These gingerbread cookies are the perfect holiday treat. The dough is easy to work with and lends itself to successful decorating! Crisp on the outside and soft on the inside.
In a large mixing bowl using a hand mixer on medium speed whip your butter until
light and fluffy. Add brown sugar and mix till combined. Then add molasses, egg, and vanilla and mix again until well combined, about 2 minutes. It's ok if the batter separates a little bit.
Now add the flour, baking soda, salt, and spices and continue to mix on medium speed until well combined. Separate your dough into two sections and wrap them in wax paper or cling wrap and place them in the freezer about 2 hours.
Once your dough is cool, take out one section at a time and place it onto a large sheet of well-floured wax paper. Preheat oven to 350 degrees F. Add a little bit of flour to the top of the dough, rolling pin, and hands as well. Don't be afraid to use flour on top of the dough as it will disappear when baking.
Roll dough out into about 1/4 inch thick. I left mine a little thicker because my cookie cutter was pretty big so it was difficult to move thin dough to the cookie sheet. Watch your edges to make sure they're not too thin. Use the cookie cutter to cut into shapes, press the dough back together then roll out again and repeat.
Bake at 350° F for 9 to 12 minutes. Wait at least 5 minutes and transfer cookies to a wire rack to cool. Be sure your cookies are completely cooled before decorating.
*See note about icing before you begin*. In a medium sized mixing bowl add powdered sugar, milk, corn syrup and vanilla, with a fork mix until well combined. Transfer to an icing bottle. I like Sweet Sugarbelle 4 ounce squeeze bottle with a #2 stainless steel tip available on Amazon.
Decorate with icing and sprinkles any way you’d like. I use Wilton holiday mix and but a
dap of icing under them to hold them in place.