Frosted Gingerbread Cookies

Non-Stick Surface Ensures that your Cookies will Come Out Perfectly Every Time

Suggested Cookware
Non-Stick Surface Ensures that your Cookies will Come Out Perfectly Every Time

Frosted Gingerbread Cookies Recipe

These Frosted Gingerbread Cookies are just in time for the holidays. They're soft and chewy, with warming spices like ginger, cinnamon, and cloves. The simple powdered sugar glaze adds just enough sweetness to balance out the spices.

Ingredients

1 teaspoon baking soda
1 teaspoon salt
1 cup molasses
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
4 cups all-purpose flour
1 cup butter, softened
2 teaspoons baking powder
2 teaspoons ground ginger

Time Needed

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Instructions

Cream the butter and sugar together in a large mixing bowl until light and fluffy.
One at a time, add the molasses and eggs, beating well after each addition.
Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a separate bowl.
Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
Cut the dough in half and form each half into a disc.
Refrigerate for at least 2 hours or overnight, wrapped in plastic wrap.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Use parchment paper to line baking sheets.
Roll out the dough to a thickness of 1/4 inch (6 mm) on a lightly floured surface.
Cut out shapes with cookie cutters and place them on the baking sheets that have been prepared.
Bake for 10 to 12 minutes, or until the edges are golden brown.
Remove from the oven and set aside on the baking sheets to cool completely.
Whisk together the powdered sugar, milk, and vanilla extract in a small mixing bowl until smooth.
Once the cookies have cooled, use a pastry brush or spoon to spread the glaze over the top of each cookie.
Before serving or storing, allow the glaze to completely dry.