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Iced Gingerbread Cookies
Our Iced Gingerbread Cookies are the perfect holiday cookie! Every fudgy bite is loaded with sweet and spicy gingerbread flavor.
Ingredients
3 ½ cups all-purpose flour (measured by spooning the flour into your measuring cup, then leveling. Do not pack the flour as you measure)
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon dry ginger
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
10 tablespoons softened butter
½ cup brown sugar, packed
¾ cup molasses
1 whole egg
1 cup Demerara sugar (Raw sugar)
Icing
2 cups powdered sugar
3-4 tablespoons milk
Instructions
- In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer, beat butter for two minutes until creamy and pale.
- Add brown sugar and beat for another minute. Scrape the bowl and beat again.
- Add molasses and beat. Scrape the bowl and beat again.
- Add the egg and beat to combine.
- With mixer running on low, add the flour mixture. Beat on low just to combine. Scrape the bowl and beat once to combine.
- Preheat oven to 350 degrees F.
- Line two cookie sheets with parchment paper.
- Either using a kitchen scale or a 2-ounce scoop, scoop out 18 portions by making each portion slightly shy of 2-ounces. At the end, divide whatever is left so you have 18 portions. Roll each portion into a ball.
- Pour Demerara sugar in a small bowl and roll each ball in the sugar. Place evenly spaced on the two cookie sheets as you roll.
- Once all the cookies are on the cookie sheets, gently press each ball to one-inch-thick discs using the bottom of a cup measurer or a glass.
- Bake one pan at a time for 12-14 minutes. Ovens vary so break one open to check if you are not sure. The center should be cooked but a little chewy.
- Cool on wire racks by slipping the parchment right onto the rack.
- To make the icing, measure out the powdered sugar and add three tablespoons of milk. Whisk vigorously until all lumps are whisked out. Add part or all of the last tablespoon of milk until the icing is creamy and smooth but still slightly thick.
- Line all the cooled cookies up on one rack with a cookie sheet lined with parchment under.
- Use the whisk to drizzle icing over each cookie into some sort of attractive pattern.
- Store at room temperature in an airtight container with parchment or wax paper between the layers.
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Find it online: https://www.afamilyfeast.com/iced-gingerbread-cookies/
