These chewy gingerbread cookies are my idea of a perfect holiday cookie. Soft in the middle with crackled tops, warm with cinnamon and ginger, and just sweet enough from the molasses. They are always the first ones to go on a cookie tray.
The secret is weighing your flour. I swear by a baking scale for this, because flour packs differently depending on how you scoop it, and too much flour is exactly what makes cookies dry. Weigh it and they come out soft and chewy every time.
They bake fast, 8 to 9 minutes, and the most important thing I can tell you is do not overcook them. Pull them out when the centers still look a little soft. They finish setting up as they cool.
Chewy Gingerbread Cookies
Ingredients
Method
- Preheat the oven to 350°F.
- Beat the butter and sugar together with an electric mixer until light and fluffy, 2 to 3 minutes.
- Add the egg and molasses and mix well.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet and mix until well combined.
- Scoop balls of dough slightly smaller than a golf ball. If you like, roll them in granulated sugar. Place them on a baking sheet 2 to 3 inches apart.
- Bake for 8 to 9 minutes. Do not overcook! The centers should still look soft when they come out.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to finish cooling.
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