Soft and Chewy Gingerbread Cookies

Name: Soft and Chewy Gingerbread Cookies
Yield: Makes about 24 cookies
Ingredients: 3 cups (15 ounces; 425 grams), all-purpose flour; 3/4 cup packed (5 1/4 ounces; 149 grams), dark brown sugar; 1 tablespoon, ground cinnamon; 1 tablespoon, ground ginger; 3/4 teaspoon, baking soda; 1/2 teaspoon, ground cloves; 1/2 teaspoon, Salt; 12 tablespoons, unsalted butter, melted and cooled; 3/4 cup, molasses; 2 tablespoons, milk

93 comments

By Katie Leaird

Appears in Cook's Country December/January 2017

Desserts or Baked Goods

Holiday

Crisp gingerbread cookies can be great, but sometimes only soft and chewy will do.

SERVESMakes about 24 cookies

TIME1 hour, plus 1 hour chilling and 20 minutes cooling

WHY THIS RECIPE WORKS

Some recipes for soft and chewy gingerbread cookies that we tried turned out specimens that were gummy rather than chewy. For our recipe, we were after the perfect soft, chewy gingerbread cookie. After many tests, we identified the key to c...

This is a members' feature.