Traditional Gingerbread Cookies with Icing
These Gingerbread Cookies are soft, warmly spiced, and perfect for decorating, especially when cut into snowflake shapes. They're a classic holiday favorite that brings families together in the kitchen with every batch.
Servings 30
Calories 249kcal
Equipment
- Snowflake cookie cutters
- Icing decorator bags (with small tips)
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup molasses
- ¼ cup water
- 5 cups all-purpose flour
- 2½ teaspoons ground ginger
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
For the Icing:
- 3¾ cups confectioners' sugar
- ¼ cup water
- 1½ teaspoons light corn syrup
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, cream butter and sugar. Beat in molasses and water.
- In another mixing bowl, combine the flour, ginger, baking soda, cinnamon, allspice and salt. Gradually add this to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out to ¼-in. thickness. Cut with 2-½-in. cookie cutters dipped in flour. Place 2 in. apart on parchment lined baking sheets.
- Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
- In a small bowl, combine frosting ingredients and beat until smooth. Transfer to a decorator bag with a small tip. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.
Notes
Nutrition
Serving: 2cookies | Calories: 249kcal | Carbohydrates: 47g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 192mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 2mg | Net Carbohydrates: 46g
