Description
Gingerbread cookies with dark molasses and warm spices, perfect for Christmas, topped with a creamy cream cheese frosting (makes 15-16 cookies).
Ingredients
Gingerbread Cookies
- 115 g (1/2 cup) unsalted butter, softened
- 80 g (1/3 cup) dark brown sugar
- 50 g (1/4 cup) white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (1/4 cup) black molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 30 g (2 tbsp) sugar for rolling
Cream Cheese Frosting:
- 115 g (1/2 cup) cream cheese - softened
- 80 g (1/3 cup + 1 tbsp) unsalted butter, softened
- 200 g (1 3/4 cups) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl or the bowl of your stand mixer, beat the softened butter with the brown sugar and white sugar until the mixture is light and creamy.
- Add the egg, vanilla extract, and black molasses, and continue to beat until everything is well incorporated.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a dough forms.
- Chill the dough in the fridge for 1 hour. Then, scoop out dough with a large spoon and roll it in powdered sugar to lightly coat the balls.
- Place the dough balls on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges of the cookies start to firm up. They will continue to firm as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Cream Cheese Frosting
- Place all the ingredients into a bowl: softened cream cheese, softened butter, sifted powdered sugar, and vanilla extract.
- Beat with an electric mixer on low speed until the powdered sugar is fully incorporated, then increase the speed and whip until the frosting becomes creamy and slightly whiter.
- Transfer the frosting to a piping bag and decorate the tops of the cooled cookies. Add sugar decorations if desired, and enjoy!
Notes
Storage: Store the gingerbread cookies in an airtight container at room temperature for about 5 to 7 days. To keep them longer, you can freeze them in a zip-top bag for up to 3 months. Let them thaw at room temperature before enjoying.
Tips:
- Use a digital kitchen scale instead of measuring cups for more accurate results.
- For softer cookies, don't overbake them. Remove them from the oven when the edges start to firm up but they’re still slightly soft in the center.
- If you prefer spicier cookies, you can increase the amount of ginger or cinnamon.
- Roll the dough balls in sugar before baking for a sweet and slightly crunchy exterior.
- If you find the dough too sticky, refrigerate it for 30 minutes to make it easier to handle.
- For a more festive look, you can decorate your cookies with royal icing or sugar pearls after baking.
- Prep Time: 15 minutes
- Category: Cookies
- Cuisine: American