Gingerbread Cookies
These Gingerbread cookies are a must-try! Soft, chewy, but still crisp, these are going to be your new favorite holiday cookie!
Gingerbread Cookies
Ingredients
Cookies
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tbsp Ground Ginger
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 3/4 cup unsalted butter, room temperature
- 1/2 cup Brown Sugar, packed
- 1/2 cup Molasses
- 1 egg, room temperature
- 1 tsp Vanilla extract
Icing
- 2 cups Powdered sugar
- 2-3 tbsp Milk
- 1/4 tsp Vanilla extract
Instructions
- Sift flour, ginger, cloves, cinnamon, baking soda, nutmeg, and salt into a medium bowl.
- Using a stand mixer fitted with a paddle attachment, cream butter and brown sugar on medium speed until fluffy, about 3 to 5 minutes Add in the molasses, then the egg and vanilla, and mix until combined. Scrape the bowl down and mix once more.
- With the mixer running on low speed, gradually add in the flour mixture gradually until a nice dough forms.Divide the dough in half and shape into disks. Cover with plastic wrap. Refrigerate until firm, about 1 hour or up to 24 hours.
- When you’re ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough at a time to about ¼-inch in thickness.Dip the cookie cutter shapes of your choice in flour and cut out as many as you can. Carefully transfer each cutout to a baking sheet, leaving an inch between them.
- Bake the cookies one sheet at a time for 10 minutes. Then transfer to a cooling rack to let cool. Store cookies in an airtight container at room temperature for up to a week. ENJOY!
Decorate Cookies
- In a medium bowl, stir together the icing ingredients until smooth. To thicken the icing more add powdered sugar, to thin it out, add more milk. Transfer to a piping bag with a small hole, zip bag, or squeeze bottle to decorate the cooled cookies with icing. HAVE FUN! Let the icing set and harden before storing.