1 cup butter, at room temperature (salted or unsalted)
1 cup granulated white sugar
1 egg, beaten
1 cup dark molasses
2 tablespoons white vinegar
5 cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1. Cream butter, adding sugar gradually. Beat until well combined and
light and fluffy, about 3 minutes.
Beat in egg, molasses, and vinegar.
2. Sift all of the dry ingredients together and then blend sifted dry
ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in
plastic wrap, and refrigerate for 30 to 90 minutes.
3. When the dough is done chilling, preheat oven to 350 degrees.
Working in sections, roll the dough to 1/2 inch thick on a floured
surface; cut into desired shapes. Place shapes on a baking sheet
lined with parchment paper or a baking mat. Gather and reroll scraps
of dough as needed, using all of the dough.
4. Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the
pan for 5 minutes, and then move to a cooling rack.
Repeat with remaining dough.
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