Soft and Chewy Gingerbread Cookies
I have a few gingerbread cookie recipes, and all are good, but this one is my favorite. Top the cookies with a bit of Lemon Glaze drizzle for the perfect gingerbread cookie. When I turned 60, we started a tradition of making these as a yearly family activity on my birthday. It's fun for all, and we let the grandkids "steal" as many as they want.Crisp gingerbread cookies can be great, but sometimes only soft and chewy will do.Some recipes for soft and chewy gingerbread cookies that we tried turned out specimens that were gummy rather than chewy. We were after the perfect soft, chewy gingerbread cookie for our recipe. After many tests, we identified the key to consistently soft and chewy gingerbread cookies—rolling the dough out to an even 1/4 inch every time. Watching the cookies carefully as they baked and removing them from the oven as soon as the edges set (but the centers remained puffy) also ensured the proper texture. We streamlined the recipe by skipping the creaming step and adding melted butter instead of room-temperature butter.
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Equipment
- 1 Food Processor
- 1 Plastic Wrap
- 1 Bench Scrape/Dough Cutter
- 2 Rimmed Baking Sheets
- 2 Parchment paper to line the rimmed baking sheets
- 2 Wire Racks
- 1 Rolling Pin
- 1 Gingerbread Cookie Cutter
Ingredients
- 3 cups all-purpose flour 15 ounces/425 grams
- ¾ cup packed dark brown sugar 5 1/4 ounces/149 grams
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- ¾ tsp baking soda
- ½ tsp ground cloves
- ½ tsp Salt
- 12 tbsp unsalted butter melted and cooled
- ¾ cup molasses
- 2 tbsp milk
Instructions
- Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
- Spray counter lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Divide dough in half. Form each half into 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350˚F. Line 2 rimmed baking sheets with parchment paper. Working with 1 disk of dough at a time, roll dough between 2 large sheets of parchment to 1/4-inch thickness. (Keep second disk of dough refrigerated while rolling out first.) Peel off top parchment sheet and use 3 1/2-inch cookie cutter to cut out cookies. Peel away scraps from around cookies and space cookies 3/4 inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps. (Depending on your cookie cutter dimensions, all cookies may not fit on sheets and second round of baking may be required. If so, let sheets cool completely before proceeding.)
- Bake until cookies are puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before decorating and serving.
Notes
Source: https://www.americastestkitchen.com/recipes/9315-soft-and-chewy-gingerbread-cookies
Nutrition
Calories: 164kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 91mgPotassium: 231mgFiber: 1gSugar: 15gVitamin A: 3IUVitamin C: 0.01mgVitamin D: 0.01µgVitamin E: 1mgCalcium: 39mgIron: 1mgZinc: 0.4mg
Tried this recipe?Let us know how it was!
