Introduction
If you’re looking for a cookie that embodies the warmth and coziness of the holiday season, look no further than chewy gingerbread cookies. These delicious treats are perfect for sharing with friends and family, and they’re sure to become a staple in your holiday baking repertoire. In this recipe, we’ll show you how to make chewy gingerbread cookies that are soft, flavorful, and impossible to resist.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, and beat until well combined.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls, and then roll each ball in granulated sugar to coat. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious, chewy gingerbread cookies!
Nutritional Information
Serving Size: 1 cookie
Calories: 140
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 45mg
Total Carbohydrates: 21g
Dietary Fiber: 0g
Sugar: 13g
Protein: 1g
Cooking Time
Prep Time: 15 minutes
Chilling Time: 1 hour
Baking Time: 10-12 minutes
Total Time: 1 hour and 30 minutes
Equipment
- Medium bowl
- Large bowl
- Mixer or hand mixer
- Plastic wrap
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
Chewy gingerbread cookies are perfect for sharing with friends and family during the holiday season. They pair well with a glass of cold milk or a warm cup of cocoa. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Variations
- Add 1/2 cup of chopped crystallized ginger for extra ginger flavor and texture.
- Replace the granulated sugar with sanding sugar or festive sprinkles for a fun and colorful twist.
- Make sandwich cookies by spreading cream cheese frosting or chocolate ganache between two cookies.
Substitutions
- You can use salted butter instead of unsalted, but be sure to reduce the amount of salt in the recipe to compensate.
- If you don’t have molasses, you can use honey or maple syrup instead.
- If you’re a fan of spice, you can add a pinch of nutmeg or allspice to the recipe.
Storage
Store your chewy gingerbread cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months. To thaw, simply let them come to room temperature or warm them in the oven for a few minutes.
Tips
- Be sure to chill the dough for at least an hour before baking to prevent spreading and ensure a chewy texture.
- For even baking, rotate the baking sheet halfway through the cooking time.
- Don’t overbake the cookies – they should be slightly soft and chewy in the center.
Notes
This recipe makes about 24 cookies, depending on the size of your dough balls. You can easily double or halve the recipe to suit your needs. If you’re making a large batch, you may need to chill the dough in batches to fit in your refrigerator.
Frequently Asked Questions
Yes! You can make the dough up to 3 days in advance and keep it refrigerated until you’re ready to bake. You can also bake the cookies and freeze them for up to 3 months.
Can I use margarine instead of butter?
We recommend using unsalted butter for the best flavor and texture. Margarine can be substituted, but it will affect the taste and texture of the cookies.
Can I use blackstrap molasses?
Blackstrap molasses has a stronger, more bitter flavor than regular molasses. If you prefer a milder flavor, we recommend using regular molasses.
Personal Thoughts
Chewy gingerbread cookies are a classic holiday treat that never goes out of style. This recipe is easy to follow and yields delicious, soft cookies that are perfect for sharing with loved ones. I love the combination of warm spices and molasses in these cookies, and the chewy texture is just right. Whether you’re baking for a holiday party or just want to enjoy a cozy treat at home, these cookies are sure to please. Give them a try and let me know what you think!