Iced Gingerbread Cookies

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I rarely meet a cookie I don’t like. They’re my love language; my love for them is the number one trait I inherited from my father; they’re my number one food craving.

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But gingerbread cookies? Was not interested. Growing up they just seemed like a boring cookie my parents like. But now? I know what I’ve been missing out on.

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These cookies are delicious. They’re soft and full of ginger flavor and the icing just adds the perfect amount of extra sweetness to make them the perfect little sweet treat.


Iced Gingerbread Cookies


36 cookies

Prep Time

15 minutes

Cook Time

10 minutes


  • 2 1/4 c. all purpose flour

  • 2 tsp. ground ginger

  • 1 tsp. baking soda

  • 3/4 tsp. ground cinnamon

  • 1/4 tsp. cloves

  • 1/4 tsp. salt

  • 3/4 c. unsalted butter, softened

  • 1 c. sugar

  • 1 egg

  • 1/4 c. molasses, un-sulfured

  • 1 Tbs. water


  • 1 1/2 c. powdered sugar

  • 1/2 tsp. vanilla

  • 2 1/2 Tbs. milk


  1. Preheat your oven to 350 degrees and line your baking sheet with foil.

  2. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.

  3. In your mixer, beat together the butter and sugar. Add in the egg and molasses.

  4. Fold in the flour mixture until there are no dry spots remaining.

  5. Roll out the dough into 1-inch balls and place on the baking sheet.

  6. Bake for 10 minutes and allow to sit for 5 minutes before transferring to a wire cooling rack.

  7. While your cookies cool, combine the glaze ingredients and whisk until there are no remaining lumps. Drizzle the glaze over the cookies and allow to set before eating or transferring to a container.