Chewy Gingerbread Cookies with Brown Sugar

Nothing says holiday baking quite like gingerbread cookies, and when you add brown sugar, you get a wonderfully chewy texture and rich, caramel-like flavor that is hard to resist. These Chewy Brown Sugar Gingerbread Cookies are a soft, tender alternative to crisp versions, making them perfect for cozy winter afternoons, Christmas cookie swaps, and festive dessert trays.

This guide walks you through every step of making the perfect chewy gingerbread cookies—from selecting ingredients to shaping, baking, and storing them—plus variations, decorating ideas, and frequently asked questions. The recipe is family-friendly and contains no pork, alcohol, beer, or whiskey.

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Why Chewy Gingerbread Cookies with Brown Sugar?

Soft and Tender Texture

Brown sugar adds moisture to the dough, producing cookies that are soft and chewy while still holding their shape.

Rich, Caramel-Like Flavor

The molasses and brown sugar combination intensifies the warm, traditional gingerbread flavor, making every bite indulgent.

Perfect for Holiday Baking

These cookies are ideal for gift-giving, decorating, or enjoying alongside a warm holiday beverage.

Easy to Make

The recipe uses common pantry ingredients and simple steps, making it beginner-friendly.

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Ingredients

Dry Ingredients

• 2 ¼ cups all-purpose flour

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• ¾ cup packed brown sugar

• ½ cup unsalted butter, softened (or coconut oil for dairy-free option)

• 1 large egg

• ¼ cup molasses

• 1 teaspoon vanilla extract (alcohol-free)

Optional Add-Ins

• ½ cup chopped pecans, walnuts, or hazelnuts

• ¼ cup raisins or chopped dates

• Orange zest for extra warmth

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Preparing the Dough

Cream Butter and Sugar

In a large bowl, cream together softened butter and brown sugar until light and fluffy. This step is crucial for the soft texture.

Add Wet Ingredients

Mix in the egg, molasses, and vanilla extract until smooth and fully combined.

Combine Dry Ingredients

In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

Incorporate Dry Ingredients

Gradually fold the dry mixture into the wet ingredients until a uniform dough forms. The dough should be slightly sticky but manageable.

Chill for Best Results

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30–60 minutes. Chilling ensures the cookies hold their shape while baking and enhances flavor.

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Shaping and Rolling the Cookies

Prepare Your Workspace

Lightly flour your countertop or roll between parchment sheets to prevent sticking.

Roll Out Dough

Roll dough to about ¼-inch thickness for chewy cookies. Rolling thinner results in crispier edges, while thicker dough produces softer centers.

Cut Shapes

Use cookie cutters for festive shapes like stars, trees, gingerbread men, or hearts.

Transfer to Baking Sheet

Place cookies on a parchment-lined baking sheet, leaving about 2 inches between each cookie.

Optional Second Chill

Chill the cut shapes for 10–15 minutes to ensure minimal spreading during baking.

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Baking Instructions

Preheat Oven

Preheat your oven to 350°F (175°C).

Bake Cookies

Bake for 10–12 minutes, checking closely around the 10-minute mark. Soft, chewy cookies should appear slightly set but not dry.

Cool Properly

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and helps retain the soft texture.

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Decorating Chewy Gingerbread Cookies

Classic Icing

Mix powdered sugar substitute with a few drops of water or plant-based milk to create a simple glaze. Pipe or drizzle on cooled cookies.

Cream Cheese Frosting

Combine cream cheese with a small amount of brown sugar or natural sweetener for a rich topping.

Natural Toppings

• Chopped nuts

• Unsweetened coconut flakes

• Mini dark chocolate chips

• Cinnamon dust

Tips for Decorating

Decorate cookies only after they have completely cooled to prevent frosting from melting.

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Variations

Chocolate-Dipped

Dip half of each cooled cookie in melted dark chocolate for a festive twist.

Spiced Orange

Add orange zest to the dough or a splash of alcohol-free orange extract for a bright, zesty flavor.

Nutty Gingerbread

Incorporate chopped nuts into the dough for added texture and flavor.

Vegan Option

Replace butter with coconut oil and egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for a plant-based version.

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Tips for Perfect Chewy Gingerbread Cookies

• Use packed brown sugar for maximum moisture.

• Cream butter and sugar thoroughly for tender cookies.

• Chill dough to reduce spreading and enhance flavor.

• Roll dough evenly for consistent baking.

• Avoid overbaking; slightly underbaked cookies stay soft longer.

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Storing Chewy Gingerbread Cookies

Room Temperature

Store in an airtight container at room temperature for up to 4–5 days.

Refrigeration

Keep in the fridge if using cream cheese frosting; lasts up to 1 week.

Freezing

Freeze unbaked dough or baked cookies for 2–3 months. Thaw at room temperature before decorating or serving.

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Serving Suggestions

• Pair with hot cocoa, spiced tea, or coffee for cozy winter treats.

• Arrange on holiday dessert trays or cookie platters.

• Pack in decorative boxes for gifts.

• Enjoy with a glass of almond milk or other plant-based milk.

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Troubleshooting

Cookies Too Dry

Reduce baking time slightly and ensure dough isn’t rolled too thin.

Cookies Spread Too Much

Chill dough before cutting and baking; avoid excessive butter or oil.

Cookies Too Sweet

Reduce molasses slightly or balance with extra spices.

Frosting Runs

Cool cookies completely before applying icing or frosting.

Flavor Too Mild

Increase warm spices like ginger and cinnamon to enhance depth.

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Frequently Asked Questions

Can I make these cookies without molasses?

Yes, substitute with dark corn syrup or date syrup, though flavor may slightly differ.

Are chewy cookies better than crisp?

Chewy cookies have a softer, more tender texture and retain moisture longer, perfect for cozy holiday treats.

Can I make them vegan?

Yes, use coconut oil instead of butter and flax egg instead of regular egg.

Do these cookies hold their shape?

Yes, chilling the dough ensures they hold festive shapes while remaining soft.

How long will they stay soft?

Stored properly in an airtight container, they remain chewy for 4–5 days.

Can I decorate with icing or chocolate?

Absolutely—wait until cookies are fully cooled for best results.

Can I freeze the dough?

Yes, portion dough into logs or discs, wrap in plastic, and freeze up to 3 months. Slice or roll when ready to bake.

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Final Thoughts

Chewy Brown Sugar Gingerbread Cookies are a must-have for any holiday baking lineup. With soft, tender centers and rich, warm flavors, they make every Christmas moment cozier. Easy to prepare, decorate, and share, these cookies deliver that perfect combination of nostalgia and indulgence. Whether you’re baking for a cookie swap, gifting friends, or enjoying a quiet night by the fireplace, this recipe brings holiday warmth to every bite.