Chewy Gingerbread Cookie

From: bromabakery.com

Yields: 20 Servings

Ingredients

  • • 0.75 cup unsalted butter, room temperature
  • • 0.75 cup light brown sugar
  • • 0.33 cup molasses
  • • 2 teaspoons pure vanilla extract
  • • 1 large egg, room temperature
  • • 2.33 cups all-purpose flour
  • • 0.5 teaspoon baking soda
  • • 0.25 teaspoon baking powder
  • • 2 teaspoons ground cinnamon
  • • 2 teaspoons ground ginger
  • • 0.5 teaspoon ground cloves
  • • 0.25 teaspoon ground nutmeg
  • • 0.5 teaspoon salt

Steps

  • Step 1Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
  • Step 2In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
  • Step 3Add the molasses and vanilla extract and mix until combined.
  • Step 4Add the egg. Beat well.
  • Step 5In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
  • Step 6Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
  • Step 7Use a medium size cookie scoop to scoop out rounded cookies. Roll the cookies in the additional sugar if desired and place two inches apart onto the prepared cookie sheets.
  • Step 8Bake for 12 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!