Ingredients
For the Cookies
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3½ cups all-purpose flour
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½ teaspoon kosher salt
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¾ teaspoon baking soda
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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½ cup unsalted butter, at room temperature
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½ cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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⅔ cup unsulfured molasses
For the Icing
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2 cups confectioners’ sugar
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2 tablespoons unsalted butter
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½ teaspoon vanilla extract
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2–3 tablespoons milk
Instructions
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Combine the Dry Ingredients: Sift the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves into a bowl. Set aside.
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Cream the Butter and Sugar: In a stand mixer or large bowl, beat the butter and brown sugar until light and fluffy.
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Add the Wet Ingredients: Beat in the egg, vanilla extract, and molasses until well combined.
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Make the Dough: Gradually add the flour mixture, mixing until the dough comes together. Avoid overmixing.
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Chill the Dough: Divide the dough in half and shape each portion into a disk. Wrap separately in plastic wrap or parchment paper and refrigerate for at least 2 hours or overnight.
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Preheat the Oven: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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Roll Out the Dough: On a lightly floured surface or between two sheets of parchment paper, roll out one disk to an even ¼-inch thickness.
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Cut the Cookies: Use cookie cutters to make gingerbread people, stars, Christmas trees, or other festive shapes. Transfer the cookies to the prepared baking sheets with a spatula.
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Bake: Bake for 10–12 minutes, or until the cookies are set. Baking time may vary slightly depending on the size of the shapes.
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Cool Completely: Transfer the cookies to a cooling rack and let them cool completely before decorating.
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Prepare the Icing: Whisk together the confectioners’ sugar, butter, vanilla, and 2 tablespoons of milk. Add the remaining milk gradually until the icing reaches a smooth, pipeable consistency.
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Decorate: Spoon the icing into a resealable plastic bag and snip a tiny hole in one corner. Pipe designs onto the cooled cookies and allow the icing to set before serving or storing.
Notes
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Measure molasses easily: Lightly coat the measuring cup with nonstick cooking spray so the molasses releases more easily.
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Chill thoroughly: Cold dough is easier to roll and helps the cookies maintain their shapes during baking.
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Roll evenly: Keeping the dough at ¼-inch thickness helps the cookies bake consistently.
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Keep scraps useful: Gather and reroll dough scraps to cut additional cookies, chilling the dough again if it becomes too soft.
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Cool before decorating: Icing melts or slides on warm cookies, so let them cool completely first.
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Adjust icing consistency: Add milk a little at a time for piping. If the icing becomes too thin, mix in more confectioners’ sugar.
