There are some recipes that instantly signal the start of the holiday season — and chewy gingerbread cookies are at the top of that list. The second you smell ginger, cinnamon, and molasses baking in the oven, it just feels like Christmas. Cozy, nostalgic, and a little magical.

Around here, these are the cookies that get made on repeat all December long — for cookie swaps, neighbor drop-offs, teacher gifts, and quiet nights at home when the tree lights are on and the house feels extra warm. Soft centers, crackly tops, and just the right amount of spice… these are the kind of cookies that disappear fast.

This classic chewy gingerbread recipe is simple, foolproof, and guaranteed to become part of your holiday tradition.

Why You’ll Love This Recipe

These cookies strike the perfect balance between soft and chewy with that signature gingerbread spice we all crave this time of year. They’re not crunchy or dry — the molasses keeps them rich and tender, while rolling the dough in sugar gives them that beautiful crackled finish.

They’re also easy to make, even during the busiest season. No chilling required, no complicated steps — just mix, scoop, bake, and enjoy. Bonus: your house will smell like a Christmas candle… but better.

What You’ll Need

You’ll start with the dry ingredients: all-purpose flour, ground ginger, baking soda, cinnamon, cloves, and salt — the classic gingerbread spice lineup.

For the wet ingredients, you’ll use softened unsalted butter, granulated sugar, one large egg, a splash of water, and molasses. You’ll also want a little extra sugar on hand for rolling the dough before baking — it’s what gives these cookies their signature sparkle.

How to Make Them

Preheat your oven to 350°F and line your baking sheets with parchment paper.

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set that aside.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg, water, and molasses, mixing until smooth. Gradually stir in the dry ingredients until a soft dough forms.

Scoop the dough into one-inch balls, roll each one in sugar, and place them about two inches apart on the baking sheets. Bake for 8–10 minutes, just until the tops begin to crack but the centers are still soft. Let them cool briefly on the pan before transferring to a wire rack.

Taley’s Tip

If you want to take these up a notch, dip half of each cooled cookie in melted white chocolate and sprinkle with crushed peppermint. It’s festive, pretty, and perfect for gifting. Package them in clear bags with a ribbon and you’ve got an easy, thoughtful holiday treat that everyone loves.

Why We Love Sharing Recipes Like This

At the Taley Hunt Home Group, we believe home is about more than square footage — it’s about traditions, togetherness, and those little moments that make the season special. Recipes like these gingerbread cookies are meant to be shared, passed around, and enjoyed with the people who make your house feel like home.

Whether you’re baking with your kids, prepping for a cookie exchange, or just craving something cozy on a winter night, we hope these cookies bring a little extra warmth (and sweetness) to your holiday season.