Fluffy Gingerbread Cookies

Ingredients

Dry Ingredients:
- 3 cups (360g) all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 6 ounces (170g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (156g) light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 1/4 cup molasses (mild)

Mix Dry Ingredients:
- In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, light brown sugar, and vanilla on medium speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
Incorporate Eggs and Molasses:
- Add the eggs one at a time, beating well after each addition and scraping down the bowl.
- Add the molasses and beat until fully combined.
Combine with Dry Ingredients:
- Reduce the mixer speed to low and slowly add the dry ingredients, beating just until combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (or up to 1 day).

Preheat & Prepare:
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
Shape and Bake:
- Roll the chilled dough into 2″ balls and arrange them on the prepared baking sheets, spacing about 2 inches apart.
- Lightly press down the center of each cookie.
- Bake one sheet at a time for 9-10 minutes, or until the cookies are puffed and lightly golden.
Cooling:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.

Once the cookies have cooled completely, spread the cream cheese frosting over the top of each cookie.
Decorate with sprinkles, if desired.
Serve and enjoy!