So I was in the middle of getting all my ingredients together to make chocolate chip cookies.. then I was like “well maybe I can add cinnamon and spices to these”.. then it just became a gingerbread cookie that was SUPER soft.. and I’m not mad about it. I cut out little stars and sandwiched them together with cream cheese frosting. YES.
Recipe: (makes about 3 dozen cookies)
for the cookies:
- 1 cup (2 sticks) butter, room temperature OR 1 & 1/2 stick butter + 1/4 cup Wild Friends Gingerbread Peanut Butter
- 1 & 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 2 Tablespoons molasses
- 2 & 1/2 cup flour OR Kodiak Cakes Power Cakes mix (adds more protein)
- 1 & 1/2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 Tablespoon ginger
- 1/4 teaspoon salt
- Preheat oven to 350 degrees.
- With an electric mixer, beat butter and brown sugar together until fluffy – about 3 minutes.
- Add vanilla extract, egg and molasses and mix until combined.
- In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt and whisk together.
- Add dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
- Grease a baking sheet and place about 1 tablespoon of batter for each cookie.
- Bake for 8-10 minutes until browned (I always take my cookies out a little bit before they’re done – so I go for the 8 minute mark depending on the size of the cookie)
- Let cool slightly, then transfer to cooling rack.
for the icing:
- 8 oz. cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 1 & 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Place butter, cream cheese and vanilla in a bowl.
- With an electric mixer, beat until combined.
- Add powdered sugar, about 1/3 cup at a time (so you don’t make a huge mess) and beat until combined after each addition.
- Once cookies are cool, make sandwich cookies! (about 1-2 tablespoons in the middle of two cookies)