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Gingerbread Cookies
These classic gingerbread cookies are packed with warm spices like cinnamon, ginger, cloves, and allspice. The dough relies on rich molasses and brown sugar to create a deep, comforting flavor profile. They make a perfect holiday baking project or a fun weekend activity to share with family. Each cookie bakes up with firm edges and a tender center that holds its shape beautifully. Finish them with a simple homemade vanilla icing and your favorite colorful candies for a festive treat.
Ingredients
- ½ cup packed brown sugar
- ½ cup butter, softened
- ½ cup molasses
- ⅓ cup cold water
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons water or milk
- ½ teaspoon vanilla
Instructions
- 1Beat the brown sugar, softened butter, molasses, and cold water in a large bowl on medium speed until well blended.
- 2Stir the flour, baking soda, ginger, allspice, cinnamon, cloves, and salt into the wet mixture until a dough forms, then cover and refrigerate for at least two hours.
- 3Preheat the oven to 350°F and prepare baking sheets by greasing them or lining them with parchment paper.
- 4Divide the chilled dough in half and roll each portion on a lightly floured surface to a quarter-inch thickness, then cut out shapes using floured cookie cutters.
- 5Place the cutouts two inches apart on the prepared baking sheets, then gather any dough scraps to reroll and cut more cookies.
- 6Bake for 10 to 12 minutes until the centers leave no indentation when lightly touched, then immediately transfer the cookies to wire racks.
- 7Allow the baking sheets to cool for 10 minutes between batches, and let the baked cookies rest for about 30 minutes until completely cool.
- 8Mix the powdered sugar, two tablespoons of water or milk, and vanilla extract in a medium bowl until the frosting is smooth and spreadable, then stir in food coloring one drop at a time to reach your preferred shade.
- 9Opt for paste food coloring if you want a highly intense and bright hue for your decorations.
- 10Avoid adding too much liquid food coloring, as excess moisture will cause the frosting to separate and curdle.
- 11Transfer the prepared frosting to a small plastic bag, seal it, push the mixture into one corner, and snip off the tip with scissors when you are ready to decorate.
- 12Squeeze the bag to pipe designs onto the cooled cookies, or use a small metal spatula to spread the frosting, then finish with colored sugars and small candies.