These Cinnamon Iced Gingerbread Cookies are a festive treat! They’re soft, spiced, and topped with a sweet icing that makes them extra special. Perfect for sharing or enjoying on your own!
Honestly, who can resist the combination of ginger and cinnamon? They smell amazing while baking, and you’ll probably eat a few before they even cool down. Oops! 😄
I love decorating these cookies with friends and family. It’s a fun way to get everyone involved during the holiday season. Plus, they make a great gift—if you can resist eating them all!
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cookies. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend. I’ve tried this with success, and the cookies turned out great!
Molasses: This gives gingerbread its distinct flavor and color. If you don’t have molasses, you could use honey or maple syrup, but the taste will be different. Brown sugar works in a pinch, though it will make the cookies lighter in color.
Ground spices: The combination of ginger, cinnamon, cloves, and nutmeg is traditional for gingerbread. If you’re missing one, just add a little extra of another. I sometimes like to sprinkle in some allspice for an extra kick!
Unsalted butter: Using unsalted butter allows you better control over the sodium content. If you’re in a pinch, you can use salted butter but reduce the added salt in the recipe a bit.
How Do You Achieve the Perfect Cookie Texture?
The key to achieving the perfect cookie texture is all in the mixing and chilling! Here are some important points to remember:
- Creaming butter and sugar: This step is crucial. Cream until the mixture is light and fluffy, which helps create a tender cookie.
- Chilling the dough: Don’t skip this! Chilling allows the flavors to meld and firms up the dough, making it easier to roll out and cut without spreading too much in the oven.
- Baking time: Keep an eye on them—overbaking can lead to hard cookies. They should be slightly soft in the center as they will continue to firm up as they cool.
Following these steps will help you create a batch of cookies that are soft, spicy, and simply delightful! Enjoy baking and decorating your cookies!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- 1 cup powdered sugar
- 1-2 teaspoons milk (adjust for consistency)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to bake, plus at least 2 hours of chilling time for the dough. So, set aside about 2.5 to 3 hours from start to finish, which includes some time for decorating once the cookies are baked.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl. In another bowl, cream the softened butter and brown sugar until it’s light and fluffy. This will help the cookies get that nice chewy texture! Next, beat in the egg, molasses, and vanilla extract until everything is well combined. Now, gradually add the dry ingredients to the wet ingredients, stirring just until everything is mixed together—don’t overdo it!
2. Chill the Dough:
Once your dough is ready, divide it in half and flatten each portion into discs. Wrap them in plastic wrap and pop them in the fridge for at least 2 hours, or you can leave them overnight for maximum firmness. Chilling is key to getting nice shapes when you cut out the cookies!
3. Roll and Cut the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thickness. Use your favorite cookie cutters to create fun shapes—think gingerbread men, trees, or hearts. Place the cutouts onto a parchment-lined baking sheet with some space between them so they don’t stick together while baking.
4. Bake the Cookies:
Pop your cookie sheet in the preheated oven and bake for 8-10 minutes. You want them to be set around the edges but still soft in the center. Remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This will keep them soft and chewy!
5. Prepare the Cinnamon Icing:
While the cookies are cooling, it’s time to whip up the icing! In a small bowl, mix together the powdered sugar, ground cinnamon, vanilla extract (if using), and milk, adding it a teaspoon at a time until you get a smooth, spreadable consistency. If it’s too thick, just add a little more milk!
6. Decorate the Cookies:
Once the cookies are completely cool, it’s time to decorate! Use a small knife or piping bag to spread or pipe the cinnamon icing onto the cooled cookies. Feel free to get creative with designs—pipe outlines, cute little decorations, or even big swirls. Let the icing set completely before you store the cookies!
7. Store and Serve:
Store your iced cookies in an airtight container at room temperature for up to a week. They’re perfect for sharing (or keeping all to yourself!). Enjoy these cozy, spiced cookies with a nice cup of tea or hot cocoa to complete the holiday experience!
These delightful cookies are not just a treat for the taste buds; they bring a warm and festive atmosphere to any gathering. Enjoy the baking process and the sweet smell of gingerbread filling your kitchen!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. I recommend starting with a 50/50 blend of whole wheat and all-purpose flour for a lighter result.
How Can I Adjust the Spiciness of the Cookies?
If you prefer a milder flavor, reduce the amount of ground ginger or cloves. Alternatively, you can increase the cinnamon for a different spice profile without adding too much heat!
Can I Freeze Gingerbread Cookies?
Absolutely! Once the cookies are baked and cooled completely, you can freeze them in an airtight container or freezer bag for up to 3 months. Just thaw at room temperature before decorating or serving.
What Should I Do If My Icing Is Too Runny?
If your icing is too runny, add a bit more powdered sugar to thicken it up. Mix well until you reach your desired consistency. For a thinner icing, simply add more milk a little at a time!
