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Soft & Chewy Gingerbread Cookies


  • 2 ¼ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon baking powder
  • 1 cup butter, softened
  • 1 ⅓ cups packed dark brown sugar
  • ⅓ cup molasses
  • 1 large egg
  • ⅔ cup turbinado sugar


  1. In a medium bowl, stir together flour, cinnamon, baking soda, cloves, ginger, nutmeg, salt, allspice and baking powder. Set aside.
  2. With a stand mixer on medium, beat butter until creamy. Add brown sugar, molasses and egg, beating for 1 minute or until fluffy.
  3. Reduce speed to low. Gradually add flour mixture until thoroughly blended. Cover and refrigerate several hours or overnight.
  4. Line 2 cookie sheets with parchment paper.
  5. Heat oven to 350°F.
  6. Roll rounded tablespoons of dough into balls and roll in turbinado sugar. Arrange balls on parchment paper 2 inches apart.
  7. Bake 9 to 11 minutes or until cookies are lightly brown on edges. Cool on wire rack 2 minutes. Remove from parchment paper to wire rack and cool completely. Store in an airtight container.

Serves: 48




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