Chewy Gingerbread Cookies

Milk Caramel for Ice Cream Sandwiches
Photo: John Lawton

Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.


  • 3 cups plus 2 tablespoons all-purpose flour

  • 2 tablespoons unsweetened Dutch-process cocoa powder

  • 2 ½ teaspoons ground ginger

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup packed dark-brown sugar

  • 2 tablespoons finely grated, peeled fresh ginger

  • ½ cup unsulfured molasses

  • 2 teaspoons baking soda dissolved in 1 tablespoon boiling water

  • cup granulated sugar


  1. Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.

  2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).

  3. Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.

  4. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.

Cook's Notes

Cookies can be stored in an airtight container up to 3 days.

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