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Easy gingerbread cookies that hold their shape, decorated with white icing

Easy Gingerbread Cookies That Hold Their Shape

Easy gingerbread cookies with clean edges, soft centres and warm ginger-cinnamon spice. Rolled thick and chilled so they hold their shape for decorating.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 3 hours 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • all-purpose flour, for rolling for dusting the work surface
  • 3 1/2 cups 440 g all-purpose flour, plus more for rolling spooned and levelled
  • 1 tsp baking soda for leavening
  • 1/2 tsp fine salt to balance the sweetness
  • 1 Tbsp ground ginger the main spice
  • 1 Tbsp ground cinnamon warm spice
  • 1/2 tsp ground allspice warm spice
  • 1/2 tsp ground cloves warm spice
  • 10 Tbsp 145 g unsalted butter, softened softened
  • 3/4 cup 150 g dark brown sugar, packed packed
  • 2/3 cup 160 ml / 200 g unsulphured molasses (not blackstrap) for chew and colour
  • 1 large egg room temperature
  • 1 tsp vanilla extract for flavour
  • 1 cup 120 g powdered sugar, sifted (optional icing) for the optional icing
  • 1 1/2 Tbsp milk optional icing
  • 1/2 tsp vanilla pinch of salt (optional icing)

Equipment

  • 2 Baking sheets lined with parchment

Method
 

  1. Gather and measure all ingredients before you start.
  2. Whisk flour, baking soda, salt, ginger, cinnamon, allspice and cloves in a medium bowl.
  3. Beat butter and brown sugar until smooth, about 1 minute. Beat in molasses, then egg and vanilla; scrape bowl once.
  4. Add dry ingredients, mix on low until a soft dough forms, no dry flour remains. Dough will be sticky — that is correct.
  5. Divide in half, shape flat discs, wrap, chill at least 3 hours or overnight. Do not skip.
  6. Heat oven to 350°F (175°C). Line sheets with parchment.
  7. Roll one disc to even 1/4 inch (6 mm) on lightly floured surface. Cut shapes, place 1 inch apart, chill cut shapes on sheet 10 minutes.
  8. Bake 9-11 minutes: edges set, surface matte, centres still slightly soft.
  9. Cool on sheet 5 minutes, move to rack, cool completely before icing.
  10. Icing: whisk powdered sugar, milk, vanilla, salt to thick pipe-able consistency; pipe outlines, let set about 30 minutes before stacking.