Gingerbread Cookies


Made in an antique cookie mold, these soft gingerbread cookies get dipped in a thin, sweet glaze once baked.

Gingerbread Cookies
Serves: About 36
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup unsulphured molasses
  • 2½ cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 cup confectioners’ sugar
  • 2 tablespoons warm water
  1. Preheat oven to 350°. Spray a (6-well) cast-iron cookie mold with baking spray.
  2. In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
  3. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, allspice, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Place dough in a disposable piping bag. Cut off tip to create a ¼-inch opening. Pipe dough into molds, filling each well.
  4. Bake until center of cookies looks dry and set, about 14 minutes. Immediately turn molds over onto a wire rack, and let cool in molds for 10 minutes. Remove cookies from molds. Repeat with remaining dough.
  5. In a small bowl, stir together confectioners’ sugar and 2 tablespoons warm water until combined. Dip slightly warm cookies in glaze, and let dry. Store in an airtight container at room temperature for up to 3 days.



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