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Chewy gingerbread cookies stacked on parchment paper

Chewy Gingerbread Cookies

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.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/2 cups (300 g) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Granulated sugar, for rolling

Method
 

  1. Preheat the oven to 350°F.
  2. Beat the butter and sugar together with an electric mixer until light and fluffy, 2 to 3 minutes.
  3. Add the egg and molasses and mix well.
  4. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and ginger.
  5. Add the dry ingredients to the wet and mix until well combined.
  6. 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.
  7. Bake for 8 to 9 minutes. Do not overcook! The centers should still look soft when they come out.
  8. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to finish cooling.