Description
Soft Gingerbread Cookies are a classic holiday treat featuring a tender, spiced dough made with molasses and warm spices like ginger, cinnamon, and cloves. These cookies are perfect for cut-outs and decorating, with a chewy texture and rich flavor that captures the essence of traditional gingerbread.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
- Make the cookie dough: Place the sugar and softened butter in a large mixing bowl. Beat with an electric mixer on medium-high speed until combined. Then add the egg, molasses, vinegar, and vanilla extract, beating on medium-low speed until fully incorporated.
- Prepare dry ingredients: In a separate bowl, combine flour, baking soda, salt, and all the spices (ginger, cinnamon, allspice, cloves, nutmeg), mixing well to evenly distribute the spices.
- Combine wet and dry mixtures: Slowly add the dry ingredients to the molasses mixture. Mix on low speed just until a soft cookie dough forms, being careful not to overmix.
- Chill the dough: Cover the dough bowl and refrigerate for at least 3 hours or up to overnight. If chilled overnight, allow the dough to stand at room temperature for about 15 minutes before rolling for easier handling.
- Preheat the oven: Set your oven to 350°F (177°C) and prepare baking sheets lined with parchment paper or silicone baking mats.
- Roll out dough: Divide the chilled dough in half. On a lightly floured surface, roll each half out to approximately 1/4 inch thickness.
- Cut the cookies: Use cookie cutters to cut shapes from the rolled dough. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Arrange similarly sized cookies together for even baking.
- Bake the cookies: Bake medium-sized cookies for 8-10 minutes, large cookies for 12-14 minutes, and smaller cookies for 6-8 minutes. The cookies should spring back lightly when touched but not be overbaked to maintain softness.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before decorating or serving.
Notes
- For soft cookies, avoid overbaking; watch closely during the last few minutes of baking.
- If you prefer a deeper molasses flavor, use dark molasses but avoid blackstrap for its bitterness.
- Chilling the dough is essential for easier rolling and better flavor development.
- You can use apple cider vinegar or white wine vinegar interchangeably; they help tenderize the cookies.
- These cookies store well in an airtight container at room temperature for up to a week.
- Decorate cooled cookies with royal icing, colored sugar, or leave plain.
- Prep Time: 20 minutes
- Cook Time: 8-14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, soft gingerbread, holiday cookies, molasses cookies, Christmas cookies, spiced cookies
