Chewy Gingerbread Cookies
Perfect gingerbread cookies for your holiday cookie platters!
Ingredients
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup + 2 tablespoons molasses (light or dark)
- 2½ cups all purpose flour
- 2¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground allspice
- ⅔ cup granulated white sugar
Instructions
- In a large bowl, use an electric mixer to combine the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Beat in the egg and molasses. Stir in the remaining ingredients (except the granulated sugar). Cover; refrigerate for at least 2 hours.
- Pre-heat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. In a small bowl, place the granulated sugar. Shape the dough into 1-inch balls; roll in the sugar. On the baking sheets, place the balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in the center. Cool for 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition
Serving: 1cookieCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 64mgPotassium: 45mgFiber: 0.3gSugar: 7gVitamin A: 110IUVitamin C: 0.01mgCalcium: 11mgIron: 0.4mg
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