Big & Chewy Gingerbread Cookies

Step 1

Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside.

Step 2

In a large mixing bowl using an electric mixer cream the butter and sugar together until light and fluffy.

Step 3

Add in the egg and molasses and mix until combined.

Step 4

Next add in the flour, ground ginger, baking soda and cinnamon until combined.

Step 5

Separate the dough into 6 equal portions and roll into balls.

Step 6

Roll the balls in the extra sugar until well coated.

Step 7

Place the cookies on a large cookie sheet giving them plenty of space. You may need to do this in 2 batches.

Step 8

Bake the cookies for 13-15 minutes or until the cookies are cooked through and have a cracked appearance.

Step 9

Let the cookies cool on the pan for 10 minutes before moving to a cooling rack to finish cooling.

Step 10

Meanwhile prepare the frosting.

Step 11

In a large bowl cream together the 2 sticks of butter and the cream cheese.

Step 12

Next slowly add in the powdered sugar and mix until well combined and fluffy.

Step 13

Place the frosting in a piping bag with a round tip or a ziploc bag with the tip cut off.

Step 14

Pipe the frosting in a spiral pattern and add holiday sprinkles.