These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 14 cookies |
Ingredients
- 1/2 cup (113 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) dark brown sugar
- 1 large egg (56 grams), room temperature
- 1/4 cup (70 milliliters) dark molasses
- 2 1/4 cups (290 grams) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 teaspoon (4 milliliters) vanilla extract
- 1/4 teaspoon fine salt
- 2 cups (250 grams) powdered sugar
- 2 tablespoons (30 milliliters) whole milk
- 1/3 cup sprinkles
Instructions
- For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
- Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
- For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
- For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 363 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 3 g |
| Cholesterol | 48 mg |
| Sodium | 185 mg |
Reviews
Very good cookies. I liked them both with and without the icing. I will make again.
Skipped the icing and they were still delicious. Definitely going to make these a holiday tradition!
These are amazing! Just a little crunch on the outside and chewy on the inside. Second batch I changed it up and omitted the ginger and added 3 teaspoons Chinese 5 Spice, and added a teaspoon of the 5 spice to the icing recipe. Heaven❤️
These are so good and easy to make that I immediately made a second batch because I knew they wouldn’t last more than a couple of hours. Next time I will double or triple the recipe.