Description
Enjoy these soft and chewy gingerbread cookies, perfect for holiday baking and decorating. Spiced with cinnamon, ginger, and cloves, these classic cookies are sweetened with molasses and brown sugar for a rich flavor. Topped with creamy cream cheese frosting and festive candies, they make a delightful treat for family and friends.
Ingredients
Scale
Cookie Dough
- 6 Tablespoons Unsalted Butter, softened
- 3/4 Cup Dark Brown Sugar, packed
- 2 Tablespoons Granulated Sugar
- 1/2 Cup Molasses, unsulphured
- 2 Teaspoons Vanilla Extract
- 1 Large Egg
- 3 Cups All-Purpose Flour
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Ginger
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 2 Tablespoons Milk (if needed)
Frosting and Decoration
- Cream Cheese Frosting (see below)
- Frosting and assorted candy for decorating, as desired
Cream Cheese Frosting
- 4 ounces Cream Cheese, softened
- 2 Tablespoons Unsalted Butter, softened
- 1/2 Teaspoon Vanilla Extract
- Pinch of Salt
- 1 1/2 Cups Powdered Sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This prepares your workspace for baking and prevents sticking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, dark brown sugar, and granulated sugar until well combined. Add the molasses and blend until integrated. Then mix in the vanilla extract and egg until just combined, being careful not to overbeat.
- Combine Dry Ingredients: Whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, salt, and baking powder in a separate medium bowl. This ensures an even distribution of spices and leavening.
- Form Dough: Gradually add the dry ingredients to the wet mixture. Stir until combined. If the dough feels dry or crumbly, add up to 2 tablespoons of milk to moisten enough to press together easily with your hands.
- Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into desired gingerbread shapes with cookie cutters and place them about an inch apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 7 to 9 minutes, or until the centers are just barely set. Avoid overbaking to maintain softness. Let them cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth. Scrape down the sides and beat again briefly to fully combine. Add vanilla extract, salt, and powdered sugar. Mix on low speed until powdered sugar is moistened, then increase speed and beat until the frosting is creamy and smooth.
- Decorate: Once cookies are completely cooled, use the cream cheese frosting and assorted candies to decorate your gingerbread cookies with arms, legs, faces, and gumdrop buttons as desired.
- Store: Keep the decorated cookies in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months.
Notes
- The dough does not require refrigeration before baking, making it quick to prepare and bake.
- If the dough is too dry, add milk gradually to achieve the right consistency for rolling and cutting.
- Baking time is short to keep cookies soft and chewy, so watch closely to avoid overbaking.
- Decorate the cookies only after they are completely cooled to prevent frosting from melting.
- You can store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
