!
More holiday cookies:
Preparation time 5 minutes
Cooking time 8 minutes
Refrigerate for 1 hour
Total time 13 minutes
Calories 139 kcal
Author Little Luna
- 1 cup sugar
- 3/4 cup softened butter
- 1/4 cup molasses
- 1 egg
- 1 tbsp applesauce
- 2 1/4 cups flour
- 1 ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
Preheat the oven to 350.
Mix together sugar, butter, molasses, eggs, and applesauce.
Mix the remaining ingredients in a separate bowl. Mix with wet ingredients until combined. Cover with plastic film and refrigerate for 1 hour.
Shape into 1″ balls and roll in sugar. Place on unoiled biscuit slices and bake for 8 minutes. The biscuit will expand and then flatten.