Chewy Gingerbread Cookie

CelestePHR

• 1 cup plus 2 tablespoons unsalted butter, softened

• 1 cup packed brown sugar

• 1 egg

• ¼ cup plus 2 tablespoons molasses

• 2 ½ cups all-purpose flour

• 2 ¼ teaspoons baking soda

• ½ teaspoon kosher salt

• 1 ½ Tbsp ground ginger

• 1 tablespoon ground cinnamon

• 2 teaspoons ground cloves

• 1 ½ teaspoons ground nutmeg

• ½ teaspoon ground allspice

• ⅔ cup Turbinado sugar

1. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.

2. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.

3. Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

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