Soft Gingerbread Cookies
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5
6 reviews
Excellent
Soft Gingerbread Cookies
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A cross between a soft sugar cookie and a gingerbread snack cake, these soft gingerbread cookies aren't your typical gingerbread man cookies!
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Ingredients
Gingerbread Cookies
- 3/4 cup butter salted, softened at room temperature
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg whole
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 cup butter softened
- 1/8 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Instructions
Soft Gingerbread Cookies:
- Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.
- In a large bowl with an electric mixer or stand mixer using the paddle attachment, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Stir in the egg, molasses, and vanilla extract until smooth.
- In a separate medium mixing bowl, whisk or sift together the flour, baking soda, baking powder, and spices.
- Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix.
- Use a small cookie scoop equivalent to 1 1/2 tablespoons of cookie dough to form cookie dough balls. Bake the cookies for 9-11 minutes or until the edges are a light golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes or until more stable, then transfer to a wire cooking rack to finish.
Cream Cheese Frosting:
- In a medium bowl beat together the cream cheese, powdered sugar, butter, cinnamon, and vanilla extract. Add the milk to thin and beat again until smooth. Add more milk if the frosting seems too thick.
- Using an offset spatula, frost the tops of each cooled cookie and add Christmas sprinkles while still tacky, if using.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Equipments used:
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
29mg
(10%)
Sodium
150mg
(6%)
Potassium
90mg
(2%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
300IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 150mg | 6% |
| Potassium | 90mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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