Gingerbread Cookies
These festive gingerbread cookies are soft in the center, crisp around the edges and perfectly spiced. It's the perfect cookie recipe to make for the holidays!
Servings: 28 cookies
Ingredients
- 3 cups (390 grams) all purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter softened
- ⅔ cup dark brown sugar packed
- ½ cup unsulphured molasses
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Icing
- 1 cup powdered sugar
- 1 Tablespoon + 1 teaspoon milk of choice
- ¼ teaspoon vanilla extract
Instructions
- In a medium bowl, mix together the dry ingredients. Set aside.
- In the bowl of a stand mixer cream butter and brown sugar.
- Using an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy, about 2 minutes. Beat in molasses, egg and vanilla until combined.
- With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
- Divide the dough into 2 circular disks and wrap in plastic wrap. Place in the fridge to chill for at least 2 hours or overnight.
- When dough is chilled and you’re ready to bake, preheat the oven to 350ºF, line 2 baking sheets with parchment paper and set aside.
- Remove dough from fridge and let it sit at room temperature for a few minutes to soften slightly. On a clean rolling surface (or a parchment lined surface) sprinkle flour on the surface and rolling pin. Roll out dough, using a rolling pin, until it's about 1/4-1/3″ thick. The thicker your cookies are the softer they’ll be.
- Use your a gingerbread man or your favorite cookie cutter shape cut out the dough and place them about 1 inch apart on your cookie sheet. Gather and re-roll the dough scraps as many times as needed until all the dough is used. Add additional flour to the surface and rolling pin as needed to prevent the dough from sticking.
- Bake 8-10 minutes or until the edges are set, but the center is still soft. The bake time will vary based on how thick your cookies are, the size of your cookie cutters how soft or crunchy you want your cookies. I prefer my gingerbread cookies to be more the crispy side.
- Allow cookies to cool a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cool you can frost and decorate them as desired. To make homemade icing, combine powdered sugar, vanilla and almond milk in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don't want it to be super thick, but also don't want it to be too runny where it melts off the cookies.
Notes
- Storage: Store your cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Nutrition
Serving: 1 cookie | Calories: 135kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g