Spicy and Chewy Gingerbread Cookies

Spicy ginger shortbread cookies that are delicious, easy to make, and fun to decorate. This is the American version that is a softer and chewy cookie that holds up well to making shapes and houses.

Prepare: 15

Bake: 18

Chill Time: 20

Servings: 4 dozen

Ingredients

3 ⅓ cups (500g) flour
1 cup (226g) softened butter
¾ cup (169g) brown sugar
½ cup (120mL) molasses
1 large (50g) egg
1 tbs (6g) ginger
1 ½ tsp (3g) cinnamon
½ tsp (1g) allspice
½ tsp (2g) salt

Instructions

Combine flour, ginger, cinnamon, allspice, and salt in small bowl.
In large bowl, beat softened butter, molasses and sugar until creamy. Beat in the egg until smooth. Stir in flour mixture just until blended. Press dough into a flat circle. Cover with plastic wrap and chill several hours or until firm.
Preheat oven to 350 (180C.)
Flour work surface and rolling pin. Roll out dough until it is 1/4" (6mm) thick. Cut into desired shapes. Transfer to a parchment lined or non-stick baking sheet. Chill 20 minutes to prevent spreading.
Bake 10 - 15 minutes or until edges are lightly golden. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

Resist the urge to add more cinnamon. You want the ginger to shine, not be overpowered by other spices here.

Notice there is an absence baking soda or powder in this recipe. This was to help the cookie keep its shape like a traditional shortbread. If desired, you can add 1 tsp (4g) of baking powder and 1/2 tsp (3g) of baking soda to give them loft and browning.

Nutrition