Chewy Gingerbread Cookies

I’m hoping you’ll allow me to post one more cookie recipe this season. These Chewy Gingerbread Cookies are too good to not post!

Every year, my mom and I bake multiple cookie recipes to give to friends and family. While there are some that we bake every year, (like these Hot Cocoa Cookies), we try to make a new cookie each time. After many years of trying to make gingerbread cookies and failing at the decorating part, we decided to try making gingerbread cookies instead.

This recipe makes a wonderfully soft and chewy cookie all with the yummy flavors of gingerbread.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup light brown sugar, packed
• 1/3 cup molasses
• 1 egg, at room temperature
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons sugar

Preheat your oven to 350 degrees F. Add the butter, brown sugar, and molasses to a large bowl. Stir to combine.

Add the egg, and mix until combined.

In a separate bowl, combine the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt with a whisk.

Slowly add the flour mixture to the sugar mixture, stirring until combined.

Add the sugar to a small bowl. Roll the dough into 24 tablespoon-sized balls, and roll each ball in the sugar until fully coated.

Add 12 balls to a parchment-lined cookie sheet, about 2 inches apart.

Bake for 8-10 minutes, until the tops of the cookies have just begun to crack.

Remove from the oven and let cool for 5 minutes on the cookie sheet, then move to a rack until completely cooled. Repeat with the remaining dough.

These were such a great addition to our typical cookie assortment!

I absolutely love the gingerbread flavor, the spices come through so well in these cookies.

Plus, they stay nice and chewy for about 5 days if stored in airtight containers.