Description
Delightful and easy-to-make soft gingerbread cookies with a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 3/4 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar (plus more to roll into)
- 1/2 cup Brown Sugar
- 1 large Egg
- 1/4 cup Molasses
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 1/4 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter (softened) for frosting
- 8 ounce package Cream Cheese (softened)
- 2 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and both sugars for about 4 minutes until light and fluffy.
- Add the egg, vanilla, and molasses, mixing until combined.
- Gradually add the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves; mix until just combined.
- Pour 1/2 cup of granulated sugar into a small bowl. Roll small portions of dough into balls and coat them in sugar.
- Place the sugar-coated dough balls on a parchment-lined baking sheet with space between them.
- Bake for 10-12 minutes until soft and slightly cracked; do not overbake.
- For the frosting, whip together the softened butter, cream cheese, powdered sugar, and vanilla until thick and creamy.
- Let the cookies cool completely before generously frosting each one.
Notes
Store leftover cookies covered in the refrigerator or freezer. Avoid overbaking to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg