Soft Gingerbread Cookies
Soft Gingerbread Cookies are perfectly soft, lightly spiced and prefect for cut-out cookies – sure to become a family favorite for the holidays!
Countdown To Christmas – Week 7
Soft Gingerbread Cookies = Yes Please!
We are just eight (8), EIGHT days away from Christmas Day! Don’t Panic! There is still plenty of time for your holiday baking and cookie exchange!
Now, is this a Sunday post? Could it be? Yes, it is. If you have been reading for a while, you will know that I don’t normally post on Sundays. But this past week has been crazy for me! Life took a huge turn and I found myself starting a new job, commuting over an hour a day to the new job, Miss Emma deciding that she is going to go to online school and we are going to be moving back to Flagstaff, Arizona. Did I mention that we JUST moved in August?!?! Lord help me, I may be bald within a week.
Anyhow to say I got behind in things is an understatement. So, this weekend I things off with the most festive and fun evening, Steve’s company Christmas party! Then on Saturday Steve and I went Christmas decor AND gift shopping – I LOVED it. We have officially bought for everyone on our “nice” list and got so many beautiful things to make our home look as festive as it can. We were out all day. And today, Sunday, I baked these Perfectly Soft Holiday Gingerbread Cookies!
Perfectly Soft Holiday Gingerbread Cookies
- 1 cup butter at room temperature (unsalted)
- 1 cup granulated white sugar
- 1 egg
- 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
Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat in egg, molasses, and vinegar.
Sift all 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.
When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ 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.
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.
Leave plain or decorate.