Soft and Chewy Gingerbread Cookies
Crisp gingerbread cookies can be great, but sometimes only soft and chewy will do.
Why This Recipe Works
Some recipes for soft and chewy gingerbread cookies that we tried turned out specimens that were gummy rather than chewy. For our recipe, we were after the perfect soft, chewy gingerbread cookie. After many tests, we identified the key to consistently soft and chewy gingerbread cookies—rolling the dough out to an even 1/4 inch every time. Watching the cookies carefully as they baked and removing them from the oven as soon as the edges set (but the centers remained puffy) also ensured the proper texture. We streamlined the recipe by skipping the creaming step, opting instead to add melted butter rather than room-temperature butter.