Best Gingerbread Cookies
Delightful gingerbread cookies that are aromatic, warm-spiced, and perfect for decorating during the holiday season.
Ingredients
For the cookie dough
- 2-3 cups all-purpose flour 2 cups = 265g
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
- 6 tbsp unsalted butter, room temperature regular or vegan
- 1/2 cup light brown sugar, packed 100g
- 1/4 cup granulated sugar 50g
- 1 tsp vanilla extract
- 2 tbsp milk regular or plant-based
- 1/2 cup molasses 140g
For the icing
- 1 1/2 cups powdered sugar
- 4-5 tsp water adjust as needed
- 1 tsp corn syrup
- 1/2 tsp vanilla extract
- Gel food coloring optional
Instructions
Preparation
- In a bowl, mix together the flour, salt, ginger, cinnamon, clove, and nutmeg.
- In another bowl, beat the butter, brown sugar, and granulated sugar until fluffy.
- Add the vanilla extract, milk, and molasses. Mix well.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
Chilling
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on a lined baking sheet.
- Bake the cookies for about 8-10 minutes, or until the edges are firm. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Making the Icing
- In a bowl, mix the powdered sugar, corn syrup, vanilla, and water until smooth.
- Adjust the consistency by adding more water or sugar as needed.
- Color with gel food coloring if desired.
Decorating
- Once the cookies are cool, use the icing to decorate your gingerbread cookies.
Notes
For best results, use room temperature butter for easier mixing. If the dough is too sticky, gradually add more flour. Letting the cookie dough rest overnight enhances flavor.