Q1: Why did my cookies spread out and go flat?

The most common culprit is that your dough was not chilled for long enough. This is a soft, sticky molasses dough, and the long chill is the non-negotiable secret that will solidify the fats and guarantee your cookies hold their beautiful, sharp edges.

Q2: My cookies are hard and crunchy, not chewy. What happened?

You overbaked them! The 8-10 minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will "set" and become perfectly chewy as they cool.

Q3: Do I really have to use an egg yolk?

For this specific, "Grandma-style" recipe, yes, it is highly recommended. The "egg-yolk-only" secret is the key to a cookie that is uniquely rich and tender, without being "cakey" (which a full egg white would do).

Q4: Can I use blackstrap molasses?

It is not recommended. As the recipe suggests, a classic, "unsulphured" baking molasses is best. Blackstrap molasses has a much stronger, more bitter flavor that can be overpowering in a cookie.

Q5: Can I make these nut-free?

Yes! This recipe is naturally nut-free, making it a perfect, crowd-pleasing, and safe-to-share cookie for school parties and holiday gatherings.

Soft & Chewy Gingerbread Cookies (A Holiday Classic!)

Gingerbread Cookies (A Soft & Chewy Holiday Favorite!)

A classic, old-fashioned recipe for traditional cut-out Gingerbread Cookies. The dough is richly flavored with molasses and a warm spice blend (cinnamon, cloves, ginger, nutmeg). The dough must be chilled for at least 1-3 hours before being rolled out, cut into shapes, and baked until firm. Perfect for holiday baking and decorating.

Author: Evelyn

Ingredients

½ cup butter, softened
½ cup white sugar
1 large egg yolk
½ cup molasses (not blackstrap)
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
½ teaspoon ground ginger, or to taste
½ teaspoon ground nutmeg, or to taste

Instructions

In a large bowl, beat the softened butter and sugar with an electric mixer (starting on low and increasing to medium-high) for 2-3 minutes, until light and fluffy.
Beat in the egg yolk, then beat in the molasses.
In a separate bowl, whisk together the sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg.
Gradually add the flour mixture to the molasses mixture, beating on low speed until well blended and smooth.
Divide the dough in half, form each half into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate for at least 1 to 3 hours, or overnight.
When ready to bake, preheat the oven to 350°F (175°C).
Working with one disk at a time (keep the other refrigerated), roll the dough out on a lightly floured surface to a 1/4-inch thickness.
Cut the dough into desired shapes with floured cookie cutters.
Transfer the cookies to ungreased cookie sheets, spacing them 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, until the cookies are firm.
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Frost or decorate the cooled gingerbread cookies as desired.

Notes

This is a classic cut-out cookie recipe, perfect for the holidays (like Christmas).
The dough must be chilled for at least 1-3 hours (or overnight) before rolling. This is a crucial step to make the sticky dough manageable and ensure the cookies hold their shape.
Flour your cookie cutters as needed so they don’t stick to the dough.
The recipe suggests re-rolling the scraps, but be sure to chill them again if they become too soft.

Find it online: https://cookupjoy.com/soft-chewy-gingerbread-cookies/