Soft Easter Gingerbread Cookies

Soft Easter Gingerbread Cookies


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Gingerbread cookies aren’t exclusive to Christmas, they’re perfect for the Easter season. You can cook them a few minutes longer for a crunchier cookie or enjoy them soft and chewy. They’re even better with the cool icing!

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Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

24 servings


  • 5 C. flour
  • 1 C. butter
  • 1 C. sugar
  • 1 C. molasses, dark
  • 1 egg
  • 2 Tbs. vinegar, white
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 2 tsp. ground ginger

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In a standing mixer, cream the butter and slowly add in the sugar. Beat in the vinegar, egg, and vanilla. Whisk the flour, baking soda, salt, and spices together. Slowly incorporate them into the butter mixture. Wrap the dough in plastic wrap and refrigerate for half an hour. Roll out the dough and use a cutter to create an egg or bunny shape. Bake the cookies for 10-15 minutes and cool. Once they’re cool, ice the cookies and serve.

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