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Gingerbread Cookies

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Ingredients

Warning0 allergens identified

Gingerbread Cookies

3 cups all purpose flour

1 tsp baking soda

¼ tsp salt

1 tbsp ground ginger

2 teaspoons ground cinnamon

1 tsp ground cloves

½ cup unsalted buttersoftened

½ cup dark brown sugarpacked (may be substituted with light brown sugar)

1 eggroom temperature

½ cup molasses

Vanilla Icing

2 cups powdered sugarsifted

2 tablespoons hot water

1 tsp corn syrupadds sheen and elasticity but may be omitted

1 tsp vanilla extract

Optional Decorationshard cinnamon candies, mini chocolate chips or M&M's, or your favorite candies or sprinkles

Instructions

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For the Cookies:

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.

Add the egg and molasses, and beat until smooth.

Add the flour mixture to the sugar mixture and beat just until combined.

Scrape half of the dough onto a sheet of plastic wrap, flatten into a disk. Wrap it tightly and store in the refrigerator. Repeat with the other half of the dough. Chill for two hours or overnight.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper. Roll the dough out on a lightly floured surface to 1/4" thickness for softer, chewier cookies, or 1/8" thickness for thinner, crispier cookies. Place cookies 1" apart on prepared baking sheet.

Bake 6-8 minutes, or until edges become golden brown. Cool on wire racks.

Prepare the icing:

Place the powdered sugar in a medium bowl. Add the hot water, corn syrup and vanilla extract and stir well until smooth.

Spread or pipe the icing using a piping bag and a fine tip, and top immediately with the candies or sprinkles of your choice. Leave the cookies out at room temperature until set.

Nutrition

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Tips & Tricks (5)

Chill Dough for Perfect Shape 🧊
Refrigerate your dough for at least 2 hours (or overnight) before rolling and cutting to prevent spreading and achieve crisp, well-defined gingerbread man edges with clean details.
Bloom Your Spices in Butter 🌟
Cream the butter with brown sugar first, then add your spices (ginger, cinnamon, cloves) to allow their essential oils to activate and intensify the warm, complex flavor throughout the cookies.
Molasses Temperature Trick 🍯
Use room-temperature molasses and slightly warm (not hot) water when dissolving baking soda to create a more uniform batter and prevent the cookies from becoming too cakey or dense.
Underbake for Chewy Centers 🍪
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the pan and develop that signature soft, chewy texture you're after.
Royal Icing Consistency Control ✏️
Mix your vanilla icing with hot water one teaspoon at a time to achieve the perfect consistency—too thick won't pipe smoothly, too thin will run off the cookies and lose definition on your decorations.