How to Make Easy, Mild Gingerbread Cookies (no molasses!)

Step 1

In a large bowl, combine the butter and sugars.

Step 2

Add the eggs and vanilla extract, and combine.

Step 3

In a separate bowl, mix together the flour, cinnamon, ground cloves, ground ginger and salt.

Step 4

Pour the dry ingredients into the wet ingredients and mix until combined.

Step 5

Roll the dough into a ball, cover with plastic wrap and refrigerate for at least 1 hour.

Step 6

Preheat the oven to 375 F.

Step 7

Roll the dough out with a rolling pin until it's 1/4 thick and cut with cookie cutters OR roll the dough into 1" balls and stamp the balls down firmly with a cookie stamp. Remove any excess dough around the stamped cookie with your hands or a knife.

Step 8

Save any dough scraps to roll out / stamp again and make more cookies until all the dough is used.

Step 9

Place the cookies on a baking sheet lined with parchment paper and bake for 9 minutes or until the edges are a golden brown.

Step 10

While the cookies are cooling, make the glaze by whisking together the icing sugar, milk and vanilla extract in a shallow bowl.

Step 11

Once the cookies are cool, dip them top-down in the glaze, shake off any excess, and let them dry on a wire rack.

Step 12

You can decorate the cookies with sprinkles or candies before they dry.

Step 13

Store these in an airtight container for up to a week, or these freeze beautifully for several weeks. If frozen, let them thaw for about 1 hour before serving.