Thin and Chewy Gingerbread Cookies
300kcal
Ingredients
- 225 g butter at room temperature
- 100 g light or dark brown sugar
- 200 g granulated sugar
- 40 g unsulphured molasses blackstrap works too
- 1 large egg 50g without the shell, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 290 g all-purpose flour
- 1 tsp baking soda approx 6g
- 1 tsp kosher salt
- 4 tsp ground ginger approx 8g
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- turbinado / demerara / raw sugar for rolling
Method
- Preheat the oven to 350°F (180°C). Line 2–3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses on high speed until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Sift together the flour, baking soda, salt, ground ginger, cinnamon and cardamom in a small bowl. Add to the mixer and mix on low until just combined.
- Using a 2 tbsp (about 45g) spring-loaded cookie scoop, portion dough and roll each piece between your hands into a ball. Roll each ball in turbinado (or demerara/raw) sugar and place on the prepared baking sheet, spacing evenly (start with 6 per sheet, increase to 8 if space allows).
- Bake for 16–17 minutes, or until cookies are puffy and set around the edges.
- Remove from oven. If desired, nudge cookies into a rounder shape with a slightly larger cookie cutter while still warm. Cool on the pan for 5 minutes; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.
- Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition
Calories300kcalCarbohydrates38gProtein3gFat14gSaturated Fat8gCholesterol45mgSodium210mgPotassium70mgFiber2gSugar22gVitamin A300IUCalcium25mgIron1.5mg
Notes
Recipe source: adapted from CloudyKitchen.com (saved for personal use). Option: add 1.5 cups chocolate chips — increase each cookie to ~48g to keep a yield of 22.