Frosted Gingerbread Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, ginger, cinnamon, and cloves. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the molasses, egg, and vanilla extract and mix on medium speed until well combined and smooth.
Add in the dry ingredients and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 12 minutes until the edges are set and the centers of the cookies are puffed up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and cream cheese for 5 minutes until light and creamy.
Add in the powdered sugar, vanilla extract, and salt and mix on low speed until combined. Scrape the bottom and sides of the bowl occasionally to ensure the frosting is well mixed.
Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.

Fill a piping bag fitted with a Wilton 1A piping tip with the cream cheese frosting. Pipe a swirl of the frosting onto the cookies and spread the frosting with an offset spatula. Decorate the cookies with holiday sprinkles.

Storing & Serving:

Room temperature: The frosted cookies can remain at room temperature for up to 2 hours.
Refrigerator: Store the frosted cookies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Freezer: Store the frosted cookies in an airtight container or storage bag in the freezer for up to 3 months.

Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.