Best-Ever Chewy Gingerbread Cookies

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 3/8 cup Molasses

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 1/4 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tbsp Cinnamon, ground
  • 2 tsp Cloves, ground
  • 2 1/2 cups Gold medal all-purpose flour
  • 1 1/2 tsp Nutmeg, ground
  • 2/3 cup Sugar, granulated or coarse

• Dairy

  • 1 1/8 cup Butter, unsalted

• Other

  • 1/2 teaspoon kosher (coarse salt

Found on bettycrocker.com

Description

Ingredients

• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup plus 2 tablespoons molasses
• 2 1/2 cups Gold Medal™ all-purpose flour
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon kosher (coarse) 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

Directions

• 1 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.

Nutrition