Saturday, December 26, 2009

Chewy Gingerbread Cookies by Julie

3/4 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/3 cup molasses
2 1/3 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
(granulated sugar for rolling)

In the bowl of an electric mixer, cream together butter and sugars. Add eggs and molasses. In a medium bowl, whisk together dry ingredients. Add to butter mixture and beat until combined, scraping down sides at least once.

Shape into 24 equal balls. Roll dough balls in granulated sugar. Place on two baking sheets and bake at 350F for about 12 minutes, until cookies are crackled.

Remove from oven and let cool for five minutes before transferring to a rack to cool completely. Store in an airtight container for up to a few days, with a brown sugar keeper, if necessary. If refrigerated or frozen, allow cookies to return to room temperature before serving.

Note: Don’t flatten cookies before baking.

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