Description
These soft and chewy gingerbread cookies are easy to cut into shapes, making them perfect for holiday baking and decorating.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- 1 large Egg, at room temperature
- 1 cup Molasses (dark, not blackstrap)
- 1 Tbsp Apple Cider Vinegar (or white wine vinegar)
- 2 tsp Vanilla Extract
- 5 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Ground Ginger
- 1 Tbsp Ground Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
Instructions
- Cream butter and brown sugar until smooth. Add egg, molasses, vinegar, and vanilla. Mix until just combined, avoiding overmixing.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg until even.
- Add dry ingredients to wet on low speed until soft dough forms without flour streaks.
- Cover dough tightly and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness and cut into shapes.
- Place cookies on parchment-lined sheets, leaving 1 inch between each.
- Bake for 8–10 minutes for medium cookies, 12–14 minutes for larger ones. Cool on wire racks.
- Decorate once cooled with icing made from powdered sugar and milk or lemon juice.
Notes
For best results, ensure butter and egg are at room temperature. Chilling the dough is crucial for good shapes and easier rolling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg