Soft Gingerbread Cookies
Make soft gingerbread cookies with molasses, warm spices, and a tender center for decorating, gifting, and holiday cookie tins.
Prep: 15 minutes
Cook: 45 minutes
Total: 4 hours
Ingredients
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 cup molasses not blackstrap
- 1 tbsp apple cider vinegar or white wine vinegar
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Instructions
Instructions
- Beat butter and sugar, then add egg, molasses, vinegar, and vanilla until smooth.
- In a separate bowl, mix the dry ingredients and the gingerbread spices until well combined.
- Mix dry ingredients into the molasses mixture just until a soft dough forms.
- Cover and chill at least 3 hours or overnight.
- Heat oven to 350°F, divide dough, and roll each half 1/4 inch thick.
- Cut shapes and place similar-sized cookies 1 inch apart on lined sheets.
- Bake small cookies 6 to 8, medium 8 to 10, or large 12 to 14 minutes until lightly springy.
- Cool briefly on the sheet, then transfer to a rack.