(Written for high elevations)
There’s something enchanting about gingerbread cookies that radiates warmth and joy, especially during the festive season. These Chewy Gingerbread Cookies are not only scrumptious, but they also boast a delightful balance of spices. This harmonious blend fills your kitchen with an inviting aroma that instantly makes you feel at home.
Prep Time: 10 minutes plus 3 hours or overnight
Cook Time: 10 minutes per batch
Serves: This will depend on how big your rolls are—24 if rolled 4 inches.
Ingredients:
3 and 1/2 cups all-purpose flour; for 7,000 feet elevation, add an extra 1/4 cup.
1 teaspoon baking soda; for 7,000 feet elevation, use only 1/2 teaspoon.
1/2 teaspoon salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2/3 cup dark molasses
1 large egg
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In a large bowl, beat the butter on medium speed for 1 minute until smooth. Add brown sugar and molasses, mixing on medium-high speed until creamy. Then, add the egg and vanilla, beating on high speed for 2 minutes. Scrape the bowl sides as needed; it’s fine if the butter separates.
Add the flour mixture to the wet ingredients and mix on low speed until combined. The cookie dough will be thick and a bit sticky. Divide the dough in half and place each on a large piece of plastic wrap. Wrap tightly and shape into a cylinder. Chill for at least 3 hours or up to 3 days. Chilling is essential for this cookie dough.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone mats, set aside.
Take out your rolls and cut them into disks with a sharp knife. Try to make sure your disks are the same thickness so they can cook evenly. I usually cut mine to 1/4 of an inch. If your discs are larger or smaller, you’ll just have to watch the cooking time.
Bake for 10-12 minutes. Let cool and frost or leave as is.
The icing I used in the picture is maple icing.
1 1/2 cups powdered sugar
3 tablespoons maple syrup
Mix ingredients in a bowl and ice the cookies.