Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories9811.3 kcal (491%)
Total Fat357.6 g (511%)
Carbs1550.5 g (596%)
Sugars1136.8 g (1263%)
Protein100.5 g (201%)
Sodium3932.9 mg (197%)
Fiber18.7 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the gingerbread cookies
280gall-purpose flour
spooned and leveled
1 tspbaking powder
2 heaping tspground ginger
1 tspcinnamon
salt
¼ cupunsulfured molasses
1egg
large
½ cupunsalted butter
room temperature
¾ cuplight brown sugar
packed
For the royal icing
For the gingerbread cupcakes
205gall-purpose flour
spooned and leveled
½ tspbaking soda
½ tspbaking powder
2 tspground ginger
1 tspground cinnamon
½ tspground nutmeg
¼ tspground cloves
¼ tspsalt
⅓ cupunsulfured molasses
½ cupbuttermilk
½ cupdark brown sugar
packed
½ cupunsalted butter
room temp
2eggs
large
1 tspvanilla extract
For the cream cheese frosting
Instructions
Gingerbread cookies
Step 1
Mix together all of your dry ingredients (flour, baking powder, ginger, cinnamon, and salt) and set aside.
Step 2
In a small bowl, lightly beat together the molasses and egg. Set aside.
Step 3
Using an electric mixer, cream together the butter and sugar until pale and fluffy.
Step 4
Mix in your molasses mixture until smooth and then gradually mix in the dry ingredients.
Step 5
Split the dough in half. Roll out each half on two separate sheets of parchment paper that have been lightly floured. Roll to 1/4 inch thick. Lightly flour your rolling pin if the dough is sticking.
Step 6
Stack the rolled out sheets of dough and place on a large baking sheet. Place in the refrigerator to chill while you make the cupcakes
Gingerbead cupcakes
Step 7
Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.
Step 8
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.
Step 9
In a measuring glass, mix together the buttermilk and molasses. Set aside.
Step 10
With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy.
Step 11
Mix in the eggs, one at a time, and then the vanilla.
Step 12
Alternatively mix in half of the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.
Step 13
Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
Step 14
Let the cupcakes cool completely before frosting.
Step 15
While the cupcakes cool, check on the cookie dough. If it’s firm to the dough, it’s ready. If it’s still too soft it will need to continue to chill.
Step 16
When ready, stamp our your cookies and place on a baking sheet lined with parchment paper. Bake at 350F for 8-10 minutes, or until they’re evenly darkened.
Royal icing
Step 17
In a large bowl, whisk together the powdered sugar and meringue powder. Mix in 1 tablespoon of milk at a time until you reach a glue-like consistency.
Step 18
Place your icing into a piping bag fitted with a small piping tip to decorate your cookies. The icing will harden when it’s completely dry.
For the cream cheese frosting
Step 19
Cream together the cream cheese and butter with an electric mixer. Make sure they’re both room temperature so you get a smooth frosting.
Step 20
Mix in the powdered sugar, one cup at a time, until fully combined.
Step 21
Mix in the vanilla and salt.
Step 22
Fill your piping bag fitted with a large French tip and decorate your cupcakes in a swirl motion. Top with your cooled and set gingerbread cookies.
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