Annie's Chamorro Kitchen: Soft and chewy gingerbread cookies

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Photo courtesy of Annie's Chamorro Kitchen
Photo courtesy of Annie's Chamorro Kitchen

Annie's Chamorro Kitchen: Soft and chewy gingerbread cookies

by: Army Lt. Col. (Ret.) Annette Merfalen | .
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.

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Place the butter in a large mixing bowl. Using a stand or handheld mixer, beat the butter until creamy.
  3. Add the brown sugar to the creamed butter. Mix until fluffy.
  4. 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.
  5. 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).
  6. 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.)
  7. Scoop out some chilled dough and roll into a ball. I use a small cookie scoop that holds 1½ tablespoons.
  8. 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.
  9. 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.
  10. 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.

Annie's Chamorro Kitchen website

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