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).
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![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/94eed090-1e1a-4185-9bf8-04170adfda7a.jpg/:/rs=w:1280)
![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/cf658792-90a5-4bed-9b1f-2e6dbbd667a1.jpg/:/rs=w:1280)
Slow mixer and add egg, molasses and vinegar.
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![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/f6d4e0b0-7e07-4891-bbfd-a2a942b0da14.jpg/:/rs=w:1280)
Sift dry ingredients together to remove all lumps and gradually beat into butter mixture.
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![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/305c06a6-7d4a-4ca2-b6a8-ec0ce1a7565d.jpg/:/rs=w:1280)
Roll the dough into a ball and refrigerate for at least 30 minutes. Dough can also be kept overnight for use the following day.
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![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/26f74858-cf91-42a0-9e88-dc50ef235183.jpg/:/rs=w:1280)
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.
![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/a98703ca-c9bd-4b67-a343-188b33afbc9f.jpg/:/rs=w:1280)
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.
![](https://img1.wsimg.com/isteam/ip/2a725f58-15a6-401b-ba80-812019af4c90/312b950d-211e-4587-b8b1-493d746681d7.jpg/:/rt=d:270/cr=t:0%25,l:14.36%25,w:75%25,h:100%25/rs=w:1280)