Gingerbread cookies must be one of the best cookies IN THE WORLD! Yes I said it!!!!

I just love them! And this time of year there is nothing I rather eat. These are SOFT gingerbread cookies with a chewy center. I rolled them in cinnamon sugar befor baking to give them a little more texture. And let me warn you, you will be HOOKED!

Now lets get to baking!

Makes about 24 cookies


  • 2 ¼ cups all-purpose flour
  • 2 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tspsalt
  • ¾ cup butter, softened to room temperature
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tspvanilla extract


  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch of ground cloves
  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
  3. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
  4. Gradually add in the dry ingredients and beat until just combined.
  5. Cover the bowl with plastic wrap and refrigerate for about 2 hours.
  6. Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
  7. COATING; add all the ingredients into a small bowl, mix. Then, use a cookie scoop or just measure about 1-2 tablespoons by hand to scoop out the cookie dough and roll into about 1-inch balls. Roll the cookie ball into the bowl of sugar mixture to fully coat it. Place on the lined baking pan spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
  8. Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool down completely.


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