Print

Soft Gingerbread Cookies with Cream Cheese Frosting

soft gingerbread cookies with cream cheese frosting - featured image
Print Recipe

These soft gingerbread cookies with cream cheese frosting are the perfect treat for any occasion. They’re easy to make, stay soft for days, and feature a perfect balance of warm spices and tangy-sweet frosting.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 large egg, room temperature
  • ½ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Whisk for about 15 seconds until evenly distributed.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy—about 3 minutes. Scrape down the sides halfway through.
  4. Add the wet ingredients: Beat in the egg, molasses, and vanilla extract until combined. The mixture might look slightly separated—that’s normal. Scrape the bowl again.
  5. Mix in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each until just combined. Do not overmix.
  6. Chill the dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour, or up to 3 days.
  7. Roll and cut: Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness. Cut out shapes with cookie cutters and transfer to prepared baking sheets, spacing them about 2 inches apart. Reroll scraps once.
  8. Bake: Bake for 8-10 minutes, rotating the pans halfway through. Cookies are done when edges are set and tops look dry. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the frosting: Beat the softened cream cheese and butter together until smooth—about 2 minutes. Gradually add the powdered sugar, vanilla, and salt, beating on low speed until combined. Increase to medium speed and beat for 2 minutes until fluffy.
  10. Frost the cookies: Once cookies are completely cool, spread a generous layer of frosting on each one. Let frosting set for about 30 minutes before stacking or storing.

Notes

Chill the dough thoroughly to prevent spreading. Don’t overbake—cookies should look barely done when removed from oven. For best texture, use room temperature ingredients. Store in an airtight container with a slice of bread to keep soft for days.

Nutrition

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

Find it online: https://willarecipes.com/soft-gingerbread-cookies-with-cream-cheese-frosting-easy/