You’ll love these soft and chewy Gingerbread Cookies. Rolled in sugar and drizzled with a simple sugar glaze, they’re the perfect Christmas cookie. And they’re ready to eat in under one hour!
My new favourite cookie is here! Meet my soft and chewy Gingerbread Cookies. These gorgeous cookies spread perfectly in the oven to reveal crispy edges and a delightfully chewy centre.
Rolled in sugar and drizzled with a golden syrup glaze, they’re sweet (but not too sweet) and oodles of ginger makes them a little spicy too.
I know I say this often, but these cookies have gone to the top of my favourite Christmas cookies. They don’t require any chilling, so you can make, roll and bake these and have them ready to eat in under an hour!
Why you will love this recipe
- Simple ingredients: There’s nothing fancy about the ingredient list here. And there’s easy alternatives if you don’t have access to golden syrup.
- Quick and easy: You don’t need to chill the cookie dough so these cookies are very quick to make.
- Amazing texture: These ginger cookies have been specially formulated to be chewy in the middle and crispy on the edges.
- Perfect for Christmas: These chewy cookies are a must-have addition for your Christmas cookie swaps and teacher’s gifts this year.
I baked these today Jessica, and OMG they are utterly delicious!
– Kylie
I can’t believe that such an easy, light on ingredient bake can taste so good. No wonder it’s your favourite! I’d say 3 teaspoons of ginger is spot on. Yum!
Recipe testing
I’ve been all about Christmas cookies this year. First I created my Linzer Cookie recipe, then my Peppermint NYC Cookies, followed by my shortbread-inspired Santa’s Whiskers Cookies. And even little Meringue Kisses!
But I really wanted to do something gingerbread. I already have the perfect cut-out Gingerbread Men recipe (which I’ve made three times already this December!) and last year I created my chunky NYC Gingerbread Cookies. But it struck me that we were missing chewy and soft Gingerbread Cookies – so I was on it!
I thought it would be a fairly easy recipe to master – but I was wrong. At first I took inspiration from my Molasses Cookies, but I found the taste of molasses continually over-powered the taste of ginger.
Then I had the issue of spreading. Some cookies were too thick, some were too thin. I tried rolling them in three different types of sugar and not rolling them at all. It wasn’t long before I had fallen completely down the rabbit hole of gingerbread cookie testing.
But after at least 10 attempts, I finally got there.
Softened butter is KEY. Too soft and you’ll have cookie puddles, too cold and the cookies won’t spread.
I used golden syrup instead of molasses for a more milder flavour, I increased the caster sugar for more spreading and more crispiness and I doubled the baking soda to create a cookie that deflates a little as it cools.
I settled on white sugar for rolling, and just to make them a little extra special, I finished them with a three-ingredient glaze.
All-in-all, I came up with the most wonderful gingerbread cookie. A few bangs of the pan as soon as they come out of the oven makes them deflate slightly, getting a little wrinkly and extra chewy.
These are honestly the best Christmas cookies and baking them will now be one of my family traditions during the holidays!
Ingredients
Here are the key ingredients you’ll need to make my soft Gingerbread Cookie recipe. I’ve also listed any substitutions you can make.
- Brown sugar AND caster sugar: This biscuit calls for two types of sugar. It makes the perfect blend of sweetness and spreading. If you don’t have access to caster sugar, you can use granulated sugar or white sugar.
- Golden syrup: I’ve used golden syrup in these cookies. If you don’t have access to it, you can use molasses instead (just don’t use blackstrap molasses which is extremely bitter). As for the glaze, you could substitute maple syrup, vanilla or honey.
- Ginger: I’ve put 3 teaspoons of ginger in these cookies as I wanted them to be undeniably gingery. You can absolutely reduce the amount of ginger to two teaspoons (or less) if you like.
- Cinnamon: To add more warm spices, I’ve included a little cinnamon. You can omit if you like.
- White sugar: I’ve rolled these cookies in white sugar which is a slightly large granule than caster sugar. You can use white sugar or granulated sugar or simply more caster sugar if that’s what you have on hand.
See the recipe card below for the full list of ingredients and the method.
How to make Chewy Gingerbread Cookies
Step 1: In a large mixing bowl, add butter, caster sugar and brown sugar. Beat using an electric mixer on medium speed until soft and creamy.
Step 2: Add vanilla, egg and golden syrup. Mix again on medium speed just until combined.
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Step 3: Add dry ingredients and mix on low speed just until combined. Scoop out the cookie dough (2 tablespoons or 35 grams) and roll into balls.
Step 4: Roll each cookie dough ball in white sugar or granulated sugar.
Step 5: Place cookie dough balls on prepared trays – leaving room for them to spread out as they bake.
Step 6: Bake cookies for 12 minutes or until golden on the edges. Transfer to a wire rack to cool completely.
Step 7: In a small bowl, stir together icing sugar, golden syrup and milk until smooth and creamy.
Step 8: Sprinkle cooled cookies with sea salt. And drizzle over glaze using a teaspoon.
Storage and make-ahead instructions
Storage: Keep these cookies in an airtight container at room temperature. They will keep well for days – but I have to say, they are incredibly good fresh out of the oven.
Make-ahead: You can easily make these cookies a day or two in advance. If you want to make them weeks in advance, consider rolling and then freezing the cookie dough.
You can then thaw the cookie dough balls at room temperature for 15-30 minutes depending on your climate. Then just roll the balls in sugar and bake as per the instructions below. If they are still a little frozen, you can add a minute or two to the baking time.
Frequently asked questions
Absolutely! These soft cookies are amazing with or without the glaze.
Yes you can.
This recipe relies on the careful balance of wet ingredients to dry ingredients. And the temperature of your butter is key. If your butter is too cold, the cookies won’t spread correctly in the oven (I know that from experience). Make sure you use softened butter and also make sure you measure your flour correctly. Use a kitchen scale for accuracy. Even just a tablespoon of extra of flour will also stop these cookies from spreading.
More Christmas cookies to try
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Let’s Bake
Soft and Chewy Gingerbread Cookies
A beautifully soft and chewy gingerbread cookie drizzled with a simple glaze.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 30 ml (2 tablespoons) golden syrup
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2–3 teaspoons ground ginger (I prefer 3 teaspoons but adjust to your taste)
- 1 teaspoon cinnamon
- 80 grams (1/3 cup) white sugar or granulated sugar, for rolling (see notes)
- Sea salt flakes, for decorating
Golden syrup glaze
- 65 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 1 teaspoon golden syrup
- 2–3 teaspoons milk
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add butter, caster sugar and brown sugar. Beat using an electric mixer on medium speed for a minute or two until smooth and creamy.
- Add vanilla, egg and golden syrup and beat briefly on medium speed until combined.
- Add flour, baking soda, salt, ginger and cinnamon and mix on low speed until a soft cookie dough forms.
- Scoop cookie dough into balls (approximately 2 tablespoons or 35 grams) and roll them smooth using your hands.
- Place extra white sugar in a small bowl. Roll each cookie dough ball in the sugar until completely covered.
- Place cookie dough balls on prepared trays, leaving room for the cookies to spread naturally in the oven.
- Bake cookies for 11-12 minutes or until they’re golden on the edges. Take the cookie trays out of the oven and give them a bang two or three times on the bench to deflate the cookies. Then carefully transfer the cookies to a wire rack to cool completely.
- Make the glaze. In a small bowl, add icing sugar, golden syrup and milk. Stir until smooth. If it’s two thick, add a little extra milk. If you accidentally make it too thick, add a little more icing sugar.
- Sprinkle sea salt over cooled cookies. Use a teaspoon to drizzle the glaze over each cookie.
Notes
Caster sugar: If you don’t have access to caster sugar, you can use granulated sugar or white sugar.
Golden syrup: I’ve used golden syrup in these cookies. If you don’t have access to it, you can use molasses instead (just don’t use blackstrap molasses which is extremely bitter). As for the glaze, you could substitute maple syrup, vanilla or honey.
Ginger: I’ve put 3 teaspoons of ginger in these cookies as I love them undeniably gingery. You can absolutely reduce the amount of ginger to two teaspoons (or less) if you like.
Cinnamon: To add a bit more festive spices, I’ve added a little cinnamon. You can omit if you like.
White sugar: I’ve rolled these cookies in white sugar which is a slightly large granule than caster sugar. You can use white sugar or granulated sugar or simply more caster sugar if that’s what you have on hand.
Cookie spreading: This recipe relies on the careful balance of wet ingredients to dry ingredients. And the temperature of your butter is key. If your butter is too cold, the cookies won’t spread correctly. Make sure you use softened butter and also make sure you measure your flour correctly. Use a kitchen scale for accuracy. Even just a tablespoon of extra of flour will also stop these cookies from spreading.
Storage: Keep these cookies in an airtight container at room temperature. They will keep well for days – but I have to say, they are incredibly good fresh out of the oven.
Make-ahead: You can easily make these cookies a day or two in advance. If you want to make them weeks in advance, consider rolling and then freezing the cookie dough.
You can then thaw the cookie dough balls at room temperature for 15-30 minutes depending on your climate. Then just roll the balls in sugar and bake as per the instructions below. If they are still a little frozen, you can add a minute or two to the baking time.
Nutrition Information
Our favourite
Kylie says
I baked these today Jessica, and OMG they are utterly delicious!
I can’t believe that such an easy, light on ingredient bake can taste so good. No wonder it’s your favourite! I’d say 3 teaspoons of ginger is spot on. Yum!
Jessica Holmes says
Yay! Love hearing that Kylie. So glad you enjoyed them!
Victoria says
Got to be one of my favourite gingerbread cookie recipes!! Super easy to make as well!! 🫶
Jessica Holmes says
That’s so wonderful to hear Victoria!
Kristen Strauss says
I made 2 batches today substituting dark brown sugar for regular. Maybe I should have done one with regular brown to see what the difference is but they taste bloody lovely.
Jessica Holmes says
Oh love that Kristen!
Josh says
Loved these! The level of ginger was just right for me.
Jessica Holmes says
So happy to hear that Josh!