Hi, I’m Hannah! To me, the official scent of Christmas is the warm, spicy aroma of ginger and molasses baking in the oven. I’ve always adored gingerbread, but the thought of rolling out dough and meticulously cutting out little gingerbread men felt like a project I didn’t have time for. I wanted that classic, nostalgic flavor in a cookie that was as simple as my favorite chocolate chip recipe. These Easy Chewy Gingerbread Cookies are the delicious result of that wish. They come together in one bowl, are packed with wholesome ingredients, and prove that the best holiday ‘good habit’ is creating traditions that are joyful, not stressful.

Table of Contents

Why You’ll Love This Recipe

Truly Easy & One-Bowl: No rolling pins, no cookie cutters, no chilling required! This is a simple drop cookie recipe that delivers all the flavor with none of the fuss.
The Perfect Chewy Texture: These aren’t the hard, crunchy gingerbread cookies you might be used to. They are incredibly soft, moist, and chewy at the center with slightly crisp edges.
Deep, Rich Holiday Flavor: Packed with molasses, ginger, cinnamon, and cloves, these cookies have a deep, complex, and perfectly spiced flavor that is pure Christmas.
Wholesome & Healthy-ish: Made with whole wheat flour and naturally sweetened with molasses and coconut sugar, this is a festive treat you can feel wonderful about sharing.

Easy Chewy Gingerbread Cookies (Healthy & One-Bowl Christmas cookies) ingredients

The Wholesome Ingredients You’ll Need To Make These Gingerbread Cookies

These classic gingerbread flavors come from simple, nourishing pantry staples.

Flour: I love the nutty flavor of white whole wheat flour in this recipe, but all-purpose flour works perfectly too.
Molasses: This is the non-negotiable star ingredient for authentic gingerbread flavor! Use unsulphured, dark molasses (not blackstrap). It provides a deep, rich, slightly smoky sweetness and keeps the cookies incredibly moist.
Coconut Sugar: We use this in addition to the molasses for a balanced sweetness. Its caramel notes are a perfect match for the spices.
Butter or Coconut Oil: Softened butter gives a classic, rich flavor. For a dairy-free version, softened coconut oil is a fantastic substitute.
Egg: A single room-temperature egg binds everything together and adds to the chewy texture.
Spices: This is where the magic happens! A powerhouse combination of ground ginger, cinnamon, cloves, and a pinch of allspice creates that iconic, warm gingerbread spice.
Baking Soda & Salt: Baking soda provides the lift, and salt is crucial for balancing the sweetness and making the spice flavors pop.

How to Make Easy Gingerbread Cookies (Step-by-Step)

This one-bowl method is a holiday baking game-changer. The full, detailed recipe is in the recipe card at the bottom of this post!

Cream Butter, Sugar & Molasses: In a large bowl, beat the softened butter (or coconut oil) and coconut sugar until fluffy. Then, beat in the molasses and the egg until everything is well combined.
Add Dry Ingredients: Add the flour, spices, baking soda, and salt directly to the same bowl. Mix on low speed until a soft, sticky, and incredibly fragrant dough forms.
Scoop and Roll (Optional): Drop rounded tablespoons of dough onto a prepared baking sheet. For a classic crinkly top, you can take the optional step of rolling the dough balls in a little extra sugar before placing them on the sheet.
Bake: Bake for 10-12 minutes. The cookies will puff up and the centers will still look very soft—that’s perfect! They will set as they cool. Let them cool on the pan for a few minutes before moving them to a wire rack.

Easy Chewy Gingerbread Cookies (Healthy & One-Bowl Christmas cookies) processing

Tips for Success: The “Best Gingerbread” Habits

Don’t Overbake: This is the #1 secret to a chewy gingerbread cookie. Pull them from the oven when the centers look soft and slightly underdone. They will firm up as they cool on the hot pan. Overbaking is what leads to a hard, crunchy cookie.
The Sugar Roll Habit: For that beautiful, sparkly, crackled top you see in bakeries, take the extra 30 seconds to roll the dough balls in a small bowl of granulated or turbinado sugar before baking. It adds a delightful texture and look.
Fresh Spices are Best: Ground spices lose their potency over time. For the best, most vibrant flavor in your Easy Chewy Gingerbread Cookies, use spices that are fresh and fragrant.
Embrace the Stickiness: This dough is meant to be soft and a little sticky, thanks to the molasses. Don’t be tempted to add a lot of extra flour. If it’s too difficult to handle, you can chill it for 30 minutes, but it’s usually manageable with slightly damp hands.

Frequently Asked Questions (FAQ)

What kind of molasses should I use?
For the best flavor, use a dark, unsulphured molasses. Do not use blackstrap molasses, as its flavor is much stronger and more bitter, which can overpower the cookie.
Can I make these gluten-free?
Yes! Substitute the whole wheat flour with a good quality 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum.
How do I store these gingerbread cookies?
Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for up to a week. Adding a slice of bread to the container can help keep them extra moist.
Can I add an icing or glaze?
Absolutely! A simple glaze made from powdered sugar, a splash of milk, and a little vanilla is a classic choice. Drizzle it over the cooled cookies for a beautiful, festive finish.

More Easy Christmas Cookies & Treats

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Easy Chewy Gingerbread Christmas Cookies Recipe

Easy Chewy Gingerbread Cookies! They have the perfect soft texture and are packed with classic Christmas spices. Made in one bowl with no chilling required, this is the simplest, most delicious gingerbread recipe for your holiday baking.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 22

Equipment

Large Baking Sheets
Electric Mixer or Stand Mixer
Large Mixing Bowl
Cookie Scoop

Ingredients

1/2 cup unsalted butter softened (or coconut oil, softened)
1/2 cup coconut sugar
1/4 cup unsulphured molasses
1 large egg room temperature
1 tsp vanilla extract
1 3/4 cups white whole wheat flour or all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice optional
1 tsp baking soda
1/4 tsp salt
2 tbsp granulated sugar for rolling (optional)

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream Wet Ingredients: In a large bowl using an electric mixer, beat the softened butter and coconut sugar on medium-high speed until light and fluffy, about 2 minutes. Add the molasses, egg, and vanilla extract and beat until well combined.
Add Dry Ingredients: Add the flour, ginger, cinnamon, cloves, allspice (if using), baking soda, and salt to the same bowl. Mix on low speed until a soft, sticky dough forms. Do not overmix.
Shape the Cookies: If using the sugar coating, place the 2 tbsp of granulated sugar in a small, shallow bowl. Scoop the dough by the tablespoon and roll into 1-inch balls. Roll each ball in the sugar to coat, then place on the prepared baking sheets about 2 inches apart.
Bake: Bake for 10-12 minutes, until the edges are set and the centers are puffed and still look slightly soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes. They will deflate and form lovely crinkles as they cool. Transfer them to a wire rack to cool completely.