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Iced Gingerbread Cookies

Iced Gingerbread Cookies Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 167
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour, spooned and leveled
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 large egg, at room temperature
  • ½ cup unsulphured molasses
  • 1 ½ tsp vanilla extract
  • 1 ½ cups powdered sugar, sifted
  • 2 to 3 tbsp milk, any kind
  • ¼ tsp vanilla extract (for icing)

Method
 

  1. Beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
  2. Add molasses, egg, and vanilla; mix on low until combined and no butter streaks remain.
  3. In a separate bowl, whisk flour, ginger, cinnamon, cloves, baking powder, and salt. Add to wet mixture in two additions, mixing just until combined. Divide dough, flatten into discs, wrap, and chill at least 1 hour.
  4. Preheat oven to 350°F (175°C). Roll one disc to ¼-inch thickness, cut shapes, and place on parchment-lined sheets. Bake 8 to 10 minutes until edges are set. Cool on sheet for 3 minutes, then transfer to a rack.
  5. Whisk powdered sugar, 2 tbsp milk, and vanilla until smooth. Add remaining milk if needed. Pipe or spread icing onto completely cooled cookies and let set 20 minutes.

Notes

Plan for at least 1 hour of chilling time for the dough. The cookies stay soft in an airtight container for up to a week, and the dough can be made a day ahead and kept in the fridge.