Gingerbread Lofthouse Cookie Recipe

Gingerbread Lofthouse Cookies

By Kristin Published: December 13, 2015

• Yield: 36 cookies

Cookies are not my weak spot.  A brownie sundae?   You bet ya!  But cookies have never really been my thing. Unless.. it's a …

Ingredients

• 3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 3/4 cups brown sugar packed
• 1 egg
• 1 egg white
• 1/2 cup sour cream
• 1/4 cup molasses
• 3 teaspoons freshly grated ginger
• 1 teaspoon Chinese five spice
• 1/2 cup butter softened
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• 3 tablespoons heavy whipping cream
• pinch salt
• sprinkles optional

Instructions

1. In a medium sized bowl, mix flour, baking soda, baking powder, and salt.
2. In the bowl of a stand mixer with the paddle attachment, mix 1/2 cup butter and brown sugar together until fluffy on medium speed.
3. Add 1 egg and 1 egg white to sugar mixture and mix on medium speed until fully incorporated.
4. Add sour cream, molasses, ginger, and Chinese five sprice and mix on medium speed until fully incorporated.
5. Reduce speed to low and gradually add flour mixture until fully absorbed.
6. Divide dough into two and place in plastic wrap.
7. Refrigerate dough for at least two hours.
8. While dough is refrigerating, prepare frosting by beating 1/2 cup softened butter and vanilla together on medium speed.
9. Add powdered sugar, 1/2 cup at a time, to butter and mix at medium speed until fully incorporated.
10. Add whipping cream, one tablespoon at a time, at medium speed until fully incorporated.
11. Add a pinch of salt and continue mixing on medium speed for a few minutes, until frosting is fluffy.
12. Preheat oven to 425 degrees, making sure oven rack is in the middle.
13. When oven has preheated, remove one of the balls of dough from the fridge. It is important to move quickly as dough will reach room temperature quickly.
14. Sprinkle the counter liberally with flour, set dough on counter, and sprinkle top of dough with flour.
15. Roll dough until it is approximately 1/4" thick.
16. Cut out with cookie cutters and place on parchment lined cookie sheet.
17. Bake for 7 minutes.
18. Let cookies cool on a wire rack.
19. Repeat until all cookies are baked.
20. When cookies have completely cooled, top with frosting and sprinkles.

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