Chewy Molasses Cookies (Gingerbread Cookies)
Servings 12 servings
Combine dry ingredients and set aside.
Cream the butter and brown sugar, then add the egg, egg yolk and molasses. Beat for 1 minute.
Add dry ingredients and mix until fully combined. Refrigerate for 3 hours or overnight.
Preheat the oven to 375 degrees.
Roll into 1" balls and roll in the granulated sugar.
Place 2 " apart on a baking sheet and lightly flatten with a fork.
Bake for 8-10 minutes, until edges start to turn golden brown. Let cool 5 minutes on baking sheet then transfer to rack to finish cooling.
- For extra spice, add 1/4 cup chopped candied ginger (in place of the ground ginger) to the cookie batter before refrigerating it.
- The key to keep gingerbread cookies from spreading is by chilling the dough. Make sure to chill for at least 3 hours.
- Cookie dough can be made ahead and rolled in balls. Store in the fridge for up to 3 days.
- To freeze: Let the gingerbread cookies cool completely then place on a baking sheet directly in the freezer for one hour. Transfer the cookies to a freezer safe bag and store for up to 3 months. You can also freeze the uncooked balls of dough. When ready to cook. roll them in sugar and bake them straight from frozen. Add 1-2 minutes to the bake time.
Serving: 2cookies | Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg