These Cinnamon Iced Gingerbread Cookies are both spiced and sweet, perfect for any festive occasion. With a soft texture and a lovely cinnamon topping, they are a holiday treat!
Who can resist cookies that smell like a cozy winter day? I love sharing these with friends, and they always disappear fast. Try not to eat them all at once—you can do it! 😉
Key Ingredients & Substitutions
All-purpose Flour: This is the foundation for the cookies. If you need a gluten-free option, try a gluten-free all-purpose flour blend. Just ensure it has xanthan gum for better texture.
Ground Spices: Ginger and cinnamon provide that classic gingerbread flavor. If you love a bit of spice, feel free to double the ginger! Can’t find cloves? You can skip them or replace with allspice.
Unsalted Butter: I always use unsalted butter for better control over the final taste. If dairy-free, you can use softened coconut oil or a dairy-free butter alternative.
Unsulfured Molasses: This adds sweetness and depth. If you don’t have molasses, try honey or maple syrup, but it will change the flavor a bit!
Cinnamon Icing: Powdered sugar creates that sweet topping. If you want less sugar, use a little yogurt mixed with vanilla for a lighter glaze.
How Do I Chill and Roll Cookie Dough Properly?
Chilling the dough is essential for the right texture and to prevent spreading while baking. When you wrap the dough, make sure it’s firm and not too soft. Here’s my process:
- After mixing, divide the dough and wrap it tightly in plastic wrap to prevent air from reaching it.
- Chill for at least 1 hour. If you’re short on time, even 30 minutes can help.
- When rolling, keep your surface lightly floured, and roll to about 1/4 inch thick for nice, even cookies.
Remember, if the dough sticks, dust it lightly with more flour as you go. Happy baking!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of preparation time, followed by at least 1 hour for chilling the dough, and then around 8-10 minutes for baking. Don’t forget to allow some time for cooling and decorating. In total, you’re looking at about 2 hours for everything. But the delicious smells will make the wait worthwhile!
Step-by-Step Instructions:
1. Making the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will help to evenly distribute the dry ingredients. Set this mixture aside for later.
In a large bowl, use an electric mixer to beat the softened butter and dark brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes. Next, add in the egg, molasses, and vanilla extract, mixing until everything is fully combined.
Now, gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to form cookie dough. Make sure not to overmix!
2. Chilling the Dough:
Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and refrigerate them for at least 1 hour, or overnight if you have time. This step helps the cookies hold their shape while baking.
3. Rolling and Cutting the Cookies:
When you’re ready to bake, preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one portion of chilled dough to about 1/4 inch thick. Use your favorite cookie cutters to cut out festive shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
4. Baking the Cookies:
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but not darkened. Once done, allow the cookies to cool on the baking sheet for about 5 minutes before carefully moving them to a wire rack to cool completely.
5. Preparing the Cinnamon Icing:
While the cookies are cooling, make the icing by whisking together the powdered sugar, milk, ground cinnamon, and vanilla extract in a bowl until you have a smooth, slightly thick mixture. If it’s too thick, just add a little more milk until you reach the desired consistency.
6. Decorating the Cookies:
Finally, it’s time to decorate! Using a spoon or piping bag, ice the cookies however you like—be it a smooth coat or fun designs. Let the icing set completely before serving or storing them in an airtight container.
Enjoy your beautiful Cinnamon Iced Gingerbread Cookies that are not just a treat for the taste buds but also a feast for the eyes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies will be denser. You might want to use a combination of both for a lighter texture while still getting the health benefits of whole wheat!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the cookies for up to 3 months; just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and thaw it overnight in the fridge before rolling and baking.
What If My Icing Is Too Thick?
If your icing is too thick to spread or pipe, simply add a little more milk, one teaspoon at a time, until you reach your desired consistency. If it’s too runny, you can add more powdered sugar to thicken it up.
