These Cinnamon Iced Gingerbread Cookies are perfect for the holidays! Soft, spicy, and full of warmth, they are like a cozy hug in cookie form. The sweet icing makes them even better!
Making these cookies is a fun way to spread holiday cheer. I love baking a batch and sharing them with friends. Just be ready for compliments and requests for the recipe! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: A must for structure, but you can substitute with whole wheat flour for a nuttier taste or gluten-free flour blend if needed.
Dark Brown Sugar: This adds depth and moisture. If you only have light brown sugar, that works too! You could also use coconut sugar for a less processed option.
Molasses: The star ingredient! If you’re out, honey or maple syrup can work as substitutes, but they will give a different flavor profile.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): Feel free to adjust the spice levels to your taste. You can use pumpkin spice mix instead if you want a different twist.
Cinnamon Icing: If you want to skip the icing or are short on time, a simple dusting of powdered sugar can be a lovely alternative. You could also use a store-bought icing!
How Can I Ensure My Cookies Are Soft and Chewy?
The secret to soft cookies lies in the baking time and ingredients. First, do not overbake! Aim for slightly soft centers when pulling them from the oven; they will continue to firm as they cool.
- Keep an eye on them during the last couple of minutes of baking.
- Room temperature butter helps the dough blend smoothly, plus it adds to that tender texture.
- Chilling the dough is important too! It firms up the butter, helping to create that ideal chewiness.
And don’t forget to let them cool properly on a rack to prevent sogginess! Enjoy your baking!
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
For the Cinnamon Icing:
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp milk (adjust for consistency)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time and 10 minutes of baking, followed by cooling time. Make sure to allow for at least 1 hour for chilling the dough, so it’s nice and easy to roll out later. Altogether, you’re looking at just around 2 hours from start to finish, but trust me, it’s worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Get your oven nice and warm at 350°F (175°C). Line your baking sheets with parchment paper. This will help prevent the cookies from sticking!
2. Mix the Dry Ingredients:
In a large bowl, grab a whisk and combine the flour, dark brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Give it a good mix so everything is evenly blended.
3. Cream the Butter:
In another bowl, use a mixer to beat the softened butter until it’s creamy and smooth. Add in the molasses and egg, and mix well until everything is completely combined.
4. Combine Wet and Dry Mixtures:
Slowly pour the dry ingredients into the wet mixture, stirring until a soft dough comes together. Don’t worry if it’s a little sticky!
5. Chill The Dough:
Divide the dough in half. Wrap each portion in plastic wrap and pop them in the fridge for at least an hour. This makes the dough easier to roll out later and helps maintain the shape while baking.
6. Roll Out the Dough:
Once the dough is chilled, lightly flour a clean surface. Roll out one portion of the dough to about 1/4 inch thick. If it gets too sticky, sprinkle a little more flour on top.
7. Cut Out Shapes:
Using your favorite cookie cutters (like hearts, stars, or trees), cut out the shapes and place them 1 inch apart on the prepared baking sheets.
8. Bake the Cookies:
Put the baking sheets in the oven and bake for 8-10 minutes. The edges should be firm, and the center should look set. Be careful not to overbake them, as you want them soft!
9. Cool the Cookies:
Once the cookies are baked, let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Cinnamon Icing:
While the cookies cool, prepare the icing. In a bowl, mix the powdered sugar, cinnamon, vanilla, and milk until it’s smooth and spreadable. Adjust the milk as needed to get the consistency you like.
11. Decorate Your Cookies:
Once the cookies are completely cool, it’s time to decorate! Use a piping bag or a small spoon to apply the cinnamon icing. Feel free to get creative – you can pipe decorative patterns or just give them a smooth glaze!
12. Let Icing Set:
After decorating, let the icing set completely before serving them or storing them away. This will ensure your designs stay intact!
Enjoy your cozy and charming Cinnamon Iced Gingerbread Cookies, perfect for sharing during the holidays or enjoying on your own! 🍪✨
Can I Use Regular Brown Sugar Instead of Dark Brown Sugar?
Yes, you can substitute light brown sugar for dark brown sugar. The main difference is that light brown sugar has less molasses, which will slightly alter the flavor but still yield delicious cookies!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to 10 days or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to avoid sticking.
Can I Make These Cookies Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. Just make sure the blend contains xanthan gum, which helps give the cookies structure and chewiness.
What Should I Do If My Dough Is Too Sticky?
If your dough feels sticky after mixing, try adding a little more flour, one tablespoon at a time, until it’s easier to handle. Additionally, chilling the dough in the refrigerator can help firm it up, making it simpler to roll out.