Soft Gingerbread Cookies
These perfectly spiced, soft gingerbread cookies have fluffy cream cheese icing, perfect for the holidays!
Prep Time20 minutes mins
Cook Time20 minutes mins
Cooling Time:1 hour hr
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, gingerbread
Servings: 16 cookies
Calories: 252kcal
Cost: $5.22
PREPARE THE OVEN AND PAN:
Adjust the oven rack to the middle position.
Preheat the oven to 350°F.
Grease a cookie sheet with nonstick cooking spray.
MAKE THE COOKIE DOUGH:
In a large bowl, beat the butter, ¼ cup of granulated sugar, and brown sugar.
Mix in the egg, vanilla, and molasses.
In a separate bowl, combine the flour, cinnamon, ginger, baking soda, baking powder, cloves, and salt.
Gently fold the dry ingredients into the wet mixture until combined. Avoid overmixing.
Roll 2 tablespoons of dough into a ball, then coat it with the remaining ¼ cup of sugar.
Place 6 cookies on the prepared sheet and flatten them to about ¼ inch thickness.
BAKE AND COOL THE COOKIES:
Bake one tray at a time for 9-10 minutes.
Allow the cookies to cool on the sheet for 3-4 minutes before transferring them to a cooling rack to cool completely for about 1 hour.
Repeat with the remaining cookie dough.
PREPARE THE ICING:
Beat the cream cheese and butter together until fluffy.
Sift in the powdered sugar and continue to beat.
Add vanilla and beat until the icing is fluffy, which takes about 1 minute.
TO COMPLETE:
Once the cookies are entirely cooled, pipe the icing in a circular pattern on top of the cookies or use a knife to spread the frosting.
Optionally, add festive sprinkles on the frosting.
Serve and enjoy!
Serving: 1cookie | Calories: 252kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 119mg | Potassium: 134mg | Fiber: 1g | Sugar: 25g | Vitamin A: 353IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg