Thick and Chewy Gingerbread Cookies

Name: Thick and Chewy Gingerbread Cookies
Yield: Thirty 3-inch cookies
Ingredients: 3 cups, unbleached all-purpose flour; 3/4 cup, packed dark brown sugar; 1 tablespoon, ground cinnamon; 1 tablespoon, ground ginger; 1/2 teaspoon, ground cloves; 1/2 teaspoon, table salt; 3/4 teaspoon, baking soda; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly; 3/4 cup, unsulphured molasses; 2 tablespoons, milk

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Appears in Cook's Illustrated November/December 1999

Desserts or Baked Goods

SERVESThirty 3-inch cookies

WHY THIS RECIPE WORKS

Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerb...

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