Soft Gingerbread Cookies (Print Version)

# Ingredients:

01 - 5 cups all-purpose flour.
02 - 1 large egg.
03 - 1 cup of softened butter.
04 - 1/2 teaspoon ground cloves.
05 - 1/4 teaspoon nutmeg powder.
06 - 1 tablespoon apple cider vinegar.
07 - 1 cup molasses, not blackstrap.
08 - 2 teaspoons vanilla extract.
09 - 1 tablespoon cinnamon, ground.
10 - 1 tablespoon ground ginger.
11 - 1 teaspoon baking soda.
12 - 1/2 teaspoon table salt.
13 - 1/2 teaspoon ground allspice.
14 - 1 cup of light brown sugar, packed.

# Instructions:

01 - Pop your dough into the fridge, covered, for at least 3 hours or let it rest overnight.
02 - In a large bowl, cream butter with sugar first. Add the egg, molasses, vinegar, and vanilla, stirring it all together.
03 - Stir all the dry ingredients—flour, spices, baking soda, and salt—before blending them with the wet mixture.
04 - Roll dough flat on a floured surface to about 1/4 inch thick and cut into fun shapes.
05 - Bake on a preheated 350°F oven. Small cookies: 6–8 mins; medium: 8–10 mins; and large: 12–14 mins.

# Notes:

01 - Avoid working the dough too much.
02 - Bake similar-sized cookies together for even results.
03 - Store them airtight and they'll stay fresh for up to 2 weeks.

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