Cut Out Gingerbread Cookies (Soft, Easy & No Spreading)
, Makes 24 cookies
Soft, spiced cut-out gingerbread with a hint of black pepper; chilled to hold their shape, then iced.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine baking sheets with parchment | |||||||||
| 375 g all-purpose flour | Whisk dry ingredients & spices | Mix in dry ingredients, low speed | Halve, wrap, chill 45-60 min | Roll 1/4 in / 6 mm, cut shapes | Chill 30 min or freeze 10-15 min | Sprinkle, bake 350°F / 175°C, 8-10 min | Rest 5 min, cool on rack | Frost or pipe cooled cookies | |
| 1 1/2 tsp baking soda | |||||||||
| 1/2 tsp baking powder | |||||||||
| 1/2 tsp fine sea salt | |||||||||
| 2 tsp ground cinnamon | |||||||||
| 2 tsp ground ginger | |||||||||
| 1/2 tsp ground cloves | |||||||||
| 1/4 tsp nutmeg | |||||||||
| 1/8 tsp finely ground black pepper (optional) | |||||||||
| 170 g salted butter, room temperature | Beat butter & sugar, 2-3 min | Beat in molasses, egg & vanilla | |||||||
| 150 g light brown sugar, packed | |||||||||
| 110 g dark or robust molasses | |||||||||
| 1 large egg, room temperature | |||||||||
| 2 tsp vanilla bean paste or extract | |||||||||
| granulated sugar for sprinkling (optional) | |||||||||
| 240 g powdered sugar, sifted | Whisk icing until smooth, glossy | ||||||||
| 2-3 tbsp / 30-45 ml heavy cream or milk | |||||||||
| 15 g salted butter, melted and slightly cooled | |||||||||
| 20 g light corn syrup | |||||||||
| 1 tsp vanilla bean paste or extract (optional) | |||||||||
| 1/4 tsp fine salt | |||||||||
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