When I think of cookies, I think of thick cookies with centers that are still chewy. Cookies and cakey are seldom together in my vocabulary.

That description applies to these gingerbread cookies too. While they could be rolled out and cut with cookie cutters, I much prefer them shaped into balls like one would for chocolate chip cookies. Thick and soft, even after a few days, these gingerbread cookies are full of warm spices and make an amazing addition to the holidays. Or any day, really.

Dry Ingredients

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• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 heaping teaspoon ground nutmeg
• ½–1 teaspoon ground cloves (optional but adds wonderful depth)
• 1 teaspoon salt
• 1 ½ teaspoons baking soda
• 4 cups all-purpose flour, sifted
• PLUS ½–1 cup extra flour, only if needed

Wet Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1 cup packed brown sugar
• 1 cup molasses
• ¼ cup half-and-half
• 1–2 teaspoons vanilla extract

Instructions

1. Cream butter + brown sugar + vanilla

Beat until smooth, fluffy, and lighter in color.

2. Add molasses and half-and-half

Mix until combined. Slight separation is normal.

3. Add all the spices, salt, and baking soda

Stir well so they’re evenly distributed.

4. Add the 4 cups of flour

Mix until a soft but formed dough appears.

5. Add extra flour only if needed

Add 2–3 tablespoons at a time, stopping when the dough is:

• Soft
• Slightly tacky
• But workable without heavy sticking

(You want a tender dough, not stiff.)

6. Chill at least 1 hour

Improves flavor and prevents spreading.

7. Roll out ½ inch thick

Or shape into balls.
These are meant to be thick, chewy cookies.

8. Bake at 350°F for 8-10 minutes

Pull when edges are set, but centers look slightly soft and puffy.
They firm as they cool.