Gingerbread cookies must be one of the best cookies IN THE WORLD! Yes I said it!!!!
I just love them! And this time of year there is nothing I rather eat. These are SOFT gingerbread cookies with a chewy center. I rolled them in cinnamon sugar befor baking to give them a little more texture. And let me warn you, you will be HOOKED!
Now lets get to baking!
Makes about 24 cookies
INGREDIENTS
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tspsalt
- ¾ cup butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ¼ cup molasses
- 1 tspvanilla extract
SUGAR COATING
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch of ground cloves
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
- Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
- Gradually add in the dry ingredients and beat until just combined.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours.
- Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- COATING; add all the ingredients into a small bowl, mix. Then, use a cookie scoop or just measure about 1-2 tablespoons by hand to scoop out the cookie dough and roll into about 1-inch balls. Roll the cookie ball into the bowl of sugar mixture to fully coat it. Place on the lined baking pan spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool down completely.
- READY TO MUNCH!
I
SWEET-SWEDE 