Gingerbread Cookies

Cookies

1. Add the butter, light brown sugar, and granulated sugar to a large mixing bowl. Using a hand mixer, beat on medium speed until creamed.
2. Add the molasses and beat until combined. Scrape down the sides of the bowl.
3. Add in the eggs and vanilla extract and mix with the hand mixer until incorporated.
4. In a separate bowl, add the flour, cinnamon, ginger, cloves, allspice, baking powder, and salt. Whisk to combine.
5. Add the dry ingredients to the wet and beat until the flour is incorporated and a soft dough forms.
6. Divide the dough in half, place each half in plastic wrap and flatten into thick discs. Place in the fridge for at least 3 hours, but preferably overnight to firm up.
7. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
8. Remove one of the discs from the fridge and place it on a lightly floured surface. Dust the top of the cookie dough with flour and the rolling pin.
9. Roll the dough out to 1/4 inch thickness.
10. Cut the gingerbread men out and place 1 inch apart on the prepared cookie sheet.
11. If you’re using festive sequin sprinkles, add 2 of them for buttons on the gingerbread. Gently press the sequins in.
12. Place in the preheated oven and bake for 14 to 16 minutes until the cookies are puffy. If the center is darker than the edges, it’s still raw and needs to be baked longer.
13. Reroll the scraps and cut out more gingerbread men.
14. Repeat rolling and cutting with the other cookie dough disc.
15. Allow the cookies to cool for 5 to 10 minutes on the cookie sheet before transferring to a wire rack or paper towel to cool completely.
16. Once the cookies are completely cooled, make the icing.

Icing

1. In a large bowl, whisk together the powdered sugar, corn syrup, milk, and vanilla extract. You’ll want the icing thick enough to hold its shape when it’s piped, but thin enough to easily pipe.
2. Add the icing to a sandwich bag or piping bag fitted with a small round tip. If you’re using a sandwich bag, cut a small hole in the corner of the bag.
3. Pipe squiggles on the arms and legs of the gingerbread men, a smile, and eyes. Use a toothpick to move the icing around or fix any mistakes.
4. Let the icing dry completely before storing.
5. Place in an airtight container and store at room temperature for 1 week.