Gingerbread cookies a timeless classic by Heartway Farms!

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Gingerbread Cookies:

3/4 cup softened butter

1/2 cup brown sugar

1 egg

4 tablespoons milk

2 teaspoons vanilla

1/2 cup molasses

1 tablespoon ground ginger

1 tablespoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 teaspoon baking soda

3 & 3/4 cup all-purpose flour

Icing:

3 cups of powdered sugar

1/4 teaspoon of vanilla extract

3 to 5 tablespoons of water

To a stand mixer, add in 3/4 cup softened butter, 1/2 cup brown sugar, 1 egg, 4 tablespoons milk, 2 teaspoons vanilla, and 1/2 cup molasses. Beat everything together for a few seconds and add in 1 tablespoon ground ginger, 1 tablespoon cinnamon, 3/4 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon of baking soda. Mix everything together for a few more seconds and slowly add in 3 and 3/4 cups of all-purpose flour.  Gradually mix everything together until the batter is nice and smooth. Feel free to scrape down the side to the bowl as needed. 

Lightly flour your workspace and turn out the finished dough onto the table. Work the dough until it comes together and completely cover it with plastic wrap. Transfer your dough to the fridge and allow it to chill for 3 hours or up to a week. 

After the dough has chilled, preheat the oven to 350° f. Remove your dough from the fridge and place it onto a lightly floured surface. Begin rolling it out until it is around a third of an inch thick. Using whatever cookie cutters you have on hand, cut out your cookies and place them onto a parchment lined baking sheet. Bake for it 8 to 10 minutes or until they're just barely done. Allow them to cool on a cooling rack and repeat the process with the rest of the dough. 

While our cookies are cooling I'm going to throw together the icing. 

To a bowl add in 3 cups of powdered sugar, 1/4 teaspoon of vanilla extract, and 3 to 5 tablespoons of water, making sure to add it in nice and slow as you mix it until it is the perfect texture. Not too runny, and not too thick. 

Transfer the icing to a piping bag or two and cut off a tiny bit of the tip with scissors. Ice the cookies however you wish.  

These delightfully spiced cookies are a staple around the holidays, and will continue to be for years to come.

Full How-To Video:

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