These Cinnamon Iced Gingerbread Cookies are a festive treat that are both soft and spicy! Topped with sweet icing, they are perfect for holiday gatherings or just a cozy night in.
I love baking these with friends, and we always end up eating more dough than we actually bake! 😂 They make the house smell amazing, and who’s going to say no to that? Yum!
Key Ingredients & Substitutions
All-purpose flour: The base of the cookies. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. Just check that it contains xanthan gum for the best texture.
Brown sugar: This adds moisture and a rich flavor. If you run out, you can substitute with granulated sugar, but slightly reduce the amount. Adding a tablespoon of molasses can mimic brown sugar’s flavor.
Molasses: This is what gives gingerbread its deep color and unique taste. If you don’t have molasses, honey or maple syrup could work, but it will change the flavor slightly. Also, avoid using blackstrap molasses, as it can be too bitter.
Ground spices: Cinnamon, ginger, cloves, and nutmeg are essential for that warm flavor. You can adjust spices based on your preference; for example, increase ginger for extra kick or omit cloves if you don’t have them.
How Do You Get the Perfect Cookie Texture?
The secret to perfect gingerbread cookies is in how you handle the dough and bake them. Here’s how you can ensure a great texture:
- Chill the dough for at least an hour. This helps the cookies hold their shape when baked.
- Don’t overroll the dough. Keeping them about 1/4-inch thick ensures they remain soft inside.
- Keep an eye on the baking time. Cookies should look set but soft in the center; they’ll continue to firm up as they cool.
- Let cookies cool completely before icing. This prevents the icing from melting and losing its shape.
By following these tips, you’ll end up with deliciously soft gingerbread cookies every time! Happy baking!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus 1 hour to chill the dough, and about 8-10 minutes for baking. Allow extra time for decorating once the cookies have cooled. So, you’re looking at around 2 hours total from start to finish, including chill and bake time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, brown sugar, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until everything is well combined. This mix is what gives your cookies that warm, spicy flavor!
2. Mix Wet Ingredients:
In another bowl, beat the softened butter until it’s creamy. Then, add in the molasses, egg, and vanilla extract, mixing everything together until it’s nicely blended.
3. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet ingredients, mixing just until everything is combined. Be sure not to overmix; you want your dough to stay tender.
4. Chill the Dough:
Divide the dough into two equal portions. Shape each one into a disk, wrap them in plastic wrap, and pop them in the refrigerator for at least 1 hour. This step helps your cookies maintain their shape when baking!
5. Roll and Cut Shapes:
Once the dough is firm, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out fun shapes (like gingerbread people, stars, or snowflakes) and place them on a parchment-lined baking sheet, leaving about an inch between them.
6. Bake the Cookies:
Bake the cookies for 8-10 minutes, just until the edges are set and the bottoms are lightly browned. Keep an eye on them so they don’t overbake!
7. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
8. Prepare the Cinnamon Icing:
In a medium bowl, mix the powdered sugar, milk, ground cinnamon, and vanilla extract. Start with 2 tablespoons of milk and add more as needed until you achieve a thick yet spreadable consistency. This icing is what makes your cookies shine!
9. Decorate the Cookies:
Once the cookies are completely cool, it’s time to decorate! You can use a knife or a piping bag to spread or pipe the icing onto the cookies. Get creative with designs—maybe some swirls or sprinkles!
10. Allow to Set:
Let the icing set completely before serving or storing the cookies. This gives them a beautiful finished look and prevents smudging.
Enjoy these soft, warmly spiced gingerbread cookies with their beautiful cinnamon-scented icing. They’re perfect for sharing, gifting, or enjoying with a cozy cup of tea or coffee! Happy baking! 🎄🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture a bit, making the cookies denser. Consider using a mix of both for a lighter result while still adding some whole grain goodness!
What Can I Use if I Don’t Have Molasses?
If you’re out of molasses, you can substitute it with honey or maple syrup, though the flavor will be different. Just keep in mind that the cookies may be slightly lighter in color and not as deep in flavor.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Add Other Spices or Ingredients?
Absolutely! Feel free to experiment with additional spices like cardamom or even add in chocolate chips or chopped nuts. Just make sure not to overload them so they still hold their shape and texture!