Easy Gingerbread Cookies

Celebrate the holiday season with a batch of warm, spiced gingerbread! Perfectly soft and rich with the cozy flavours of ginger, cinnamon, and cloves, this recipe is easy to make and can be plant-based. These gingerbread cookies are sure to bring joy to everyone at the table!

Ingredients

Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup room temperature butter or coconut oil
• 1/3 cup molasses
• 1/4 cup white sugar
• 1 teaspoon vanilla extract

Easy Icing (Optional)

• 3 cups powdered sugar
• 3-4 tablespoons milk or plant-based milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
2. Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
3. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
5. Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.
6. Make the simple icing: Whisk all icing ingredients together in a medium bowl until very smooth. You want it to be fairly thick for decorating, so add more powdered sugar as needed, or more milk if it gets too thick.
7. Once the cookies have cooled completely, use a piping bag or plastic bottle to decorate the cookies however you like. Enjoy! Store leftover cookies in a covered container for 4 days, or freeze them.

Recipe courtesy of Nora Cooks and All Recipes