Cookies

Soft and Chewy Gingerbread Cookies with Almond Icing

1

These gingerbread cookies are the softest, chewiest, more flavorful cookies I've ever had! They're perfect for the holidays and whenever I make them there gone within minutes and I always get asked for the recipe, so here it is!

24
Cookies

3 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses

Almond Icing
2 cups powdered sugar
1/4 cup water
1 tsp Almond Extract
1. In a large bowl, vigorously whisk together the flour, baking soda, and spices. Set aside. 2. In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour. 3. Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons". 4. Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. 5. To make icing, whisk all three ingredients in a medium size bowl. Whisk until all ingredients are thoroughly combined. To ice the cookies, take a pastry brush icing on cooled cookies. Enjoy!
Nutritions

Calories
129

Sodium
98mg
4% DV

Fat
0.63g
0% DV

Protein
2g
4% DV

Carbs
29g
10% DV

Fiber
1.0g
4% DV