Gingerbread Cookies
Servings: 12 cookies
Calories: 190kcal
Soft and spiced gingerbread cookies ready in under 30 minutes! Perfect for holidays or any day, with a simple frosting for decorating fun.
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Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves optional
- ⅛ teaspoon ground nutmeg optional
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter softened
- ¼ cup brown sugar packed
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 tablespoon milk
Frosting
- 2 tablespoons butter room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves (if using), nutmeg (if using), and salt.
- In another bowl, cream the softened butter and brown sugar together until smooth and fluffy using a hand mixer or by hand.
- Mix in the molasses and vanilla extract until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until a soft dough forms.
- For easier handling, refrigerate the dough for about 10-15 minutes (optional, but helps with shaping).
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface. Use cookie cutters or form simple rounds to make 12 cookies.
- Place the cookies on the prepared baking sheet, spacing them out. Bake for 10-12 minutes, or until the edges are firm. The center may appear soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the frosting
- Add butter, milk, and 1 cup of powdered sugar to a bowl and mix till smooth. Add the rest if needed.
- Fill a piping bag and I usually use a #1 tip to decorate the edges. Use a thicker tip if you plan to fill the cookies.
Notes
- Use rolling pin rings or two guides (like chopsticks) to keep the dough a consistent 1/4-inch thickness for even baking.
- Refrigerate the dough for 10-15 minutes
- Bake until the edges are firm but the centers look slightly soft.
- Wait until they’re fully cooled to decorate.
- Add a few drops of milk to thin or a spoonful of powdered sugar to thicken for perfect piping.
- If you’re making multiple trays, keep the dough in the fridge between rolling to prevent it from getting sticky.
- Bake a single cookie to check timing and thickness before committing to a whole batch!
Nutrition
Calories: 190kcal | Carbohydrates: 38g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 129mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 123IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
