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Chewy Gingerbread Cookies
Credit:
John Lawton
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
3 cups plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 teaspoons baking soda dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar
Cook's Notes
Cookies can be stored in an airtight container up to 3 days.
Gallery
Chewy Gingerbread Cookies
Credit:
John Lawton
Recipe Summary
Yield: Makes 30
Gallery
Chewy Gingerbread Cookies
Credit:
John Lawton
Chewy Gingerbread Cookies
Credit:
John Lawton
Chewy Gingerbread Cookies
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 3 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark-brown sugar
- 2 tablespoons finely grated, peeled fresh ginger
- 1/2 cup unsulfured molasses
- 2 teaspoons baking soda dissolved in 1 tablespoon boiling water
- 1/3 cup granulated sugar
Directions
Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.
Cook's Notes
Cookies can be stored in an airtight container up to 3 days.
Cook’s Notes
Cookies can be stored in an airtight container up to 3 days.
Reviews (7)
Add Rating & Review
138 Ratings
5 star values:
35
4 star values:
51
3 star values:
30
2 star values:
15
1 star values:
7
Reviews (7)
Add Rating & Review
138 Ratings
5 star values:
35
4 star values:
51
3 star values:
30
2 star values:
15
1 star values:
7
Add Rating & Review
138 Ratings
5 star values:
35
4 star values:
51
3 star values:
30
2 star values:
15
1 star values:
7
138 Ratings
5 star values:
35
4 star values:
51
3 star values:
30
2 star values:
15
1 star values:
7
138 Ratings
5 star values:
35
4 star values:
51
3 star values:
30
2 star values:
15
1 star values:
7
- 5 star values:
- 35
- 4 star values:
- 51
- 3 star values:
- 30
- 2 star values:
- 15
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
11/24/2018
My boyfriend LOVES these cookies! I wouldn't change a thing. Just make sure you refrigerate the balls before you bake them otherwise they will flatten and spread out too much.
Martha Stewart Member
Rating: Unrated
12/28/2012
I made these as cut outs and loved them! Even my anti-gingerbread husband liked them. My toddler liked them too. Some came out on the crisp side but still were delish. What with baking them as flat cut outs instead of balls the time was tricky to get down. I went more around 7 minutes. Highly recommend this recipe!
Martha Stewart Member
Rating: Unrated
11/19/2011
It's not a typo, they should be 1 to 1 and 1/2 inches each. Great cookies!
Martha Stewart Member
Rating: Unrated
01/27/2009
Yes it is a typo. Should state:
1" to 2" balls.
Martha Stewart Member
Rating: Unrated
01/23/2009
i rolled them into 1" balls and got about 40 bite-size cookies (baked only 10 min). i liked this size but wouldn't go any smaller. the chewy texture is *great*.
Martha Stewart Member
Rating: Unrated
01/03/2009
This was the first time I made gingerbread cookies, my family and friends loved them. The first batch i made i found that 2 tablespoons baking soda was to much so the next time, i only did 1 tablespoons baking soda and i loved them :)
Martha Stewart Member
Rating: Unrated
12/21/2008
Do you really roll them into 1/2" balls, or is this a typo? Shouldn't they be larger?
Martha Stewart Member
Rating: 5 stars
11/24/2018
My boyfriend LOVES these cookies! I wouldn't change a thing. Just make sure you refrigerate the balls before you bake them otherwise they will flatten and spread out too much.
Rating: 5 stars
Rating: Unrated
12/28/2012
I made these as cut outs and loved them! Even my anti-gingerbread husband liked them. My toddler liked them too. Some came out on the crisp side but still were delish. What with baking them as flat cut outs instead of balls the time was tricky to get down. I went more around 7 minutes. Highly recommend this recipe!
Rating: Unrated
Rating: Unrated
11/19/2011
It's not a typo, they should be 1 to 1 and 1/2 inches each. Great cookies!
Rating: Unrated
01/27/2009
Yes it is a typo. Should state:
1" to 2" balls.
Rating: Unrated
01/23/2009
i rolled them into 1" balls and got about 40 bite-size cookies (baked only 10 min). i liked this size but wouldn't go any smaller. the chewy texture is *great*.
Rating: Unrated
01/03/2009
This was the first time I made gingerbread cookies, my family and friends loved them. The first batch i made i found that 2 tablespoons baking soda was to much so the next time, i only did 1 tablespoons baking soda and i loved them :)
Rating: Unrated
12/21/2008
Do you really roll them into 1/2" balls, or is this a typo? Shouldn't they be larger?
All Reviews for Chewy Gingerbread Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chewy Gingerbread Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
