Intro: Soft & Chewy Gingerbread Cookies
These gingerbread cookies are the chewiest, softest, most tender cookies I have ever made! :) They are perfect for gift bags, parties, or just for fun! This is what you will need for the cookies:
½ C.(1 stick) Butter, melted and cooled
½ C. Brown Sugar, packed
⅓ C. Dark Molasses
2 C. Flour
2 t. Baking Soda
1½ t. Ground Ginger
1 t. Ground Cinnamon
½ t. Ground Cloves
¼ t. Salt
¼ C. Sugar
Step 1: Wet Mixture
Melt the butter in a microwave-safe bowl, and let it cool. Pour it into a larger bowl and then add in the brown sugar. Mix it together until well combined. Add in the molasses, mix, and add in the egg. Mix it in until well combined and set it aside.
Step 2: Dry Ingredients
In a medium bowl, mix together the flour, cinnamon, cloves, ginger, baking soda, and salt. Mix it together until well combined.
Step 3: Mixing It Together
At this point, if you would like to mix in some crystallized ginger into the wet ingredients, now is the time. Add as much as you can, and then mix it in. Add in the dry ingredients into the wet ingredients, and mix with a spatula until well combined.
Step 4: Shape and Bake
Taking small portions of dough, use your hands to roll them into small balls, and make as many as needed to use up all the dough. Bake for 10-12 minutes, and let cool on the rack. They might seem rawish in the center right after being taken out, but after 10 minutes of setting, they will be fine. Enjoy!