Soft and Chewy Gingerbread Cookies
Created by HomeCooker on December 20, 2012
- Servings: 50
- Prep Time: 10m
- Cook Time: 8-10m
- Recipe #7117
Ingredients
- 1 cup plus 2 tablespoons butter softened
- 1 1/4 cups packed brown sugar
- 1 egg
- 1/4 cup plus 2 tablespoons molasses
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground allspice
- 2/3 cup granulated or coarse sugar
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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