Easy Gingerbread Cookies
 |
Ingredients
Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup room temperature butter or coconut oil
- 1/3 cup molasses
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Easy Icing (Optional)
- 3 cups powdered sugar
- 3-4 tablespoons milk or plant-based milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
- Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
- Make the simple icing: Whisk all icing ingredients together in a medium bowl until very smooth. You want it to be fairly thick for decorating, so add more powdered sugar as needed, or more milk if it gets too thick.
- Once the cookies have cooled completely, use a piping bag or plastic bottle to decorate the cookies however you like. Enjoy! Store leftover cookies in a covered container for 4 days, or freeze them.
