Iced gingerbread cookies recipe (2024)

Ingredients

Cookies

• 1 1/2 cups butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1/2 cup molasses
• 2 teaspoon vanilla extract
• 4 1/3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon ground cloves

Icing

• 1/3 cup packed brown sugar
• 1/4 cup milk
• 2 tablespoons butter
• 1 tablespoon molasses
• 1/2 teaspoon ground ginger
• 2-3 cups powdered sugar (depending on how thick you want your icing)
• 1/2 teaspoon vanilla extract

Instructions

1. Heat the oven to 325F. Line 2-3 baking sheets with parchment paper. Set aside.
2. In a large bowl, with the paddle attachment on, cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With a spatula, scrape the sides of the bowl if needed. Stir in molasses and vanilla; mix well.
3. In a separate bowl combine the dry ingredients; gradually add to creamed mixture.
4. With a medium size ice cream scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
5. Bake the cookies in preheated oven for 12-13 minutes. Leave to cool slightly on the baking sheet before cooling completely on wire racks.
6. To make the icing, place the brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
7. Leave the mixture to cool for 2-3 minutes and stir in the powder sugar, ground ginger and vanilla extract. Add more or less powder sugar, depending on how thin or runny you want your icing.
8. With a small offset spatula or a spoon, top the cookies with the icing.
9. Decorate with sprinkles, optional.

Notes

Recipe Adapted from Taste of Home Magazine (Holiday Cookies 2012)

7.6.8

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http://atreatsaffair.com/iced-gingerbread-cookies-recipe/