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Servings: 16
Calories: 256kcal
Equipment
- Rolling Pin you can freeze this pin, making it great for rolling cookie dough
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ tablespoon ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup unsalted butter softened
- ¾ cup brown sugar
- ⅔ cup dark molasses
- 1 egg at room temperature
- 1 teaspoon vanilla extract
For the icing:
- 3 cups powdered sugar
- ¼ cup whole milk
- Sprinkles for decoration
Instructions
- In a bowl, sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Set aside. In another large bowl, beat the softened butter and brown sugar with a mixer until light and fluffy—about 2 minutes. Mix in the molasses, followed by the egg and vanilla, beating until smooth.3 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ tablespoon ground ginger, ¼ teaspoon ground cloves, ⅔ cup unsalted butter, ¾ cup brown sugar, ⅔ cup dark molasses, 1 egg, 1 teaspoon vanilla extract
- Slowly incorporate the dry ingredients into the wet mixture, folding with a spatula until everything is well combined. Divide the dough in half, wrap each portion in plastic, and flatten into discs. Chill in the refrigerator for at least 2 hours or up to 24 hours.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Lightly dust your work surface with flour, then roll out the dough to about 1/8 inch thick. Use cookie cutters to create shapes, gathering and re-rolling the scraps as needed.
- Place the cookies about 1 inch apart on the prepared baking sheets and bake for 10 minutes, or until the edges are firm but the centers are still soft. Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To make the icing, mix the powdered sugar with the milk until smooth. Pour the icing into a piping bag and decorate the cooled cookies as desired. Add sprinkles for a festive touch and let the icing set completely before storing. Enjoy your cookies!3 cups powdered sugar, ¼ cup whole milk, Sprinkles for decoration
Notes
- Chilling Time:Don’t skip the chilling step. Letting the dough rest in the fridge makes it much easier to handle and roll out. It also prevents the cookies from spreading too much while baking, keeping their shapes nice and crisp.
- Rolling Technique: Roll the dough evenly using a rolling pin with guides or place two rulers as thickness markers. This ensures even baking.
- Molasses Substitution: Dark molasses gives a rich, deep flavor that’s perfect for traditional gingerbread. If you prefer a lighter, sweeter cookie, you can substitute with mild molasses—just note the taste will be less robust.
- Cooling Tip: It’s crucial to let the cookies cool down all the way before decorating. If they’re even a bit warm, the icing will run and make a mess instead of setting neatly on top.
- Icing Consistency: Start with the recipe measurements for icing, but adjust with a little extra milk or sugar if needed to reach the right consistency for piping.
- Storage Solution: Store the decorated cookies between layers of parchment paper to avoid smudging the icing.
Nutrition
Calories: 256kcal | Carbohydrates: 66g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 265mg | Fiber: 1g | Sugar: 21g | Vitamin A: 259IU | Vitamin C: 0.02mg | Calcium: 55mg | Iron: 2mg
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