Get ready to fall in love with these frosted gingerbread cookies! Soft, warmly spiced, and finished with a smooth cream cheese frosting, they’re the ideal cookie for the holiday season.
These frosted gingerbread cookies are similar to classic gingerbread molasses cookies — soft, fragrant with spices, and full of molasses flavor — but topped with a rich cream cheese icing for an extra indulgent finish.
Imagine warm notes of cinnamon, ginger, and cloves balanced with dark molasses, then paired with a tangy, creamy frosting. Each cookie is soft and chewy in the center with slightly crisp edges, and the frosting adds a silky contrast.
Made for holiday baking, these cookies bring festive flavor and cozy charm to cookie plates, gift boxes, and family gatherings.
Why you’ll love this recipe
- Perfectly Spiced: Warm cinnamon, ginger and molasses make these cookies comforting and festive.
- Soft and Chewy: Tender centers and slightly crisp edges give the ideal cookie texture.
- Creamy Frosting: A smooth cream cheese icing adds richness and balance.
Ingredients you need
You’ll need the following to make gingerbread cookies with cream cheese frosting:
- Butter – Unsalted, softened to room temperature.
- Sugar – A combination of white granulated sugar and brown sugar (dark brown preferred).
- Egg – One large egg, at room temperature.
- Vanilla and Salt – Pure vanilla extract and a pinch of salt.
- Molasses – Dark molasses for deep flavor; you can substitute a mix of honey and maple syrup if needed.
- Flour – All-purpose flour.
- Leavening – Baking soda and a small amount of baking powder.
- Spices – Ground ginger, ground cinnamon, ground nutmeg, and ground cloves (or a gingerbread spice mix).
- Frosting – Cream cheese, softened butter, powdered sugar, and vanilla for the cream cheese icing.
How To Make Frosted Gingerbread Cookies
Step 1: Whisk together and sift the dry ingredients: flour, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, cloves).
Step 2: In a separate bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter with the brown and white sugar until smooth and creamy.
Step 3: Add the egg, vanilla, and molasses and beat until incorporated.
Step 4: Add the dry mixture to the wet ingredients and mix on low speed or fold with a spatula until a smooth, slightly sticky dough forms.
Step 5: Chill the dough in the refrigerator for easier handling, then scoop cookie dough into balls using a scoop.
Step 6: Roll each dough ball in powdered sugar (or granulated sugar if you prefer) and place them on a parchment-lined baking sheet.
Step 7: Preheat the oven to 350°F (180°C). Bake the cookies for about 10–12 minutes, until they are puffed and the edges are set but centers remain soft. Allow them to firm as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 8: For the frosting, beat together softened cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
Step 9: Once cookies are completely cool, pipe or spread the cream cheese frosting on top and add sprinkles or sugar decorations if desired. Serve and enjoy!
Tips for this recipe
- Use a kitchen scale: Measure ingredients by weight for consistent results.
- Room temperature ingredients: Make sure butter, egg, and cream cheese are softened for an even mix.
- Measure spices carefully: Stick to the recipe amounts for balanced flavor.
- Chill the dough if needed: Refrigerate for 30 minutes if the dough is too sticky to shape.
- Watch baking time: Remove the cookies when edges are set but centers are still slightly soft for the best texture.
- Frost cooled cookies: Make sure cookies are completely cool before applying frosting to prevent melting.
Storage instructions
In the Refrigerator: If frosted, store in an airtight container in the fridge for up to 5 days.
At Room Temperature: Unfrosted cookies keep in an airtight container at room temperature for 5–7 days.
Freezing: Freeze cookies (frosted or unfrosted) in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Variations & Substitutions
- Chocolate Gingerbread: Add 1–2 tbsp cocoa powder for a chocolate note.
- Buttercream frosting: Swap cream cheese frosting for a vanilla buttercream if preferred.
- Spiced cream cheese: Stir a pinch of cinnamon or nutmeg into the frosting for extra warmth.
- Zesty gingerbread: Add orange or lemon zest to the dough for a citrus lift.
- Stuffed cookies: Enclose a piece of caramel or chocolate in the dough for a gooey center.
- Nutty additions: Fold in chopped pecans or walnuts for crunch.
- Mini cookie sandwiches: Use frosting to sandwich two cookies together.
- Peppermint twist: Add a few drops of peppermint extract to the dough or frosting for a holiday flavor.
- Sprinkles galore: Roll dough in festive sprinkles before baking for colorful cookies.
More Soft Sugar Cookie Recipes
- Soft sugar cookies
- Gingerbread sugar cookies
- Brown butter snickerdoodles
- Cinnamon sugar cookies
I hope you enjoy this recipe! If you try it, please leave a comment — feedback is always appreciated. Happy baking!
Frosted Gingerbread Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Fadela
- Total Time: 15 minutes
- Yield: 15 cookies
Description
Gingerbread cookies flavored with dark molasses and warm spices, topped with a creamy cream cheese frosting. Makes about 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
- Pinch ground nutmeg and additional pinch of ginger if desired
- 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 stand mixer, beat the softened butter with the brown and white sugars until light and creamy.
- Add the egg, vanilla, and molasses, and beat until combined.
- In another bowl, sift together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture on low speed or by hand until a dough forms.
- Chill the dough in the fridge for 1 hour. Scoop dough and roll balls in powdered sugar to coat.
- Place dough balls on the prepared baking sheet, spaced apart.
- Bake 10–12 minutes or until edges begin to firm. Cookies will firm as they cool.
- Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Combine softened cream cheese, softened butter, sifted powdered sugar, and vanilla in a bowl.
- Beat on low until the sugar is incorporated, then increase speed and whip until smooth and creamy.
- Pipe or spread frosting on cooled cookies and decorate as desired.
Equipment
Airtight container, hand mixer or stand mixer, ice cream scoop, baking sheet — useful tools for this recipe.
Notes
Storage: Store cookies in an airtight container at room temperature for 5–7 days. Freeze for up to 2–3 months and thaw before serving.
Tips:
- Use a digital scale for accurate measurements.
- Remove cookies from the oven when edges set but centers are still slightly soft for the best texture.
- For stronger spice, increase ginger or cinnamon.
- Roll dough balls in sugar before baking for a slightly crunchy exterior.
- If dough is sticky, refrigerate for 30 minutes before shaping.
- Decorate with royal icing or sugar pearls for a festive finish.
- Prep Time: 15 minutes
- Category: Cookies
- Cuisine: American