These frosted gingerbread cookies with cream cheese frosting are irresistibly cute and delicious. Soft, chewy molasses cookies are topped with a fluffy cream cheese frosting for a festive treat that’s perfect for the holidays.
These frosted gingerbread cookies are a classic Christmas cookie: soft and tender, warm with spice, and finished with a sweet cream cheese frosting. They use a molasses-crinkle-style cookie base, then get topped with a reliable cream cheese frosting for the best of both textures.
Why you’ll love this recipe!
- Christmas flavors: Brown sugar, molasses and warm spices—cinnamon, ginger, nutmeg, allspice and cloves—give these cookies a holiday-forward flavor.
- Simple to make: You’ll need a mixer for best results, but the steps are straightforward and beginner-friendly.
- Make ahead: Dough chills well overnight and baked cookies can be stored a day ahead, then frosted just before serving.
Grab your ingredients
- Brown sugar: Light brown sugar works well; dark brown adds extra molasses depth.
- Unsalted butter: Use unsalted so you can control the salt level in the recipe.
- Molasses: Use unsulphured molasses (not blackstrap) for sweetness and depth.
- Apple cider vinegar: A small amount helps keep the cookies soft and chewy.
- Vanilla extract: A touch of vanilla enhances overall flavor.
- Kosher salt: Adjust if using a different salt type—volumes vary between brands.
- Cream cheese: Use full-fat cream cheese cold for a stable, flavorful frosting.
- Spices: Ground cinnamon, ginger, nutmeg, allspice and cloves make the spice blend; a pinch of black pepper can heighten the warmth.
- Granulated sugar: Optional for rolling dough balls to add sparkle to baked cookies.
Substitutions & additions
- Treacle: In the UK, black treacle is an easy swap for molasses.
- Vinegar: If you don’t have apple cider vinegar, you can omit it—the cookies will still be tasty.
- Decorations: Use small sugar decorations, sprinkles, or other edible toppers if you don’t have gingerbread house candies.
- Alternative frostings: If you prefer, swap the cream cheese frosting for a simple vanilla icing, white chocolate frosting, or classic buttercream.
How to make this recipe
- Step 1: Cream the unsalted butter and light brown sugar in a stand mixer fitted with the paddle attachment, or with a hand mixer, until light and fluffy on medium-high speed.
- Step 2: Whisk together the flour, baking soda, salt and all spices in a separate bowl; set aside.
- Step 3: Add molasses, egg, vanilla and apple cider vinegar to the creamed mixture. Beat on medium speed and scrape the bowl so everything mixes evenly.
- Step 4: Add the dry ingredients and mix on low until just combined. Cover and chill in the refrigerator for at least 1 hour or overnight.
- Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop about 1½ tablespoons of chilled dough, roll into balls, then roll in granulated sugar if using.
- Step 6: Place dough balls 3 inches apart and bake one sheet at a time for 10–12 minutes until edges are set and tops crack. Let cool on the sheet for 10–15 minutes, then transfer to a rack to cool completely.
- Step 7: For the frosting, beat the butter and powdered sugar until light, then add cold cream cheese, salt and vanilla. Optionally stir in a pinch of cinnamon or other warm spices. Beat until smooth and fluffy.
- Step 8: Pipe or spread frosting on cooled cookies and top with sprinkles or edible decorations. Serve and enjoy.
My top baking tips
- Cold cream cheese: Using cold cream cheese keeps the frosting from becoming too runny and helps it hold shape.
- Chill the dough: Chilling prevents excessive spreading; it’s worth the wait for soft, tall cookies.
- Measure flour carefully: A kitchen scale gives the most reliable results; spoon-and-level cup measurements can add too much flour and dry the cookies.
- Scooting cookies: If cookies spread unevenly, gently nudge them into shape with a biscuit cutter or mug while still warm.
- Leave space: These cookies spread, so leave plenty of room on the baking sheet.
Serving suggestions
- Serve these next to the Christmas tree with a glass of milk for a classic holiday moment.
Storage & freezing
Store frosted cookies in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. If refrigerated, bring to room temperature before serving.
Freeze unfrosted baked cookies in an airtight container or freezer bag for up to 2 months. Thaw before frosting.
Make these Christmas recipes next!
- Cranberry lemon bread with white chocolate frosting
- Easy peppermint chocolate cupcakes
- Gingerbread cookies without molasses
- Chocolate tiffin (no-bake chocolate bars)
Made this recipe?
Please leave a rating and a review below. Tag @alpineella on social media if you share your bakes—I’d love to see them!
Thank you!
Ella
Recipe
Soft Frosted Gingerbread Cookies with Cream Cheese Frosting
Ella Gilbert
Soft and chewy molasses cookies topped with cream cheese frosting — a festive and comforting holiday treat.
Prep Time 10 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 229 kcal
Equipment
- Stand mixer
- Hand mixer
- Bowls
- Kitchen scale
- Cookie sheets
- Measuring spoons
- Rubber spatula
- Piping bag and large round piping tip (optional)
- Medium cookie scoop
Ingredients
Gingerbread Cookies
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 ½ sticks (170 g) unsalted butter, room temperature
- 1 cup (204 g) light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- ¼ cup (84 g) unsulphured molasses or treacle
- 1 teaspoon apple cider vinegar
- ½ cup (100 g) white sugar, for rolling (optional)
Cream Cheese Frosting
- 3 oz (85 g) full-fat cream cheese, cold
- ¼ cup (57 g) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar
- Pinch of kosher salt
- ½ teaspoon vanilla extract
Ella’s baking tip:
Weigh your ingredients with a kitchen scale for the best and most consistent results.
Weigh your ingredients with a kitchen scale for the best and most consistent results.
Instructions
Cookies
- Whisk together flour, baking soda, spices and salt in a bowl; set aside.
- Cream the butter and light brown sugar until light and fluffy, about 1–2 minutes.
- Add molasses, egg, vanilla and apple cider vinegar. Beat on medium for about 2 minutes, scraping the bowl as needed.
- Mix in the dry ingredients on low speed until just combined. Avoid overmixing.
- Cover and chill the dough for at least 1 hour, or overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Scoop 1½ tablespoon dough balls, roll between palms, and roll in white sugar if using. Place 3 inches apart on sheets.
- Bake one sheet at a time for 10–12 minutes until edges are set and tops crack. Cool on the sheet 10–15 minutes, then transfer to a rack to cool completely.
Frosting
- Beat butter and confectioners’ sugar until light and fluffy.
- Add cold cream cheese, salt and vanilla and beat until smooth and combined.
- Pipe or spread frosting onto cooled cookies and decorate as desired.
Notes
These recipes are tested using metric weights. Using a kitchen scale will give the most reliable results. Cup conversions are provided but may be less precise.
Salt: If you don’t have kosher salt, halve the amount called for. 1 teaspoon Diamond Crystal kosher salt ≈ ½ teaspoon fine salt.
Molasses: Use unsulphured molasses or treacle for best flavor.
Storage: Store baked cookies at room temperature up to 2 days or refrigerated up to 5 days. Freeze unfrosted cookies up to 2 months and thaw before frosting.
Tried this recipe?
Leave a comment below and tag @alpineella on Instagram so I can see your cookies!
Leave a comment below and tag @alpineella on Instagram so I can see your cookies!