Everyone loves a classic gingerbread recipe, and these Iced Gingerbread Cookies are the perfect Christmas treat to share.
Iced Gingerbread Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 3½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups confectioners’ sugar
- 3 tablespoons warm water (105° to 110°)
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses and vanilla.
- In a medium bowl, whisk together flour, pie spice, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough to ⅛- to ¼-inch thickness. Using a 3-inch round cutter, cut dough, and place 1 inch apart on prepared pans. Decorate cookies by gently pressing fork tines, tip of a spoon, or edge of cutter into dough in desired patterns.
- Bake until edges are slightly dark and cookies look dry and set in center, 12 to 14 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In a small bowl, whisk together confectioners’ sugar and 3 tablespoons warm water until smooth. Dip cookies into glaze, and let stand on a wire rack until dry. Store in an airtight container for up to 3 days.