Easy Gingerbread Cookies

🧂 Ingredients

• 450 g all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 125 g unsalted butter

  melted
• 125 g brown sugar
• 200 g cooking molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 140 g powdered sugar
• 24 g milk

  dairy or non-dairy

Instructions

• 1 In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger,
  allspice, and cloves. Set aside.
• 2 In a large bowl, whisk together melted butter and brown sugar until combined.
  Add in the molasses, egg, and vanilla extract and whisk until smooth.
• 3 Add the flour mixture into the butter mixture and fold together with a spatula
  until it forms a soft and crumbly dough.
• 4 Turn out the dough onto a sheet of plastic wrap and use your hands to press
  together to form a flattened disc. Wrap dough in plastic wrap and chill in the
  fridge for at least 4 hours or overnight.
• 5 When you’re ready to roll the dough out, leave the dough at room temperature for
  15-20 minutes to soften before rolling. Meanwhile, preheat the oven to 350°F and
  line a baking sheet with parchment paper.
• 6 On a floured surface, roll the dough out to about ⅛” thick. Use cookie cutters
  of your choice to cut out your cookies and transfer them to a baking sheet. They
  won’t spread much at all so you can place them about ½” apart. Re-roll the
  scraps and repeat until you use up your dough.
• 7 Bake cookies for about 9-10 minutes. Let cookies cool on the baking tray for
  5-10 minutes before transferring to a wire rack to cool completely before icing.
• 8 In a small bowl, stir together powdered sugar and milk until thick and smooth.
  If it’s too runny, add more powdered sugar. If it’s too stiff, add a bit more
  milk.
• 9 Transfer to a small piping bag and snip the tip of the bag off.
• 10 Pipe icing onto cookies and let dry completely, about 15 minutes, before
  storing.

Nutrition Info