I’ve baked more in the past few weeks than I have in a really, really long time. So here I am, after Christmas, still with a recipe to post! I know it doesn’t do anyone much good now–if you’re anything like me, you’re overloaded on sweets and the last thing you want to see is another cookie. But give it a few weeks, and maybe you’ll be in the mood for a good gingerbread cookie again.

A chewy gingerbread cookie. These were actually my favorite new find this year.

One of the best parts was that I didn’t even have to look for it. This cookie landed in my lap in the kitchen at work a few weeks ago and one bite into it, I was sold and e-mailing a coworker to share the recipe.

They’re that perfect mix of spicy and sweet that only gingerbread can offer, and the soft, chewy center was what really won me over. I could take or leave crunchy gingersnaps, but these? These are too good to pass by.

Chewy Gingerbread Cookies
(Source: Unknown)

– 2 1/4 cups flour
– 2 tsp. baking soda
– 1 tsp. ground ginger
– 1 tsp. cinnamon
– 1/2 tsp. ground cloves
– 1/4 tsp. salt
– 1 cup packed brown sugar
– 3/4 cup shortening
– 1/4 cup molasses
– 1 egg

1. Stir together the first 6 ingredients.

2. In a separate bowl, combine the remaining ingredients and beat well with a hand mixer.

3. Add dry ingredients to the beaten mixture, beating well. Form small balls (about 1″ or larger if you want bigger cookies) and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet.

4. Bake in a 375 degree oven about 10 minutes until tops of cookies begin to “crinkle”! Check at 8 minutes, and continue baking if necessary.


4 Responses to Chewy Gingerbread Cookies

  1. Anonymous says:

    Hi Heather! Do these cookies stay soft for a few days?

  2. Anonymous says:

    Great – thank you so much! Also, I know it’s been awhile since you originally posted the recipe, but do you happen to remember approximately how many cookies the recipe yields? Thinking about making these for coworkers. :-)

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