Soft and Chewy Gingerbread Cookies
Recipe: #7117
December 20, 2012
Categories: Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Mothers Day, Potluck, Thanksgiving, Oven Bake, more
"Do you love your cookies to be soft and chewy? If you do then make these, this recipe will produce the most delicious, moist and chewy gingerbread cookies ever!"
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (19.1 g)
- Calories 82.3
- Total Fat - 3.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 3.8 mg
- Sodium - 90.3 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 0.3 g
- Sugars - 3.5 g
- Protein - 0.8 g
- Calcium - 13.5 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In large bowl, beat 1 cup plus 2 tablespoons 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 the 2/3 cup granulated sugar (bottom of the ingredient list). Cover; refrigerate at least 2 hours.
Step 2
Preheat oven to 350ºF. Line cookie sheets with parchment paper. In small bowl, place granulated sugar. Shape dough into 1 inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
Step 3
In small bowl, place 2/3 cup granulated sugar. Shape dough into 1 inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
Step 4
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.
Tips
No special items needed.
0 Reviews
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