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
Scale
- 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
