Recipe courtesy of Molly Yeh
5-Spiced Frosted Gingerbread Cookies
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- Level: Easy
- Total: 6 hr 20 min (includes chilling, freezing, cooling, and setting time)
- Active: 45 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 462
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 189 mg
These cookies combine the frosting and gingerbread flavors with a sugar cookie cutout format. Molly adds Chinese five-spice for an unexpectedly complex, peppery delicious flavor.
- Level: Easy
- Total: 6 hr 20 min (includes chilling, freezing, cooling, and setting time)
- Active: 45 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 462
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 189 mg
Ingredients
Cookies:
Frosting:
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Directions
Special equipment:
a 3- to 4-inch star cookie cutter; a piping bag outfitted with a 1/4-inch round tip- For the cookies: In a medium bowl, whisk together the flour, cinnamon, five-spice powder, ginger, baking powder and salt. In a stand mixer fitted with a paddle, cream together the butter, cream cheese, and brown sugar on medium-high until pale and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix to combine. Reduce the speed to low and add the dry ingredients, mixing just to combine into a smooth dough. Divide into 2 discs and wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- On a surface dusted lightly with flour, roll out each dough disc to a scant 1/4-inch thick. Cut out 3- to 4-inch stars and place on the baking sheets 1 inch apart. Freeze for an hour or overnight. Bake until just set and no longer shiny on top; begin checking for doneness at 8 minutes. Let cool completely before frosting.
- For the frosting: Combine the butter, confectioners’ sugar, and salt in a stand mixer fitted with a paddle and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, 1 to 2 minutes. Add the vanilla and then the cream cheese and orange zest and mix on medium until just combined. Scrape down the sides of the bowl as necessary to ensure that everything combines evenly. Add the frosting to a piping bag outfitted with a 1/4-inch round tip. Pipe with a squiggle and dust half with ground cinnamon. Decorate with sprinkles as desired. These will take a couple hours to set but you should definitely eat one immediately.
- Store leftovers in an airtight container in the refrigerator for up to a week. I love them cold straight out of the fridge.
