Soft & Chewy Gingerbread Cookies

by Jessica on December 1, 2010

Soft & Chewy Gingerbread Cookies by http://mybakingheart.com

December 1st: you’ve arrived and I’m wondering where the rest of 2010 ran off to. Is it just me or did the past 334 days completely fly by? It’s already time again for heavy coats, scarves and gloves. Snow, sleds and sleigh rides. Christmas trees, lights and carols. Shopping, wrapping paper and gifts. Parties, appetizers and cocktails. Hot cocoa, candy canes and COOKIES!! Yes, they’re one of my favorite parts of the Christmas season! The endless amount of cookies with all those different flavors, colors and decorations just gets me all excited! How could it not?

So to start off this glorious time of year, I made a batch of the BEST gingerbread cookies in the world. Well… maybe not the world, but certainly around these parts. They’re soft and chewy (hence their name) and they just melt in your mouth. Momma G made these when I was younger and my grandfather would eat entire batches of them. They’re that good… especially rolled in turbinado sugar (green, of course, in keeping with the Christmas spirit)! You can always leave them plain, but where’s the fun in that? :)

Soft & Chewy Gingerbread Cookies by http://mybakingheart.com

Soft & Chewy Gingerbread Cookies

Yield: Approximately 24 cookies

Ingredients

  • 2-1/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp Kosher salt
  • 2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 c unsalted butter, at room temperature
  • 1 c granulated sugar
  • 1 lg egg
  • 1/4 c molasses
  • Turbinado sugar

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.

Then in the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the sides, then beat in egg and molasses.

Gradually add the dry ingredients to the butter mixture and mix well. Roll into 1-1/2" balls and coat in turbinado sugar.

Place balls about 2" apart on the prepared baking sheet and bake for 10-12 minutes, or until puffy, cracked and lightly browned. Remove from oven and cool completely on a wire rack.

Adapted from: Momma G

http://mybakingheart.com/2010/12/01/soft-chewy-gingerbread-cookies/

Soft & Chewy Gingerbread Cookies by http://mybakingheart.com

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{ 10 comments… read them below or add one }

1 Amanda December 1, 2010 at 1:06 pm

These look amazing!! I will be making some!

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2 Amy (Sing For Your Supper) December 1, 2010 at 1:25 pm

I love chewy gingerbread cookies! And I especially love the pretty green sugar (and it looks so nice with your blog design!)!

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3 Lindsey H. December 1, 2010 at 2:20 pm

Flippin’ YUM! I will be making these on Saturday rolled in RED sugar for the Big 12 Championship game! Boomer Sooner!

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4 Tracey December 1, 2010 at 7:29 pm

So funny that we were both posting ginger cookies today! Yours look fabulous – I love that they’re thick and chewy. Adding them to my list of cookies to try this season :)

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5 Katrina December 1, 2010 at 11:14 pm

Well don’t those look fun! I’ve got to make me some ginger cookies.

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6 Eliana December 2, 2010 at 11:54 am

I couldn’t think of a better way to get into the holiday spirit. These cookies look amazing!

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7 Lynne December 5, 2010 at 6:18 am

I love gingerbread! I’m sure your kitchen smelled wonderful while these cookies were baking!

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8 Lora December 6, 2010 at 12:43 pm

Just finished baking giner cookies today myself. Wow I love the green sugar effect. Just beautiful.

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9 ma December 16, 2010 at 9:53 am

found your website. love the look of your recipe for the cookies… do you think they’ll roll out ok for cutting into people? thanks much.

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10 Jessica December 16, 2010 at 2:05 pm

I’d think so, but I haven’t tried them that way yet. I’ll get on it and let you know! :)

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