Soft Gingerbread Cookies

Steps

Make the cookie dough

1. 1

   Place the 1 cup light brown sugar and 1 cup softened butter in a large mixing bowl (or a stand mixer fitted with the paddle attachment).

2. 2

   Beat with an electric mixer on medium-high speed until combined. Be careful not to overmix.

3. 3

   Add the 1 large egg, 1 cup molasses, 1 tablespoon vinegar, and 2 teaspoons vanilla extract. Beat on medium-low speed until fully combined.

4. 4

   In a separate mixing bowl, whisk together the 5 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the gingerbread spices (ginger, cinnamon, allspice, cloves, and nutmeg) until well combined.

5. 5

   Add the dry ingredients to the molasses mixture. Mix on low speed just until combined into a soft cookie dough. If the dough is too heavy for your mixer, fold in the flour by hand using a rubber spatula to avoid damaging the motor.

Chill the dough

6. 6

   Cover the bowl and chill the cookie dough in the refrigerator for at least 3 hours, or up to overnight.

   Start 3-hour timer

Cut out cookies

7. 7

   When ready to bake, preheat your oven to 350°F (180 °C) (175°C (350 °F)). If the dough was chilled overnight, let it stand at room temperature for 15 minutes to make rolling easier.

   Start 15-minute timer
8. 8

   Divide the dough in half. On a lightly floured surface, roll each half to 1/4-inch thickness.

9. 9

   Cut out cookies using cookie cutters and place them on lined baking sheets about 1 inch apart. Group similarly sized cookies on the same sheet for even baking.

Bake the cookies

10. 10

    Bake the cookies: Medium-sized cookies take 8-10 minutes; large gingerbread men take 12-14 minutes; smaller cookies take 6-8 minutes. The cookies should spring back when lightly touched; do not overbake or they will become tough.

    Start 8-minute timer
11. 11

    Cool the cookies on the baking sheet for a couple of minutes, then transfer them to a wire cooling rack to cool completely before decorating.