Best-Ever Chewy Gingerbread Cookies
Prep Time: 1 Hour 30 Minutes Start to Finish: 3 Hours 30 Minutes 7½ dozen cookies
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup plus 2 tablespoons molasses
- 2½ cups all-purpose flour
- 2¼ teaspoons baking soda
- ½ teaspoon coarse (kosher or sea) salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground allspice
- ⅔ cup granulated or coarse sugar
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. 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 cooled cookies tightly covered up to 1 week.
1 Cookie: Calories 50; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½
