Now comes the fun part! Gradually, I add the dry ingredients to the butter mixture, stirring until it’s just combined. Be careful not to overmix; we still want those cookies to be soft and chewy, rather than tough. Once that’s done, I scoop out tablespoon-sized balls of dough and place them on my prepared baking sheets, leaving a bit of space in between each piece. I usually make about 12 per sheet, but feel free to adjust. Next up, I lightly press a chocolate kiss in the center of each cookie ball. These little gems will melt and create a rich, chocolatey surprise that elevates the gingerbread flavor beautifully.
With everything ready, I pop the baking sheets in the oven and bake for about 8-10 minutes. As soon as those cookies come out, I let them cool on the baking sheet for a minute before transferring them to a cooling rack. The combination of the melted kiss and the soft gingerbread is something I could dive right into! Once they’re sufficiently cool, I can’t help but sneak a warm cookie (or two). What can I say? It’s one of the little joys of baking!
Pro Tips for Best Results
I’ve tested this recipe several times trying to get the texture just right. The key to a chewy gingerbread cookie is to avoid over-baking. A minute or two can make a huge difference; I always take them out when the edges are just set but the centers still look a bit soft. This allows them to finish cooking on the hot baking sheet.
Another tip I swear by is to chill the dough for a short time before baking, especially if your kitchen is warm. I usually let the dough sit in the fridge for about 30 minutes. It helps the flavors meld and makes for a dough that’s easier to work with. If I have time, I prepare the dough the night before and bake them fresh in the morning!
Lastly, I find that using fresh spices makes a significant impact on flavor. I occasionally buy whole spices and grind them myself. The freshness is intoxicating and adds a whole new level of warmth and spice to my cookies. I think you’ll notice the difference too!
Common Mistakes to Avoid
A common pitfall I’ve encountered is not measuring your ingredients properly. Baking is all about precision! When I first started, I often guesstimated my flour, which led to cookies that were either too dry or too gooey. I highly recommend using a kitchen scale or the spoon-and-level technique for measuring flour—it makes a world of difference! (See the next page below to continue…)