sharing my family’s go-to recipe for gingerbread cookies. the perfect amount of crisp on the outside while remaining soft and chewy on the inside, they’re sure to make any holiday more merry.
Growing up, the true mark of Christmas was always when my Mom would make a batch of gingerbread for me and my sisters to decorate.
To this date, it never truly feels like Christmas has begun until a batch has been made. Luckily for my Mom, we’re all old enough now to help her out so the pressure is not all on her! 🙂
These things are the absolute best. They’re soft and doughy on the inside with just the right amount of firmness on the outside. They’re everything I could ever want out of a gingerbread cookie.
classic holiday gingerbread
- Prep Time: 3 hours, 15 minutes
- Cook Time: 6 minutes
- Total Time: 3 hours, 21 minutes
- Yield: 3 dozen 1x
- Category: cookie
Description
sharing my family’s go-to recipe for gingerbread cookies. the perfect amount of crisp on the outside while remaining soft and chewy on the inside, they’re sure to make any holiday more merry.
Ingredients
- 1 cup unsalted butter, just softened (not melted)
- 1 cup sugar
- 1 dash salt
- 1 egg
- 1 cup molasses
- 2 tablespoons vinegar
- 5 cups all-purpose flour (also works with white whole wheat flour)
- 1.5 teaspoons baking soda
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
Instructions
- Cream butter, sugar and salt. Stir in egg, molasses and vinegar. Beat well.
- Mix dry ingredients together and stir into molasses mixture.
- Cut dough into four equal sections, cover with plastic wrap and chill at least 3 hours or overnight.
- On a lightly floured board, roll one section out about 1/8″ thick and cut with cutters.
- Bake at 375 degrees about 6 minutes. Cookies will be soft when taken out but will harden while cooling.
Notes
- Cookies will keep for 4-5 days in an airtight container at room temperature
Keywords: gingerbread, cookies, holiday baking
Nothing is more festive than gingerbread men!
I agree!
I tried so hard to make gluten free ginger cookies this year and I failed miserably! But I still want to make a batch that I’ll actually enjoy so I’m going to give these a try!
Do you think whole grain flour will work okay? I’m wondering if it might dry them out…
Oh no! I hate when that happens! As for the whole grain flour..I experimented with that a bit this year as well but had no luck, they were pretty dry every time. You could add a bit more butter or possibly molasses to try to off-set that or maybe do half white whole wheat flour and half all-purpose? Let me know if they come out cause I’ll want that recipe! 🙂