These Cinnamon Iced Gingerbread Cookies are a festive treat with a soft, chewy texture and a hint of spice. The sweet icing on top makes them look as good as they taste!
Every bite is like a cozy hug during the holidays. I find myself sneaking an extra one (or two!) when everyone thinks I’m just decorating. Who can resist a cookie like this? 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. You can use whole wheat flour for a healthier twist, though it may change the texture slightly.
Molasses: This adds a deep flavor and color. If you don’t have molasses, honey or dark corn syrup can work, but your cookies will taste a bit different.
Ground spices: Ginger, cinnamon, cloves, and nutmeg create that classic gingerbread flavor. Feel free to reduce the amount of spices or substitute with pumpkin pie spice if needed.
Brown sugar: It’s essential for moisture and flavor. Light or dark brown sugar both work well; dark brown sugar will impart a slightly richer flavor. If preferred, you can use coconut sugar for a lower glycemic option.
Cinnamon icing: Powdered sugar makes for a smooth icing. If you’re looking for a healthier alternative, try using a powdered sugar substitute or a yogurt glaze instead.
What’s the Best Way to Chill the Dough?
Chilling the dough is crucial for shaping the cookies. This helps the butter solidify, which prevents spreading during baking. Here are some tips:
- After mixing, divide the dough into two discs. Flattening helps it chill faster.
- Wrap tightly in plastic wrap, ensuring there’s no air exposure.
- Chilling for at least 2 hours is ideal, but you can chill it overnight if you’re short on time!
Remember, the longer you chill, the easier the dough will be to roll out. This way, your cookies will keep their cute shapes! 🥰
Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Cinnamon Icing:
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time, plus at least 2 hours for the dough to chill in the refrigerator. After that, expect another 10-15 minutes for baking and cooling, and an additional 1-2 hours for the icing to set. Overall, you’re looking at around 4 hours from start to finish, but most of that time is just the dough chilling and the cookies cooling!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This mixture will give your cookies that warm gingerbread flavor. Set it aside while you work on the wet ingredients.
2. Mix the Wet Ingredients:
In a separate large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy. This step is crucial as it adds air into the mixture. Next, add the egg, molasses, and vanilla extract, beating well until everything is nicely combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients you mixed earlier into the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; you want a nice dough without tough cookies.
4. Chill the Dough:
Divide the dough into two portions, flatten each into a disk, wrap with plastic wrap, and refrigerate for at least 2 hours or overnight for best results. This helps the butter solidify, making it easier to roll out later!
5. Roll and Cut:
When you’re ready to bake, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite festive cookie cutters to cut out shapes. Place them about 1 inch apart on parchment-lined baking sheets to ensure they don’t stick together.
6. Bake the Cookies:
Bake the cookies for 8-10 minutes until the edges are set, but the centers should still look soft — this helps them stay chewy. Be careful not to overbake them!
7. Cooling the Cookies:
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. This cooling step is key for the icing to adhere properly later on.
8. Make the Cinnamon Icing:
While the cookies are cooling, prepare the icing. In a small bowl, whisk together the sifted powdered sugar, ground cinnamon, vanilla extract, and 2 tablespoons of milk or cream. Mix until you get a smooth and slightly thick glaze. Adjust the consistency by adding more milk or powdered sugar if needed.
9. Decorate the Cookies:
Once your cookies are completely cool, spread a thin layer of the cinnamon icing over the top for a smooth finish. Alternatively, you can use a piping bag to create fun designs or messages on your cookies!
10. Allow Icing to Set:
Let the decorated cookies sit at room temperature for about 1-2 hours until the icing has set firm. This will make them easier to handle and store.
Enjoy these wonderfully spiced, soft gingerbread cookies iced with a sweet cinnamon glaze — perfect for sharing with family and friends during the holiday season!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. However, keep in mind that the texture may vary slightly. Look for blends that include xanthan gum to help mimic the elasticity of regular flour!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, they can be frozen for up to 3 months. Just be sure to layer parchment paper between the cookies to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough up to a week in advance and store it in the refrigerator. Just be sure to let it sit at room temperature for about 15-20 minutes before rolling out, as it will be firm after chilling.
What If My Icing Is Too Thick?
If your icing is too thick, simply add a teaspoon of milk or cream at a time until you reach your desired consistency. You want it to be smooth enough to spread or pipe easily but still hold its shape on the cookies!
