For some reason I’ve just been itching to bake cookies so on the weekend when it looked like it was threatening to rain every hour so I decided to bake these chewy gingerbread cookies. They’re so soft and chewy – exactly how a cookie should be!
chewy gingerbread cookies
adapted from gimme some oven | makes 36
1 1/2 cup (340g) butter, at room temperature
2 cups brown sugar
1/2 cup agave nectar (if you can’t find agave nectar you can use golden syrup, maple syrup, or molasses instead)
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon, heaped
1 1/4 tsp ground ginger
1 tsp salt
In the bowl of an electric stand mixer, beat butter and sugar on medium speed until light and fluffy.
While the butter and sugar are creaming, in a medium bowl sift the flour, baking soda, cinnamon, and ginger. Add salt and whisk together. Set aside.
Once the butter and sugar is fluffy, add the eggs and nectar/syrup and beat for about 1 minute. Gradually add the dry ingredients and mix to combine between additions.
Cover the dough and refrigerate for at least 30 minutes, until it is chilled. The dough will be too soft to work with otherwise. While the dough is chilling, preheat the oven to 190°C/375°F.
Roll the dough into small balls, about 1-inch in diameter. Because the dough is quite soft I find that using a small ice-cream scoop helps with portion sizing and means you’re not fluffing around trying to get sticky dough off spoons.
Fill a small bowl with sugar (I used castor sugar but feel free to use white or brown sugar). Roll each ball in the sugar until completely coated. Place on lined cookie tray about 1-inch apart. Bake for 8-10 minute until the cookies start to crack a bit on top. Remove from oven and leave to cool on the tray for about 2 minutes then transfer to wire racks to completely cool. You can return the cookie dough to the fridge between batches if it starts getting too soft to work with.
If you don’t eat all of these cookies on the day they should keep for 1 week in an air-tight container.