Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- On a lightly floured surface, roll the dough out to about ¼-inch thickness.
- Use your favorite cookie cutters to cut out gingerbread shapes.
- Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about an inch between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar and milk until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency (for icing).
- If desired, divide the icing into separate bowls and add food coloring to create different colors (for icing).
- Use a piping bag or a small spoon to drizzle the icing onto the cooled cookies. Get creative with your designs! (for icing)
- Allow the icing to set completely before storing or serving the cookies. (for icing)
Notes
For a softer texture, add a tablespoon of honey to the dough. You can store the baked gingerbread cookies in an airtight container at room temperature for up to a week or freeze them for up to 2-3 months. Add the zest of one lemon or substitute the vanilla extract with orange extract for variations.