These Cinnamon Iced Gingerbread Cookies are the perfect holiday treat! They are soft, spiced, and topped with a sweet icing that adds a delightful crunch.
Making these cookies fills the kitchen with wonderful smells! I love sharing them with family and friends, or just enjoying them with a cozy cup of tea. They’re a festive joy! 🎄
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, you can substitute with whole wheat flour for added fiber, or gluten-free flour if you’re avoiding gluten. Just make sure to check if it has xanthan gum added; if not, consider adding that for better texture.
Spices: Ground ginger, cinnamon, nutmeg, and cloves create that classic gingerbread flavor. If you’re out of ground cloves, try using more cinnamon or allspice. Freshly grated nutmeg can enhance the taste even further!
Unsalted butter: While it ensures control over salt levels, you can use coconut oil or a dairy-free butter for a vegan version. Just remember that the texture might change slightly.
Molasses: This adds deep flavor and moisture to the cookies. If you don’t have molasses, dark corn syrup or honey is an acceptable alternative, although the flavor will be just a tad different. Maple syrup can work too!
Cinnamon icing: For the icing, powdered sugar is key for smoothness. If you’re looking for a healthier option, try coconut sugar blended into a fine powder, but keep in mind the color and texture might change.
What’s the Best Way to Chill Cookie Dough?
Chilling the dough is crucial for gingerbread cookies. It helps the flavors meld together and keeps your cookies from spreading too much when baking. Here’s what to do:
- After mixing the dough, divide it into two discs; this makes it easier to roll out later.
- Wrap each disc tightly in plastic wrap to prevent it from drying out.
- Refrigerate for at least 2 hours, or even overnight if you can. This wait helps develop richer flavors!
If the dough is too hard after chilling, let it sit at room temperature for 10-15 minutes before rolling it out. Enjoy your gingerbread cookie making!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 tsp vanilla extract
For the Cinnamon Icing:
- 2 cups powdered sugar
- 2-3 tbsp milk (adjust to desired consistency)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and 10 minutes for baking. However, don’t forget to refrigerate the dough for at least 2 hours before rolling it out. In total, you should allow about 3 hours for making these delicious cookies, including cooling and decorating time.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. This combination creates the warm, spicy flavor that gingerbread cookies are known for. Once well mixed, set the bowl aside.
2. Cream the Butter and Sugar:
In another mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. It should take about 3-4 minutes. This is what gives the cookies a lovely texture!
3. Add the Egg and Molasses:
Add the egg to the butter and sugar mixture, beating until it’s well combined. Then, mix in the molasses and vanilla extract for that sweet, rich flavor.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix until everything is just combined. Be careful not to overmix, as this can lead to tough cookies!
5. Chill the Dough:
Divide the dough into two equal parts and flatten each into discs. Wrap them in plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps the cookies maintain their shape when baking.
6. Preheat the Oven:
After the dough has chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze!
7. Roll Out the Dough:
On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick. It’s best to work with one disc at a time so the other stays nice and cold.
8. Cut Out Shapes:
Use cookie cutters to cut out your shapes and place them onto the prepared baking sheets, making sure to leave about 1 inch of space between each cookie.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges start to firm up while the centers remain soft. After baking, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Cinnamon Icing:
While your cookies are cooling, mix the powdered sugar, ground cinnamon, vanilla extract, and enough milk to achieve a smooth, pipeable icing. Adjust the milk as necessary to get your desired consistency.
11. Decorate the Cookies:
Once the cookies are fully cooled, decorate them with the cinnamon icing. You can spread a smooth layer on some, or pipe designs for others. Let your creativity shine!
12. Set the Icing:
Allow the icing to harden completely before serving or storing cookies in an airtight container. This makes sure they stay delicious and fresh!
Enjoy your festive Cinnamon Iced Gingerbread Cookies that combine warm, spicy flavors with sweet, smooth cinnamon icing for a beautifully decorated treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option! Just note that the cookies might be denser and have a nuttier flavor. You might also want to add a bit more liquid if the dough seems too dry.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made a day or two in advance. Simply wrap it securely in plastic wrap and refrigerate it. Just remember to allow it to sit at room temperature for about 10-15 minutes before rolling it out to make it easier to work with.
What If I Don’t Have Molasses?
If you’re out of molasses, you can use dark corn syrup or honey as alternatives. The flavor will be slightly different, but it will still yield a delicious cookie. Just keep in mind that the sweetness level may vary!