Preparation Inline ingredients (beta)
Cook mode
Step 1 Combine two cups of flour, salt, ginger, cinnamon, clove and nutmeg and whisk well. Set aside.
Step 2 In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter, brown sugar, and sugar. Mix on medium-high speed for 1-2 minutes or until light and fluffy.
Step 3 Add the vanilla, milk, and molasses and mix to combine. Scrape down the bowl and mix again.
Step 4 Mix in the flour mixture on medium-low speed and then test the dough with your fingers. It should feel soft, tacky, and slightly sticky. This is not what we want.
Step 5 Measure out the final 1 cup of flour and gradually add it to the dough while the mixer is running. Note that you may not need the entire cup as the dough should turn clumpy but NOT crumbly. Pinch the dough again. It should still feel soft, but thicker and smoother than before without any stick. Almost like play-doh.
Step 6 Place a sheet of parchment paper on a cutting board or any flat but moveable surface that can fit in your fridge. Dust the entire sheet with flour.
Step 7 Form the dough into one large ball in your hands. Pat it down on the floured parchment paper, then lift up the dough, flour the surface underneath it, and flip the dough over so that both sides are now well floured.
Step 8 Roll the dough to about 1/4 inch thickness. Then place the dough (cutting board and all) in the refrigerator to chill for 30 minutes.
Step 9 Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 10 When the dough has chilled, remove it from the fridge and cut out the cookies using a cookie cutter. Transfer to the baking pan, each spaced only 1/2 inch apart as they don’t spread very much.
Step 11 Bake for 8-10 minutes, or until the have an even color, lightly puffed, and the centers look dull and no longer wet. While these cookies bake, use the dough scraps to roll out more cookies.
Step 12 Transfer the cookies to a cooling rack and cool completely before icing.
Step 13 Whisk together all of the ingredients, starting with 4 tsp of water. The consistency should be slightly thicker than glue.
Step 14 If it’s too thin, add 1 tbsp of powdered sugar at a time until it’s just right. If it’s too thick, do the same but with 1 tsp of water at a time.
Step 15 Separate the icing accordingly and color with 1 drop of gel food coloring if desired. Pipe designs onto the cooled gingerbread cookies and enjoy!
