Description
Delicious ginger cookies with a creamy buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 3/4 cup granulated sugar (150g)
- 1/4 cup packed light brown sugar (50g)
- 1 large egg, room temperature (56g)
- 1/4 cup dark molasses (70g)
- 2 1/4 cups all-purpose flour (290g)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine salt
- 1 cup white sanding sugar or granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/4 tsp fine salt
- 2 cups powdered sugar (250g)
- 2 Tbsp heavy cream or milk, room temperature (30g)
Instructions
- Preheat oven to 350°F/175°C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
- Cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).
- Mix in 1 egg and 1/4 cup molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Then mix 2 1/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt into the wet ingredients on a low speed. Mix until just combined. The dough should be quite thick.
- Use a 1 1/2 Tbsp cookie scoop or a large spoon to scoop and roll 24 cookie dough balls.
- Roll them in white sanding sugar or granulated sugar, then place the cookies about 2 inches apart on the prepared baking sheets. Bake for 10-11 minutes, or until the edges of the cookies seem set and the centers are puffy.
- Gently flatten the cookies with the bottom of a metal measuring cup or glass while they’re still warm. Then let the cookies cool on the sheet for 10 minutes, then place them on a wire rack to finish cooling.
- While the cookies bake and cool, make the buttercream frosting. Mix 1/2 cup butter on a medium speed in a large bowl for 30 seconds, or until smooth.
- Add 1 tsp vanilla extract and 1/4 tsp salt. Mix on a medium speed until combined.
- Mix in 2 cups powdered sugar and 2 Tbsp heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
- Once the powdered sugar is incorporated, mix for an additional minute on a medium-high speed to give the frosting a fluffy consistency. Place the buttercream in a large piping bag and snip a 1/2-inch opening at the base of the bag.
- Pair up the cookies, then fill them with buttercream and sandwich them together. Store the cookies at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days.
Notes
- Store cookies in an airtight container to maintain freshness.
- These cookies can be frozen for longer shelf life.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg