Classic Gingerbread Cookies (Edit recipe)

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These classic gingerbread cookies feature the perfect balance of crisp edges and soft centers, with a beautifully spiced flavor that tastes just like the holidays.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 24

Ingredients

10 Tbsp Butter, Unsalted, quality softened to room temperature
0.75 cup Brown Sugar, packed
0.5 cup Molasses, unsulphured
1 Egg, room temperature
1 tsp Vanilla Extract
1.5 cups All Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
1 Tbsp Organic Ground Ginger - The Spice Lab
1 Tbsp Organic Ground Cinnamon - The Spice Lab
0.5 tsp Organic Ground Nutmeg - The Spice Lab
0.5 tsp Cloves, Ground - The Spice Lab

For the Icing

3 cups Powdered Sugar
2 - 4 Tbsp Milk
2 Tbsp Light Corn Syrup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whip butter with a hand mixer on medium speed until light and fluffy. Add brown sugar and mix until combined. Add molasses, egg, and vanilla and mix for about 2 minutes until well combined.
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Add to wet ingredients and mix on medium speed until a soft dough forms.
Divide dough into two portions, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 350°F. Line baking sheets with parchment paper. Roll out one portion of dough on a well-floured surface to ¼ inch thickness. Cut into shapes with cookie cutters.
Bake for 9-12 minutes, until edges are set but centers still look slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
For icing, mix powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth. Add more milk as needed to reach desired consistency. Decorate cooled cookies with icing and sprinkles.

Notes

The icing recipe makes enough to generously cover all cookies. Cut in half for minimal decorating. Cookies stay fresh in an airtight container at room temperature for about a week. Cookie dough can be frozen for up to 3 months. These cookies are not sturdy enough for gingerbread house construction.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	5 g
Carbohydrates:	33 g
Protein:	3 g
Cholesterol:	13 g
Sodium:	105 mg
Fiber:	0 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.