Gingerbread Cookies (Print Version)
# Ingredients:
01 -
3/4 cup salted butter, softened.
02 -
3/4 cup granulated sugar.
03 -
1/3 cup brown sugar.
04 -
1 whole egg.
05 -
1 teaspoon vanilla extract.
06 -
1/3 cup molasses.
07 -
2 1/4 cups all-purpose flour.
08 -
2 teaspoons baking soda.
09 -
1/4 teaspoon baking powder.
10 -
1 tablespoon ground cinnamon.
11 -
1 tablespoon ground ginger.
12 -
1/2 teaspoon ground nutmeg.
13 -
1/4 teaspoon cloves.
14 -
8 ounces cream cheese, softened.
15 -
1 cup powdered sugar.
16 -
1/4 cup butter, softened.
17 -
1/8 teaspoon ground cinnamon.
18 -
2 teaspoons vanilla extract.
19 -
1 tablespoon milk.
# Instructions:
01 -
Preheat oven to 350°F and line baking sheets with parchment paper.
02 -
Using electric mixer, cream butter and sugars until light and fluffy, several minutes. Scrape bowl sides.
03 -
Mix in egg, molasses, and vanilla extract until smooth.
04 -
In separate bowl, whisk flour, baking soda, baking powder, and spices.
05 -
Add flour mixture to wet ingredients and mix until dough forms, avoid over-mixing.
06 -
Scoop 1 1/2 tablespoon dough balls and bake 9-11 minutes until edges are light golden brown.
07 -
Beat cream cheese, powdered sugar, butter, cinnamon, and vanilla. Add milk to thin. Beat until smooth.
08 -
Once cookies are cooled, frost tops with cream cheese frosting. Add sprinkles if desired.
# Notes:
01 -
Allow cookies to cool completely before frosting.
02 -
Add more milk to thin frosting if needed.