Iced Gingerbread Cookies
Iced gingerbread cookies are the perfect festive treat for any occasion! With a warm, decadent, chewy center, these cookies are guaranteed to be a hit with any crowd.
Servings: 12 cookies
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- 1 large egg
- ½ cup molasses
- 2 teaspoons vanilla extract divided
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- ⅓ cup whole milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F.
- Add the butter and granulated sugar to a large mixing bowl. Use an electric hand mixer to cream the butter and sugar together until the sugar is completely dissolved.
- Add the egg, molasses, and a teaspoon of vanilla extract. Continue mixing until the egg and molasses are fully incorporated with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and pumpkin pie spice.
- Divide the cookie dough into 12 evenly sized balls. Flatten each ball slightly into a disc and space them 2 inches apart on a baking sheet. Bake for 12 minutes and then let the cookies cool on the pan for 5 minutes before moving them to a wire cooling rack.
- While the cookies are cooling, whisk together the milk, powdered sugar, and remaining vanilla. Top each cookie with a spoonful of the vanilla icing. Enjoy!
Notes
- I like to use pumpkin pie spice since it is easy to find and then I don’t have to measure out all my different spices. If you don’t have pumpkin pie spice or would rather measure out your own spices, you will want ½ teaspoon of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of cloves, and ¼ teaspoon of nutmeg.
- Your cookies can be stored on the counter for up to a week in an airtight container. The molasses will help keep these cookies chewy and prevent them from drying out.
- If you only have unsalted butter then you can add ¼ teaspoon of salt along with the other dry ingredients.
- The cooler your cookies are the quicker the icing will set. If you are in a hurry then you can chill your cookies in the fridge for about 15 minutes and then spoon the icing on.
Nutrition
Calories: 306kcal | Carbohydrates: 55g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 138mg | Potassium: 248mg | Fiber: 1g | Sugar: 39g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
