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Soft Gingerbread Cookies

THE PERFECT SOFT GINGERBREAD COOKIES centered hero view, clean and uncluttered

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This easy Gingerbread Cookie Recipe yields soft gingerbread cookies perfect for the holidays. Enjoy chewy and warm spiced cookies that bring the best of Pillsowy Soft Gingerbread and Molasses Gingerbread Cookies for your Christmas celebrations.

Ingredients

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  • 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
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Instructions

  1. Place the sugar and butter in a large mixing bowl and beat on medium-high speed until combined.
  2. Add the egg molasses vinegar and vanilla extract and beat on medium-low speed until fully combined.
  3. In a separate bowl mix the flour baking soda salt and gingerbread spices until well combined.
  4. Add the dry ingredients to the molasses mix and mix on low speed just until combined into a soft cookie dough.
  5. Cover and chill the dough for at least 3 hours or overnight.
  6. Preheat oven to 350°F.
  7. Divide dough in half and roll each to ¼ inch thickness on lightly floured surface.
  8. Cut out cookies and place on lined baking sheets about 1 inch apart.
  9. Bake medium cookies 8-10 minutes large cookies 12-14 minutes and small cookies 6-8 minutes until surface springs back when touched lightly.
  10. Cool cookies on baking sheet for a few minutes then transfer to wire rack to cool completely.

Notes

  • If using a pre-mixed Gingerbread spice use 2 tablespoons and 1 ¼ teaspoons in the dough
  • Don’t overmix the dough as overmixing can yield dry cookies
  • Bake cookies of the same size together for even baking
  • This recipe makes about 45-50 mid-sized cookies or 16 large gingerbread men
  • For crisp tops broil 2–3 minutes at the end

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