Warm Spiced Gingerbread Cookies (Print)
Soft spiced gingerbread with sweet icing—ideal for festive treats.
# Ingredients:
01 -
1 cup all-purpose flour
02 -
1 tablespoon ground ginger
03 -
1 tablespoon ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon ground allspice
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1 teaspoon baking soda
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1 teaspoon salt
08 -
1 cup unsalted butter, softened
09 -
1 cup packed brown sugar
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1 cup granulated sugar
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1 large egg
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1 cup unsulfured molasses
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1 teaspoon vanilla extract
→ For the sweet icing
14 -
1 cup powdered sugar
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1 tablespoon milk
16 -
1 teaspoon vanilla extract
# Directions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, baking soda, and salt. Set aside.
03 -
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
04 -
Beat in the egg, molasses, and vanilla extract to the butter mixture until fully combined.
05 -
Gradually mix the dry ingredients into the wet mixture, stirring until the dough comes together. The dough will be slightly sticky, which is normal.
06 -
Chill the dough in the refrigerator for about 30 minutes to an hour to make it easier to handle.
07 -
Take small portions of the chilled dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
08 -
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm and the centers appear soft. They will firm up as they cool.
09 -
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10 -
In a medium bowl, mix the powdered sugar, milk, and vanilla extract together until smooth and glossy.
11 -
Once the cookies have cooled, drizzle or pipe the icing over the cookies as desired.