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Chewy classic gingerbread cookies is a classic to bake around the holiday season. They are so delicious with the classic molasses flavor and warm spices. Cut into the traditional gingerbread man shapes, these cookies are perfect for baking this Christmas. Topped with a sweet vanilla icing to decorate these cookies however you want. Bake these cookies is Christmas for a classic homemade treat that everyone will love.
The dough for these classic gingerbread cookies are made a little thicker than other cookie dough, because it needs to be thick enough to roll out and cut out shapes. After the dough is made, divide it in half and wrap each half in foil and freeze the cookie dough for at least 4 hours, or overnight. You can also keep this cookie dough in the freezer for up to two months, until you are ready to bake. When you are ready to roll the cookie dough out, let the dough sit at room temperature for 10-15 minutes. Roll the dough out on a floured surface and cut out into gingerbread man shapes. Bake the cookies for 10-12 minutes. Let the cookies cool completely on a wire rack before decorating with the icing.
To make the sweet vanilla icing, in a small bowl, combine powdered sugar with powdered sugar, milk, corn syrup and vanilla extract until smooth. Place the icing into a piping bag and pipe icing onto each gingerbread cookie and decorate. Store the frosted cookies in an airtight container for up to two weeks.
Classic Gingerbread Cookies
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Ingredients for Icing
- 2 cups powdered sugar
- 1-2 tablespoons milk
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt and baking soda. In a large bowl using either a hand or stand mixer, beat softened butter with both granulated and brown sugar and molasses until creamy.
- Add in egg and vanilla extract, beating until smooth. Add in the dry ingredients in three separate additions, beating after each until fully incorporated. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 F. Roll out cookie dough and cut out cookies with a gingerbread cookie cutter. Place cookies onto a ungreased baking sheet and bake for 10-12 minutes. Let cool completely.
- For the icing, in a small bowl, combine the powdered sugar with corn syrup, milk and vanilla extract. Place the icing into a piping bag and pipe icing onto cooled down cookies.