Iced Gingerbread Cookies
Simple recipe for soft, no-spread cookies warmly spiced with cinnamon, ginger, nutmeg and cloves
Ingredients
The Cookies
- 2 cups all-purpose flour
- 8 Tbsp. unsalted butter
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1/4 cup blackstrap 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 fitted with the paddle attachment, beat the butter and both sugars until fluffy. (Alternatively, use a large bowl and a handheld electric mixer).
- 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 wrap and refrigerate at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough out onto a lightly floured surface and use cookie cutters to cut into desired shapes. Place the cookies onto the prepared baking sheets.
- Bake 10-12 minutes. For best results, cool completely on a wire rack 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.)
Tried this recipe?Let us know how it was!