Gingerbread Cookies
These Gingerbread Cookies re soft in the middle, crisp on the edges, and perfect for decorating with icing and sprinkles! Super easy to make, but the dough needs to be chilled for 1 hour.
Ingredients
- ¾ cup butter (softened)
- ¾ cup packed brown sugar
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 3 ¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ cup molasses
- 1 large egg
For the icing
- 2 ½ cups powdered sugar
- 4 tablespoons warm water
- 2 tablespoons meringue powder
- ½ teaspoon cream of tartar
Instructions
- In a large bowl, cream together the butter, brown sugar, salt, and spices until light and fluffy, 2 minutes. Add the molasses and egg and mix well.
- In a medium bowl, whisk together the flour and baking soda. Mix this into the wet mixture until thoroughly combined.
- Divide the dough in half and wrap in plastic wrap. Refrigerate for at least one hour and up to 2 days.
- Preheat your oven to 350°F and line 2-3 large baking sheets with parchment paper. Let the gingerbread dough rest at room temperature for 20 minutes before rolling.
- Roll the dough out to ¼-inch thickness on a lightly floured surface. Use cookie cutters to cut cookies into shape and transfer to baking sheets.
- Bake for 8-10 minutes. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
For the icing
- Combine all the ingredients in a bowl. Beat on low speed initially, then increase to medium and beat for 2-3 minutes until thickened and glossy. Cover until ready to use.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!