Gingerbread Cookies

These gingerbread cookies are not only a perfect addition to your holiday dessert table but they make a great homemade gift as well!

The cream cheese frosting is optional but I highly recommend! It creates the perfect flavor combo for this dessert.

The best part is this recipe can be made either as cut outs or round cookies! With time being limited around the holidays I love how easily customizable these are- and they’re delicious either way!


Gingerbread Cookies

Author: The Hungry Happy Mama

Nut-free/Oil-free

Makes: about 16 cookie cutouts (depending on size of cookie cutters)

Prep time: 1 hour 15 minutes

Bake time: 15 minutes

INGREDIENTS

  • 1 1/2 c all purpose baking flour
  • 1 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 of a stick of unsalted butter, softened at room temp
  • 1/3 c coconut sugar
  • 1/3 c brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/8 c molasses

Frosting

  • 4 oz cream cheese
  • 2 tbsp butter
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp almond milk

INSTRUCTIONS

  1. In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and sea salt.
  2. Using a stand mixer with the paddle attachment mix the butter and sugars until combined.
  3. Add in the vanilla, egg, and molasses.
  4. Slowly add the flour and mix at medium speed until a dough forms. It should be firm enough to hold a shape on its own.
  5. Remove the dough from the mixing bowl and form into a ball. Wrap it in plastic wrap and refrigerate for at least two hours.
  6. Preheat the oven to 350F.
  7. If using cookie cutters, divide the dough in half and roll out one half on a lightly floured surface to about 1/4 inch thick. Cut out shapes as desired. Re-roll the dough to continue creating cutouts. OR you can also create basic cookies by scooping out 1-2 tablespoons worth of dough and rolling it between your palms. Place the cutouts/balls onto a lined baking sheet spacing at least one inch apart.
  8. Bake the cookies for 10 minutes or until they puff up and appear slightly darker around the edges. Allow the cookies to cool before removing and/decorating.
  9. When ready to decorate mix the frosting ingredients together (add additional almond milk if you prefer a thinner consistency) and frost as desired.

Storing: Cookies will stay softest if stored in an airtight container in the fridge. They can also be frozen for a longer shelf-life. I also suggest waiting to frost until ready to enjoy.


 

3 thoughts on “Gingerbread Cookies

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