Soft & Chewy Gingerbread Cookies with Whipped Marshmallow Buttercream Frosting!
Soft, chewy gingerbread cookies full of warm spice and topped with marshmallow buttercream. Easy to make, festive for the holidays, and a recipe you will want to bake again and again.
Ingredients
Gingerbread Cookies
- 3/4 Cup Unsalted Butter (Room Temp)
- 1 Cup Sugar
- 1/4 Cup Molasses
- 1 Tsp Vanilla
- 1 Large Egg (Room Temp)
- 2 1/2 Cups All-Purpose Flour (1:1 gluten-free flour)
- 2 1/2 Tsps Baking Soda
- 1/2 Tsp Sea Salt
- 1 1/2 Tbsps Ground Cinnamon
- 2 1/2 Tsp Ginger
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cloves
Whipped Marshmallow Buttercream Frosting
- 1/2 Cup Unsalted Butter (Room Temp)
- 2 Tsps Vanilla
- 8 Oz Marshmallow Fluff
- 2 1/2 Cups Powdered Sugar
- 3-4 Tbsps Milk
Instructions
Gingerbread Cookies
- Preheat oven to 350 degrees.
- 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!
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