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Gingerbread Cookies with Vanilla Bean Frosting | Simmer & Sage

Old Fashioned Gingerbread Cookies

Simple recipe for soft, no-spread cookies warmly spiced with cinnamon, ginger, nutmeg and cloves
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

The Cookies

  • 2 cups all-purpose flour
  • 1 stick unsalted butter
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. ground cinnamon
  • 1 Tbsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

The Frosting

  • 6 oz. salted butter
  • 12 oz. confectioner's sugar
  • 1-2 Tbsp. milk
  • 1 Tbsp. vanilla paste (or 1 whole vanilla bean)

Instructions
 

  • In a stand mixer, beat the butter and both sugars until fluffy.
  • Beat in the molasses, egg and vanilla.
  • In a separate bowl, combine the flour, salt, baking soda and spices.
  • With the mixer running on low speed, slowly add the flour mixture into the butter mixture until fully incorporated.
  • Form the dough into a disc. Wrap in plastic and refrigerate at least 30 minutes.
  • When ready to bake, preheat oven to 350 degrees. Roll the dough out onto a floured surface and cut into desired shapes. Place the cookies onto a parchment-lined baking sheet. Bake 10-12 minutes. Cool completely before decorating.
  • To make the frosting, beat the butter and sugar until fluffy. Add the milk, one tablespoon at a time, until desired consistency is reached. Beat in the vanilla bean paste. (If using a real vanilla bean, slice the pod open lengthwise and scrape the insides into the mixing bowl. Beat to incorporate.)
Keyword cookies, dessert, holiday
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