Soft Gingerbread Cookies

Step 1

Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined (you can also do this in a stand mixer with the paddle attachment, just be careful so you don't overmix the dough). Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.

Step 2

In a separate mixing bowl, mix the dry ingredients and the gingerbread spices until well combined.

Step 3

Add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.

Step 4

Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, you may need to let it stand at room temperature for 15 minutes so it's easier to roll.

Step 5

Once ready to bake, preheat the oven to 350°F.

Step 6

Divide the dough in 2 and roll each half to 1/4 of an inch thickness on a lightly floured surface.

Step 7

Cut out cookies and place them on lined baking sheets about 1 inch apart. Place similarly sized cookies on the same baking sheet!

Step 8

Once you have filled a baking sheet, place it in the oven to bake. Medium-sized cookies take 8-10 minutes to bake. Large gingerbread men take 12-14 minutes to bake. Smaller cookies take 6-8 minutes to bake. They should spring back when you slightly touch their surface, but make sure to not overbake them or they'll turn out tough.

Step 9

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