Description
These soft gingerbread cookies are perfectly spiced and tender, ideal for holiday baking. Made with warm ginger, cinnamon, and molasses, they offer a delightful blend of flavors and a soft chewy texture. Finished with a smooth vanilla icing and festive red and green sprinkles, these classic cookies are a delicious treat for any occasion.
Ingredients
Scale
Cookies:
- 3 ¾ cups all-purpose flour, plus extra for rolling
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup (12 tablespoons) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ⅔ cup molasses
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Icing:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
- Red and green sugar sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda until fully combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and dark brown sugar together until the mixture is light and fluffy, creating a creamy base.
- Add Wet Ingredients: Add the eggs, vanilla extract, and molasses to the creamed butter-sugar mixture. Continue mixing until all wet ingredients are thoroughly incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing well after each addition until fully blended into a soft dough.
- Chill Dough: Divide the dough into two large balls. Wrap each ball in plastic wrap, flatten into a disk, and refrigerate for 2 hours. This step is crucial to make the dough easier to roll and cut.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper and place aside.
- Roll and Cut Dough: On a heavily floured surface, roll out one disk of dough to approximately ¼ inch thick. Use a gingerbread man cookie cutter to cut out shapes. Re-roll leftover dough as needed to cut out more cookies.
- Bake Cookies: Arrange cut cookies about 1 inch apart on prepared baking sheets. Bake in the preheated oven for 10-11 minutes, until the edges are set and centers appear puffy. Avoid overbaking to keep cookies soft.
- Cool Cookies: Remove cookies from oven and let cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before frosting to prevent melting the icing.
- Make Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth, achieving a thick but easily dippable consistency.
- Decorate Cookies: Dip each cooled cookie face down into the icing, letting excess drip off. Place cookies on a rack or baking sheet and quickly sprinkle with red and green sugar sprinkles. Allow icing to set before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to one week. To maintain softness, place a piece of white bread in the container and replace bread every couple of days.
- Freezing Baked Cookies: Baked and decorated or undecorated cookies can be frozen for up to 3 months. Thaw completely at room temperature before serving.
- Freezing Dough: Cookie dough discs can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 130
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
