I have been making these soft gingerbread for at least 25 years now because my children do not like crunchy cookies. I had this recipe on the old blog, and I’ve had several messages asking me where it went, so here you are. PBS has a brief write-up on the history of gingerbread, that has a crisp gingerbread recipe if you are looking for one. Enjoy!

Ingredients
1 cup butter (softened)
1 cup brown sugar
2 eggs -room temperature
3/4 cup molasses
3/4 cup buttermilk or sour milk -room temperature
1 inch chunk of fresh ginger
1 tsp salt
2 tsp baking powder
5 cups flour

Directions:

1. Cream the butter and sugar until the sugar is dissolved and the mixture lightens.
2. Mix in the eggs. 
3. Stir the molasses well.
4. Stir room temperature buttermilk in slowly.
5. Press the juice from the ginger into this mixture.   You can substitute 1 tbsp of dried ginger powder.
6. Sift together the dry ingredients and add them to the mixture.  
7. The dough is not very stiff and has to be put in the refrigerator for at least an hour. Overnight is better.
8. In the morning preheat the oven to 350°F (180°C)
9. Roll out the cookies to about 1/4 – 1/3 inch cut out.  
10. Bake for 10-12 minutes until cookies are set but not brown on the bottom.
11. You can frost them if you like with a buttercream frosting, red hots, and gum drops