Chewy Gingerbread Cookies

When it comes to cookies, I generally prefer the chewy variety. These are really easy to make and can be stored up to a week in an airtight container, making them a great make-ahead cookie or gift during the holidays.

Recipe from Baran Bakery
Makes about 20 cookies

For the Cookies:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup caster sugar

1 egg

1/8 cup molasses

2 cups flour

1/2 teaspoon baking soda

2 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cardamom

1/4 teaspoon salt

For the Icing:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350F. Line 2 baking sheets with silicone mats or parchment paper.

In a bowl, whish together the flour, baking soda and spices.

In the bowl of a stand mixer fitter with the paddle attachment, beat the butter and sugars until pale and fluffy. Add the egg and beat until combined. Add the molasses and beat until combined. Add the dry ingredients and mix until combined. The dough may feel a bit but it will come together when forming the cookies.

Use a small ice cream scoop, or roll out balls of dough to about 1 1/4". Place the ball of dough on the cookie sheet and flatten . Smooth out the edges if they crack. The cookies do not get too much bigger while baking and will show any cracks that are not smoothed out. Once all the cookies have been formed, bake them for 9 minutes. The dough will look under baked, but this is part of what makes them chewy. Allow them to cool on the baking sheet.

Once fully cooled, whisk together the icing ingredients. Dip the top of each cookie in to the icing, letting the icing drip off the sides.

Once set, cookies can be stored in an airtight container.

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