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Chewy Gingerbread Cookies

  • yield: Makes 30

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Ingredients

  • 3 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 2 tablespoons finely grated, peeled fresh ginger
  • 1/2 cup unsulfured molasses
  • 2 teaspoons baking soda dissolved in 1 tablespoon boiling water
  • 1/3 cup granulated sugar

Cook's Note

Cookies can be stored in an airtight container up to 3 days.

Directions

  1. Step 1

    Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.

  2. Step 2

    Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).

  3. Step 3

    Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.

  4. Step 4

    Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.

Source
Martha Stewart Living, October 2006

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Reviews (6)

  • Missy Romeis 28 Dec, 2012

    I made these as cut outs and loved them! Even my anti-gingerbread husband liked them. My toddler liked them too. Some came out on the crisp side but still were delish. What with baking them as flat cut outs instead of balls the time was tricky to get down. I went more around 7 minutes. Highly recommend this recipe!

  • KR1122 19 Nov, 2011

    It's not a typo, they should be 1 to 1 and 1/2 inches each. Great cookies!

  • sonofstimpy 27 Jan, 2009

    Yes it is a typo. Should state:
    1" to 2" balls.

  • Karabear26 23 Jan, 2009

    i rolled them into 1" balls and got about 40 bite-size cookies (baked only 10 min). i liked this size but wouldn't go any smaller. the chewy texture is *great*.

  • franny24 3 Jan, 2009

    This was the first time I made gingerbread cookies, my family and friends loved them. The first batch i made i found that 2 tablespoons baking soda was to much so the next time, i only did 1 tablespoons baking soda and i loved them :)

  • shfolke 21 Dec, 2008

    Do you really roll them into 1/2" balls, or is this a typo? Shouldn't they be larger?