Blow Your Mind - Chewy Gingerbread Cookies
I feel as though I have been on a lifelong quest to find the perfect cookie and I have to say these Gingerbread cookies are a fierce competitor. They are crisp on the outside, chewy on the inside, and filled with yummy crystalized ginger. These are best the day they are baked so if you don't plan on eating them the day you make them the best thing to do is roll the dough into balls and put it in the refrigerator until their ready to cook/eat!
Without further ado here is the mouthwatering recipe:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 2 Tsp Ground Cinnamon
- 1 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Kosher Salt
- 1 Cup Dark Brown Sugar, Lightly Packed
- 1/4 Cup Vegetable Oil
- 1/3 Cup Unsulfured Molasses
- 1 Extra-Large Egg, At Room Temperature
- 1 1/4 Chopped Crystallized Ginger (6 Ounces)
- Granulated Sugar, for rolling the cookies
- Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
- With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. This dough is very sticky so be prepared to remove it from your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans.
- Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.