Description
Delicious homemade gingerbread cookies, perfect for the holidays!
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 cup Unsalted butter (room temperature)
- 1 cup Dark brown sugar (packed)
- 1/2 cup White granulated sugar
- 1/4 cup Molasses (I used grandma’s. Don’t use blackstrap)
- 1 Large egg (room temperature)
- 1 tsp Pure vanilla extract
- 1/3 cup White granulated sugar
- 3/4 cup Unsalted butter (room temperature)
- 4 oz Cream cheese (room temperature)
- 2 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Brown gel food dye (I use Americolor)
Instructions
- In a medium bowl, sift the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl using a mixer, beat the butter, dark brown sugar, and sugar on high speed for 2 minutes. It will become pale and fluffy.
- Add the vanilla, egg, and molasses and mix on medium until combined. Add in the dry ingredients and mix on low until just combined.
- Use a large cookie scoop to scoop the dough. Place the sugar in a bowl big enough to roll the cookie dough balls in, roll each cookie dough ball in the sugar.
- Prepare two cookie sheets with parchment paper. Place all cookie dough balls on a cookie sheet and cool in the fridge for 30 minutes.
- Preheat the oven to 350℉. Keep the cookie dough in the fridge while it preheats. Bake one sheet at a time, keep the rest of the cookie dough in the fridge while the cookies bake.
- Bake for 14-16 minutes until the edges are set. I use a large biscuit cutter to scoot the cookies to a perfect circle.
- Let the cookies sit on the hot pan for 10 minutes before transferring to a cooling rack.
- In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and mix on high speed for 1 minute.
- Add in the sifted powdered sugar and vanilla. Mix on low until combined and then mix on high until creamy.
- Separate 1/4 of the frosting in a small bowl. The rest of the frosting, add brown gel food dye to color it brown. I used piping bags with Wilton tip 4 for the eyes and buttons and for the gingerbread men I used 1A.
- If you make these into smaller cookies you will need smaller tips. See my video to see how I piped these.
Notes
- For best results, chill the cookie dough before baking.
- Use different piping tips to create variations on the decorations.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg