Soft Gingerbread Cookies

Soft Gingerbread Cookies

from savorynothings.com
60 min

This is an easy recipe for chewy and soft spiced cookies from scratch - a classic American gingerbread for Christmas!

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

Directions

  1. 1

    Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.

  2. 2

    Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.

  3. 3

    Once ready to bake, preheat the oven to 350°F.

  4. 4

    Once you have filled a baking sheet, place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake. Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8 minutes to bake. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.