Description
Deliciously spiced gingerbread cookies filled with a creamy cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
Instructions
- In a bowl, sift together all-purpose flour, baking soda, ground ginger, cinnamon, and cloves to ensure even spice distribution and a light texture for your gingerbread cookies.
- In a separate large bowl, beat softened unsalted butter with brown sugar until fluffy and light to incorporate air and make the cookies tender.
- Mix in the egg, molasses, and vanilla extract to the creamed butter and sugar, blending well to create a smooth, rich batter ready for the dry spices.
- Gradually fold the dry ingredients into the wet mixture until fully incorporated, forming a soft dough. Cover and refrigerate for at least 30 minutes to prevent spreading during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized rounds spaced apart, then bake for 8-10 minutes until the cookies spring back when touched. Allow to cool completely.
- Beat cream cheese with powdered sugar until smooth and fluffy, creating a creamy filling that perfectly balances the spices of the gingerbread cookies.
- Spread a generous dollop of filling on the flat side of one cookie and sandwich with another. Press gently to spread the filling evenly without squishing the cookies.
Notes
- Chilling the dough is crucial for preventing spreading.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg