Chewy Gingerbread cookies

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Condiments

  • 3/4 cup Molasses, unsulphured

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, dark packed
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Salt

• Dairy

  • 12 tbsp Butter, unsalted
  • 2 tbsp Milk

Found on pinchmeimeating.com

Description

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, combine flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda. Set mixer to stir until ingredients are well-mixed.
• Stop mixer, add butter, and mix on low until mixture resembles damp sand, about a minute and a half. (If you have a plastic bowl guard that will help keep flour from flying out, it would be a good idea to add that before you turn the mixer on)
• While mixer is running on low, slowly add the molasses and milk. Spraying your measuring cup with cooking spray before adding the molasses will help it come out smoother and be easier to clean. Turn mixer to medium for about 10 seconds to thoroughly mix dough.
• Turn out dough onto a piece of parchment paper and pat into a ball. Cut dough into two pieces and roll each piece out to 1/4 thickness between two pieces of parchment paper. Dont roll it too thin or your cookie wont be as chewy!
• Put dough, in its parchment paper, in the freezer for 15-20 minutes. It is MUCH less sticky and easier to cut after hardening for a bit.
• Preheat oven to 350 degrees and set shelves to upper-middle and lower-middle positions.
• Remove one sheet of dough from the freezer. Peel parchment off one side of the dough, replace parchment, flip over, and peel off the other side of the parchment. Cut out shapes with a cookie cutter and place cookies about 3/4 inch apart on a parchment-lined baking sheet.
• Dough will soften quickly so when you finish cutting your shapes in the first piece of dough, re-roll it out between parchment paper again and replace into the freezer while you cut shapes out of the second piece of dough. Dough can be recombined and re-rolled as many times as necessary.
• You can bake two sheets at a time, if you switch the top and bottom sheets halfway through. Bake for 8-11 minutes or until the centers of the cookies are set and barely retain an imprint when you tough them. Do not overbake.