These are the BEST gingerbread cookies because they're thick, soft and chewy and hold their shape when baked, ready to be decorated! The recipe is also eggless, so it's easy to make regular or vegan.
WHAT YOU NEED Gingerbread Cookies all purpose flour salt ground ginger ground cinnamon ground cloves nutmeg unsalted butter light brown sugar granulated sugar vanilla extract milk molasses Icing powdered sugar vanilla extract corn syrup
1. Combine two cups of flour, salt, ginger, cinnamon, clove and nutmeg and whisk well. 2. In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter, brown sugar, and sugar. Mix on medium-high speed for 1-2 minutes. 3. Add the vanilla, milk, and molasses and mix to combine.
4. Mix in the flour mixture on medium-low speed. Measure out the final 1 cup of flour and gradually add it to the dough while the mixer is running. Note that you may not need the entire cup as the dough should turn clumpy but NOT crumbly. 5. Form the dough into one large ball in your hands.
6. Roll the dough to about 1/4 inch thickness. Then place the dough (cutting board and all) in the refrigerator to chill for 30 minutes. 7. Preheat the oven to 350F and line a large baking sheet with parchment paper. 8. Cut out the cookies using a cookie cutter. Transfer to the baking pan, each spaced only 1/2 inch apart.
9. Bake for 8-10 minutes. Transfer the cookies to a cooling rack and cool completely before icing. 10. Whisk together all of the icing ingredients, starting with 4 tsp of water. The consistency should be slightly thicker than glue. 11. Separate the icing accordingly and color with 1 drop of gel food coloring if desired. Pipe designs onto the cookies.