Soft Gingerbread Cookies (Print Version)
# Ingredients:
01 -
1/3 cup molasses.
02 -
3/4 cup salted butter, room temperature.
03 -
1 tablespoon ground ginger.
04 -
3/4 cup white sugar.
05 -
1 whole egg.
06 -
2 1/4 cups plain flour.
07 -
1 tablespoon cinnamon powder.
08 -
1 teaspoon vanilla syrup.
09 -
1/2 teaspoon nutmeg powder.
10 -
2 teaspoons baking soda.
11 -
1/3 cup soft brown sugar.
12 -
1/4 teaspoon baking powder.
13 -
1/4 teaspoon ground cloves.
14 -
1 cup powdered sugar.
15 -
8 ounces softened cream cheese.
16 -
1 tablespoon milk.
17 -
2 teaspoons vanilla essence.
18 -
1/4 cup butter, soft.
19 -
1/8 teaspoon cinnamon.
# Instructions:
01 -
Set your oven to 350°F and get your baking trays ready with parchment paper.
02 -
Mix the butter and sugars with an electric mixer till the mix gets fluffy—this may take a bit. Scrape down the bowl regularly.
03 -
Add the egg, molasses, and vanilla to the mixture and stir till smooth.
04 -
In a separate bowl, whisk together your flour, spices, baking soda, and powder.
05 -
Slowly combine the dry mix with the wet until a dough comes together. Don’t overdo the mixing.
06 -
Scoop about 1 1/2 tablespoons of dough for each cookie and bake for 9–11 minutes. The edges should just start to turn gold.
07 -
Whisk together the cream cheese, sugar, butter, cinnamon, and vanilla until creamy. Add milk to thin it if necessary.
08 -
After the cookies cool down, spread the frosting on top. Feel free to add some sprinkles!
# Notes:
01 -
Make sure the cookies are completely cool before decorating them.
02 -
Add a splash of milk if the frosting feels too firm.