Soft Gingersnap Cookies with Cream Cheese Frosting

For the cookies:
Preheat your oven to 375 F and line 2 large baking sheets with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed (or in a large bowl, if you are using a hand mixer) combine butter and brown sugar. Mix until fluffy, about 1 minute. Add the egg, vanilla extract and molasses and mix again until combined.

Turn the mixer on low speed and slowly add the flour mixture into the wet mixture. Once all of the flour has been added, turn the mixer on medium until a soft cookie dough forms.

Pour the granulated sugar into a shallow bowl. Scoop out tablespoons of cookie dough and roll each scoop into a ball. Take each ball and roll in the sugar. Place the balls on the prepared baking sheets, placing them about 1-2 inches apart.

Bake for 10-12 minutes or until the cookies are still soft in the center but just starting to brown around the edges. Remove from oven and let them cool for 2 minutes then transfer to a wire rack to cool the rest of the way.

For the frosting:
While the cookies are cooling, prepare your frosting. In the bowl of your stand mixer, with paddle attachment fixed, combine the cream cheese and butter. Mix until light and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. Add the confectioners’ sugar in 1/2 cup increments, mixing on low speed until it all has been added. Add the milk only if you find that the frosting is too thick.

Frost the cookies after they have cooled completely and sprinkle with sugar crystals or sprinkles.

These cookies will keep for about a week in an airtight container.