Best-Ever Chewy Gingerbread Cookies -- 350°ree; F

Rev. 18-Nov-2022

Total time: 3 hrs 30 min. Servings: 90.

Ingredients

• 1 cup + 2 TB unsalted butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup + 2 TB molasses
• 2 1/2 cups Gold Medal all-purpose flour
• 2 1/4 tsp baking soda
• 1/2 tsp kosher (coarse) salt
• 1 TB ground ginger
• 1 TB ground cinnamon
• 1/2 tsp ground cloves*
• 1 1/2 tsp ground nutmeg
• 1/2 tsp ground allspace
• 2/3 cup granulated or coarse sugar

Steps

1. In large In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.

2. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.

3. Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

[Dec. 2017. From https://www.bettycrocker.com/recipes/best-ever-chewy-gingerbread-cookies/. Looks like 9 minutes is about right for the regular small cookies, 10 minutes if I use the larger scoop and flatten them a bit. -- EDIT: If the dough's really chilled, it'll need a bit longer time.]