Mini Gingerbread Cookies with Peppermint Cream Cheese Frosting
Gingerbread drop cookies are a fun twist on a traditional flavor. They save time in the kitchen and you will love the peppermint cream cheese frosting.
Ingredients
- For the cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 stick butter 1/2 cup, softened
- 2/3 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup buttermilk
- For the frosting:
- 1 stick 1/2 cup of softened butter
- 1 8- ounce package of softened cream cheese
- 3 cups confectioner's sugar
- 2 teaspoons of vanilla extract
- box of candy canes or bag of peppermint candies
Instructions
- For the cookies:
- Preheat oven to 350° F.
- Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar.
- Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed.
- Add the dry mixture and the buttermilk alternatively to blend well.
- Drop by teaspoonfuls on the baking trays, about 2 inches apart. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the refrigerator while baking trays. Let cool completely.
- For the frosting:
- Unwrap candy canes or candies and place in a zip-top bag. Over a cutting board or dish towel, crush the candy with a mallet, rolling pin or hammer. Set aside.
- With a hand mixer or in a standing mixer fitted with a wire whip, blend together the butter, cream cheese, confectioner's sugar and vanilla extract.