Gingerbread Cookies
Enjoy the warmth of the season with gingerbread cookies that are soft and perfect for decorating with loved ones.
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Equipment
- large stand mixer
Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Sugar
- 1/2 cup Molasses
- 1 Egg
- 1 tbsp White vinegar
- 2½ cups Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ginger, ground
- 1/2 tsp Cinnamon, ground
- 1/2 tsp Cloves, ground
Icing
- 1/3 cup Butter (softened)
- 4½ cups Powdered sugar
- 1/3 cup Milk
- 1/2 tsp Vanilla extract
Instructions
- In a stand mixer, beat the butter and sugar until light and fluffy.
- Add the molasses, egg and vinegar. Stir until combined.
- Add the flour, baking powder, ginger, cinnamon, and cloves. Stir until all the flour is mixed into the dough.
- Remove the bowl from the mixer, cover and refrigerate for at least 3 hours (preferably overnight).
- Preheat the oven to 375℉.
- Remove the dough from the refrigerator and allow to rest at room temperature for 10 minutes.
- Flour a large work surface and roll the dough 1/4 inch thick. Cut out as many shapes as you can from the dough and place 8 per sheet pan.
- Bake for 6-8 minutes. Allow to cool on the sheet pan for 5 minutes before transferring to a cooling rack.
- Continue rolling, cutting, and baking until all of the dough has been used.
- After the cookies have cooled, prepare the icing in a small bowl.
- In the stand mixer, beat the butter, powdered sugar, milk, and vanilla until smooth.
- Remove from the mixer and either pipe the icing on to the cookies with a pastry bag or smear on with an icing spatula.
Nutrition
Serving: 1cookieCalories: 200kcal
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