Soft and Chewy Gingerbread Cookies
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar (plus 1/3 cup extra for rolling)
- 1 large egg, room temperature
- 1/4 cup unsulphured molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl or a stand mixer, beat the softened butter and 1 cup of granulated sugar together. Mix on medium-high speed for about 2 to 3 minutes until the mixture looks light, fluffy, and pale in color.
- Lower the mixer speed and add the egg and the molasses. Continue to beat until the ingredients are fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Whisking helps break up any clumps in the spices and ensures the leavening agent is distributed evenly.
- Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough instead of chewy.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling the dough is essential because it prevents the cookies from spreading too much in the oven and helps develop the spicy flavors.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place the remaining 1/3 cup of sugar in a small shallow bowl.
- Scoop about one tablespoon of dough and roll it between your palms to form a 1-inch ball. Roll the ball in the bowl of sugar until it is completely coated. Place the balls on the prepared baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes. The cookies are done when the edges are set and the tops have slightly cracked, but they still look a little soft in the center. Do not overbake! Let them cool on the pan for 5 minutes before transferring them to a wire rack.