Soft Gingerbread Drop Cookies with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Cider vinegar
  • 2 tbsp Vegetable oil

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Butter, soft
  • 1/4 cup Buttermilk
  • 8 oz Cream cheese

• Liquids

  • 2 tbsp Water

Found on impeckableeats.com

Ingredients

• ½ cup butter
• 2 tablespoons vegetable oil
• ½ cup light brown sugar
• ½ cup molasses
• 1 large egg
• 1 ¾ cup all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon cider vinegar
• 2 tablespoons water
• ¼ cup buttermilk
•  
• ½ cup soft butter
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 1 ½ cups confectioners sugar

Directions

• Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper.
• Beat the butter, vegetable oil, and sugar until light and fluffy. Beat in the molasses, egg, and 3 tablespoons of the flour.
• Sift together remaining flour and the other dry ingredients. Mix together the vinegar, water, and buttermilk. Add alternating to the molasses mixture and beat batter until it is very smooth.
• Drop teaspoons of the mixtru onto the cookie sheets. Bake 12 to 15 minutes. Cool. Top each cookie with a round of cream cheese frosting.
• Mix the butter with cream cheese until well combined. Add vanilla. Slowly beat in sugar.
• Yield: 3 dozen