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These iced gingerbread cookies are thick and delicious.
You know how the smell of something can transport you back to another moment in time? The smell of gingerbread cookies baking in the oven, instantly takes us back to when we were little, baking in the kitchen with our mom. It’s some of the most special moments we shared during the holidays each year.
If you’re on the hunt for a delicious, simple gingerbread cookie to make this year, we’ve got you covered! Made with dark molasses, brown sugar and delicious warm spices, these cookies are the perfect dessert to make for any holiday gathering this year!
Want more Christmas recipe ideas? Check out these articles:
- One Easy Cookie Dough 5 Different Ways
- Red Velvet Bundt Cake with Vanilla Cream Cheese Frosting
- Spiced Gingerbread Latte
Iced Gingerbread Cookies
DryIngredients:
- Flour: We prefer using all-purpose flour when we make cookies.
- Baking Powder: Baking powder helps these cookies rise.
- Salt: Salt balances out the sweetness of the cookies and enhances the flavors of the spices as well.
- Spices: The spices in these iced gingerbread molasses cookies are ginger, cinnamon and cloves—the perfect holiday blend.
Wet Ingredients:
- Butter: We recommend using unsalted butter for these cookies.
- Brown Sugar: Brown sugar gives these cookies a delicious flavor and pairs well with the molasses.
- Granulated Sugar: 1/4 cup of granulated sugar is added to the mix to lighten the consistency of the cookies.
- Eggs: Eggs add structure and flavor to the gingerbread cookies.
- Vanilla: We love using Trader Joe’s vanilla bean paste during the holidays. We always stock up when they release it in the fall. Otherwise vanilla extract works amazing too!
- Molasses: Molasses is what gives the gingerbread cookie it’s iconic flavor.
Direction Snapshot:
- Combine the dry ingredients.
- Cream the cold butter and sugars. Combine the rest of the wet ingredients with the butter mixture. Mix in the dry ingredients until the dough is just combined.
- Chill the dough for 30 minutes. Scoop the dough out with a cookie scoop. Bake on 375°F for 18-20 minutes.
- Allow the cookies to cool. Whisk together the ingredients for the icing. Dip the cookies in the icing and let the icing harden (about 5-10 minutes)
- Enjoy with a cup of coffee, tea or cocoa!
Tips for Success:
- Use COLD Butter: Cold butter is essential for this recipe. It’s what makes these cookies a thicker texture and gives them a delicious buttery taste.
- Cube the Butter Before Creaming: We recommend cutting the butter into small cubes before creaming. This will help the butter to break down easier. If you were to put two large butter sticks in the there, butter may fly everywhere and would take more time to cream together evenly.
- Chill the Dough: The dough will need to chill for 30 minutes before baking—otherwise the cookies may spread out more than hoped for. In that time, you can preheat the oven to the desired temperature.
Iced Gingerbread Cookies
- Total Time: 30
Description
Made with dark molasses, brown sugar and delicious warm spices, these cookies are the perfect dessert to make for any holiday gathering this year!
Ingredients
Gingerbread Cookie Dough:
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
2 sticks butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/4 cup molasses
Icing:
1 cup powdered sugar
1/4 tsp cinnamon
1 tbsp milk
1/2 tsp vanilla extract
Instructions
- In a medium bowl, gently whisk together your flour, baking powder, salt, cinnamon, ginger, and cloves. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs, molasses and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes and make the icing.
- To make the icing, whisk the powdered sugar, cinnamon, milk and vanilla together until the icing is smooth. It should be a slightly thick, but still a bit runny.
- Once the cookies have cooled, dip the top of each cookie into the icing, pull it out and let some of the excess drip off before placing the cookie back on the wire rack. Let the icing harden (this should take 5-10 minutes). Enjoy with a hot cup of coffee, tea or cocoa!
- Prep Time: 10
- Cook Time: 20
