Description
These Iced Gingerbread Cookies are a festive and flavorful treat perfect for holiday gatherings. Soft and spiced with cinnamon, ginger, cloves, and molasses, they are topped with a creamy vanilla-cream cheese icing and optional sprinkles, offering a delightful balance of spice and sweetness in every bite.
Ingredients
Cookie Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar (divided)
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Icing Ingredients
- 4 ounces cream cheese
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Cookie Sheet: Heat the oven to 350°F (177°C) and spray a cookie sheet with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the butter, 1/4 cup of the granulated sugar, and the brown sugar until creamy. Add in the egg, vanilla extract, and molasses, and beat until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, baking powder, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Form the Dough: Gradually mix the dry ingredients into the wet ingredients just until combined, being careful not to overmix to keep the cookies tender.
- Shape Cookies: Roll 2 tablespoons of dough into a ball, then roll each ball in the remaining 1/4 cup granulated sugar. Place 6 cookies on the prepared cookie sheet and gently press each out to about 1/4 inch thickness.
- Bake Cookies: Bake the cookies in the preheated oven for 9 minutes, or until edges are set and the tops look dry.
- Cool Cookies: Let the cookies cool on the cookie sheet for 3 to 4 minutes before transferring them to a wire rack to cool completely.
- Repeat Baking: Repeat the shaping and baking process until all cookie dough is used.
- Prepare the Icing: Beat the cream cheese and butter together in a bowl until light and fluffy. Sift in the powdered sugar and continue beating. Add vanilla extract and mix until smooth and creamy.
- Ice the Cookies: When cookies are completely cooled, pipe or spread the cream cheese icing over the tops. Use a piping bag or a resealable plastic bag with the corner cut off for precision.
- Decorate: Garnish iced cookies with sprinkles if desired for a festive finish.
Notes
- Do not overmix the dough to keep the cookies soft and tender.
- Make sure cookies are completely cooled before icing to prevent the frosting from melting.
- Store iced cookies in an airtight container in the refrigerator to keep the cream cheese icing fresh.
- Molasses provides essential depth of flavor, don’t substitute with honey or syrup for best results.
- For a crisper cookie, roll dough thinner or bake a minute or two longer.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch (total ~14 minutes for all batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
