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Soft Iced Gingerbread Cookies Recipe: Best Easy Holiday Treat

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These soft iced gingerbread cookies are pillowy, spiced, and topped with a thin white icing that cracks when you bite into them. They’re the perfect easy holiday treat that will disappear from any platter.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup (170g) unsulphured molasses
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups (240g) powdered sugar
  • 3–4 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg, molasses, and vanilla: Crack the egg into the bowl and beat until fully incorporated. Slowly pour in the molasses while mixing. Add the vanilla and mix until combined.
  3. Whisk the dry ingredients separately: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two additions, mixing gently after each. Stop as soon as the flour disappears.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  6. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Scoop and shape the cookies: Using a cookie scoop or tablespoon, portion out rounded balls of dough, about 1.5 tablespoons each. Roll them gently between your palms to form smooth balls. Place them 2 inches apart on the prepared baking sheets.
  8. Bake the cookies: Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed, cracked on top, and set around the edges but still soft in the center.
  9. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
  10. Make the icing: In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk, vanilla extract, and a pinch of salt. Add the remaining tablespoon of milk if needed to reach a spreadable consistency.
  11. Ice the cookies: Once the cookies are completely cool, spread a thin layer of icing over the top of each one. Let the icing set for about 20 minutes before stacking or serving.

Notes

Don’t skip the chill time—it prevents spreading. Use room temperature ingredients for best results. Spray your measuring cup with nonstick spray before measuring molasses for easy release. Bake one sheet at a time for even heat. The cookies taste even better the next day.

Nutrition

Keywords: soft gingerbread cookies, iced gingerbread cookies, holiday cookies, easy gingerbread recipe, soft molasses cookies

Find it online: https://cookluma.com/soft-iced-gingerbread-cookies-recipe-best-easy-holiday-treat/