Magical Gingerbread Cookies
These Magical Gingerbread Cookies are soft, chewy, and spiced to perfection, perfect for holiday gatherings and family fun.
Ingredients
Cookie Base
- 1 large large egg, room temperature
- 0.5 cup butter, softened 113g
- 0.75 cup brown sugar, packed 170g
- 1.5 cups all-purpose flour 375ml
- 3 tbsp molasses 45ml
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 0.75 tsp ground ginger
- 0.5 tsp sea salt
- 0.25 tsp ground cloves
Icing
- 1 cup powdered sugar 240ml
- 1 to 1.5 tbsp milk 15 to 22.5ml
Instructions
Preparation
- In a mixing bowl, whisk together the flour, baking soda, baking spices, and sea salt.
- In your stand mixer, whip the softened butter and packed brown sugar until light, fluffy, and pale.
- Gently fold in the molasses, egg, and vanilla extract to the butter mixture until well combined.
- Gradually incorporate the dry ingredients into the wet mixture at low speed until a cohesive dough forms.
- Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Roll the chilled dough into medium-sized spheres and place them on the prepared baking sheet.
- Bake for about 9-11 minutes until the edges are golden and the tops look set.
- Remove cookies from the oven and transfer them to a cooling rack.
- If desired, drizzle with a milk and powdered sugar glaze.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. For variations, consider adding chocolate chips or glazing with lemon icing.