I can still remember the wonderful aroma of spices wafting through our house while Mom baked these timeless cookies. They have a soft texture that melts in your mouth.
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VERIFIED BY Taste of Home Test Kitchen
- 1-1/3 cups butter (no substitutes), softened
- 1 cup sugar
- 2 eggs
- 1 cup molasses
- 1/4 cup water
- 2 tablespoons vinegar
- 6 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Combine molasses, water and vinegar; add to the creamed mixture and mix until blended. Combine remaining ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool. Yield: about 10 dozen.
Originally published as Soft Ginger Cutouts in Best of Country Cookies 1999, p107