Frosted Gingerbread Cookies Recipe 


The cookie is soft and cake-like, and the spices make it taste like molasses. The frosting is tangy cream cheese swirls.



For the cookie – ½ cup unsalted butter room temperature – ½ cup dark brown sugar – 1 large egg room temperature – 1 teaspoon vanilla extract – 3 tablespoon molasse – 1 & ⅔ cup all purpose flour spoon and leveled – 2 teaspoon corn starch – ½ teaspoon baking powder – ¼ teaspoon baking soda – 1 teaspoon cinnamon – 1 tablespoon ground ginger – ¼ teaspoon ground clove – ¼ teaspoon salt For the cream cheese frosting – Cream cheese frosting – 3 ounces cream cheese softened – 4 tablespoon unsalted butter softened – ¼ teaspoon vanilla extract – 1 ½ cup powder sugar – Pinch of salt


Preheat oven to 350. Use parchment on a baking sheet. Cream butter and brown sugar in a stand mixer with the paddle attachment on medium speed until fluffy. Around 3 minutes.


Step 1

Smooth egg, vanilla, and molasses with low mixer. Reduce speed and add all-purpose flour, corn starch, baking powder, soda, spices, and salt.


Step 2

Gentle flatten 3-tbsp cookie dough balls to 1 inch thick on the baking sheet. Both palm and flat-bottom cup work.  Space 3 inches.


Step 3

Bake 12 minutes. Cool cookies on a rack after 10 minutes on the baking sheet. Cool cookies and make cream cheese frosting.


Step 4

Hand-mix butter and cream cheese in a medium bowl. Creaming for two minutes at medium speed. Scrape bowl sides and bottom. Two minutes of beating.


Step 5

Slowly mix powdered sugar, vanilla, and salt. Mix only by beating low. Medium-high speed beat mixture 2-3 minutes. Cool and frost cookies.


Step 6

Sprinkle more on the cookie top after frosting with a medium plastic or piping bag.


Step 7

Gingerbread Crinkle Cookies Recipe 


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