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Soft Frosted Gingerbread Cookies

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Course Dessert
Cuisine American

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

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

Instructions
 

Gingerbread Cookies

  • In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.
  • 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.
  • Add eggs, one at a time, and mixing well after adding each.
  • Add molasses and beat until combined.
  • 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.
  • Cover bowl with plastic wrap, and refrigerate at least 2 hours (up to 1 day).

Baking

  • Preheat oven to 350. Line baking sheets with silicone mats or parchment paper.
  • Use medium cookie scoop to scoop dough onto prepared baking sheets approx 2 inches apart. Press top of each cookie lightly.
  • Bake 1 cookie sheet at a time 10-12 minutes. Cookies should be puffed and the tops beginning to split.
  • Remove pan from oven, and cool for 5 min before transferring to wire rack to cool completely.

Cream Cheese Frosting

  • In mixer bowl (with paddle attachment) beat cream cheese, butter and vanilla on medium sped until completely smooth, about 2 minutes.
  • 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.
  • Add in the lemon juice and beat 1 minute.
  • Spread on cooled cookies.

Notes

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