Ingredients
Gingerbread Cookie Dough
- 1/2 cup 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
Fluffy Vanilla Buttercream Frosting
- 1/2 cup 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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together 1/2 cup unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar using an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on medium-high speed for about 2 minutes until the mixture lightens in color.
- Add Wet Ingredients: Mix in 1 large egg and 1/4 cup dark molasses on medium speed until just combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: Sift together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp fine salt. If no sifter is available, whisk dry ingredients in a separate bowl until well combined.
- Mix Dry Ingredients into Wet: Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be thick.
- Scoop and Roll Cookies: Using a 1 1/2 tablespoon cookie scoop or large spoon, scoop 24 dough balls. Roll each ball in white sanding sugar or granulated sugar to coat evenly.
- Arrange and Bake Cookies: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 11 minutes or until the cookie edges are set and centers are puffy.
- Flatten Warm Cookies and Cool: Immediately after removing from the oven, gently flatten each cookie using the bottom of a metal measuring cup or glass while still warm. Let cookies cool on the sheet for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Buttercream Frosting: While cookies bake and cool, beat 1/2 cup unsalted butter in a large bowl on medium speed until smooth, about 30 seconds. Add 1 tsp vanilla extract and 1/4 tsp salt; mix on medium speed until combined.
- Add Powdered Sugar and Cream: Gradually add 2 cups powdered sugar and 2 tablespoons heavy cream or milk on low speed, scraping the bowl as needed. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
- Beat Frosting to Fluffy Consistency: Once incorporated, increase mixer speed to medium-high and beat for an additional minute until frosting is fluffy.
- Assemble Sandwich Cookies: Transfer frosting to a piping bag fitted with a 1/2-inch opening. Pair up cookies and pipe frosting onto one cookie of each pair. Sandwich cookies together gently.
- Store Cookies Properly: Store sandwich cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Alternatively, freeze baked unfilled cookies for up to a month and frost after thawing.
Notes
- Use room temperature ingredients for better creaming and mixing.
- Roll the dough balls in sanding sugar to add a crunchy texture to the cookie exterior.
- Flattening the cookies while warm helps achieve the perfect soft and chewy texture.
- You can adjust the frosting consistency with more cream or powdered sugar as needed.
- Cookies can be stored at room temperature, refrigerated, or frozen to extend freshness.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
