Soft & Chewy Gingerbread Cookies

flavorful holiday cut out cookies

Course Dessert

Cuisine American

Keyword cookies, gingerbread cookies

Prep Time 10

Cook Time 10

Chill Time 30

Total Time 50

Servings cookies

Calories 160kcal

Mix the flour, baking soda, salt and all spices. Set mixture aside.
In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined, about 3 minutes. Scrape down sides if needed.
Slowly add molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
Add flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
Divide the dough into 3-5 flattened balls and cover in plastic wrap.
Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step your cookies may lose some shape while baking.
Preheat oven to 350 degrees.
Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.