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soft gingerbread cookies Recipe


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     soft gingerbread cookies

Category   Desserts - Breads
Sub Category   None

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 teaspoons baking soda
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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