Soft and Chewy Gingerbread Cookies

I’ve been on the hunt for soft gingerbread cookies forever and after lot of trial and error, I’ve finally come up with a recipe that I love. These are pretty simple to make and you can use whatever shape cutters you like. I hope you and your family enjoy them as much we do!

Prep Time: 45 Minutes

Bake Time: 7-9 Minutes

Yield: 15 cookies if using large cutters

What You’ll Need:

1/2 cup sweet cream butter, at room temperature

1/2 cup granulated white sugar

1 egg

½ cup original molasses

1 tablespoon apple cider vinegar

2 ½ cups flour

3/4 teaspoons baking soda

1/4 teaspoon salt

1 ½ teaspoons ground ginger

1 ½ teaspoon ground cinnamon

2 tablespoons flour set aside on plate or flat surface, larger than cookie cutters

Steps:Cream butter in a large bowl and slowly add sugar. Combine well, until light and fluffy (2-3 minutes).

Slow mixer and add egg, molasses and vinegar.

Sift dry ingredients together to remove all lumps and gradually beat into butter mixture.

Roll the dough into a ball and refrigerate for at least 30 minutes. Dough can also be kept overnight for use the following day.

If using same day, while dough is chilling, preheat oven to 350 degrees Fahrenheit.Flour your work surface and roll your dough 1/3 of an inch thick.Use cookie cutters (if preferred) to cut dough into desired shapes. Dip cookie cutter in flour before cutting each shape to ensure no sticking.Roll leftover dough into a ball and repeat steps six and seven.Continue until all dough has been used, or desired amount of cookies have been made.Place shapes ½ an inch apart on a baking sheet lined with parchment paper, or a silicone baking mat.

Bake at 350 degrees farenheit for 9 minutes. Let cool in pan for 5-7 minutes and then move to a wire cooling rack.

Icing:1 cup confectioners’ sugar4 teaspoons milk3 teaspoons light corn syrup½ teaspoon vanilla extractCombine all ingredients in a bowl until smooth, creamy and shiny. Spoon into a piping bag and decorate cooled cookies.