‘Tis the season for sugar and spice! The leaves are really starting to change right now, and we are noticing some brilliant shades of red, orange, and yellow. Next will come raking and leaf piles 🙂
As the days become a little chillier, and autumn is upon us, my kids were recently requesting some “gingerbread cookies.” My son was hoping for gingerbread boys, but I didn’t quite have enough time for cut-out cookies, so I thought these rolled-ball cookies would be a nice trade-off. Of course, once they found out about the cream cheese frosting and sprinkles to go with, everyone was on board. These cookies are soft and chewy they will put you right in the cozy mood for Fall!
Frosted Gingerbread Cookies
Ingredients
- 2 3/4 c. all-purpose flour
- 2 t. ground ginger
- 1 t. ground cinnamon
- 1/4 t. ground cloves
- 1 t. baking soda
- 1/2 t. salt
- 1 1/2 sticks unsalted butter at room temp
- 3/4 c. granulated sugar
- 3/4 c. light brown sugar
- 2 t. vanilla extract
- 2 eggs
- 1/4 c. molasses
- For the frosting:
- 1 8 oz block soft cream cheese
- 1/4 c. unsalted butter
- 1 T. vanilla extract
- 2 c. powdered sugar
- Sprinkles optional
Instructions
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
- Add butter, sugars, and vanilla to the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides as needed. Add in eggs, one at a time. Add molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, until just combined. Chill for at least 2 hours (up to one day).
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Roll the dough into 2" balls. Lightly press down on center of each cookie. Bake for 9-10 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack. Once cool, frost with cream cheese frosting and top with sprinkles.
- For the frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. Gradually add the powdered sugar. Then gradually increase the speed and mix for another 1-2 minutes on medium-high. Spread frosting over cooled cookies and decorate with sprinkles, if desired.
Other favorite Ginger Recipes:
Grandma Maxine’s Ginger Cookies
Gingerbread White Hot Chocolate
