Gingerbread Spice Cookies
Gingerbread Spice Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Glaze (Optional)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg, molasses, and vanilla extract until well combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This is crucial for flavor development and easier handling.
⏱️ 5 min
- 6
Preheat oven to 350°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 7
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Gather scraps, re-roll, and cut more cookies.
⏱️ 7 min
- 8
Place cookies 1 inch apart on the prepared baking sheets.
⏱️ 2 min
- 9
Bake for 8-10 minutes, or until the edges are set and lightly browned. Cookies will still be soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min
- 10
If making the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gingerbread Spice Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Glaze (Optional)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg, molasses, and vanilla extract until well combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This is crucial for flavor development and easier handling.
⏱️ 5 min - 6
Preheat oven to 350°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 7
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Gather scraps, re-roll, and cut more cookies.
⏱️ 7 min - 8
Place cookies 1 inch apart on the prepared baking sheets.
⏱️ 2 min - 9
Bake for 8-10 minutes, or until the edges are set and lightly browned. Cookies will still be soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 10 min - 10
If making the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
⏱️ 3 min