Chewy Gingerbread Cookies #Christmas #Cookies

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Get in the holiday spirit with some spicy, chewy gingerbread! They keep their shape when cut with a cookie cutter and they stay soft and delicious! They're the ultimate Christmas cookies.

Christmas is in the air!

Slowly but surely I'm breaking out the Christmas decorations-hopefully I'll be able to really go at it the day before I had one week of work never sees the Sun.

CHEWY GINGERBREAD COOKIES DESSERT 

course: PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL time: 1 hour SERVINGS: 30 COOKIES writer: CAROLINE LINDSEY

Get in the holiday spirit with some spicy, chewy gingerbread! They keep their shape when cut with a cookie cutter and they stay soft and delicious! They're the ultimate Christmas cookies. From cooks illustrated.

MATERIALS

• 3 cups all purpose flour
• eating 3/4 cups dark brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1/2 tsp ground clove
• 1/2 tsp salt
• 3/4 TSP baking soda
• 12 TBSP unsalted butter softened slightly and cut into 12
• 3/4 cup unsulphured molasses
• 2 tablespoons milk

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, ginger, cloves, salt and baking soda. Set the mixer to stir until the ingredients blend well.
2. Stop the mixer, add the butter and mix on low until the mixture resembles wet sand, about half a minute. (If you have a plastic bowl guard will help keep the flour from flying out, it would be a good idea to add that before you turn on your mixer)
3. While mixer is running on low, slowly add molasses and milk. Spraying Your measuring cup with cooking spray before adding molasses would help smooth out and easier to clean. Change the mixer to medium for about 10 seconds to actually mix the dough.
4. It turns out the dough onto a piece of parchment paper and pat into a ball. Cut the dough in half and roll out each piece to the 1/4  "the thickness between two sheets of parchment paper. Don't roll it too thin or cookies you will not be as chewy!
5. Insert the dough, in parchment paper, in the freezer for 15-20 minutes. This is a lot less sticky and easier to cut after hardening for a bit.
6. Preheat the oven to 350 degrees and position the rack to middle and lower-middle.
7. Remove one sheet of dough from the freezer. Peel the parchment one side of the dough, replacing parchment, flip over, and peel off the other side of the parchment. Cut out shapes with cookie cutter and place cookies approximately 3/4 inches apart on a parchment lined baking sheet.
8. The dough will soften quickly so that when you finish cutting Your shapes in the first part of the dough, re-roll out between parchment paper again and replace it into the freezer when you cut the shape of the second piece of dough. The dough can be recombined and rolled back as many times as needed.
9. You can bake two sheets at a time, if you switch the sheet up and down the middle. Bake for 8-11 minutes or until cookies are set and Center barely maintain the trail when you're hard on them. Do not overbake.

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