Soft Gingerbread Cookies with Cream Cheese Frosting
Servings 18
Ingredients
- 3/4 cup Unsalted Butter softened
- 1/2 cup Sugar plus extra for rolling
- 1/2 cup Brown Sugar
- 1 large Egg
- 1/4 cup Grandma’s Molasses
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 1/4 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
For the delightful Cream Cheese Frosting, you’ll need:
- 4 tablespoons Butter softened
- 1 package 8 ounces Cream Cheese, softened
- 2 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Instructions
- Preheat your oven to 350 degrees. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color – about 4 minutes. Add the egg, vanilla, and molasses, mixing well.
- Add the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Mix just until combined to avoid over-mixing the dough.
- Place 1/2 cup of sugar into a small bowl. Roll the dough into small balls and coat them well with sugar. Place the coated dough balls on a parchment paper-lined baking sheet and bake for 10-12 minutes. Be careful not to overbake; these cookies are meant to be soft.
- While the cookies cool, whip up the Cream Cheese Frosting. In a mixing bowl, combine the softened butter, cream cheese, powdered sugar, and vanilla until the mixture is thick and creamy.
- Once the cookies have cooled, generously frost them with the cream cheese frosting.
- For storage, cover the cookies and keep them in the refrigerator or freezer until you’re ready to indulge in these delightful Frosted Molasses Ginger Cookies. Enjoy!