Description
Deliciously soft and chewy gingerbread cookies topped with creamy frosting, perfect for the holiday season.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into balls and place them on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set.
- Let the cookies cool completely before frosting.
- For the frosting, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the frosting on cooled cookies and enjoy!
Notes
- For a spicier flavor, add more ginger or cinnamon.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg