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Soft and chewy Gingerbread Sugar Cookies are a delicious rolled sugar cookie recipe with a hint of gingerbread spices!

Mickey Mouse shaped gingerbread sugar cookies dusted with powdered sugar on a wooden background.

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?

Freshly baked gingerbread sugar cookies shaped like Mickey Mouse.

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.

Ingredients

Cookies

-Butter, softened

-Sugar

-Molasses

-Vanilla Extract

-Eggs

-All-Purpose Flour

-Baking Powder

-Salt

-Allspice

-Cinnamon

-Ginger

-Nutmeg

Icing

-Powdered Sugar

-Milk

-Vanilla Extract

-Corn Syrup

-Food Coloring

Unbaked gingerbread sugar cookies shaped like Mickey Mouse on a baking sheet.

Helpful Kitchen Tools

-Stand Mixer

-Rolling Pin

-Christmas Cookie Cutters

-Mickey Mouse Cookie Cutter

-Baking Sheet

-Parchment Paper

-Silicone Baking Mat

-Cooling Rack

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.

Mickey Mouse shapes being cut out of rolled gingerbread sugar cookies dough.

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!

Icing about to decorate gingerbread sugar cookies.

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.

Powdered sugar being dusted on gingerbread sugar cookies.

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.

Gingerbread Sugar Cookies

Gingerbread Sugar Cookies

Yield: 24 Cookies
Prep Time: 20 minutes
Cook Time: 6 minutes
Additional Time: 1 hour
Total Time: 1 hour 26 minutes
Soft and chewy Gingerbread Sugar Cookies are a delicious rolled sugar cookie recipe with a hint of gingerbread spices!

Ingredients

  • Cookies:
  • 3/4 Cup Butter, softened
  • 1 Cup Sugar
  • 2 Tablespoons Molasses
  • 1/2 Teaspoon Vanilla Extract
  • 2 Eggs
  • 2 1/2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Nutmeg
  • Icing:
  • 3 Cups Powdered Sugar
  • 2-4 Tablespoons Milk
  • 2 Tablespoons Light Corn Syrup
  • 1 Teaspoons Vanilla Extract
  • Food coloring (in desired colors)

Instructions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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. 
Nutrition Information:
Yield: 24 Serving Size: 1 Cookie
Amount Per Serving: Calories: 142 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 117mg Carbohydrates: 20g Fiber: 0g Sugar: 10g Protein: 2g

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