Best-Ever Chewy Gingerbread Cookies

 Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don’t you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.



Ingredients

  • 1
    cup plus 2 tablespoons unsalted butter, softened
  • 1
    cup packed brown sugar
  • 1
    egg
  • 1/4
    cup plus 2 tablespoons molasses
  • 2 1/2
    cups Gold Medal™ all-purpose flour
  • 2 1/4
    teaspoons baking soda
  • 1/2
    teaspoon kosher (coarse) salt
  • 1
    tablespoon ground ginger
  • 1
    tablespoon ground cinnamon
  • 2
    teaspoons ground cloves
  • 1 1/2
    teaspoons ground nutmeg
  • 1/2
    teaspoon ground allspice
  • 2/3
    cup granulated or coarse sugar

Steps


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.

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