Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are the best holiday cookie ever.
Servings: 24 cookies
Calories: 158kcal
Ingredients
- 14 tbsp unsalted butter cut into pieces (200g)
- 2 cups confectioners' sugar (240g)
- 3 tbsp molasses unsulphured/fancy/light (60g)
- 1 tbsp vanilla extract
- 1 1/4 tsp kosher salt Diamond Crystal preferred
- 1 tsp baking soda
- 1 large egg room temperature
- 2 cups all purpose flour (250g)
Spices
- 3 tbsp fresh ginger finely grated (50g)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp black pepper freshly ground
- 1/2 tsp nutmeg freshly grated
Coating
- 1/4 cup sugar 50g
- 2 tsp ground ginger
Instructions
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes.
- Remove from heat, then whisk in the fresh ginger and spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature. Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees. Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar.
- Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
Notes
Cookies are best eaten the day they are baked. Cookie dough portions can be frozen, then coated in sugar and baked from frozen as needed. No need to thaw; bake frozen portions for 11 to 13 minutes.
via nytimes
Nutrition
Serving: 1cookie | Calories: 158kcal | Carbohydrates: 22.7g | Protein: 1.4g | Fat: 6.9g | Saturated Fat: 4.9g | Cholesterol: 26mg | Sodium: 72mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 13.7g