Classic soft and chewy spiced gingerbread cookies with a sweet glaze. A perfect treat to make during the holidays and a fun addition to any cookie tin!
In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and molasses, followed by spices, salt and baking powder. Scape bowl as needed. Add flour in small batches, mixing and increasing speed between each addition. Continue mixing until dough is combined.
Divide dough in half. Shape into discs and wrap in plastic. Store in the refrigerator for several hours or overnight. Dough may also be made ahead and frozen. Thaw dough fully in the refrigerator before continuing.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Remove one disc of dough from the refrigerator and allow to soften while the oven warms up. Generously flour a silicone counter mat or work station. Place one disc of dough on the floured work station. Sprinkle with additional flour. Roll to 1/4-inch thickness. Dough should be slightly firm but workable. If it doesn't roll, allow it to continue to warm up, checking every 10-15 minutes.
Cut dough with desired cookie cutters. If using cookie cutter stamps, stamp cookies when placing onto prepared baking sheet. Cut dough may be carefully transferred using a small offset spatula to retain the shape. If needed, cookie cutters may be lightly sprinkled with flour prior to cutting shapes. Place shapes 1 1/2 to 2-inches apart on prepared baking sheet. Place cookie shapes of different sizes on separate pans.
Freeze tray for 10-15 minutes.
Bake 3-inch cookies for 12-14 minutes and 2-inch cookies for 8 minutes. Allow cookies to rest for 1-2 minutes before transferring to a wire rack to cool completely.
When cookies have completely cooled, prepare glaze. In a small bowl, whisk together powdered sugar and 1 1/2-2 tablespoons water. Use up to 2 tablespoons of water if a thinner consistency is needed.
Using a small pastry brush, apply a thin coating of glaze to cooled cookies. Transfer cookies to a wire rack, set over a baking sheet or parchment paper to catch any drips. Allow glaze to set completely before storing in an airtight container, at least several hours.
Store in an airtight container for up to a week.
Notes
The amount of cookies made from this recipe will vary greatly depending on the cookie cutter sizes used, thickness of your dough and if scraps are rerolled. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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