Gingerbread Cookies
Adapted from Gingerbread Cookie Recipe.
- 4 hours
- 9-10 minutes
Ingredients
Cookie dough
- 10 tablespoons (2/3 cup; 145g) unsalted butter softened to room temp
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml) unsulphured molasses
- 1 large egg room temp
- 1 tsp pure vanilla
- 3 1/2 (438g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 tsp ground all spice (opitonal)
- 1/2 tsp ground cloves
Icing
- 3 cups confectioners’ sugar
- 1/2 tsp pure vanilla
- 2 tsp light corn syrup
- 4 tablespoons of water room temp
- pinch salt
Directions
Cookie dough
- In a large bowl using a stand mixer, beat butter for 1 minute on medium speed until smooth and creamy. Add sugar and molasses and beat on medium high until combined. Beat in egg and vanilla on high speed for 2 full minutes.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, all spice, cloves until combined. On low speed, slowly mix dry into wet ingredients. Cookie dough will be thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap tight. Pat into disk shape. Store in fridge for 3+ hours
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Remove one disk from fridge, and roll out on floured surface. Flour rolling pin. Flatten to 1/4” thick. Use cookie cutter. Re-roll dough scraps until all dough is shaped. Repeat with remaining disk.
- Bake cookies for 9–11 minutes.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack.
Icing
- Whisk powdered sugar, vanilla, and corn syrup in medium bowl. Slowly add 1 tbsp water at a time. Add water until icing is stiff, and the icing drizzled from the whisk holds shape for a few seconds. Refrigerate to speed up icing dry time. Icing will be completely dry in 24 hours.