Gingerbread Cookies
Treat yourself to these classic Gingerbread Cookies this holiday season!
Servings: 5 dozen cookies
Ingredients
For Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ⅓ cup unsalted butter, melted
- ⅓ cup dark brown sugar (packed)
- ⅔ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg
- nonstick cooking spray
For Icing:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- ¼ teaspoon vanilla extract
- sprinkles (optional)
Instructions
Prepare Cookies:
- Whisk together flour, baking soda, salt, ginger, cinnamon cloves, and nutmeg in a medium bowl. Set aside.
- Using stand mixer, mix together butter, brown sugar, and molasses until dark and glossy. Add vanilla and egg.
- Mix in flour in two batches, blending just until mixed.
- Divide dough in two, then shape each half into a ball (using hands). Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap.
- Chill dough for at least 2 hours (or overnight).
- Preheat oven to 375 degrees. Lightly spray two baking sheets with nonstick spray.
- Roll out dough (one disk at a time) on a lightly floured board. Cut into shapes using cookie cutters.
- Transfer cookies to baking sheet, spacing about 1-inch apart. Bake until slightly darkened on bottom, about 8 to 10 minutes.
- Cool cookies on baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
Prepare Icing:
- Mix together powdered sugar, milk, and vanilla extract until smooth, adding just enough milk to create a thick consistency (should hold a line).
- Transfer icing to a decorating bulb (or pastry bag or ziplock with corner snipped off), then use to decorate cookies as desired. Add sprinkles while icing is still wet, if using.
- Let icing harden, then transfer cookies to an airtight container to store. Enjoy!
Notes
Read information before recipe for additional tips and tricks.
I recommend using dark molasses for the most flavor.
You should get about 5 dozen cookies, however the amount will vary depending on how thickly you roll the dough, the size of your cookie cutters, how closely you cut the cookies, etc.
Bake one sheet of cookies at a time for the best results.
Feel free to add food coloring to icing, if desired. This gel coloring is my favorite!
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!