Chewy Gingerbread Cookies

Ginger molasses light
Every year,  I make all of my Christmas cookies on December 23rd. It’s an intense day and also probably my favorite day of the year. Each year, I also end up messing up one of the 5 or 6 cookie recipes. One year, I accidentally put 1 cup less flour in my egg biscuits – disaster. Last year, I mistakenly used baking powder instead of baking soda in my gingersnaps – it was totally different cookie! This always adds a little extra stress, since I need my cookies to be just right, but I suppose that just comes with the territory.

Around the holidays, there always needs to be a good gingerbread cookie in the mix. My old standby was my friend Lily’s recipe which is reallllly good (Mrs. G’s Gingersnaps) but this year I was looking to switch it up a bit. I came across another recipe on an awesome blog, Gimme Some Oven, that was very similar but had different spice proportions and a different cooking temperature. Surprisingly, it did make a substantial difference in the outcome and these cookies are a little thicker, softer and milder but still so good. I think these might be my new favorite – they are seriously addicting.
Ginger molasses stack 1

Chewy Gingerbead Cookies

Recipe from Gimme Some Oven

Yield: 28-32 Cookies

Ingredients:

  • 1 1/2 cups butter, room temp
  • 2 cups sugar, plus more for rolling
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups flour
  • 4 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp ginger
  • 1 tsp salt

Directions:

  1. Preheat the oven to 375°F.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, cloves, ginger salt.
  3. Beat together the butter and sugar using an electric mixer until it's pale, light and fluffy.
  4. Add in the eggs, one at a time, and then the molasses and beat until it's incorporated.
  5. Gradually add in the dry ingredients while you're mixer is running and beat until combined.
  6. Chill the dough for 30-60 minutes or until it is thoroughly chilled.
  7. Roll the dough into 1 1/2 " balls and then roll the dough in the sugar until it's totally coated.
  8. Place the cookies on a parchment paper lined baking sheet at least 1" apart and bake for 8-10 minutes, until the cookies begin to crack slightly on top.
  9. Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.