Iced gingerbread cookies

Soft gingerbread cookies with a touch of molasses and the wonderful flavors of ground ginger and cloves covered in a brown sugar molasses icing and gingerbread men sprinkles

Iced gingerbread cookies. Recipe from Roxanashomebaking.com

Christmas is fast approaching and with it more and more cookies are being baked. I mentioned yesterday I love giving away cookies and other sweet treats to friends and family and the holiday season is the most wonderful excuse to do so.

I’ve made chocolate cookies (more chocolate cookies recipes to come), soft and chewy gingerbread cookies, simple gingerbread cookies, sugar cookies and 100 other cookies recipes. 

Iced gingerbread cookies. Recipe from Roxanashomebaking.com

These gingerbread cookies I’ve made a couple of days ago. It was an overcast day and I knew if I shoot my photos they won’t turn out well. I left them in my office and went on with my day. Was surprised to find them the next day still soft, like the moment I pull them out of the oven, but more flavorful. Letting the cookies rest overnight gave the flavors plenty of time to develop.

I love the combination of the soft hint of brown sugar, the rich flavor and taste of the molasses and just a pinch to the tongue from the ground ginger and cloves.

Iced gingerbread cookies. Recipe from Roxanashomebaking.com

Iced gingerbread cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 2-3 dozens

Iced gingerbread cookies

Soft gingerbread cookies with a touch of molasses and the wonderful flavors of ground ginger and cloves covered in a brown sugar molasses icing

Ingredients

    Cookies
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 teaspoon vanilla extract
  • 4 1/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cloves
  • Icing
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 tablespoon molasses
  • 1/2 teaspoon ground ginger
  • 2-3 cups powdered sugar (depending on how thick you want your icing)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Heat the oven to 325F. Line 2-3 baking sheets with parchment paper. Set aside.
  2. In a large bowl, with the paddle attachment on, cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With a spatula, scrape the sides of the bowl if needed. Stir in molasses and vanilla; mix well.
  3. In a separate bowl combine the dry ingredients; gradually add to creamed mixture.
  4. With a medium size ice cream scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
  5. Bake the cookies in preheated oven for 12-13 minutes. Leave to cool slightly on the baking sheet before cooling completely on wire racks.
  6. To make the icing, place the brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
  7. Leave the mixture to cool for 2-3 minutes and stir in the powder sugar, ground ginger and vanilla extract. Add more or less powder sugar, depending on how thin or runny you want your icing.
  8. With a small offset spatula or a spoon, top the cookies with the icing.
  9. Decorate with sprinkles, optional.

Notes

Recipe Adapted from Taste of Home Magazine (Holiday Cookies 2012)

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Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Rebecca says

    I already had the gingerbread sprinkles & was so pleased when I saw a recipe that called for them. I was even more please with how these turned out! Not only did they look just like yours, but they are my new favorite gingerbread cookie! Thanks for the recipe. :-)

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