Easy Gingerbread Cookies


Cookie Ingredients
3 3/4 cups (488g) all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
10 tbsp (140g) packed dark brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup (172g) unsulfured molasses

Easy Cookie Icing Ingredients
1 1/2 cups (173g) powdered sugar
1 1/2 – 2 tbsp water or milk
1 tbsp corn syrup
1/2 tsp vanilla extract


Preheat oven to 350 degrees.

Combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a medium sized bowl and set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg and vanilla extract mix until well combined.

Add the molasses and mix until well combined.

Add the dry ingredients and mix just until the dough is well combined. Dough will be thick.

Divide the cookie dough into two equal parts, then roll each out to about 1/4 an inch thickness between two pieces of parchment paper. It helps to shape the cookie dough into a bit of a log and then roll it out.

Transfer the parchment lined cookie dough onto a cookie sheet and into the freezer for about 6-8 minutes.

Remove cookie dough from freezer and immediately cut into shapes. You’ll leave the cutouts on the parchment paper to bake them, so try to space them as they should be for baking with about an inch between each cookie.

While cookie dough is still cold, transfer the parchment paper/cookies onto a cookie sheet and bake for 6-8 minutes.

Remove cookies from oven and allow to cool on baking sheet for 3-4 minutes, or until you can transfer them. Transfer cookies to a wire rack to cool completely.

Repeat process with remaining cookie dough.

When cookies are baked and you’re ready to decorate them, making the icing. Add the powdered sugar to a small-medium sized bowl, then add 1 tablespoon of water, the corn syrup and vanilla extract and whisk until well combined. It will be thick to start, just keep whisking together. Add additional water as needed, for it to come together. You want to be careful not to thin it out too much. You can always add more liquid, but you can’t remove it once you add it. You want the icing to just be drip-able (and therefore pipeable), but not so thin it won’t stay in place.

Add the icing to a piping bag fitted with a small round piping tip (I used Wilton tip 3) and decorate your cookies. Add sprinkles or other decorations, if you’d like.

Allow cookies to dry, then store in an airtight container. If well sealed, cookies should be good for 5-7 days.

Recipe by Life Love and Sugar: https://www.lifeloveandsugar.com/best-gingerbread-cookies/


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