These easy and soft cream cheese frosted gingerbread cookies are like biting into a cloud, and they’re fluffy and soft with the perfect ginger spice to get you excited for the Holidays. We are here to make your Christmas gatherings special, and these cookies will put a smile on all your family's faces! Add our chocolate peppermint kiss cookies and Christmas crack to your list of baked goods this year!
These big soft gingerbread cookies with molasses are more than just delicious; they’re super festive and fun and will impress everyone at your cookie exchange!! And who doesn’t love cream cheese frosting on a cookie?
Why you’ll love this recipe
- FESTIVE: There are a few flavors and scents that will remind you of Christmas, and gingerbread is definitely one of them! Get ready for your home to smell of delicious gingerbread while these cookies bake. These frosted gingerbread cookies are also extra festive with fun red and green sprinkles and will have everyone reaching for one!
- EASY: These chewy gingerbread cookies are a simple cookie recipe with steps that are easy to follow! If you want to make it even easier, feel free to use store-bought cream cheese frosting, or don’t frost them at all….but they are so delicious with homemade cream cheese frosting…and you only need 3 ingredients to make it!
- TEXTURE: The texture of these iced cookies is out of this world: soft and fluffy and so addicting.
- FLOUR: All-purpose flour is used in this recipe and helps give structure and fluffiness to these cookies.
- BAKING SODA: Baking soda helps give the cookies their soft and fluffy texture.
- BAKING POWDER: The baking powder helps with the puffiness of these cookies and gives them a slightly cakey texture.
- SPICES: Ground cinnamon and ginger are added to spice the cookies and make them smell like Christmas!
- SALT: A pinch of salt helps enhance the overall flavor of the cookies.
- BUTTER: Softened butter will be used in the cookie batter and the cream cheese frosting for a melt-in-your-mouth texture and a lot of flavor.
- SUGAR: Brown sugar is used in the cookies for a deeper flavor profile, and powdered/confectioner sugar is used in the frosting to make it sweet and velvety smooth.
- MOLASSES: Molasses is a key contributor to the gingerbread flavor and making these cookies chewy.
- VANILLA EXTRACT: Vanilla extract for a hint of vanilla flavor that pairs well with the gingerbread flavors of these cookies.
- EGG: An egg is used in the cookie batter, which contributes to the chewiness of the cookies and helps with the overall structure of the cookie.
- CREAM CHEESE: Cream cheese is used in the frosting because who doesn’t love cream cheese frosting, right? Its tanginess also complements the gingerbread flavor very well.
See the recipe card below for the ingredient measurements.
- MIXING BOWLS: You will need two mixing bowls for the wet and dry mixture for the cookies and another bowl for making the cream cheese icing.
- ELECTRIC HAND MIXER: For mixing the cookie batter and frosting.
- BAKING SHEETS: For baking the cookies.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Prepare: Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
- Dry Mixture: In a bowl, combine and mix the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- Wet Mixture: In a separate bowl, combine the butter and brown sugar and mix until combined. Add the molasses, egg, and vanilla extract and mix it again. Slowly add the dry mixture to the wet mixture and mix until fully incorporated.
- Bake: Roll the cookie batter into balls the size of a tablespoon and a half, place them 1 inch apart on the cookie sheets and bake them for 11-13 minutes. Tap the cookie sheet on the counter after removing them from the oven.
- Frosting: In a bowl, combine the cream cheese and butter and mix on high until combined. Add the powdered sugar and mix on low until smooth. Frost the cookies once they’re completely cooled by using the back of a spoon.
Storage and Leftovers
Store the cookies in an airtight container at room temperature or in the fridge for up to 5 days. They can also be stored in the freezer for future use for up to 3 months.
- Tap the baking sheet. Once you remove the cookies from the oven, tap the baking sheet on the counter to give them some nice cracks and flatten them. If you want them to be super fluffy, you can skip this tip.
- Wait to ice the cookies. The cookies should be completely at room temperature before icing so the frosting doesn’t melt off of them right away.
- Skip the homemade icing. In a rush? You don’t have to make your own frosting (even though homemade cream cheese frosting is a game changer for these cookies). You can eat these cookies without icing, and they’ll still be super delicious, or you can opt for store-bought if you want to keep this recipe extra easy and quick.
- Have fun with sprinkles! Make these gingerbread cookies as festive as you can with fun holiday sprinkles that are red and green.
Frequently Asked Questions
Yes, homemade frosting can be stored in an airtight container in the freezer for up to 3 months for future use.
Store the cookies in an airtight container at room temperature or in the fridge for up to 5 days or in the freezer for future use for up to 3 months.