Ingredients (18 cookies)
For the Cookies
- 2 cups + 2 Tbsp (266g) all-purpose flour
- 1 1/4 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 1/2 cup + 2 Tbsp (142g) unsalted butter, room temperature
- 2/3 cup (133g) brown sugar, packed
- 3 Tbsp (60g) molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
For the Cream Cheese Frosting
- 4 oz (113g) cream cheese, room temperature
- 1/2 cup (113g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar
- 1/2 tsp vanilla extract
Mix the Dough and Chill for 20 Minutes
In a medium bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In a separate large bowl, beat the room temperature butter and brown sugar together with a mixer for ~2-3 minutes until the mixture is light and fluffy. Add the molasses and mix until it’s combined. Then, add the egg, egg yolk, and vanilla extract, and mix again.
Add the dry ingredients to the wet ingredients and mix on low speed until a dough forms. Cover the bowl and let it chill in the refrigerator for 20 minutes. The dough will firm up slightly, making it easier to handle.
Scoop, Roll, and Bake at 350F for ~8-10 Minutes
While the dough is chilling, preheat your oven to 350F and line a baking sheet with parchment paper. Pour the granulated sugar for rolling into a small, shallow bowl.
Scoop the chilled dough into balls, about 2 tablespoons each. Roll each ball in the granulated sugar until it’s fully coated, then place them a few inches apart on the prepared baking sheet.
Bake for ~8-10 minutes. The edges of the cookies will look set, and the centers will be puffy. Let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
While the cookies are cooling, make the frosting. In a large bowl, beat the cream cheese and butter together until they’re smooth and creamy. Add the powdered sugar, one cup at a time, and continue to beat until you have a thick frosting. Mix in the vanilla extract.
Once the cookies are completely cool, spread the frosting on top.
Chewy Gingerbread Cookies
Ingredients
For the Cookies
- 2 cups + 2 Tbsp all-purpose flour 266g
- 1 1/4 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 1/2 cup + 2 Tbsp unsalted butter 142g, room temperature
- 2/3 cup brown sugar 133g, packed
- 3 Tbsp molasses 60g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup granulated sugar 67g, for rolling
For the Cream Cheese Frosting
- 4 oz cream cheese 113g, room temperature
- 1/2 cup unsalted butter 113g, room temperature
- 2 cups powdered sugar 240g
- 1/2 tsp vanilla extract
Instructions
- Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in medium bowl.
- Beat butter and brown sugar until fluffy, 2-3 minutes. Mix in molasses, egg, egg yolk, and vanilla.
- Add dry ingredients to wet, mix until dough forms. Chill 20 minutes.
- Preheat oven to 350F. Line baking sheet with parchment.
- Roll dough into 2 tablespoon balls. Coat in granulated sugar. Place on baking sheet.
- Bake 8-10 minutes until edges set and centers puffy.
- Cool 5 minutes on pan, then transfer to wire rack until completely cool.
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until thick.
- Frost cooled cookies.
