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Gingerbread Cookies

Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

Cookie
  • 3 3/4 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tbsp ground cinammon
  • 1/2 tsp ground allspice (or cloves)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 10 tbsp dark brown sugar (1/2 cup + 2 tbsp)
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup unsulfured molasses
Glaze (optional)
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1-3 tbsp milk

Method
 

  1. Preheat the oven to 350 degrees.
  2. Add the flour, baking soda, baking powder, spices (ginger, cinnamon, allspice, nutmeg) and salt to a medium bowl. Mix to combine and set aside.
  3. Add the butter and sugar to a large bowl. On medium speed, cream the two together until light and fluffy.
  4. Add the egg and vanilla extract to the butter and sugar mix. Mix to combine.
  5. Add the molasses to the butter and sugar mix. Mix to combine
  6. Add the dry ingredients to the wet ingredients in 3 parts. Mix until just combined. The final addition may need to be mixed by hand.
  7. Divide the dough into at least two portions to make it easier to work with.
  8. Roll out the dough between two sheets of parchment paper or on a floured surface, until 1/4 inch thick.
  9. Cut out desired shapes and transfer to a parchment paper lined baking sheet. Space the cookies about an inch apart.
  10. Freeze dough on the cookie sheet for 6-8 minutes.
  11. Transfer the cookie sheet to the over and bake for 6-8 minutes.
  12. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Glaze
  1. Add the powdered sugar, vanilla extract and 1 tbsp of milk to a small bowl. Mix to combine.
  2. Add milk 1 tbsp at a time until the desired consistency is achieved.