These Cinnamon Iced Gingerbread Cookies are delightful and festive! With a perfect mix of warm spices and a sweet icing, they are just right for the holidays—or any day you need a treat!
Baking these cookies is always a fun time. I can’t resist sneaking a few before they even cool down. Just try not to eat them all in one sitting! 😉
I love decorating these cookies with icing. It turns a simple cookie into a cheerful treat! Plus, they make the house smell amazing while they bake. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookie dough. You could use whole wheat flour for a more wholesome option. Just note the texture will be slightly denser. I personally love the classic texture that all-purpose flour gives!
Molasses: Molasses adds that deep, rich flavor that’s essential to gingerbread cookies. If you’re out of molasses, try using honey or maple syrup. Just keep in mind these will change the flavor profile a bit.
Spices: The warm spices like ginger, cinnamon, cloves, and nutmeg define the flavor. If you prefer a spicier cookie, feel free to add extra ginger. Or, if you’re not a fan of cloves, you can reduce them or leave them out altogether.
Unsalted butter: Use unsalted butter for better control over the saltiness. If you want a dairy-free option, coconut oil can work, but it will alter the flavor slightly. I often stick with butter for that classic richness!
What’s the Best Way to Roll Out Gingerbread Dough?
Rolling out the dough can be tricky! Here’s how to get great results:
- Chill the dough well. This makes it easier to roll and helps keep the cookies from spreading too much.
- Lightly flour your surface and rolling pin to prevent sticking. Try using a silicone baking mat for easy cleanup and minimal sticking.
- Roll to about 1/4-inch thick for sturdy cookies that hold their shape. If they’re too thick, they won’t cook properly.
- Cut out shapes quickly to prevent the dough from warming up too much. If it starts to get sticky, chill again!
This technique helps ensure your cookies are perfectly shaped and stay deliciously soft inside!
Cinnamon Iced Gingerbread Cookies
Ingredients:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Cinnamon Icing:
- 2 cups powdered sugar, sifted
- 2-3 tbsp milk
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Time Estimate:
This delightful recipe will take about 30 minutes to prepare, plus at least 2 hours of chill time for the dough. After that, you will need about 10 minutes for baking, and finally, allow some time for the icing to set before serving. Enjoy your time in the kitchen!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. This mixture brings together all the warm spices that make gingerbread so special. Set it aside!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and packed brown sugar until the mixture is light and fluffy. This will give your cookies a lovely texture!
3. Add Wet Ingredients:
Next, beat in the egg until fully combined. Then, add the molasses and vanilla extract. Mix everything together until it is well combined, and you can’t see any streaks of butter or egg.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tough. It’s okay if a few small spots of flour remain!
5. Chill the Dough:
Divide the dough into two portions and flatten each into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 2 hours or overnight. This step is key for rolling out the dough easily later!
6. Preheat the Oven:
When you are ready to bake, preheat your oven to 350°F (175°C). Also, line your baking sheets with parchment paper to prevent the cookies from sticking.
7. Roll Out the Dough:
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Lightly flour your rolling pin too, so the dough does not stick.
8. Cut the Cookie Shapes:
Use cookie cutters in festive shapes like gingerbread men, trees, or stars to cut out cookies. Place them on the prepared baking sheet, leaving some space between each cookie for spreading during baking.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm but not browned. Keep an eye on them to avoid overbaking!
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool completely on wire racks. This cooling time is crucial to ensure they won’t crumble when you ice them.
11. Make the Cinnamon Icing:
In a bowl, whisk together the sifted powdered sugar, milk, ground cinnamon, and vanilla extract. Adjust the amount of milk until you achieve a thick but spreadable consistency.
12. Decorate the Cookies:
Once the cookies are cooled, it’s time to decorate! Spread or pipe the cinnamon icing onto the cookies as you like. Be creative—have fun with the designs!
13. Let the Icing Set:
Allow the icing to set completely before serving or storing your cookies. This will help the decorations stay intact and make them look beautiful!
Enjoy your lovely cinnamon spiced gingerbread cookies topped with a sweet, glossy icing! They make a wonderful festive treat for you and your loved ones!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give the cookies a nuttier flavor and denser texture. I recommend using a 50/50 mix of whole wheat and all-purpose flour for the best balance of taste and texture.
How Do I Store Leftover Gingerbread Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If the icing is already set, you can layer the cookies with parchment paper to prevent sticking.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can substitute with honey or maple syrup, but keep in mind that the flavor will be slightly different. For each 1/2 cup of molasses, use about 1/3 cup of honey or syrup, adding a bit more to taste if desired.
Can I Freeze Gingerbread Cookies?
Absolutely! Once the cookies are completely cooled, freeze them in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Just thaw at room temperature before serving!