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Soft Gingerbread Cookies Recipe

Soft Gingerbread Cookies

These soft gingerbread cookies combine the sweetness of sugar cookies with spicy gingerbread flavors, featuring a tender texture and topped with creamy cinnamon vanilla frosting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course cookie, Dessert
Cuisine American
Servings 30 people
Calories 175 kcal

Equipment

  • 1 Mixing bowls
  • 1 Sifter
  • 1 Cookie Dough Scoop
  • 1 Insulated Baking Sheets
  • 1 Offset Spatula

Ingredients
  

  • 3/4 cup salted butter softened
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 whole egg
  • 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 ground cloves
  • 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 plus more if needed

Instructions
 

  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • In a large bowl, cream together butter and sugars until light and fluffy, scraping down the sides as needed.
  • Mix in the egg, molasses, and vanilla extract until smooth.
  • Whisk together the flour, baking soda, baking powder, and spices in a separate bowl.
  • Add the flour mixture to the wet mixture and mix until a dough forms, avoiding over-mixing.
  • Use a 1 1/2 tablespoon cookie scoop to form dough balls and place them on the prepared baking sheets.
  • Bake for 9 to 11 minutes or until edges are lightly golden.
  • Allow cookies to cool on the baking sheets briefly before transferring to a wire rack to cool completely.
  • For the frosting, beat cream cheese, powdered sugar, butter, cinnamon, and vanilla extract until smooth.
  • Add milk gradually to thin the frosting to a spreadable consistency.
  • Frost cooled cookies using an offset spatula and add sprinkles if desired while the frosting is still tacky.

Notes

  • Store cookies in an airtight container refrigerated for 3-4 days, separating layers with parchment.
  • Freeze cookies wrapped or in freezer bags up to 3 months for longer storage.