Gingerbread Cookies (Chewy)

By Pollin

Ingredients

• 1 1
• cup plus 2 tablespoons unsalted butter, softened
• 1 1
• cup packed brown sugar
• 1 1
• egg
• 1/4 1/4
• cup plus 2 tablespoons molasses
• 2 1/2 2 1/2
• cups Gold Medal® all-purpose flour
• 2 1/4 2 1/4
• teaspoons baking soda
• 1/2 1/2
• teaspoon kosher (coarse) salt
• 1 1
• tablespoon ground ginger
• 1 1
• tablespoon ground cinnamon
• 2 2
• teaspoons ground cloves
• 1 1/2 1 1/2
• teaspoons ground nutmeg
• 1/2 1/2
• teaspoon ground allspice
• 2/3 2/3
• cup granulated or coarse sugar

Details

Servings 7
Adapted from bettycrocker.com

Preparation

Step 1

In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
3 Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.