Chewy Gingerbread Cookies
Servings 32 cookies
Ingredients
**For the Gingerbread Cookies:**
- 3 cups all-purpose flour spooned and leveled (375 g)
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- – ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter softened (170 g)
- ¾ cup packed light brown sugar 165 g
- 2 egg yolks at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsulphured molasses 170 g
**For the Icing:**
- 3 cups powdered sugar 390 g
- 4-5 tablespoons whole milk 60-75 ml
Instructions
**For the Gingerbread Cookies:**
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- In a large bowl, cream together the butter and brown sugar until fluffy.
- Add the egg yolks, molasses, and vanilla to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Form the dough into a disk, wrap it tightly with plastic wrap, and chill for 1 hour.
- On a floured surface, roll out the chilled dough to ¼ inch thickness and cut out cookies using cookie cutters.
- Transfer the cut cookies to a parchment-lined baking sheet and chill for at least 1 hour.
- Preheat the oven to 350 degrees and arrange the chilled cookie cutouts on baking sheets.
- Bake for 9-10 minutes for regular-sized cookies or 7-8 minutes for mini cookies.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
**For the Icing:**
- Sift powdered sugar into a bowl and stir in milk until thick and smooth.
- Transfer the icing to a piping bag and decorate the cookies as desired.
- Let the icing dry completely before serving.
- Get ready to indulge in the most delicious gingerbread cookies ever! Enjoy and happy baking!