Soft and chewy Gingerbread Sugar Cookies are a delicious rolled sugar cookie recipe with a hint of gingerbread spices!
My boys absolutely LOVE sugar cookies. Like they will only eat a cookie if it looks like a sugar cookie or an OREO. I really wanted them to expand their Christmas cookie experience to more than just sugar cookies, so I’ve been making a variety that they actually seemed to enjoy!
They really like my grandma’s Melt Away Christmas Cookies and these Frosted Eggnog Cookies, but I wanted them to try some gingerbread. So far, their only experience with gingerbread is what comes in the gingerbread house decorating kits you can buy at the store. You know the dry, cardboard like pieces that smell heavenly, but taste awful?
So I tried to combine their favorite sugar cookies with some gingerbread spices and the result is delicious! As soon as I had them decorated, they had gobbled up the entire batch in less than 20 minutes! For our cookies, we used our Mickey Mouse cookie cutter, because everything tastes better when it is shaped like Mickey.
Helpful Kitchen Tools
-Christmas Cookie Cutters
-Mickey Mouse Cookie Cutter
-Silicone Baking Mat
How to make Gingerbread Sugar Cookies
Cream the softened butter and sugar to the bowl of a stand mixer. Beat in the eggs, one at a time then add the vanilla. In a separate bowl, whisk or sift together they flour, baking powder, salt, and spices. Slowly stir in the dry ingredients. Cover and chill the dough for at least one hour to overnight.
Preheat your oven to 400 degrees. Use a rolling pin to roll out the dough on a floured surface 1/4-1/2 inch thick thick. Cut into shapes with Christmas cookie cutters or a Mickey Mouse one!
Place the cookies one inch apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 6-8 Minutes. Remove from the oven and allow them to cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.
For the decorating icing, mix together the powdered sugar and 1/4 cup milk. Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste. To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup. Color your icing with your desired colors. Dust with powdered sugar.