Frosted Gingerbread Cookies

Frosted Gingerbread Cookies

from bakerbynature.com
30 min
2 servings

Frosted Gingerbread Cookies are soft, chewy, and so delicious!

Ingredients

  • 2 and 3/4 cups all purpose flour
  • 2 and 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 sticks unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup molasses (mild, not blackstrap)
  • (1) 8 ounce block full-fat cream cheese, VERY soft
  • 1/4 cup unsalted butter, VERY soft
  • 1 tablespoon vanilla pure extract
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • Sprinkles, optional

Directions

  1. 1

    In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.

  2. 2

    Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.

  3. 3

    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; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.