These Cinnamon Iced Gingerbread Cookies are festive and full of flavor! They are soft, spicy, and topped with a sweet icing that makes them extra special. Perfect for sharing during the holidays!
I love how these cookies fill my kitchen with wonderful smells! They are fun to make, and don’t be surprised if a few disappear before they even make it to the party! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie dough. For a gluten-free version, you can substitute with a 1:1 gluten-free flour blend. I recommend checking for one that has xanthan gum for the best texture.
Dark Brown Sugar: Provides moisture and a rich flavor. If you don’t have it, light brown sugar is a good substitute. For a healthier option, you could try coconut sugar, but it may give a slightly different flavor.
Molasses: This gives that classic gingerbread taste. If you’re out, you can use honey or maple syrup, but your cookies might be a bit lighter in color and flavor.
Spices (Cinnamon, Ginger, Cloves, Nutmeg): These spices make the cookies aromatic! Freshly ground spices can enhance the flavor. If you don’t have cloves, you can skip them or use allspice instead.
Butter: I prefer unsalted butter for better flavor control. If you need a dairy-free option, use coconut oil or a vegan butter substitute, though it may slightly change the taste.
How Do I Get My Icing Just Right?
The icing should be smooth and thick enough to hold its shape, so getting the consistency right is key! Here’s how to do it:
- Start with powdered sugar and gradually add milk, one tablespoon at a time, mixing well.
- You’re looking for a smooth spreadable texture – it should hold its shape but still be pourable.
- Test it by lifting a spoon from the bowl; the icing should leave a ribbon that holds for a few seconds before disappearing.
- If it’s too runny, add more powdered sugar; if it’s too thick, add a bit more milk.
Don’t forget to add the ground cinnamon, as it adds a nice flavor to the icing that complements the cookies perfectly!
How to Make Cinnamon Iced Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Icing:
- 1 1/2 cups powdered sugar
- 1 tsp ground cinnamon
- 2-3 tbsp milk (adjust for consistency)
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare, plus 2 hours of chilling time and an additional 10 minutes for baking. Allow some extra time for the cookies to cool and for the icing to set. Altogether, you’ll need a few hours, but most of that is hands-off time where your cookies are chilling or cooling!
Step-by-Step Instructions:
1. Make the Cookie Dough:
Start with a large bowl. Whisk together the flour, brown sugar, cinnamon, ginger, baking soda, salt, cloves, and nutmeg. This ensures your spices are evenly mixed throughout the flour.
2. Mix the Wet Ingredients:
In a separate bowl, beat the softened butter and molasses together until creamy. Next, blend in the egg and vanilla extract until everything is well combined.
3. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet mixture. Use a spatula or wooden spoon to mix until a dough forms nice and firm.
4. Chill the Dough:
Divide the dough into two disks and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 2 hours (or overnight if you plan ahead for a baking day).
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup!
6. Roll Out the Dough:
Take one disk of chilled dough and roll it out on a lightly floured surface to about 1/4 inch thick. Keeping it even will help with uniform baking.
7. Cut Out Shapes:
Use cookie cutters to cut out shapes such as gingerbread men, snowflakes, bells, and trees. Place them on your prepared baking sheets with a little space in between.
8. Bake the Cookies:
Bake for 8-10 minutes, until the edges are firm but not browned. Once baked, let the cookies cool completely on wire racks to ensure they’re ready for decorating.
9. Make the Cinnamon Icing:
In a bowl, whisk together the powdered sugar, ground cinnamon, vanilla extract, and milk. Mix until you achieve a smooth, thick but spreadable consistency. Adjust with more milk or powdered sugar if needed!
10. Decorate the Cookies:
Once the cookies are cool, use the cinnamon icing to decorate them. You can use a piping bag for detailed designs or simply spread the icing for a smooth look!
11. Let the Icing Set:
Allow the decorated cookies to sit for at least an hour so the icing can set. This makes them easier to handle and enjoy!
Now you’re ready to share or enjoy your festive Cinnamon Iced Gingerbread Cookies! They’re perfect for holiday gatherings or as a sweet treat any time. Happy baking!
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just note that the cookies may be denser, so if using 100% whole wheat, you might want to add a bit more liquid or molasses to keep them moist.
What Can I Substitute for Molasses?
If you’re out of molasses, you can use honey or maple syrup as a substitute. Keep in mind that your cookies might be a bit lighter in flavor and color, but they’ll still be delicious!
Can I Freeze the Cookie Dough?
Yes! You can freeze the wrapped dough disks for up to 3 months. Just let it thaw in the refrigerator before rolling and cutting out your shapes. This makes for a convenient baking session later!
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you’ve decorated them with icing, allow the icing to fully set first. You can also layer them with parchment paper to avoid sticking!
