Name: Soft-Batch Gingerbread Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 14 cookies
Ingredients: 1/2 cup (113 grams) unsalted butter, room temperature; 3/4 cup (150 grams) granulated sugar; 1/4 cup (50 grams) dark brown sugar; 1 large egg (56 grams), room temperature; 1/4 cup (70 milliliters) dark molasses; 2 1/4 cups (290 grams) all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon fine salt; 1/2 cup (113 grams) unsalted butter, room temperature; 1 teaspoon (4 milliliters) vanilla extract; 1/4 teaspoon fine salt; 2 cups (250 grams) powdered sugar; 2 tablespoons (30 milliliters) whole milk; 1/3 cup sprinkles

Directions

Watch how to make this recipe.

For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
Cream the butter, granulated sugar and dark 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 for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

Cook’s Note

Use a cookie scoop to make sure your cookies are uniformly sized. Space your cookies about 2 inches apart before baking them. They will spread as they bake. Don't over-bake your cookies! Keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.