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Soft Frosted Gingerbread Cookies

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Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cookies
  • 2 3/4 cups flour
  • 2 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/4 cup molasses regular, not blackstrap
Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tbsp vanilla extract
  • 2 cups confectioners sugar, sifted
  • 2 tsp fresh lemon juice

Equipment

  • 1 Mixer
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 2-3 cookie sheets with silicone sheets or lined with parchment paper
  • 1 Spatula
  • 2-3 wire cooling racks

Method
 

Gingerbread Cookies
  1. In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.
  2. In mixer bowl (use paddle attachment) add butter, both sugars and vanilla. Beat on medium until light and fluffy, scraping down sides of bowl as needed, for about 2 min.
  3. Add eggs, one at a time, and mixing well after adding each.
  4. Add molasses and beat until combined.
  5. Reduce mixer speed to low, and slowly add in dry ingredients, beating until just combined. Scrape down sides of bowl to be sure everything is completely mixed.
  6. Cover bowl with plastic wrap, and refrigerate at least 2 hours (up to 1 day).
Baking
  1. Preheat oven to 350. Line baking sheets with silicone mats or parchment paper.
  2. Use medium cookie scoop to scoop dough onto prepared baking sheets approx 2 inches apart. Press top of each cookie lightly.
  3. Bake 1 cookie sheet at a time 10-12 minutes. Cookies should be puffed and the tops beginning to split.
  4. Remove pan from oven, and cool for 5 min before transferring to wire rack to cool completely.
Cream Cheese Frosting
  1. In mixer bowl (with paddle attachment) beat cream cheese, butter and vanilla on medium sped until completely smooth, about 2 minutes.
  2. Reduce speed to low, and slowly add in confectioners sugar. Once all the sugar has been mixed in, increase speed to medium and beat 2 additional minutes.
  3. Add in the lemon juice and beat 1 minute.
  4. Spread on cooled cookies.

Notes

  • Do not skip chilling the dough!  This is necessary for the flavors to mix together