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Deliciously Chewy Gingerbread Cookies to Savor

Chewy Gingerbread Cookie made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup unsulfured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Granulated sugar for sprinkling optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, beat the softened butter and brown sugar until light and fluffy.
  4. Add the molasses, egg, and vanilla extract to the butter mixture and mix thoroughly.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Chill the dough for at least 30 minutes in the refrigerator.
  7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space for spreading.
  8. Sprinkle the tops of the cookies with granulated sugar if desired.
  9. Bake for 10-12 minutes, or until the edges are set but the centers look soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.