Paula Deen Iced Gingerbread Cookies

Paula Deen iced gingerbread cookies turn molasses, butter and pumpkin pie spice into soft, chewy gingerbread rounds with a sweet white glaze in 3 hours 8 minutes. Try this easy Christmas cookie recipe for the holiday table or a cookie swap, since it's make-ahead and makes 36 cookies.

Chill the dough for at least 2 hours, because cold dough rolls out cleanly and holds the pretty fork and cutter patterns. Skip it and the cookies spread thin and the designs disappear.

Paula presses fork tines, the tip of a spoon or the cutter edge into each round before baking, which gives the glaze little grooves to settle into. Dipping the cooled cookies instead of drizzling them also gives you that smooth, shiny coat you see in the photo.

Paula Deen Iced Gingerbread Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

36

servings

Prep time

25

minutes

Cooking time

14

minutes

Calories

85

kcal

Molasses and warm spices make a soft, chewy cookie with lightly crisp edges. A thin sugar glaze sets into a shiny shell on top.

Ingredients

• ½ cup unsalted butter, softened
  

• ½ cup granulated sugar
  

• 1 large egg
  

• ½ cup unsulphured molasses
  

• 1 teaspoon vanilla extract
  

• 2½ cups All-purpose flour
  

• 3½ teaspoons pumpkin pie spice
  

• ½ teaspoon ground cinnamon
  

• ¼ teaspoon baking soda
  

• ¼ teaspoon Kosher salt
  

• 1¼ cups Confectioners' sugar
  

• 3 tablespoons water (105° to 110°)
  

Directions

• Cream the butter: Beat 1/2 cup softened butter and 1/2 cup granulated sugar in a large bowl at medium speed until creamy, 3 to 4 minutes. Scrape the sides once, then beat in 1 egg, 1/2 cup molasses and 1 teaspoon vanilla.
• Mix the dough: Whisk 2 1/2 cups flour, 3 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Add it to the butter mixture on low speed until combined.
• Chill the dough: Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 2 hours or up to 3 days, so it firms up enough to roll.
• Roll and cut: Preheat the oven to 350° and line baking sheets with parchment paper. Let the dough stand about 10 minutes, then roll it to 1/8- to 1/4-inch thickness on a lightly floured surface.
• Shape the cookies: Cut rounds with a 3-inch cutter and place them 1 inch apart on the pans. Press fork tines, the tip of a spoon or the edge of the cutter into the dough to make patterns.
• Bake the cookies: Bake for 12 to 14 minutes, until the edges are slightly dark and the centers look dry and set. Cool on the pans for 10 minutes, then move them to wire racks to cool completely.
• Glaze and dry: Whisk 1 1/4 cups confectioners' sugar and 3 tablespoons warm water (105° to 110°) in a small bowl until smooth. Dip each cookie in the glaze, then let it dry on a wire rack.

Tools for this recipe

• KitchenAid 5-speed hand mixer, J.K. Adams French rolling pin, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the gingerbread dough ahead of time?

Yes, the dough keeps in the fridge for up to 3 days, wrapped well in plastic. Let it sit at room temperature for about 10 minutes before rolling so it doesn't crack.

How long do iced gingerbread cookies keep?

Store them in an airtight container for up to 3 days. Let the glaze dry completely first so the cookies don't stick together.

Can I use pumpkin pie spice instead of separate spices?

That's exactly what this recipe does, so you don't need to measure ginger, nutmeg and cloves on their own. If you don't have any, a mix of ginger, cinnamon, nutmeg and cloves works as a stand-in.

What can I use if I don't have a 3-inch round cutter?

A drinking glass or a wide jar lid with a similar diameter works fine. Just flour the edge so it cuts cleanly, and keep the cookies about the same size so they bake evenly.

Why did my gingerbread cookies spread or lose their pattern?

Warm, under-chilled dough is the usual cause. Chill it for the full 2 hours, and if it softens while you work, slide it back in the fridge for a few minutes.