Soft and Chewy Gingerbread Cookies

From Cook's Country | December/January 2017

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 consistently soft and chewy gingerbread cookies—rolling… read more

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 consistently soft and chewy gingerbread cookies—rolling the dough out to an even 1/4 inch every time. Watching the cookies carefully as they baked and removing them from the oven as soon as the edges set (but the centers remained puffy) also ensured the proper texture. We streamlined the recipe by skipping the creaming step, opting instead to add melted butter rather than room-temperature butter.

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Makes about 24 cookies

Let the melted butter cool before adding it in step 1, or the dough will be too sticky to work with. Because we roll the dough between sheets of parchment paper (no additional flour is added), the scraps can be rerolled and cut as many times as necessary. The cookies can be stored in a wide, shallow airtight container with a sheet of parchment or waxed paper between each layer for up to 3 days. Plan ahead: The dough needs to rest for at least an hour before rolling.

Ingredients

Detail sfs soft and chewy gingerbread cookies 2
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