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. Roll the dough into 1 1/2 " balls and then roll the dough in the sugar until it's totally coated.
  7. 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.
  8. 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.