Chewy Gingerbread Cookies
These gingerbread cookies are crispy around the edges and chewy on the inside. The best part is that they stay that way days after baking. Just keep in mind that the dough is very sticky from the molasses and works best if left in the fridge overnight. What I usually do is immediately after making the dough, I put the dough in some saran wrap and flatten it (so it's easier to roll out once chilled).
The next day when I roll out the gingerbread dough, I sandwich it between two pieces of parchment paper. This way you do not have to add any additional flour (which doesn't make the cookies taste very good). Keep in mind that these cookies are not the best for making gingerbread houses because they don't really get as hard as you need them to (though I did make my gingerbread house with this recipe).
1/2 cup butter (room temperature)
3/4 cup brown sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1. Cream butter with brown sugar. Then add molasses and egg yolk.
2. Mix flour, baking powder, baking soda and all the spices.
3. Gradually add flour mixture to butter mixture.
4. Put gingerbread dough into saran wrap, flatten it then refrigerate for 24 hours.
5. Bake at 350 degrees for 10 - 12 minutes.