Big & Chewy Gingerbread Cookies Recipe

Introduction

These Big & Chewy Gingerbread Cookies are soft, flavorful, and perfect for the holiday season. With a rich molasses taste and a creamy cream cheese frosting, they make a delightful treat that’s fun to decorate.

Ingredients

• ¾ cup salted butter (softened)
• 1 cup granulated sugar (+ extra for coating)
• 1 large egg
• ¼ cup molasses
• 2¼ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• 1 cup salted butter (room temperature, for frosting)
• 8 ounces cream cheese (room temperature)
• 1 pound powdered sugar
• Holiday sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup granulated sugar together until light and fluffy.
3. Step 3: Add in the egg and molasses, mixing until well combined.
4. Step 4: Gradually add the flour, ground ginger, baking soda, and cinnamon. Mix until just combined.
5. Step 5: Divide the dough into 6 equal portions and roll each into a ball.
6. Step 6: Roll each dough ball in extra granulated sugar until well coated.
7. Step 7: Place the coated dough balls on the prepared baking sheet, spacing them well apart. Bake in 1 or 2 batches as needed.
8. Step 8: Bake for 13-15 minutes, until the cookies are cooked through and have a cracked surface.
9. Step 9: Let the cookies cool on the pan for 10 minutes before transferring them to a cooling rack to cool completely.
10. Step 10: While cookies cool, prepare the frosting by creaming together the room temperature butter and cream cheese in a bowl until smooth.
11. Step 11: Slowly add the powdered sugar and continue mixing until the frosting is fluffy and well combined.
12. Step 12: Transfer the frosting to a piping bag fitted with a round tip, or use a ziplock bag with a small piece cut from one corner.
13. Step 13: Pipe the frosting onto cooled cookies in a spiral pattern and decorate with holiday sprinkles.

Tips & Variations

• For extra flavor, try adding a pinch of ground cloves or nutmeg to the dough.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
• Replace salted butter with unsalted butter and add a pinch of salt if you prefer more control over saltiness.
• Swap cream cheese frosting for a simple vanilla glaze if you want a lighter topping.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, refrigerate the cookies and bring them to room temperature before serving. They can also be frozen without frosting for up to 2 months; frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is preferred for the best flavor and texture, but margarine can be used in a pinch. The cookies may have a slightly different taste and texture.

How do I make the cookies chewier?

To make the cookies chewier, avoid overbaking them and consider adding a tablespoon of honey or an extra egg yolk to the dough for added moisture.

Big & Chewy Gingerbread Cookies Recipe

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★★★★★

4.7 from 89 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 6 large cookies 1x

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Description

These Big & Chewy Gingerbread Cookies are soft, flavorful treats bursting with classic holiday spices and a rich molasses kick. Topped with a creamy cream cheese frosting and festive sprinkles, they make a perfect dessert for holiday gatherings or cozy winter days.

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Ingredients

Scale 1x2x3x

Cookie Dough

• ¾ cup salted butter, softened
• 1 cup granulated sugar, plus extra for coating
• 1 large egg
• ¼ cup molasses
• 2¼ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon

Frosting

• 1 cup salted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 pound powdered sugar
• Holiday sprinkles

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Molasses: Add the egg and molasses to the creamed mixture and mix until everything is fully combined and smooth.
4. Add Dry Ingredients: Gradually mix in the all-purpose flour, ground ginger, baking soda, and ground cinnamon until a uniform dough forms.
5. Portion Dough: Divide the dough into six equal portions and roll each portion into a ball.
6. Coat with Sugar: Roll each dough ball in additional granulated sugar until well coated to give a crunchy exterior once baked.
7. Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spacing them apart generously to allow for spreading; bake in batches if needed.
8. Bake Cookies: Bake the cookies for 13-15 minutes or until they are cooked through and display a characteristic cracked surface.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
10. Prepare Frosting: While the cookies cool, in a bowl, cream together the room temperature butter and cream cheese until smooth and fluffy using an electric mixer.
11. Add Powdered Sugar: Gradually add the powdered sugar to the butter and cream cheese mixture and beat until the frosting is well combined and fluffy.
12. Pipe Frosting: Transfer the frosting into a piping bag fitted with a round tip or use a ziplock bag with the corner cut off.
13. Decorate Cookies: Pipe the frosting onto each cooled cookie in a spiral pattern and finish by sprinkling the cookies with festive holiday sprinkles for a colorful touch.

Notes

• Ensure the butter and cream cheese are at room temperature to achieve a smooth, creamy frosting.
• Do not overbake the cookies; they should remain soft and chewy in the center.
• Rolling the dough balls in extra sugar before baking adds a delightful crunch and sparkle to the cookies.
• These cookies can be stored in an airtight container at room temperature for up to 5 days.
• For a spicier flavor, you may add a pinch of ground cloves or nutmeg to the dough.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread Cookies, Chewy Cookies, Holiday Cookies, Christmas Cookies, Cream Cheese Frosting, Festive Treats