Description
The best chewy gingerbread cookie recipe! Soft and chewy texture with a warmly spiced and sweet flavor. Customize for holidays with sprinkles!
Ingredients
Units
Scale
For the cookies:
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsps. ground ginger
- 1 1/2 tsps. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3/4 tsp. ground cloves
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 Tbsp. Blackstrap molasses
- 1 tsp. vanilla extract
- 1 egg
- 1/4 cup granulated sugar for rolling
- 1/2 cup white melting wafers
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat, and set aside.
- In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
- In a larger bowl, beat butter and sugar until light and fluffy. Beat in molasses, egg, and vanilla.
- Beat in flour mixture just until combined.
- Scoop cookie dough into tablespoon-sized balls. Roll each ball in granulated sugar and place about 2-inches inches apart on the prepared cookie sheet.
- Bake for 10 to 12 minutes or until the edges of the cookies are set.
- Cool on cookie sheets for 10 minutes and transfer cookies to a wire rack and cool completely before icing.
- Add melting wafers to a microwave-safe bowl, and microwave in ten-second intervals until melted.
- Dip the top of each cookie into icing, adding sprinkles before icing sets if using. Let rest on parchment paper until set.
Notes
- Baking chocolate, chocolate chips, different brands, etc. sometimes melt differently from others, so if they find their melted chocolate is too thick, or doesn’t want to combine well, adding some whipping cream is the key to success.