If you love a good gingerbread cookie, you’ll drool over this chewy variety. It’s the same delicious flavor, but chewy in place of crunchy. Which makes them pretty much melt in your mouth amazing. And just when you thought the perfect Christmas cookie couldn’t get any better, this happens.
1 cup plus 2 tablespoons butter, room temperature
1 cup packed brown sugar
1/4 cup plus 2 tablespoons molasses
2 1/2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon cinnamon
2 teaspoons ground cloves
2 teaspoons nutmeg
1/2 teaspoon allspice
2/3 cup coarse sugar
In stand mixer, beat butter and brown sugar about 5 minutes or until light and fluffy. Add egg and molasses and beat until combined. Stir in all remaining ingredients except granulated sugar. Cover and refrigerate for at least 2 hours.
Preheat oven to 350F. Line cookie sheets with parchment paper or use a silpat. Place sugar in a shallow bowl. Roll dough into 1-inch balls and then roll in sugar to coat. Place balls 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or just until set. Enjoy!