Thick and Chewy Gingerbread Cookies Recipe
These thick and chewy gingerbread cookies are perfect for the holiday season, offering a delightful blend of spices and sweetness. Enjoy them with milk or hot cocoa for a cozy treat.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla to the butter mixture and beat until smooth.
- Gradually mix in the dry ingredients until a thick dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and place on baking sheets, spaced 2 inches apart.
- Flatten each ball to about ½ inch thick.
- Bake for 10 to 12 minutes until edges are firm and tops crackle.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
Chill the dough for best results and consider adding decorative elements for presentation.