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

1/2 teaspoon salt

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Instructions

Step 1: Place the softened butter and light brown sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until combined. Be careful not to overmix if using a stand mixer with a paddle attachment.

Step 2: Add the egg, molasses, vinegar, and vanilla extract to the bowl. Beat on medium-low speed until the mixture is fully combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and all the ground spices until well combined.

Step 4: Gradually add the dry ingredients to the molasses mixture. Mix on low speed just until a soft cookie dough forms.

Step 5: Cover the dough and chill it in the refrigerator for at least 3 hours or up to overnight. If chilled overnight, let the dough stand at room temperature for about 15 minutes before rolling.

Step 6: Preheat your oven to 350°F (175°C). Divide the dough in half and roll each portion to about 1/4 inch thickness on a lightly floured surface.

Step 7: Cut out cookies using your favorite cookie cutters and place them on lined baking sheets, spacing them about 1 inch apart. Group similar sized cookies together on the same sheet.

Step 8: Bake the cookies in the preheated oven. Medium-sized cookies take 8-10 minutes, large gingerbread men need 12-14 minutes, and smaller cookies bake in 6-8 minutes. The cookies should spring back slightly when touched.

Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Once cooled, decorate as desired.

Tips & Variations

For a more intense spice flavor, toast the spices lightly in a dry pan before mixing them into the flour.

Substitute molasses with dark corn syrup for a milder flavor and softer texture.

Try adding finely chopped crystallized ginger for extra zing and texture.

If you want chewier cookies, slightly underbake them and let them finish setting on the baking sheet.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To reheat, allow frozen cookies to thaw at room temperature. If you prefer warm cookies, heat them in a low oven (about 300°F) for 5 minutes.

FAQs

Can I use blackstrap molasses instead of regular molasses?

Blackstrap molasses has a much stronger, more bitter flavor that can overpower the cookies. It’s best to stick with regular molasses for a balanced taste.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough thoroughly helps prevent spreading. Also, make sure your baking sheets are cool before placing dough on them and avoid using too much butter in the dough.