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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
  

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

Instructions
 

  • Preheat the oven to 350 degrees.
  • Add the flour, baking soda, baking powder, spices (ginger, cinnamon, allspice, nutmeg) and salt to a medium bowl. Mix to combine and set aside.
  • Add the butter and sugar to a large bowl. On medium speed, cream the two together until light and fluffy.
  • Add the egg and vanilla extract to the butter and sugar mix. Mix to combine.
  • Add the molasses to the butter and sugar mix. Mix to combine
  • 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.
  • Divide the dough into at least two portions to make it easier to work with.
  • Roll out the dough between two sheets of parchment paper or on a floured surface, until 1/4 inch thick.
  • Cut out desired shapes and transfer to a parchment paper lined baking sheet. Space the cookies about an inch apart.
  • Freeze dough on the cookie sheet for 6-8 minutes.
  • Transfer the cookie sheet to the over and bake for 6-8 minutes.
  • Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Glaze

  • Add the powdered sugar, vanilla extract and 1 tbsp of milk to a small bowl. Mix to combine.
  • Add milk 1 tbsp at a time until the desired consistency is achieved.