Print

Cozy Gingerbread Cookies with Cream Cheese Frosting

gingerbread cookies with cream cheese frosting - featured image
Print Recipe

These soft, pillowy gingerbread cookies are made with brown sugar instead of molasses for a tender crumb, topped with tangy cream cheese frosting. A forgiving, crowd-pleasing holiday treat that’s quick and easy to make.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • ¼ cup (60ml) molasses
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Beat in egg, molasses, and vanilla extract until fully combined.
  5. Gradually add flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop dough using a 1.5-tablespoon cookie scoop. Roll into balls and place 2 inches apart on prepared baking sheets. Flatten each ball to about ½-inch thick.
  7. Bake for 8-10 minutes, rotating pans halfway through. Cookies should be set at edges but soft in center.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
  9. For frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low speed. Add vanilla and 1 tablespoon milk; beat on medium speed until fluffy, about 2 minutes. Add more milk if needed.
  10. Spread frosting on cooled cookies. Optionally, sprinkle with cinnamon or crushed gingerbread crumbs.

Notes

For softer cookies, bake for 8 minutes; for crisper edges, bake for 10. Let cream cheese and butter sit out for at least 30 minutes before making frosting to avoid lumps. Unfrosted cookies can be stored at room temperature for up to 5 days; frosted cookies keep in the fridge for up to 3 days. Dough balls can be frozen for up to 3 months.

Nutrition

Keywords: gingerbread cookies, cream cheese frosting, soft gingerbread, holiday cookies, easy gingerbread recipe

Find it online: https://dinadishes.com/cozy-gingerbread-cookies-with-cream-cheese-frosting/