Annie's Chamorro Kitchen: Soft and chewy gingerbread cookies
Annie's Chamorro Kitchen | .
published: December 01, 2015
SOFT & CHEWY gingerbread cookies that make you think of Thanksgiving and the holidays, all year round. These are NOT at all like the typical rock-hard gingersnap cookies.
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ tablespoons ground ginger
- 1½ cups (or 3 sticks) unsalted butter, softened
- 1½ cups dark brown sugar
- ⅔ cup dark molasses
- 2 large eggs
- 2 tablespoons vanilla extract
- ¾ cup white, granulated sugar (for coating the cookie dough balls)
- In a medium sized bowl, place the flour, baking soda, cinnamon, cloves, nutmeg, salt, and ginger. Whisk to combine all the dry ingredients then set aside.
- Place the butter in a large mixing bowl. Using a stand or handheld mixer, beat the butter until creamy.
- Add the brown sugar to the creamed butter. Mix until fluffy.
- Add the molasses, eggs and vanilla extract to the butter-sugar mixture. Mix until well incorporated. Scrape down the sides if required and mix again.
- Mix the dry ingredients, one cup at a time, with the butter mixture. Stop mixing once the last bit of the dry ingredients are mixed into the dough (do not over mix).
- Cover the mixing bowl with plastic wrap and refrigerate the dough for 2-3 hours. (I placed my bowl in the freezer for 30 minutes to speed things up.)
- Scoop out some chilled dough and roll into a ball. I use a small cookie scoop that holds 1½ tablespoons.
- Roll each ball of dough in the granulated sugar, coating the entire ball. Place the coated balls onto a parchment paper lined baking sheet (if you use a stoneware pan you don’t need to line it), about 1½ inches apart. These cookies will spread only a little, so you don’t need to space them too far apart.
- Bake in a preheated 350 degree oven for 10 minutes. Let the cookies cool on the pan for a couple of minutes then remove to a wire rack to finish cooling.
- These cookies are soft and chewy, and will stay soft for several days (if they last that long!) when stored in an airtight container. This recipe makes about 6 dozen small cookies.