Gingerbread Cookies
Soft and chewy rolled Gingerbread Cookie Cutouts. A traditional molasses cookie dough spiced with cinnamon, ginger, cloves, and nutmeg. Rolled out and cut into seasonal Christmas holiday shapes, baked and glazed with a quick homemade icing recipe and cookie decorations. Gingerbread Cookies are steeped in Christmas tradition and the MOST popular flavored cookies for the holiday season.
Servings 25 cookies
Calories 192kcal
Ingredients
- 3 cups all-purpose flour
- ¾ cup packed dark brown sugar
- 1½ tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- ¾ tsp salt
- ¾ tsp baking soda
- ¾ cup (1½ sticks) unsalted butter
- 3/4 cup unsulphured molasses
- 2 tbsp milk
Gingerbread Icing
- 1½ cups powdered confectioners' sugar
- 1 tbsp light corn syrup
- 2 tbsp water
- ¼ tsp almond extract or any flavoring
Instructions
- Mix together flour, brown sugar, cinnamon, ginger, cloves, nutmeg, salt, and baking soda in a bowl fit with the mixer.
- With the mixer on low, cut butter into chunks and add to mixture and mix until it resembles sand.
- Slowly add in molasses and milk and mix to completely combine. TIP: Spray a liquid measuring cup with cooking spray or oil to prevent molasses from sticking.
- Divide dough into 2 equal portions. Roll into balls and wrap in plastic wrap. Refrigerate for 1-4 hours or until the dough is easier to work with and not so sticky.
- Prepare a work surface with parchment paper. Remove one ball of dough and place on floured parchment paper. Sprinkle the top of the dough with flour and another piece of parchment paper.
- Roll dough out into ¼-inch thickness. NOTE: Cookies that are any thinner than ¼" will bake crispy.
- Place prepared dough on a cookie sheet or cutting board and place in the freezer for 10-15 minutes.
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- Take out of the freezer. Peel back the top of the parchment paper and replace it with a clean sheet. Flip over and repeat.
- Using cookie cutters press the shapes into the dough. TIP: Use a cookie spatula to fit under the cookie cutter after pressing into the dough to help pick it up if needed.
- The dough can be gathered and rerolled as many times as needed.
- Transfer cookie dough shapes to prepared baking sheet 1-inch apart.
- Bake in oven for 9-12 minutes or until the centers of the cookies are set. I baked mine for 10-11 minutes. NOTE: I used regular size cookie cutters. Mini cookie cutters will vary slightly and will need a little less baking time, but not much.
Notes
Can I make the dough in advance? Yes, simply roll the dough into a long log shape. Cover it with plastic wrap (not foil as it will stick) and place it in a freezer bag. Store in the freezer up to 6-8 months. The dough will need to come to room temperature before rolling it out.
Nutrition
Calories: 192kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 181mg | Fiber: 1g | Sugar: 22g | Vitamin A: 170IU | Calcium: 37mg | Iron: 1mg