CHEWY GINGERBREAD COOKIES

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Chewy Gingerbread Cookies image

Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 12

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

Steps:

  • 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.

*** Explore more Chewy Gingerbread Cookies Recipes »

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