Thick and Chewy Gingerbread Cookies


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Thick and chewy cut-out cookies with a hint of ginger, cloves and cinnamon, frosted with royal icing, make a perfect wintry treat to enjoy with a cup of hot chocolate.

I’m not sure about you, but I like all my cookies to be soft and chewy – no crisp and hard for me. That’s why when I stumbled across this recipe that produces a super soft and sticky dough, I knew it was the one for me. Even if you are a die-hard crunchy gingerbread fan, this recipe will change your life. It has the perfect balance of cloves to cinnamon that gives a slightly spicy kick while mellowing it all out with a sweet molasses flavor and a buttery aroma.

These cookies were made into snowflakes and little gingerbread men with a touch of fresh royal icing. For extra special decorating fun, you can add little candies and sprinkles to the royal icing before it hardens.

We served these pretty, decorated cookies at a party and people couldn’t stop grabbing for more. Get on the thick and chewy gingerbread cookie bandwagon and you’ll never turn back.


Oven Temperature: 350˚F

Baking Time: 7-10 minutes

Makes: 30 (3-inch cookies)


3 cups all-purpose flour
¾ cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup unsalted butter, softened slightly and cut into cubes
¾ cup molasses
2 tablespoons milk

Royal Icing
2 egg whites
3 cups powdered sugar


Preheat oven to 350˚F. Line a cookie sheet with parchment paper or silicone baking mat.

In a stand mixer, food processor or with a hand mixer, mix the flour, brown sugar, cinnamon, ginger, cloves, salt and baking soda. Then mix in the butter, one cube at a time, until the mixture looks like wet sand.

With the mixer or food processor running, gradually add the molasses and milk until the dough is evenly moistened.

Divide the dough into two pieces. Wrap one portion in plastic wrap and reserve in the refrigerator.

With the other piece, roll it out between two pieces of wax or parchment paper. Roll to ¼ inch thick – this is the key for chewy instead of crispy cookies.

Take the rolled out dough and place it into the freezer for 15-20 minutes to firm up, as the dough is extremely soft.



Cut out shapes from the frozen dough and place on the lined cookie sheet. Bake for 7-10 minutes.

Repeat rolling, freezing and cutting-out process with scraps and the remaining portion of dough.

For the royal icing, whisk the egg whites until frothy. Then add in the powdered sugar, one cup at a time, until stiff and pipable. Thin out with some milk or water if needed. Then, scoop into a plastic bag or piping bag and cut the corner/use a round tip. Then decorate cookies. Enjoy!


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