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Gingerbread Cookies

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Classic soft and chewy gingerbread cookies, perfectly spiced and ready for decorating, a holiday favorite.

Ingredients

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  • 3 1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 1/2 teaspoons vanilla extract
  • zest of one small orange (optional)
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg.
  2. Set the dry mixture aside.
  3. In an electric stand mixer fitted with the paddle attachment (or use a hand mixer and a separate large bowl), beat the softened butter and brown sugar together.
  4. Beat the butter and sugar for 2 minutes on medium-high speed until light and fluffy.
  5. Add the large egg, unsulfured molasses, and 1 1/2 teaspoons vanilla extract to the butter mixture.
  6. Beat on medium speed until all ingredients are combined.
  7. Reduce the mixer speed to low.
  8. Gradually add the reserved flour mixture to the wet ingredients.
  9. Mix until the dough is just combined.
  10. Divide the dough into two equal portions.
  11. Form each portion into a ball.
  12. Gently use your hands to flatten each ball into a 1-inch thick disk.
  13. Wrap each disk tightly in plastic wrap.
  14. Refrigerate the dough for 1 hour, or until chilled yet still pliable.
  15. Preheat your oven to 350°F (175°C).
  16. Line a baking sheet with parchment paper and set aside.
  17. Unwrap one disk of chilled dough.
  18. Place the dough on a large, lightly-floured hard surface.
  19. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.
  20. Use your favorite cookie cutters to cut out desired shapes from the dough.
  21. Gather any dough scraps and re-roll as needed to cut out more cookies.
  22. Carefully transfer the cut-out cookies to the parchment-covered baking sheets.
  23. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
  24. Remove the baking sheet from the oven.
  25. Let the cookies cool on the baking sheet for 5 minutes.
  26. Transfer the cooled cookies to a wire rack to finish cooling completely.
  27. To make the simple icing, whisk together 2 cups powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon vanilla extract in a mixing bowl until smooth.
  28. If the icing is too thin, add a little more powdered sugar until desired consistency.
  29. If the icing is too thick, add a tiny bit more milk until desired consistency.
  30. Once the cookies are at room temperature, decorate them as desired with the icing.
  31. Pipe the icing onto the cookies using a piping bag, a ziplock bag with a snipped corner, or a plastic squeeze bottle.
  32. Add optional toppings like red hots or sprinkles if desired.
  33. Serve and enjoy immediately, or store in a sealed container.

Notes

Ensure butter is at room temperature for a smooth dough.
Do not skip the dough chilling step; it prevents spreading.
Roll dough to an even 1/8-inch thickness for consistent baking.
Watch cookies closely; they bake quickly and can go from soft to hard if overbaked.

Find it online: https://theopenoven.com/gingerbread-cookies/