Why do you put vinegar in gingerbread cookies?

Answer 1

Maybe you have a bad recipe because I've never seen a recipe with it. Check my answers there's a good gingerbread recipe in there.

Answer 2

Well this is the recipe that I usually use and it does not call for vinegar
GIANT GINGER COOKIES

2 1/2 cups all-purpose flour

2 1/4 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon ginger

1/2 teaspoon allspice

1/2 teaspoon freshly ground black pepper

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar, plus 1/3 cup for coating

6 tablespoons unsulfured molasses

1 large egg

Arrange oven racks in the upper and lower thirds of the oven. Preheat to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice and pepper. Set aside.

With an electric mixer, beat the butter, brown sugar and 1/2 cup granulated sugar until light and fluffy. Add the molasses and egg and beat until well mixed. Slow the mixer to low and gradually add the dry ingredients, mixing until just combined.

Flatten the dough into a disk, wrap in plastic and freeze for 20 minutes for easier handling.

Tear off chunks of the dough and with your hands shape into 2-inch balls. Place the remaining 1/3 cup sugar in a bowl and roll the balls in it to coat. Place the coated dough balls on the prepared baking sheets, at least 4 inches apart.

Flatten the balls into 3-inch rounds. Pressing the balls with the bottom of a heavy mug works well. Sprinkle the cookies evenly with any sugar remaining in the bowl.

Bake, rotating the sheet halfway through, until the cookies are set and cracked on top, 12 to 15 minutes. Transfer to a wire rack to cool completely.

Makes 12 cookies.

Answer 3

If it is used in milk it is to sour the milk and give it a buttermilk flavor.