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Best-Ever Chewy Gingerbread Cookies

Fill your house with the best-ever aroma with spicy gingerbread cookies.

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( 13 Ratings)

13 Ratings

5 Stars 54%

4 Stars

3 Stars 15%

2 Stars

1 Stars 23%

Member Reviews ( 12 )

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Prep Time 1 hr 30 min
Total Time 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

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Directions

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.

EXPERT TIPS

Expert Tips

Shannon Bills from Indio, CA created this recipe for a Celebrate the Season Holiday Cookie Contest.

"I love gingerbread cookies, but I am a sucker for chewy cookies, which most gingerbread cookies are not. So I devised this recipe and came up with the most delicious, moist and chewy gingerbread cookies ever. You will be sure to make these every year! We make these every Christmas Eve and they rarely last a day past Christmas!" Shannon Bills

Look for cooking parchment paper with the waxed paper, foil and plastic wrap at the grocery store. Silicone baking mats are becoming widely available and are now sold in a variety of stores.

You can use light or dark molasses in this recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 50
Calories from Fat: 20),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 45mg; 45%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 1/8/2013 12:06:49 AM REPORT ABUSE EzrieAlan said:

Rating:

They cooked just fine, but I think the taste of cloves is way too strong in it. Nice texture, but the taste is really just kinda...boring. Maybe replace the clove and allspice with coco powder or something. I also tried to make the gingerbread men cutouts with this, but they don't come out well.

This reply was: Helpful Inspiring

Posted 1/6/2013 10:53:29 PM REPORT ABUSE EzrieAlan said:

Rating:

This reply was: Helpful Inspiring

Posted 12/19/2012 3:12:58 PM REPORT ABUSE IBAmyB said:

Rating:

I made these last year for a bake sale. Once people realized they were chewy (and not crunch like ginger snaps) they were one of our best sellers. One of the other ladies selling stuff asked for the recipe and then I took some to a friend's house for Thanksgiving dinner and once again they were going fast (and again, the recipe was requested). Quick, easy, and delicious - what more could you ask? Plus the recipe makes a lot!

This reply was: Helpful Inspiring