These Cinnamon Iced Gingerbread Cookies are a sweet treat with a spicy kick! With their warm ginger flavor and a delightful icing, they are perfect for sharing or enjoying solo.
Honestly, I can’t resist their adorable shapes! đ Baking them fills the house with the best smells. Plus, decorating them is like a mini art project, and who doesnât love a little icing fun?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cookies. If you’re aiming for gluten-free options, a 1:1 gluten-free flour blend works well in this recipe!
Moluccas: It’s essential for that rich flavor. If it’s not available, you can substitute with dark corn syrup or honey. However, molasses gives that unique gingerbread taste.
Spices: The warm spices like cinnamon, ginger, and cloves create the flavors we associate with gingerbread. If youâre out of ground cloves, try allspice or simply skip it; the cookies will still taste great!
Cinnamon Icing: For this icing, powdered sugar is a must for sweetness. To amp up the flavor, consider adding a pinch of nutmeg! If you’re unsure about milk, you can use water or even cream for a richer icing.
How Do I Roll and Cut the Gingerbread Dough Without It Sticking?
Rolling and cutting gingerbread dough can be tricky, but here are some tips to make it easier:
- Always flour your surface and rolling pin well. You can also roll the dough between two sheets of parchment paper!
- Donât rush; let the dough chill in the fridge for a couple of hours. This firms it up and makes it easier to handle.
- Use cookie cutters dipped in flour to prevent sticking when cutting out shapes.
- If you have trouble lifting the shapes, use a thin spatula to help transfer them to your baking sheet.
Following these steps will give you beautifully shaped cookies ready for baking!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Cinnamon Icing:
- 1 cup powdered sugar, sifted
- 1 to 2 tbsp milk (adjust for desired consistency)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and 10-15 minutes for baking the cookies. Don’t forget to account for chilling time, as you’ll want to refrigerate the dough for at least 2 hours or overnight. Altogether, you’re looking at around 2 hours and 45 minutes, including cooling the cookies!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This blends all the dry ingredients for even flavor.
2. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and dark brown sugar together until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for soft cookies!
3. Mixing in Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat well after each addition until everything is well combined and smooth.
4. Combining the Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough forms. If the dough feels too sticky, sprinkle in a little more flour until it holds together nicely.
5. Chilling the Dough:
Divide the dough into two disks and wrap them in plastic wrap. Refrigerate them for at least 2 hours or even overnightâthis helps the cookies hold their shape while baking!
6. Roll and Cut:
Once ready to bake, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper. On a floured surface, roll out one disk of dough to about 1/4 inch thick.
7. Shaping the Cookies:
Use festive cookie cutters to cut out shapes like Christmas trees or gingerbread men. Place the cookies about 1 inch apart on the lined baking sheets.
8. Baking Time:
Bake in the preheated oven for 8-10 minutes, or until the edges feel firm and the centers are set. Keep an eye on them to avoid overbakingâitâs best to have chewy cookies!
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Afterward, transfer them to a wire rack to cool completely.
10. Making the Cinnamon Icing:
In a small bowl, whisk together the sifted powdered sugar, ground cinnamon, vanilla extract, and milk. Start with 1 tablespoon of milk and add more as needed to achieve a smooth, pipeable consistency.
11. Decorating the Cookies:
Once your cookies are completely cool, itâs time to decorate! Use a piping bag or a small plastic bag with a corner snipped off to pipe your icing onto the cookies in any fun designs you like.
12. Letting the Icing Set:
Allow the icing to set before serving or storing your cookies in an airtight container. Enjoy your delicious, beautifully iced Cinnamon Gingerbread Cookies!
Can I Use Gluten-Free Flour for This Recipe?
Yes, absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for better texture.
How Long Can I Store These Cookies?
Store the iced cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the uniced cookies for up to 3 monthsâjust thaw them before icing!
What If My Dough Is Too Sticky?
If your dough is too sticky to roll out comfortably, simply sprinkle a little more flour onto your work surface and onto the rolling pin. You can also chill the dough for an additional 30 minutes to make it easier to handle.
Can I Prep the Dough Ahead of Time?
Definitely! You can prepare the dough and refrigerate it for up to 3 days. Just be sure to wrap it tightly in plastic wrap to keep it fresh. When you’re ready, roll it out and bake as directed!
