Soft Gingerbread Cookies

Step 1

In a small bowl, mix together flour, baking soda, cinnamon, ginger, cloves and sea salt. Set aside.

Step 2

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.

Step 3

Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.

Step 4

Add dry ingredients and beat on low speed until combined.

Step 5

Transfer dough to an airtight container, place it in the refrigerator to chill for at least 1 hour, or overnight.

Step 6

Preheat oven to 350 degrees F.

Step 7

Line a large baking sheet with parchment paper, set aside.

Step 8

Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.

Step 9

Place on prepared cookie sheet about 2 inches apart.

Step 10

Bake for 9-11 minutes in preheated oven until tops look just set. (See notes for baking tips)

Step 11

Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool!

Step 12

Enjoy!

Step 13

Whisk together powdered sugar and 1 TBS milk.

Step 14

Slowly add more milk if need (up to ½ TBS) until you reach a thick but pourable consistency.

Step 15

Drizzle over cooled cookies. Let harden (either at room temperature or in the refrigerator).