Ingredients
Equipment
Method
Dough Preparation
- Cream together 1 cup of softened unsalted butter and 1 cup of light brown sugar until light and fluffy.
- Incorporate 1 large egg, ¾ cup of dark molasses, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract, mixing until combined.
Dry Mix
- Whisk together 4 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, ½ teaspoon each of ground allspice and cloves, and ¼ teaspoon of nutmeg.
Combine Mixtures
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Chill Dough
- Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours.
Preheat Oven
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Roll and Cut
- Roll out the chilled dough to about ¼-inch thickness and cut into desired shapes.
Bake
- Bake for 8-10 minutes, or 12-14 minutes for larger shapes. Cool on baking sheets before transferring to a wire rack.
Decorate
- Decorate cooled cookies with powdered sugar icing made from 2 cups of powdered sugar mixed with 1-2 tablespoons of milk or lemon juice.
Nutrition
Notes
Using softened butter, not too warm, will prevent spreading. Chilling the dough is key for texture. Measure accurately for best results.