Iced Gingerbread Cookies
Soft, spiced Gingerbread Cookies made with blackstrap molasses and topped with a simple vanilla icing. Perfect for your holiday cookie tray!
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ¼ cup molasses use blackstrap if you have it
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon all spice
Icing
- 1 cup powdered sugar
- 2 ½ tablespoons milk
- 1 splash vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice until well combined.
- In the bowl of a mixer, cream the butter and sugar until light and fluffy.
- Add in the egg and mix until fully incorporated.
- Mix in the molasses and vanilla extract, scraping down the bowl as needed to ensure everything is well combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
- Using a 1-ounce portion scoop (or two rounded tablespoons), scoop the dough onto the prepared baking sheet. Gently press the tops of each cookie to flatten slightly.
- Bake for 10-11 minutes. Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. Let them cool completely before icing.
Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cookies have cooled completely, gently dip just the tops into the icing, letting any excess drip off.
- Place the iced cookies back on a cooling rack and allow the icing to set for at least 1 hour before serving. Enjoy!
Notes
- Don't have blackstrap molasses, no worries, use regular molasses.
- These cookies are delicious with or without the icing.
- If skipping the icing, roll the cookie dough in a little sugar before baking for extra sweetness and sparkle.
- Let the iced cookies rest for at least one hour so the icing can fully set.
Tried this recipe?Let us know how it was!