BEST-EVER CHEWY GINGERBREAD COOKIES

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1 hr 30 min Prep
3 hr 30 min Total
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90 Servings

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Fill your house with the best-ever aroma with spicy gingerbread cookies.


Ingredient List
  • Small check mark in a circle icon1 cup plus 2 tablespoons unsalted butter, softened
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/4 cup plus 2 tablespoons molasses
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 1/4 teaspoons baking soda
  • Small check mark in a circle icon1/2 teaspoon kosher (coarse) salt
  • Small check mark in a circle icon1 tablespoon ground ginger
  • Small check mark in a circle icon1 tablespoon ground cinnamon
  • Small check mark in a circle icon2 teaspoons ground cloves
  • Small check mark in a circle icon1 1/2 teaspoons ground nutmeg
  • Small check mark in a circle icon1/2 teaspoon ground allspice
  • Small check mark in a circle icon2/3 cup granulated or coarse sugar
Preparation
  1. 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.
  2. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  3. Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Tips
  • Look for cooking parchment paper with the waxed paper, foil and plastic wrap at the grocery store. Silicone baking mats are becoming widely available and are now sold in a variety of stores.
  • You can use light or dark molasses in this recipe.