Spiced Gingerbread Cookies

Spiced Gingerbread Cookies

These tender spiced gingerbread cookies bring together warm holiday flavors in every bite. Perfect for decorating, gifting, or enjoying straight from the cooling rack.

Prep Time: 15 minutes
Chill Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 25 minutes

Ingredients

• 2 3/4 cups all-purpose flour, sifted, plus more for dusting
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 stick unsalted butter, at room temperature
• 1/4 cup plus 1 tablespoon light brown sugar
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1 teaspoon Maldon sea salt
• 3/4 teaspoon ground cloves
• 3/4 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 large egg white
• 1/2 pound powdered sugar
• 1/2 tablespoon water, plus more as needed

Step-by-Step Instructions

Step 1: Prepare the Dough Base

In a medium bowl, whisk the flour, baking soda, and baking powder. In a standing mixer fitted with the paddle attachment, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes. Add the ginger, cinnamon, salt, cloves, and black pepper. Beat in the egg. With the mixer running, drizzle in the molasses and beat until fully blended. Add the dry ingredients in three additions and mix until evenly combined.

Step 2: Chill the Dough

Divide the dough into two equal portions and pat each portion into a flat disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for about 3 hours or until firm.

Step 3: Roll and Cut

Preheat the oven to 325°F. Line two baking sheets with parchment paper. Lightly flour your work surface and roll out one dough disk to about 1/4 inch thick. Cut into shapes using 4 to 5 inch cookie cutters. Transfer cut cookies to the prepared baking sheets. Reroll scraps and continue cutting shapes.

Step 4: Bake the Cookies

Bake the cookies for 8 to 10 minutes or until the tops look dry and the edges just begin to darken. Rotate the baking sheets halfway through cooking. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.

Step 5: Prepare the Icing

In a medium bowl, beat the egg white until foamy. Add powdered sugar one cup at a time, mixing well after each addition. Add 1/2 tablespoon of water and beat on high until the icing holds its shape, which takes about 5 minutes. Add small amounts of water as needed to reach your desired piping consistency.

Step 6: Decorate and Serve

Once the cookies are fully cooled, decorate them with the icing using a piping bag or drizzle over the top. Allow icing to set before serving or storing.

Pro Tips

1. Lightly spoon the flour into the measuring cup to prevent heavy dough.
2. If the dough becomes too soft while rolling, refrigerate for 10 to 15 minutes to firm it up again.
3. For added texture, sprinkle raw demerara sugar on the cookies before baking instead of icing.

Serving Suggestions and Pairings

These spiced gingerbread cookies pair wonderfully with warm beverages such as spiced tea, chai, hot chocolate, or vanilla steamed milk. They also make excellent additions to holiday dessert boards or cookie gift boxes. Serve them plain, iced, or add a touch of sanding sugar for a decorative sparkle.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cookie	140	2g	20g	5g	1g	12g

Disclaimer:

Nutrition facts are estimated using online tools and may vary depending on your specific ingredients and preparation.

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