Recipes 

Gingerbread Cookies

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Gingerbread Cookies

Ingredients

  • 2 1/4 Cups All-purpose Flour

  • 2 Teaspoons Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 2 Teaspoons Ground Ginger

  • 2 Teaspoons Ground Cinnamon

  • 1/2 Teaspoon Nutmeg

  • 1/4 Teaspoon Ground Cloves

  • 1 (8 Ounce) Package Cream Cheese At Room Temperature

  • 1/2 Cup (1 Stick) Unsalted Butter, At Room Temperature

  • 1 Cup Granulated Sugar

  • 1/2 Cup Packed Brown Sugar

  • 1 Tablespoon Molasses

  • 1 Teaspoon Vanilla Extract

  • 1/2 Teaspoon Salt

  • 1 Large Egg Plus 1 Egg Yolk At Room Temperature

  • 1 1/2 to 2 Cup Powdered Sugar

Instructions

    1. In one bowl, stir together flour, baking powder, baking soda and spices until well blended, then set aside.

    2. Using an electric hand mixer, cream together cream cheese and butter until well blended, creamy and smooth.

    3. Beat in sugars, molasses, extracts and salt until blended, light and fluffy, scraping the bowl with a rubber spatula when necessary.

    4. Add egg and egg yolk and beat in well until mixed, about 1 to 2 minutes on medium speed.

    5. On low speed, gradually add flour mixture and mix until just fully incorporated. (Dough will be very sticky.)

    6. Cover bowl and refrigerate for several hours or preferably overnight to chill dough.

    7. When ready to bake, preheat oven to 325ºF, and line two baking sheets with parchment paper.

    8. Place confectioners’ sugar in a small bowl.

    9. Measure enough dough to roll into generous 1-inch balls, and roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat.

    10. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.

    11. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 to 15 minutes. (The cookies will still be soft in the centers.)

    12. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes.

    13. Carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely.

    14. Once completely cooled, transfer cookies to an airtight container.

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