Ingredients
Equipment
Method
- Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together in a medium bowl. The spices should be evenly spread so no cookie tastes stronger than the next.
- Beat the softened butter and brown sugar in a large bowl until fluffy, about 2 minutes. Beat in the molasses, egg, and vanilla until smooth. The mixture will look dark and glossy.
- Add the dry ingredients to the wet ingredients and stir until a soft dough forms. Divide it in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 2 hours, or overnight.
- Heat the oven to 350 degrees F. Roll one disc on a floured surface to ¼ inch thick. Cut into shapes and place them 1 inch apart on lined baking sheets. Re-roll the scraps once. If the dough feels sticky, work in 1 to 2 tablespoons more flour.
- Bake for 9 to 11 minutes, until the edges look set but the centers still look soft. Cool on the pan for 5 minutes, then move to a wire rack. Decorate only once fully cool.
- Whisk the powdered sugar, milk, and vanilla into a thick icing, pipe or spread it onto the cooled cookies, and add sprinkles before it sets.
Notes
Chill dough at least 2 hours so shapes hold.
Roll to ¼ inch for soft cookies.
Do not eat the raw dough.
Iced cookies keep 5 to 7 days; dough freezes 3 months.
Roll to ¼ inch for soft cookies.
Do not eat the raw dough.
Iced cookies keep 5 to 7 days; dough freezes 3 months.