Irresistible Chewy Gingerbread Cookies, gingerbread cookies decorated with vegan royal icing and Christmas decorations, on a white surface

Irresistible Chewy Gingerbread Cookies

Servings 36
Author Beautiful Eats & Things


  • 2 and ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¾ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ cup salted butter at room temperature
  • 1 large egg
  • ½ cup dark molasses
  • 1 tablespoon white vinegar


  1. Cream butter. Beat until creamy.
  2. Beat in egg, molasses, and vinegar.
  3. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
  4. Wrap the dough in plastic wrap, and refrigerate for about 30 minutes to 1 hour.
  5. When the dough is done chilling, preheat oven to 350 degrees. Roll the dough to your desired thickness, about 1/2″ thick, on a floured surface and cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll remaining pieces of dough as needed, using all of the dough.
  6. Bake at 350 degrees for 6-7 minutes for softer cookies, or bake for about 8-10 for a sturdier cookie. Let the cookies cool on a cooling rack for about 5 minutes.
  7. Repeat with remaining dough.
  8. Leave plain or decorate with icing.

Recipe Notes

I know you'll love these recipes too:

Makes about 36 (4 inch) cookies

Nutritional Information (1 cookie): Calories 89, Carbohydrates 14g, Fat 4g, Protein 1g, Saturated Fat 1g, Fiber 1.4g, Sugars 8g