Happy New Years, friends! Time has certainly gone by quickly this holiday season, and between the craziness of work and seeing friends and family, there hasn't been enough time to get my holiday baking in! Since holiday baking is so important to me, these Gingerbread Cookies have become a favorite and have been on repeat in my kitchen! I love surprising friends and family with this recipe, and having the chance to give them something small to put a smile on their faces!
The warm spices in these cookies is just out of control, from the soft gooey center with the crunch from the sugar on the outside. It's practically the perfect cookie experience! So head to your kitchen friends! Just because the holidays are over doesn't mean we can't get a bit more of the baking in!
Ingredients
2¼ cups all-purpose flour
3 teaspoons ground ginger
1 teaspoon baking soda
1 ¼ teaspoon ground cinnamon
¾ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
4 tablespoons turbinado sugar (for rolling)
Glaze Ingredients
6 tablespoons powdered sugar
1 tablespoon milk
splash of vanilla
Directions
1. Preheat oven to 350 degrees. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt before seeing aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
3. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the dry ingredients into the molasses mixture.
5. Using a cookie scoop, scoop and then roll the balls in 4 tablespoons of turbinado sugar.
6. Place the cookies 2 inches apart on a parchment paper lined cookie sheet, and place in the fridge for about 30 minutes to allow the dough to firm up. Once finished, bake for 10-12 minutes.
7. Allow the cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Once they are cooled, mix together your ingredients for the glaze and drizzle over the top of each cookie!
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