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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- 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.
- Add Egg and Molasses: Add the egg and molasses to the creamed mixture and mix until everything is fully combined and smooth.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, ground ginger, baking soda, and ground cinnamon until a uniform dough forms.
- Portion Dough: Divide the dough into six equal portions and roll each portion into a ball.
- Coat with Sugar: Roll each dough ball in additional granulated sugar until well coated to give a crunchy exterior once baked.
- 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.
- Bake Cookies: Bake the cookies for 13-15 minutes or until they are cooked through and display a characteristic cracked surface.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- 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.
- 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.
- Pipe Frosting: Transfer the frosting into a piping bag fitted with a round tip or use a ziplock bag with the corner cut off.
- 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
