Get ready to fall in love with these frosted gingerbread cookies! Soft, perfectly spiced, and topped with a rich, creamy frosting, they’re everything you want for the holiday season.
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Frosted gingerbread cookies with cream cheese icing are like my classic gingerbread molasses cookies—soft, spiced, and packed with molasses flavor—but with an extra indulgent twist.
Picture the warm, comforting flavors of cinnamon and ginger, perfectly paired with a rich, creamy cream cheese frosting. These soft gingerbread cookies are pure holiday magic in every bite!
They’re soft and chewy in the center, slightly crisp on the edges, and topped with a sweet frosting that melts in your mouth.
Made for the Christmas cookie season, these chewy cookies bring festive charm and cozy flavors to your holiday celebrations.
Why you'll love this recipe
Ingredients you need
Here’s what you’ll need to make gingerbread cookies with cream cheese frosting:
- Butter – Unsalted and softened to room temperature.
- Sugar – A mix of white granulated sugar and brown sugar, like dark brown sugar or demerara.
- Egg – Medium, at room temperature.
- Vanilla and Salt – Pure vanilla extract and fine salt for flavor balance.
- Molasses – A thick, dark syrup made during sugar refining. If you don’t have molasses, substitute with a mix of honey and maple syrup.
- Flour – All-purpose flour works best.
- Leavening – A combination of baking soda and baking powder for the perfect rise.
- Spices – A cozy blend of ground ginger, ground cinnamon, ground nutmeg, ground cloves, or a premade gingerbread spice mix.
- Frosting – Made with cream cheese (Philadelphia), softened butter, powdered sugar, and vanilla extract.
How To Make Frosted Gingerbread Cookies
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: In a separate bowl, whisk and sift together the dry ingredients: flour, baking soda, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, and cloves).
Step 2: In another large bowl with your hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with the white sugar and brown sugar until smooth and creamy.
Step 3: Add the egg, vanilla extract, and molasses, and beat again to combine.
Step 4: Finish by adding the dry mixture into the wet ingredients and gently fold it in at low speed or with a rubber spatula until you have a smooth, slightly sticky cookie dough.
Step 5: Chill the dough in the fridge to make it easier to handle, then scoop out cookie dough balls using a cookie scoop.
Step 6: Roll each dough ball in powdered sugar and place them on a baking sheet lined with parchment paper.
Step 7: Preheat the oven to 350°F (180°C) and bake cookies for about 12 minutes, or until they are puffed up and slightly firm around the edges, with a soft center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 8: In a large bowl, combine the cream cheese, softened butter, powdered sugar, and vanilla. Beat with an electric mixer until the frosting is smooth, creamy, and bright white.
Step 9: Frost the cooled cookies using a piping bag, then decorate with sprinkles or sugar decorations. Enjoy!
Tips for this recipe
Storage instructions
In the Refrigerator: If the cookies are frosted, store them in an airtight container in the refrigerator for up to 5 days.
At Room Temperature: Without frosting, the cookies can be kept in an airtight container at room temperature for 5 to 7 days.
Freezing: Place the cookies (with or without frosting) in a freezer bag or airtight container and freeze for up to 2 months. Let them thaw at room temperature before enjoying.
Variations & Substitutions
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I hope you love these soft and chewy gingerbread frosted cookies! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Frosted Gingerbread Cookies
- Total Time: 15 minutes
- Yield: 15 cookies
Description
Gingerbread cookies with dark molasses and warm spices, perfect for Christmas, topped with a creamy cream cheese frosting (makes 15-16 cookies).
Ingredients
Gingerbread Cookies
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 50 g (¼ cup) white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 70 ml (¼ cup) black molasses
- 250 g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 30 g (2 tbsp) sugar for rolling
Cream Cheese Frosting:
- 115 g (½ cup) cream cheese - softened
- 80 g (⅓ cup + 1 tbsp) unsalted butter, softened
- 200 g (1 ¾ cups) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl or the bowl of your stand mixer, beat the softened butter with the brown sugar and white sugar until the mixture is light and creamy.
- Add the egg, vanilla extract, and black molasses, and continue to beat until everything is well incorporated.
- In another bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a dough forms.
- Chill the dough in the fridge for 1 hour. Then, scoop out dough with a large spoon and roll it in powdered sugar to lightly coat the balls.
- Place the dough balls on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges of the cookies start to firm up. They will continue to firm as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Cream Cheese Frosting
- Place all the ingredients into a bowl: softened cream cheese, softened butter, sifted powdered sugar, and vanilla extract.
- Beat with an electric mixer on low speed until the powdered sugar is fully incorporated, then increase the speed and whip until the frosting becomes creamy and slightly whiter.
- Transfer the frosting to a piping bag and decorate the tops of the cooled cookies. Add sugar decorations if desired, and enjoy!
Notes
Storage: Store the gingerbread cookies in an airtight container at room temperature for about 5 to 7 days. To keep them longer, you can freeze them in a zip-top bag for up to 3 months. Let them thaw at room temperature before enjoying.
Tips:
- Use a digital kitchen scale instead of measuring cups for more accurate results.
- For softer cookies, don't overbake them. Remove them from the oven when the edges start to firm up but they’re still slightly soft in the center.
- If you prefer spicier cookies, you can increase the amount of ginger or cinnamon.
- Roll the dough balls in sugar before baking for a sweet and slightly crunchy exterior.
- If you find the dough too sticky, refrigerate it for 30 minutes to make it easier to handle.
- For a more festive look, you can decorate your cookies with royal icing or sugar pearls after baking.
- Prep Time: 15 minutes
- Category: Cookies
- Cuisine: American
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