Chewy Gingerbread Cookie
Serves 235 mins prep45 mins cook
Say hello to the perfect holiday cookie. These soft and chewy gingerbread cookies have the most incredible texture and the perfect amount of spice. Plus, they come together in a pinch and stay soft for DAYS.
0 servings
What you need
Instructions
Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the molasses and vanilla extract and mix until combined. Add the egg. Beat well. In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain. Use a medium size cookie scoop to scoop out rounded cookies. Roll the cookies in the additional sugar if desired and place two inches apart onto the prepared cookie sheets. Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!View original recipe