These Cinnamon Iced Gingerbread Cookies are perfect for the holidays! Soft and spiced, they’re topped with a sweet icing that makes them extra special.
I love how these cookies fill the kitchen with yummy smells while baking. Plus, they’re fun to decorate! It’s like a little art project, and who doesn’t love cookies? 🎨🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free flour blend, which works great for cookies!
Molasses: It gives gingerbread its rich flavor. If you don’t have molasses, you can use honey or maple syrup, but your cookies will be a bit lighter in color and taste.
Spices: Fresh spices like ground cinnamon, ginger, and cloves really enhance the flavor. For a different twist, consider using pumpkin spice mix instead—it’s a fun variation!
Butter: Unsalted butter is ideal for controlling the salt level. You can substitute with coconut oil or a vegan butter if you’re going dairy-free.
Powdered Sugar: For the icing, you can swap half the powdered sugar with a natural sweetener, like powdered erythritol, for a lower-sugar version.
What’s the Best Way to Chill Gingerbread Dough?
Chilling the dough is crucial for getting the right texture for these cookies. It allows the flavors to meld and makes rolling easier. Here’s how to do it right:
- Wrap the dough tightly in plastic wrap; this prevents it from drying out.
- Chill for at least 1 hour, but you can chill overnight if you want to prep ahead.
- When ready to roll, let it sit at room temperature for about 10 minutes to soften slightly, making it easier to work with.
How Do You Achieve the Perfect Icing Consistency?
The icing should be smooth and spreadable, but not too runny. Here’s how to get the right consistency:
- Start by mixing the powdered sugar with milk until it reaches a thick but flowy texture.
- If it’s too thick, add more milk a teaspoon at a time until it’s drizzling consistency.
- For piping, it should hold its shape but still be easy to squeeze out of your piping bag or plastic bag.
How to Make Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- 1 1/2 cups powdered sugar
- 1 tablespoon milk (more as needed)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and an additional 1 hour for chilling the dough. Baking will take around 10 minutes. In total, you’ll need about 1 hour and 40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside as it will be combined later.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and packed brown sugar until the mixture is light and fluffy.
3. Combine with Egg and Molasses:
Add the egg, molasses, and vanilla extract to the creamed butter and sugar. Beat the mixture until everything is well combined and smooth.
4. Make the Dough:
Gradually add the dry flour mixture to the wet ingredients. Mix until a stiff dough forms. Wrap the dough in plastic wrap, then chill it in the refrigerator for at least 1 hour. This helps the flavors meld and makes it easier to roll out.
5. Preheat and Prepare Baking Sheets:
About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
6. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes, like trees or stars, and place them on the prepared baking sheets with about 1 inch of space between each cookie.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 8 to 10 minutes, until they are just set and slightly firm around the edges. Allow them to cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
8. Prepare the Cinnamon Icing:
As the cookies cool, mix together the powdered sugar, milk, vanilla extract, and ground cinnamon in a small bowl. If the icing is too thick, add more milk a teaspoon at a time until desired consistency is reached.
9. Decorate Your Cookies:
Once the cookies have cooled completely, decorate them using the cinnamon icing. You can use a spoon, piping bag, or a plastic bag with a corner snipped off to create beautiful designs.
10. Allow Icing to Set:
Let the icing set at room temperature before serving or storing your decorated cookies. This usually takes about 15-30 minutes.
Enjoy your festive, spiced gingerbread cookies topped with sweet cinnamon icing! They’re perfect for sharing or enjoying cozy at home during the holidays!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. Just remember that it may make the cookies a bit denser, so adjust accordingly!
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, honey or maple syrup can be used as a substitute, but keep in mind that the flavor will be slightly different. The cookies will be lighter in color and sweetness.
How Should the Iced Cookies Be Stored?
Store iced gingerbread cookies in an airtight container at room temperature for up to a week. If you want to stack them, place parchment paper between layers to prevent sticking.
Can I Freeze the Gingerbread Cookies?
Absolutely! You can freeze the dough before baking or freeze the baked cookies (either iced or uniced). Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be kept in the freezer for up to 3 months. Just thaw at room temperature before enjoying!