Soft Gingerbread Chews

45 min (includes 20 min chill time)

18 cookies

These are soft and chewy with a tingly ginger kick!

Ingredients

  • 1 egg
  • 1⁄4 cup coconut oil, melted
  • 1⁄4 cup molasses, fancy or cooking
  • 1 pkg Gingerbread Mix
  • Granulated sugar, for coating, optional

Preparation

  1. In a bowl, whisk egg, then whisk in oil and molasses. Stir in mix. Dough will be very dense. Refrigerate to chill and firm, about 20–30 min or overnight.
  2. Preheat oven to 350° F. Line Sheet Pan with Sheet Pan Liner.
  3. Using scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat, if using.
  4. Arrange balls 1” apart on pan. Bake until cookies crack on top and edges start to set (they’ll still be a little soft), about 10–12 min. Let cool on pan 5 min, then transfer to Cooling Racks.
  5. Store in airtight container, at room temperature, up to 5 days or freeze up to 3 months.

Nutritional Information

Per serving(1 cookie): Calories 90, Fat 3.5 g (Saturated 2.5 g, 0 0 g), Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 13 g (Fiber 1 g, Sugars 9 g), Protein 1 g.

Tips

Before starting, place Sheet Pan line with Sheet Pan Liner in the fridge to chill.

Don’t overbake cookies—the edges should just be set; they’ll continue to cook once they rest in the pan. This will keep them moist and chewy.