Description
Delight in these soft gingerbread cookies, perfectly spiced and chewy, making them an irresistible treat for the holiday season or any time you crave a warm, comforting cookie. Made with molasses and a blend of classic spices, these cookies offer rich flavor with a tender texture that melts in your mouth.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your gingerbread cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and light brown sugar together until the mixture becomes light and fluffy, creating a smooth base for your dough.
- Add Wet Ingredients: Beat in the egg, molasses, vinegar, and vanilla extract thoroughly to combine all flavors and create a rich, flavorful batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and all the warm spices — ginger, cinnamon, allspice, cloves, and nutmeg — to evenly distribute them throughout the dough.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the gluten and maintain a tender cookie texture.
- Chill Dough: Cover the dough and chill it for at least 2 hours; this step firms the dough for easier handling and enhances the cookie’s flavor and texture.
- Scoop Cookies: Using a tablespoon, scoop portions of the chilled dough onto parchment-lined baking sheets, spacing them appropriately to allow cookie spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges are set and firm but the centers remain soft and chewy, ensuring a perfect soft gingerbread cookie.
Notes
- For best flavor, let the dough chill overnight to allow the spices to fully meld.
- You can substitute apple cider vinegar with white wine vinegar without affecting the flavor significantly.
- To keep cookies soft longer, store in an airtight container with a slice of bread.
- If you prefer sharper spice notes, increase the ground ginger or cinnamon slightly.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
