During the holidays, special occasions, and all year round, sometimes we just need a beautifully delicious cookie!!!! So look no further, as this gingerbread cookie recipe is exactly what you have been needing in your life. It's easy and direct and will make for some very happy tummies!!! Whether those tummies are friends, neighbors, coworkers, or even your kids!
I have personally made this recipe countless times. These cookies get better as time passes and and always taste delicious. So right out of the oven is good, the next day is great, the day after that is AMAZING!!! Thicker dough leads to wonderfully chewy, almost ginger bread like, consistency. However, thinner dough gives it that beautiful snap and crack that cookies sometime just have to have!
Of course, due to the fact that they get better after they've cooled and aged a day or two, they make the most wonderful gifts out there!!! So pack up, go to the store, and get all the ingredients because today is the day you "bake it off"! Today is the day you rise to the challenge and get a good, large dose of flavor and fun!
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg (fresh, makes a difference)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened to room temperature)
- 1/2 cup dark brown sugar (packed)
- 1 large egg
- 1/2 cup molasses (unsulfured)
1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 3 tablespoons milk (or water)
- 1 pinch salt
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar together for 2 minutes on medium-high speed until light and fluffy.
Add the egg and molasses and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
Divide the dough into two equal portions and form them each into a ball. Use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. Once the dough is thoroughly chilled, heat the oven to 350°F.
Unwrap the dough and place it on a large, lightly floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling. Once the cookies are room temperature, decorate them as desired with the icing
In a medium bowl, mix the confectioners’ sugar, vanilla, corn syrup, milk and salt until smooth. It should be quite thick. If it is too thick, add 1/2 tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners’ sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.
Note: While these cookies taste AMAZING with the icing on them, some people often find icing intimidating and difficult to pull off. Not to worry though! These cookies taste just as AMAZING without icing, and are the perfect treat.