Ingredients

Scale

1 cup unsalted butter, softened to room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg

1 Tablespoon vanilla extract

2 Tablespoons molasses

3 and 3/4 cups all-purpose flour

2 teaspoons baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

SIMPLE ROYAL ICING

1 cup powdered sugar

1/2 teaspoon vanilla extract

2 teaspoons light corn syrup

2 Tablespoons heavy cream

1–2 Tablespoon water

Instructions

In a large bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Whisk together and set aside.
In a stand or hand mixer with the paddle attachment, cream the buttered and sugars together until light and fluffy. After this,Add the egg, vanilla and molasses and beat until combined. Turning the mixer on low, add the dry ingredients in half cup increments. Beat together until just combined.
Scoop half the cookie dough out and onto plastic wrap (likewise for the remaining half.) Press down to turn them into discs. Cover tightly and chill in the refrigerator for at least 3 hours. Do not skip this step.
Preheat the oven to 375F degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats (preferred.) Set aside.
Remove the chilled cookie dough from the refrigerator. Flour a work surface, along with your hands and rolling pin. If needed, continually flour the work surface if the dough becomes sticky. Roll the dough out to 1/4-inch thickness. Cut into desired shapes. Place the shapes 1 – 1.5 inches apart on the baking sheets. Re-roll the dough until all dough is gone. Repeat.
Baking for 9-10 minutes. The cookies will be done when the edges are slightly crisp. These cookies took exactly 10 minutes. If you prefer a softer interior, bake for 8-9 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire rack to finish cooling. Once the cookies are completely cooled, begin decorating.
SIMPLE ROYAL ICING: In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup, heavy cream and water. It will be on the thicker side. But, if it’s too thick then add 1/2 Tablespoon more water. Separate into multiple bowls if using food coloring.
Allow the icing to sit on the cookies for 4 hours to harden, or you can quicken the process and sit them in the refrigerator for 1 hour. If you are eating them immediately, you can skip this step.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies