Soft & Delicious Frosted Gingerbread Cookies with Tangy Cream Cheese Frosting
Prepare to fall in love with these incredible Frosted Gingerbread Cookies! Imagine a cookie that’s wonderfully soft and cake-like, perfectly spiced with the warm, rich notes of molasses, ginger, and cinnamon. Then, elevate that experience with a swirl of tangy, fluffy cream cheese frosting that melts in your mouth. This recipe isn’t just a cookie; it’s a hug in dessert form, destined to become a holiday tradition in your home.
My goal when creating these Frosted Gingerbread Cookies was to capture the nostalgic, pillowy softness of those classic Lofthouse-style sugar cookies, but infuse them with the irresistible warmth of gingerbread. The result is a truly remarkable cookie that’s perfect for celebrating the holiday season, delighting friends at a cookie exchange, or simply enjoying with a warm cup of coffee or tea.
Looking for more gingerbread inspiration? Here are a few other beloved gingerbread recipes:
- The Very Best Gingerbread Coffee Cake Cookies
- Festive Gingerbread Crinkle Cookies
- Oreo Gingerbread Cake
Why You’ll Fall in Love with These Frosted Gingerbread Cookies
There’s so much to adore about this gingerbread cookie recipe! Perhaps it’s the dreamy cream cheese frosting, or maybe the perfect balance of warm spices that truly hits home. Whatever your reason, here are just a few more compelling reasons why you’ll love these Frosted Gingerbread Cookies as much as I do:
Unrivaled Softness and Cake-Like Texture
Unlike traditional chewy gingerbread cookies, these delights boast an incredibly soft, almost cake-like consistency. This unique texture is what sets them apart, making each bite a delicate, melt-in-your-mouth experience. This is inspired by the beloved Lofthouse cookie, offering a tender crumb that’s absolutely irresistible.
The Quintessential Holiday Flavor
These cookies are packed with the essence of the holiday season! The rich blend of ground ginger, aromatic cinnamon, and a hint of cloves, combined with the deep sweetness of molasses, creates that iconic gingerbread flavor profile that instantly evokes warmth and festive cheer. They’re not just cookies; they’re an edible celebration of winter holidays.
Perfect for Festive Gatherings & Cookie Exchanges
Whether you’re hosting a holiday party, participating in a friendly cookie exchange, or simply looking for the ultimate treat to share with loved ones, these frosted gingerbread cookies are a perfect choice. Their beautiful appearance and delightful flavor make them a standout addition to any dessert table. Plus, they’re simply ideal for leaving out for Santa – he deserves something truly special!
Irresistible Tangy Cream Cheese Frosting
The fluffy cream cheese frosting is the crown jewel of these cookies. Its slight tanginess perfectly complements the rich, spiced gingerbread base, creating a harmonious flavor combination that will have everyone reaching for more. The creamy texture and delightful swirls make them as appealing to the eye as they are to the palate.
Essential Ingredients for Your Frosted Gingerbread Cookies
While most ingredients for these Frosted Gingerbread Cookies are likely staples in your pantry, a few key items are crucial for achieving that perfect flavor and texture. For a complete list of measurements, please refer to the detailed recipe card below!
For the Gingerbread Cookies:
- All-Purpose Flour: The foundation of our cookies. Remember to spoon and level your flour carefully to ensure accurate measurements. Too much flour can result in dry, dense cookies.
- Large Eggs: Always ensure your eggs are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother dough and a better-textured cookie.
- Brown Sugar: I prefer dark brown sugar for its deeper molasses flavor and moisture, but light brown sugar works wonderfully too if that’s what you have on hand. It contributes to the cookie’s tenderness and rich taste.
- Molasses: This is the heart of gingerbread flavor! Use unsulphured molasses (like Grandma’s or Brer Rabbit). It provides that distinct, robust taste and helps keep the cookies incredibly moist. Avoid blackstrap molasses, which can be too bitter for baking.
- Ground Spices (Cinnamon, Ginger, Cloves): These are the stars of our gingerbread flavor. Fresh, high-quality spices make a significant difference. Ground ginger provides warmth, cinnamon adds a sweet, woody note, and cloves offer a pungent, aromatic kick, creating a classic, well-rounded gingerbread profile.
- Baking Powder & Baking Soda: Our leavening agents. Baking powder gives the cookies their light, cake-like lift, while baking soda reacts with the acidic molasses and brown sugar to further aid in rising and tenderizing.
- Cornstarch: A secret ingredient for extra softness! Cornstarch helps achieve that tender, almost chewy texture, mimicking the softness of a sugar cookie while still being distinctly gingerbread.
- Unsalted Butter: Essential for the cookie’s structure and flavor. Make sure it’s softened to room temperature for proper creaming.
- Vanilla Extract: A splash of vanilla enhances all the other flavors, adding a subtle sweetness and depth.
- Salt: Balances the sweetness of the molasses and sugar, bringing out the best in all the spices.
For the Tangy Cream Cheese Frosting:
- Cream Cheese (Softened): The star of the frosting! Ensure it’s fully softened to room temperature to prevent lumps and achieve a smooth, creamy consistency.
- Unsalted Butter (Softened): Works with the cream cheese to create a stable, fluffy frosting. Again, room temperature is key.
- Powdered Sugar: Also known as confectioners’ sugar, this provides sweetness and structure to the frosting without any grittiness.
- Vanilla Extract: Complements the cream cheese and butter, adding a lovely aroma and flavor.
- Pinch of Salt: Just a tiny bit balances the sweetness and enhances the overall flavor of the frosting.
Expert Tips and Tricks for Baking Success
Achieving perfectly soft and flavorful Frosted Gingerbread Cookies is easy with these helpful tips:
- Prep Your Baking Sheets: Always line your baking sheets with parchment paper or silicone mats. This prevents sticking, ensures even baking, and makes for super easy cleanup! Have them ready before you start mixing.
- Room Temperature Ingredients Are Key: This is a non-negotiable step for successful baking! Ensure your butter, eggs, and cream cheese are at room temperature. This allows them to cream together smoothly, creating an emulsified batter that traps air for a light, fluffy cookie and a perfectly smooth frosting.
- Master the Creaming Method: Creaming butter and sugar together is more than just mixing; it’s about incorporating air into the mixture. This aeration is what makes these cookies so delightfully light and soft. Don’t skimp on the time – cream for the full 3 minutes until the mixture is visibly lightened in color and fluffy.
- Gradual Mixing of Dry Ingredients: When adding the dry ingredients to the wet, mix on the lowest speed possible and only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft ones. Stop as soon as no dry streaks remain.
- Use a Cookie Scoop for Uniformity: For consistently sized cookies that bake evenly, a cookie scoop is your best friend. A 3-tablespoon scoop is ideal for this recipe, ensuring each gingerbread cookie is the same size and bakes through at the same rate.
- Gentle Flattening for Even Spreading: These cookies are designed to be soft and thick. Gently flattening the scooped cookie dough balls to about 1 inch in thickness before baking helps them spread just enough to achieve that perfect, even shape and tender crumb. Use a flat-bottomed cup or the palm of your hand.
- Crucial Cooling Time: After baking, resist the urge to immediately transfer your gingerbread cookies from the hot baking sheet. Allow them to cool on the baking sheet for at least 10 minutes. This allows them to set and firm up, preventing them from breaking apart when you transfer them to a wire rack to cool completely.
- Don’t Overbake: Gingerbread cookies, especially soft ones, can go from perfectly baked to dry in a matter of minutes. Keep an eye on them; they should look set around the edges but still appear slightly soft in the center. They will continue to bake slightly on the hot pan after being removed from the oven.
- Chill the Dough (Optional but Recommended for Less Spread): If you find your cookies are spreading more than desired, you can chill the cookie dough for 30 minutes to an hour before scooping and baking. This can help prevent excessive spreading.
- Test Your Oven Temperature: Ovens can vary. If you suspect your oven runs hot or cold, consider using an oven thermometer to ensure it’s accurately preheated to 350°F (175°C).
Crafting the Silky Smooth Cream Cheese Frosting
The tangy cream cheese frosting is what takes these gingerbread cookies from delicious to absolutely divine. Follow these steps for a perfectly fluffy and smooth frosting:
- Cream Butter and Cream Cheese: In a medium-sized bowl, using a hand electric mixer (or a stand mixer with a paddle attachment), cream together the softened unsalted butter and softened cream cheese. Begin on medium speed and beat for about two minutes until the mixture is light, fluffy, and completely smooth. This ensures there are no lumps of cream cheese in your final frosting.
- Scrape the Bowl: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly. This ensures all ingredients are well incorporated and prevents unmixed patches. Beat for another 2 minutes.
- Gradually Add Powdered Sugar: With the mixer on low speed, begin gradually adding the powdered sugar, about half a cup at a time. This step is crucial to avoid a cloud of sugar dust and ensures the sugar is slowly incorporated, preventing lumps. Continue until all the powdered sugar is added and mostly mixed in.
- Add Flavorings: Once the powdered sugar is mostly incorporated, add the vanilla extract and a tiny pinch of salt. The salt helps to balance the sweetness of the sugar and cream cheese, enhancing the overall flavor profile.
- Combine Thoroughly: Continue to mix on low speed until all the ingredients are well combined and the mixture forms a thick consistency. Scrape down the sides of the bowl again to ensure everything is evenly mixed and smooth.
- Achieve Fluffiness: Finally, increase the mixer speed to medium-high and beat the mixture for an additional 2-3 minutes. This step incorporates more air, resulting in a wonderfully light, airy, and fluffy cream cheese frosting that’s perfect for piping or spreading.
Essential Tools for Baking These Gingerbread Delights
Having the right tools on hand can make the baking process smooth and enjoyable. Here are the key kitchen tools you’ll need for these Frosted Gingerbread Cookies:
- Stand Mixer with Paddle Attachment: Ideal for creaming the butter and sugar efficiently, and for mixing the cookie dough. Its power and consistency ensure perfect results every time.
- Measuring Cups and Spoons: Essential for accurate measurement of all your ingredients. Precision is key in baking!
- Cookie Scoop: A must-have for portioning out uniform-sized cookie dough balls. This ensures even baking and consistent cookie appearance.
- Baking Sheets: You’ll need at least one, preferably two, to bake multiple batches efficiently. Lined with parchment paper, they provide the perfect surface for your cookies.
- Parchment Paper or Silicone Baking Mats: For lining your baking sheets, preventing sticking, and making cleanup a breeze.
- Flat-Bottomed Cup or Your Hand: Used for gently flattening the cookie dough before baking to achieve the desired thickness and even spread.
- Wire Rack: Critical for cooling the cookies completely after they come out of the oven, allowing air circulation and preventing them from becoming soggy.
- Hand Electric Mixer: Perfect for making the luscious cream cheese frosting. Its portability makes it easy to whip up the frosting in any medium-sized bowl.
- Medium Sized Bowl: Needed for combining and creaming the butter and cream cheese for the frosting.
- Rubber Spatula: Indispensable for scraping down the sides of the bowl during mixing, ensuring all ingredients are fully incorporated.
- Plastic Bag or Piping Bag with a Medium Hole: For elegantly piping the cream cheese frosting onto the cooled cookies, allowing for beautiful swirls and presentation.
- Sprinkles: An optional but highly recommended tool for decorating your frosted cookies, adding a festive touch and extra visual appeal.
Frequently Asked Questions About Frosted Gingerbread Cookies
Here are some common questions you might have when baking these delicious frosted gingerbread cookies:
What can I substitute for molasses if I don’t have any?
While molasses provides the signature gingerbread flavor and moisture, if you’re in a pinch, you can use dark corn syrup. For a closer flavor profile, a combination of half honey and half maple syrup can also work, though the taste will be slightly different. Avoid blackstrap molasses as it’s too strong for these cookies.
Why did my cookies spread too much during baking?
Several factors can cause excessive spreading. Overmixing the dough can develop gluten, making it too soft. Using butter that is too warm or melted will also cause spread. Ensure your butter is at the correct room temperature (softened but still cool to the touch) and mix the dough only until just combined. Chilling the dough for 30 minutes before baking can also help.
Can I omit the cornstarch in the recipe?
The cornstarch is a key ingredient for achieving the uniquely soft and tender, cake-like texture of these gingerbread cookies. While you can omit it, the cookies may turn out slightly chewier or firmer. For the best results, I recommend including it.
How do I prevent the cream cheese frosting from becoming too runny?
The consistency of your cream cheese frosting depends heavily on the temperature of your cream cheese and butter, and the amount of powdered sugar. Ensure your butter and cream cheese are softened, but not warm or greasy. Gradually add powdered sugar until you reach the desired thick, spreadable consistency. If it’s too thin, add more powdered sugar a tablespoon at a time until it thickens. If it’s still too soft, a quick chill in the refrigerator can help it firm up.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the cookie dough up to 2-3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking.
How long do these Frosted Gingerbread Cookies stay fresh?
When stored properly in an airtight container, these frosted gingerbread cookies will remain fresh and delicious at room temperature for 3-4 days. If you’d like them to last longer, you can refrigerate them for up to a week.
Storing and Freezing Frosted Gingerbread Cookies
To keep your soft frosted gingerbread cookies fresh and delicious for as long as possible, proper storage is key. Store them in an airtight container at room temperature for up to 3-4 days. For extended freshness, especially if you’re making a big batch for the holidays, freezing is an excellent option.
Freezing Frosted Gingerbread Cookies (or Unfrosted)
You can freeze these cookies both frosted or unfrosted. For frosted cookies, place them in a single layer on a baking sheet and freeze until they are completely solid (this prevents the frosting from smearing). Once frozen, transfer the cookies to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months.
If freezing unfrosted cookies, simply place the baked and cooled cookies in an airtight container or freezer bag, separated by parchment paper, and freeze for up to three months. When you’re ready to enjoy them, thaw the cookies in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can then frost the unfrosted cookies fresh.
For more delightful cookie recipes to make this Christmas cookie season, check out these other favorites!
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Recipe
Frosted Gingerbread Cookies
Molly Murphy
Pin Recipe
Ingredients
For the cookies
- ½ cup unsalted butter room temperature
- ½ cup dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon molasses
- 1 & ⅔ cup all purpose flour spoon and leveled
- 2 teaspoon corn starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the cream cheese frosting
- Cream cheese frosting
- 3 ounces cream cheese softened
- 4 tablespoon unsalted butter softened
- ¼ teaspoon vanilla extract
- 1 ½ cup powder sugar
- Pinch of salt
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
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In a stand mixer fitted with the paddle attachment, cream the unsalted butter and dark brown sugar together on medium speed until the mixture is light, fluffy, and well aerated. This should take approximately 3 minutes. Scrape down the sides of the bowl as needed.
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Add the room temperature egg, vanilla extract, and molasses to the creamed mixture. Mix on low speed until all ingredients are just combined and smooth, taking care not to overmix.
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In a separate bowl, whisk together the all-purpose flour (spoon and leveled), cornstarch, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Gradually add these dry ingredients to the wet mixture on the lowest speed, mixing only until the flour is just incorporated and no dry streaks remain. Do not overmix.
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Using a 3-tablespoon sized cookie scoop, portion out cookie dough balls. Place them onto the prepared baking sheet, ensuring they are about 3 inches apart. Gently flatten each cookie dough ball to approximately 1 inch in thickness using the bottom of a flat-bottomed cup or the palm of your hand.
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Bake in the preheated oven for 12 minutes. The edges should be set, but the centers may still look slightly soft. Once baked, let the cookies cool on the baking sheet for 10 minutes to allow them to set completely before carefully transferring them to a wire rack to cool fully. While the cookies are cooling, prepare the cream cheese frosting.
For the cream cheese frosting
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In a medium-sized bowl, using a hand electric mixer (or stand mixer with paddle attachment), combine the softened unsalted butter and softened cream cheese. Cream on medium speed for about two minutes, scraping down the sides and bottom of the bowl once. Beat again for 2 more minutes until very light and fluffy.
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With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla extract and a pinch of salt. Beat on low speed until the powdered sugar is just incorporated and the mixture is smooth. Then, increase the mixer speed to medium-high and beat the mixture for an additional 2-3 minutes until the frosting is light, airy, and fluffy.
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Once the gingerbread cookies are completely cooled to room temperature (they should not be warm at all), you can proceed to frost them.
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Transfer the cream cheese frosting to a plastic bag with a medium-sized hole snipped off one corner, or use a piping bag with your favorite tip. Pipe a generous swirl of frosting onto the top of each cooled cookie. Optionally, decorate with extra festive sprinkles for a beautiful finish.