Description
Soft Gingerbread Cookies. This recipe gives you tender, flavorful gingerbread cookies perfect for the holidays or any time you crave spice. The method keeps the dough soft for easy cutting and baking.
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar
- 1 large egg
- 1 cup molasses NOT blackstrap
- 1 tablespoon apple cider vinegar OR white wine vinegar
- 2 teaspoons vanilla extract
- 5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Beat the softened butter and brown sugar in a large bowl until combined.
- Add the egg, molasses, vinegar, and vanilla extract. Beat on medium-low speed until fully combined.
- In a separate bowl, mix the flour, baking soda, salt, and all the gingerbread spices.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until a soft cookie dough forms. Do not overmix.
- Cover the dough and chill for a minimum of 3 hours, or up to overnight.
- Preheat your oven to 350°F.
- Divide the dough in half. Roll each half to ¼ inch thickness on a lightly floured surface.
- Cut out your desired shapes. Place cookies on lined baking sheets about 1 inch apart. Bake similarly sized cookies together.
- Bake medium cookies for 8-10 minutes, large cookies for 12-14 minutes, or small cookies for 6-8 minutes. Cookies are done when the surface springs back slightly when touched.
- Cool cookies on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
- If you use a pre-mixed gingerbread spice, substitute with 2 tablespoons and 1¼ teaspoons in the dough.
- Avoid overmixing the dough after adding the egg to prevent tough cookies.
- Bake cookies of the same size together for even results.
- For easy icing, mix 2 cups powdered sugar with 1-2 tablespoons lemon juice, water, or half-and-half.
- Store cooled, undecorated cookies in an airtight container at room temperature for 1-2 weeks.
- You can freeze the cookie dough, wrapped well, for up to 3 months. Thaw overnight in the refrigerator before use.
- Freeze baked, undecorated cookies layered with wax paper for up to 3 months. Thaw before decorating.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American