Iced Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1.5 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60ml molasses (or black treacle)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the icing:</li><li class="ingredients-single-item">200g icing sugar, sifted</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. This thorough mixing ensures the spices will be distributed evenly throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This extended beating incorporates air into the mixture, creating a lighter cookie texture. The mixture should be noticeably paler than when you started.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg to the butter mixture and beat until fully incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Then add the molasses, freshly grated ginger, and vanilla extract, beating until the mixture is smooth and well combined. The fresh ginger adds a vibrant, aromatic quality that dried ginger alone can't provide.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which would develop the gluten in the flour and result in tough cookies. The dough will be soft and slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 3cm in diameter (approximately 25g each). Place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For perfectly round cookies, roll each portion between your palms to form smooth balls.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still appear slightly soft. The cookies will continue to firm up as they cool, so don't overbake them if you want chewy centers. For crisper cookies, bake for 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This brief resting time allows the cookies to firm up enough to be moved without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cookies cool, prepare the icing by combining the sifted icing sugar with 3 tablespoons of milk and the vanilla extract in a small bowl. Stir until smooth and glossy. The icing should be thick enough to hold its shape when drizzled but thin enough to spread slowly. If too thick, add more milk a teaspoon at a time; if too thin, add more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cookies are completely cool (this is crucial - warm cookies will cause the icing to run), spoon about a teaspoon of icing onto each cookie and use the back of the spoon to spread it in a circular motion, leaving a small border around the edge. You can also place the icing in a piping bag and drizzle patterns over the cookies for a more decorative finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the icing to set completely at room temperature, which takes about 1-2 hours. The icing will develop a slight crust on top while remaining soft underneath. Store the cookies in an airtight container at room temperature for up to 5 days, or freeze uniced cookies for up to 3 months. The flavor of the spices actually intensifies after 24 hours, making these cookies perfect for make-ahead treats!</li></ol>