30-Minute Soft Thick Gingerbread Cookies
These thick, chewy gingerbread cookies balance warm spices like ginger, cinnamon, and cloves with a hint of bright orange juice. The dough requires chilling for proper texture, then gets rolled in sugar before baking to create cookies as thick as double-stuffed Oreos. Perfect for holiday gatherings or cozy winter afternoons, these cookies offer a softer take on the classic gingerbread flavor with rich molasses sweetness.
Ingredients
- 2 ¼ cups flour, sifted
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon orange juice
- ¼ cup molasses
- ¼ cup sugar, for rolling
Instructions
- 1
Sift together flour, ginger, baking soda, cinnamon, cloves and salt
- 2
Cream the butter and sugar
- 3
Add the egg and beat until fully incorporated
- 4
Add the orange juice and molasses until combined
- 5
Add in the dry ingredients in small batches until just combined
- 6
Refrigerate for 2-3 hours or freeze for at least 30 minutes
- 7
Preheat the oven to 350 degrees
- 8
Roll dough into balls using about 2 tablespoons each
- 9
Roll balls in remaining sugar and flatten to thickness of double stuff Oreo
- 10
Bake for 9-11 minutes
Tips
Use light molasses for a milder flavor, or dark molasses for more intense taste
Don't skip the chilling time - it prevents spreading and maintains the thick texture
Flatten cookies evenly to ensure uniform baking and the signature thick appearance
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and kept refrigerated, or frozen for up to 3 months
Serve at room temperature with milk, coffee, or hot chocolate
Common Mistakes
Chill dough properly to avoid thin, spread-out cookies
Don't overbake to maintain soft, chewy texture
Flatten evenly to prevent uneven cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, the dough actually benefits from chilling and can be made up to 3 days ahead or frozen for up to 3 months.
What if I don't have molasses?
You can substitute honey or dark corn syrup, though the flavor will be less complex and traditional gingerbread-like.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.