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Soft And Chewy Gingerbread Cookies
Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes. Beat in egg, molasses, and vinegar. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. When the dough is done chilling, prehe. . .
Prep Time: 00:50
Cook Time: 00:10
1 cup butter, at room temperature
1 cup sugar
1 egg 1 cup dark molasses
2 tablespoons white vinegar
5 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
2Beat in egg, molasses, and vinegar.
3Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
4Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
5When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
6Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
7Repeat with remaining dough.
8Decorate cooled cookies with royal or buttercream icing, or eat them as they are.
If you like your gingerbread on the crispy side, roll it 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like this thick and soft.
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