Chewy Gingerbread Cookies
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they’re perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp — like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners’ sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
- Total:
- Serves: 24 persons
Ingredients
- 14tablespoons/200 grams unsalted butter, cut into pieces
- 3tablespoons/50 grams finely grated fresh ginger
- 1tablespoon ground ginger
- 2teaspoons ground cinnamon
- 1teaspoon freshly ground black pepper
- ½teaspoon freshly grated nutmeg
- 2cups/240 grams confectioners’ sugar
- 3tablespoons/60 grams unsulphured molasses
- 1tablespoon vanilla extract
- 1 ¼teaspoon kosher salt (Diamond Crystal)
- 1teaspoon baking soda
- 1large egg, room temperature
- 2cups/250 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 2teaspoons ground ginger
Instructions
Step 1
In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.Step 2
Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.Step 3
Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.Step 4
Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.Step 5
Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.