Crazy Good Chewy Gingerbread Cookies
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There’s something truly magical about the aroma of freshly baked gingerbread cookies wafting through the air.
This recipe brings warmth and comfort into any home, especially during the holiday season. With their delightful chewiness and rich, spiced flavor, these cookies are not only great for sharing but also incredibly rewarding to make.
Whether you’re enjoying a cozy night in or hosting a festive gathering, these gingerbread cookies promise to be a delightful treat.
So, let’s gather our ingredients and embark on this delicious baking adventure together!
Chewy Gingerbread Cookie Recipe
Ready to make some delicious gingerbread cookies that are perfect for the holiday season? These cookies are loaded with spicy ginger and a touch of black pepper, creating a cozy treat that pairs beautifully with a cup of hot cocoa.
Chewy Gingerbread Cookies
These delightful cookies embody holiday cheer with their perfect blend of spices and sweetness. Each bite offers warm ginger and rich molasses, creating a soft, chewy texture that's irresistible.
Ingredients
- 14 tablespoons unsalted butter, cut into pieces
- 3 tablespoons freshly grated ginger
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground black pepper
- ½ teaspoon grated nutmeg
- Pinch of cloves
- 2 cups confectioners’ sugar
- 3 tablespoons unsulphured molasses (
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 large egg (room temperature)
- 2 cups all-purpose flour
Coating
- ¼ cup granulated sugar
- 2 teaspoons ground ginger
Instructions
Brown the Butter
- In a saucepan, melt butter over medium heat until it foams. Keep stirring until you see deep brown bits, about 3-5 minutes.
- Take it off the heat and add in fresh ginger and spices. Pour this into a mixing bowl and cool until creamy. You can stick it in the fridge to speed up the process.
Mix the Dough
- Once the butter is cooled, add confectioners’ sugar, molasses, vanilla, salt, and baking soda. Mix until creamy.
- Add the egg and beat until fluffy. Stir in the flour until the dough is evenly mixed. Chill the dough in the fridge for at least 2 hours.
Prepare the Coating and Bake
- Preheat your oven to 375°F (190°C). Mix granulated sugar and ground ginger for coating.
- Roll dough into balls, coat with sugar, and place on a baking sheet lined with parchment paper.
- Bake for about 10 minutes until the edges are lightly browned. Cool on a wire rack and enjoy!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 110mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 1g
FAQ
1. Can I use regular molasses instead of unsulphured molasses?
Yes, regular molasses can be used, but unsulphured molasses is preferred for its milder and sweeter flavor, which enhances the cookies’ overall taste.
2. What if I don’t have fresh ginger for the recipe?
If fresh ginger is unavailable, ground ginger can be a substitute. Use about one-third of the amount specified for fresh ginger to account for its concentrated flavor.
3. How can I make the cookies chewier?
For extra chewy cookies, try chilling the dough for an extended period or reducing the baking time slightly. This will keep the centers softer and enhance the chewiness.
4. Can I make this recipe vegan?
To make these cookies vegan, substitute the butter with a plant-based alternative and use a flax egg in place of the regular egg. This will effect the texture and flavor a bit.
5. How should I store these cookies after baking?
Store the cookies in an airtight container at room temperature for a few days. For longer storage, freeze the cookies and thaw them at room temperature when ready to eat.
