Best-Ever Chewy Gingerbread Cookies
7½ dozen cookies
Ingredients
- 1 cup plus 2 tablespoons unsalted butter softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup plus 2 tablespoons molasses
- 2½ cups all-purpose flour
- 2¼ teaspoons baking soda
- ½ teaspoon coarse kosher or sea salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground allspice
- ⅔ cup granulated or coarse sugar
Instructions
- 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.
- Heat oven to 350°F.
- Line cookie sheets with cooking parchment paper.
- In small bowl, place granulated sugar.
- Shape dough into 1-inch balls; roll in sugar.
- On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center.
- Cool 2 minutes; remove from cookie sheets to cooling racks.
- Store cooled cookies tightly covered up to 1 week.
Nutritional Information
Calories: 50 kcal
