Gingerbread cookies during the holiday season are a tradition in our house, and this recipe isn’t shy with the warm spices or molasses. Orange zest and cocoa powder add another layer of flavor, and a simple vanilla icing makes them quick to decorate (even for small hands). One note on cookie preference: some people like soft chewy gingerbread cookies and others like them snappy and crisp. You can get exactly what you want here — for thinner, more crisp cookies, you’ll just want to roll your thinner men (1/8-inch). Remember, they’ll continue to firm up as they cool, so the fact that they feel soft to the touch right out of the oven doesn’t mean that’s how they’ll stay. A good rule of thumb, I find, is to pull them from the oven just before you think they’re really done.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, ginger, cinnamon, cloves and allspice on medium speed until well combined, about 1 minute. Scrape the sides of the bowl as needed with a rubber spatula. Add the molasses, egg and orange zest and beat until fully incorporated.
In a medium mixing bowl, whisk together both flours, cocoa powder, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the batter and beat until just combined (be careful not to overmix here).
Divide the dough into two even pieces and place on separate sheets of plastic wrap. Form into a chubby disk, wrap well, and refrigerate for at least one hour and up to overnight.
When ready to bake, preheat the oven to 350 F. Line two large baking sheets with parchment paper or a silicone baking mat. Working with one disk at a time, roll out the dough on a well- floured surface until about 1/4 – 1/8 inch thick (thinner if you like your cookies on the crispy/snappy side). Cut out as many cookies as you can get from each disk, and transfer the cut-out cookies onto the prepared baking sheets. Reroll the dough scraps and cut out additional cookies (you can re-roll one time; after that, I find the dough is too warm and it can become tough – in this case, simply refrigerate for at least 15 minutes and re-roll). Continue until you’ve used up your dough and cookie sheets are full.
Bake for 10-12 minutes, or until cookies are firm around the edges (they’ll be slightly puffed and a little soft in the middle). Allow them to cool for five minutes before transferring to cooling racks to cool completely.
Meanwhile, make the icing: in a small bowl, whisk together confectioners sugar, milk, and vanilla. The icing should be thick but smooth enough to pour – if it’s too thick and would be too hard to pipe, add a little more milk. If it’s too thin and runny, add a little more confectioners sugar. Transfer to a plastic bag and snip off a small corner to allow for piping (or, if you have a piping bag or squeeze bottle, those are great, too).
Pipe onto cookies, and set aside for at least two hours to allow the icing to firm up. If adding any sprinkles or candy decorations, do so while the frosting is still wet. Cookies are best enjoyed within five days of baking, but if kept airtight, should keep for 7-10 days.