How to make soft and chewy gingerbread cookies?

Answer 1

Chewy Gingerbread Cookies

Ingredients:
3/4 cup margarine
1 egg
1 cup granulated sugar
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt


Cream together margarine and sugar. Add beaten egg and molasses. Mix in spices, baking soda, and salt. Add flour last

Roll dough into walnut-sized balls, flatten slightly. Drop dough balls into coarse sugar.

Bake at 350 degrees F. for 8 minutes.

For Ginger Snaps, bake 10 to 12 minutes.

Answer 2

I was going to give you the same advice as val b. It is not so much the recipe as it is the preparation.

Keep an eye on them and don't over cook.

val b writes:
When you bake cookies like gingerbread, the thickness of the cookie when you roll it out and the length of time you bake it determines the soft chewy nature of the cookie along with how you store it afterwards. Try rolling a 1/4 inch thick and baking for the max time to get the effect you want. Any of the recipes you were given would work on this principle. You may have to experiment to get the results you want. I do it all the time.

Answer 3

When you bake cookies like gingerbread, the thickness of the cookie when you roll it out and the length of time you bake it determines the soft chewy nature of the cookie along with how you store it afterwards. Try rolling a 1/4 inch thick and baking for the max time to get the effect you want. Any of the recipes you were given would work on this principle. You may have to experiment to get the results you want. I do it all the time.

Answer 4

I think just about all gingerbread cookies are the same but here is a hint. After you have them cooked and cooled put them in a sealed zip top bag. Gingerbread cookies need to rest before you eat them. Mine always taste better a couple of days later and if they are sealed up they get very soft and chewy. I don't know if you want cut out cookies or not but here is my recipe. These are great i need to make 2 batches every christmas because we eat the first one.

2 1/4 cups all purpose flour
1/2 cup white granulated sugar
1/2 cup shortening
1/2 cup molasses
1 egg
1 1/2 teaspoons cinnamon
1 teaspoon double acting baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

measure all ingredients into large bowl. beat at medium speed until well mixed. cover and refrigerate 1 hour. preheat oven to 350 degrees. Roll out to 1/8 inch thickness. cut with cookie cutters bake 8 minutesor until lightly browned.

I hope you enjoy these!!!! YUM!!!

Answer 5

By the way, soft and chewy gingerbread cookies does not taste good, it stuck to the teeth. You will be sick of it after eating a small piece.

Answer 6

THESE ARE THE BEST

INGREDIENTS
3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter, softened
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
DIRECTIONS
In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Answer 7

These are soooo very good!

Chewy Chocolate Gingerbread Cookies
7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon freshly grated ginger
1 tablespoon dark brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
DIRECTIONS
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees F. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Answer 8

In any gingerbread cookie recipe, using brown sugar in your cookies will make them chewier. Granulated sugar tends to make them more crisp.

Answer 9

I am only answering this question so I can come back later and print off the recepies. MMMMMM. I'll make some whipped cream and get some apple sauce. Or how about some brie with that?

Answer 10

1 tsp. of vinegar in your favorite gingerbread recipe.............the acid leaves them soft