Best-Ever Chewy Gingerbread Cookies

  • Prep 1 hr 30 min
  • Total 3 hr 30 min
  • Servings 90

Ingredients

  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup plus 2 tablespoons molasses
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher (coarse) salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2/3 cup granulated or coarse sugar

Steps

  • 1
    In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • 2
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

  • You can use light or dark molasses in this recipe.
  • The order in which ingredients are added in a recipe is a crucial element in baking success. That goes for the actions the recipe directs as well. For instance, creaming butter and sugar together in the first step not only blends the ingredients together, it creates a texture of open air pockets that makes it possible for the next ingredients to be properly integrated into the batter. In other words, follow your recipe to the letter and you’ll have the best chance at an ideal result.
  • Spices, being a dry ingredient, might seem like they can loiter in your drawers and cabinets forever, but they’re as much subject to time and aging as anything else. If your grandma kept spice jars around for decades, now is the time to break with that family tradition. The spices in this recipe are the flavor, and the fresher your ingredients, the better your cookies will be. If you’re concerned about buying more than you need and ending up with waste, check your grocery store’s bulk section for ingredients you can buy in smaller portions. Just be sure to ask your grocer when the bins were last filled with a fresh supply.
  • Storage is an important consideration when you’re making soft and tender cookies like these. Left on the counter or in a cookie jar with a loose-fitting lid, they’ll lose their freshness and become stiff and dry in a short amount of time. A tightly sealed container will help ensure that these stay just the way you want them.

Nutrition Facts

Serving Size: 1 Cookie
Calories
50
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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