Description
These Soft Gingerbread Cookies are a perfect holiday treat, offering a tender and flavorful bite infused with warm spices like ginger, cinnamon, and cloves. Made with molasses and a blend of aromatic spices, these cookies are delightfully chewy and ideal for decorating or enjoying plain with a cup of tea.
Ingredients
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 softened butter and light brown sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the mixture is well combined and creamy. Add the egg, molasses, apple cider vinegar (or white wine vinegar), and vanilla extract, then beat on medium-low speed until fully combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, ground cloves, and ground nutmeg until evenly mixed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the molasses mixture. Mix on low speed just until all ingredients are combined into a soft cookie dough, taking care not to overmix to keep the cookies tender.
- Chill the dough: Cover the dough bowl with plastic wrap 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 to make it easier to handle.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll out the dough: Divide the chilled dough in half. On a lightly floured surface, roll each half into a 1/4 inch thickness. This thickness ensures the cookies remain soft while baking.
- Cut out cookies: Use cookie cutters to cut shapes from the rolled dough. Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart. Group similarly sized cookies on the same sheet for even baking.
- Bake the cookies: Place the baking sheet in the preheated oven. Bake medium-sized cookies for 8-10 minutes, large gingerbread men for 12-14 minutes, and smaller cookies for 6-8 minutes. The cookies are done when they spring back slightly when touched but avoid overbaking to keep them soft.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely before decorating or serving.
Notes
- For best texture, do not overmix the cookie dough once the dry ingredients are added.
- Chilling the dough helps prevent spreading and enhances flavor depth.
- If molasses is too thick, warm it slightly to help it incorporate smoothly into the batter.
- Use light brown sugar for a milder sweetness; dark brown sugar may alter the flavor slightly.
- Store baked cookies in an airtight container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (average per batch)
- Category: Dessert
- Method: Baking
- Cuisine: American
