Gingerbread Snickerdoodle Cookies

Name: Gingerbread Snickerdoodle Cookies
Cook time: 30 min
Yield: 4 servings
Ingredients: 86 g unsalted butter; 50 g brown sugar; 35 g caster sugar; 50 g molasses; 1 tsp ginger powder; 1.5 tsp cinnamon powder; 0.25 tsp nutmeg powder; 0.125 tsp clove powder; 0.25 tsp salt; 0.5 tsp vanilla extract; 1 piece egg yolk; 140 g flour; 0.25 tsp baking powder; 40 g caster sugar; 0 cinnamon powder; 0 ginger powder; 0 clove powder; 0 nutmeg powder; 40 g butter; 120 g creamcheese; 60 g powdered sugar; 0.5 tsp vanilla extract; 1 tsp cinnamon powder; 0.25 tsp ginger powder

Gingerbread snickerdoodle cookies with cinnamon creamcheese frosting

By @cooking_with_chinny

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

86 g unsalted butter
50 g brown sugar
35 g caster sugar
50 g molasses
1 tsp ginger powder
1.5 tsp cinnamon powder
0.25 tsp nutmeg powder
0.125 tsp clove powder
0.25 tsp salt
0.5 tsp vanilla extract
1 piece egg yolk
140 g flour
0.25 tsp baking powder
40 g caster sugar
0 cinnamon powder
0 ginger powder
0 clove powder
0 nutmeg powder
40 g butter
120 g creamcheese
60 g powdered sugar
0.5 tsp vanilla extract
1 tsp cinnamon powder
0.25 tsp ginger powder

Instructions

Prepare the cookie base by combining 86g unsalted butter (room temp), 50g brown sugar, 35g caster sugar, 50g molasses, 1 tsp ginger powder, 1 1/2 tsp cinnamon powder, 1/4 tsp nutmeg powder, 1/8 tsp clove powder, 1/4 tsp salt, 1/2 tsp vanilla extract, 1 egg yolk, 140g flour, and 1/4 tsp baking powder.
Prepare the sugar mixture by combining 40g caster sugar with a tiny amount of cinnamon, ginger, clove, and nutmeg powder.
Bake the cookies at 350°f for 11-12 minutes.
Prepare the cinnamon creamcheese frosting by combining 40g butter (room temp), 120g creamcheese (room temp), 60 g powdered sugar, 1/2 tsp vanilla extract, 1 tsp cinnamon powder, and 1/4 tsp ginger powder.