Description
Chewy, warmly spiced, and full of cozy molasses flavor, these soft gingerbread cookies are perfect for baking, decorating, or gifting.
Ingredients
1 cup softened butter
1 cup light brown sugar
1 large egg
1 cup molasses (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
1. Beat softened butter and sugar together until combined.
2. Add egg, molasses, vinegar, and vanilla; mix until smooth.
3. In a separate bowl, mix flour, baking soda, salt, and spices.
4. Gradually add dry ingredients to wet mixture, mixing until a soft dough forms. Do not overmix.
5. Chill dough for at least 3 hours or overnight.
6. Preheat oven to 350°F.
7. Roll dough to ¼ inch thickness and cut into shapes.
8. Place cookies 1 inch apart on lined baking sheets.
9. Bake:
10. – Small cookies: 6–8 mins
11. – Medium: 8–10 mins
12. – Large: 12–14 mins
13. Let cookies cool on baking sheet briefly, then transfer to rack to cool fully before decorating.
Notes
For best texture, chill the dough at least 3 hours before rolling.
Use apple cider vinegar or white wine vinegar—both work well.
Avoid overmixing to keep cookies soft.
Store in an airtight container for 1–2 weeks; best within a few days.
Freeze dough or baked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Sugar: 9g
- Sodium: 81mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Protein: 1g
- Cholesterol: 13mg