The Best Soft and Chewy Gingerbread Cookies
225kcal
Ingredients
- 10 tablespoons room temperature butter
- ¾ cup packed brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 teaspoon of vanilla extract
- 3 ½ cups of unbleached all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of sea salt
- 4 ½ teaspoons of ground ginger
- 1 tablespoon of ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
Method
- In an appropriate sized bowl, sift together or whisk the flour, baking soda, sea salt, ginger, cinnamon cloves and allspice then set aside.
- In a large bowl with a hand mixer or with a stand mixer, cream butter until light and fluffy. About one minute.
- Add brown sugar and molasses to the butter mixture and mix until combined and creamy.
- Scrape the sides and bottom of the bowl to ensure that it is all combined.
- Add the egg and vanilla extract and mix until combined.
- Add in the dry ingredients and combine.
- The dough will be sticky.
- Divide the dough in half. Form each half into rough squares about five inches by five inches and an ½ inch or so thick.
- Wrap and refrigerate for at least 30 minutes and up to three days.
Rolling and Baking:
- Preheat your oven to 350 degrees F.
- Roll pieces of the chilled dough to a ball the size of a walnut and roll the ball in sugar. Place the sugared balls on a lined baking sheet about 1 inch apart.
- Bake for 8-10 minutes. Checking after 8 minutes to make sure they are spreading out to your liking. If not, bake them for a couple minutes more.
Nutrition
Serving18cookiesCalories225kcalCarbohydrates38gProtein3gFat7gSaturated Fat4gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.3gCholesterol26mgSodium187mgPotassium237mgFiber1gSugar18gVitamin A213IUVitamin C0.3mgCalcium54mgIron2mg
Notes
I purchased ¼ inch square dowels at the local hardware store to use as a guide for rolling out the dough.