Soft & Chewy Gingerbread Cookies with Whipped Marshmallow Buttercream Frosting!
Taralynn McNitt
These soft and chewy gingerbread cookies pack a punch of spice and are so cute and festive for holiday celebrations. They are the easiest cookies to make, and I promise you'll want to make them again and again.
Cream the butter and sugar together on high speed for about two minutes.
Mix in the molasses and vanilla for 20 seconds at high speed. Scrape the edges.
On a low speed, mix in the egg. Scrape the edges.
In a mixing bowl, sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
Fold the flour into the wet ingredients and mix on low speed for about 15-20 seconds. Scrape down the edges, and blend for an additional 10 seconds. Don't over-mix the flour.
Place two tablespoon-sized dough balls onto a baking sheet lined with parchment paper two inches apart. Bake for 10-11 minutes. The edges will be golden.Allow the cookies to continue cooking on the baking tray; remove them once completely cooled.
Whipped Marshmallow Buttercream Frosting
Mix the butter, vanilla, and marshmallow fluff on high speed until completely creamy and combined.
On a low speed, fold in the powdered sugar and milk. Once the powdered sugar is mixed in, turn the speed to high for about 60 seconds.
Frost the gingerbread cookies (once cooled!) and top with festive sprinkles. Store in the refrigerator or on the countertop. Enjoy!