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Gingerbread Cream Cheese Frosting Cookie Recipe
Learn how to make these irresistible gingerbread cream cheese frosting cookies that combine warm holiday spices with tangy frosting. This quick and easy cookie recipe creates soft, chewy gingerbread cookies topped with smooth cream cheese frosting—perfect for holiday baking!
Prep
30 mins
Cook
12 mins
Serve
24
Kcal
195
<ul class="ingredients-main-list"><li class="ingredients-single-item">2¾ cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1 tablespoon ground ginger</li><li class="ingredients-single-item">1 tablespoon ground cinnamon</li><li class="ingredients-single-item">½ teaspoon ground cloves</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">¾ cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup packed dark brown sugar</li><li class="ingredients-single-item">¼ cup molasses</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">8 ounces cream cheese, softened</li><li class="ingredients-single-item">¼ cup unsalted butter, softened</li><li class="ingredients-single-item">2 cups powdered sugar</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">¼ teaspoon salt</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set this dry mixture aside while you prepare the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming creates the perfect cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the molasses, egg, and vanilla to the butter mixture. Beat on medium speed until everything is thoroughly incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition until just combined. Be careful not to overmix – stop as soon as no flour streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time is crucial as it allows the flavors to develop and makes the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for about 10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Roll the dough into 1½-inch balls and place them about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the palm of your hand to about ½-inch thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Bake for 10-12 minutes until the edges are just set but the centers still look slightly soft. They'll continue cooking on the baking sheet after removal. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> While the cookies cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until completely smooth and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Then add the vanilla and salt, increasing to medium-high speed and beating until the frosting is light and fluffy, about 2 more minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Once the cookies are completely cool, spread about 1-2 tablespoons of cream cheese frosting on top of each cookie, creating decorative swirls with the back of a spoon or an offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> For the best flavor, allow the frosted cookies to sit at room temperature for about 30 minutes before serving. Store any leftover cookies in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving.</li></ol>
Gingerbread Cream Cheese Frosting Cookie Recipe
What ingredients are used in Gingerbread Cream Cheese Frosting Cookies?
These festive cookies require all-purpose flour, baking soda, warming spices (ginger, cinnamon, cloves), butter, dark brown sugar, molasses, egg, vanilla, and for the frosting: cream cheese, butter, powdered sugar, vanilla, and salt.
How to bake Gingerbread Cream Cheese Frosting Cookies at home?
Learn how to bake Gingerbread Cream Cheese Frosting Cookies by first making a spiced dough with molasses, chilling it thoroughly, then shaping into balls and baking until just set. Once cooled, top with homemade cream cheese frosting for a perfect balance of warm spices and tangy sweetness.
Why is chilling gingerbread cookie dough important?
Chilling gingerbread dough is crucial as it allows the spices to develop their flavours, prevents excessive spreading during baking, creates a chewier texture, and makes the dough easier to handle and shape. Don't skip this step for the best results!
Can I make these cookies without molasses?
While molasses provides the classic gingerbread flavour and chewy texture, you could substitute with dark treacle or a mixture of honey and brown sugar in a pinch. However, the distinctive taste and moisture that molasses brings will be somewhat altered.
How long will cream cheese frosted cookies stay fresh?
Due to the cream cheese frosting, these cookies should be stored in an airtight container in the refrigerator for up to 5 days. Always bring them to room temperature before serving for the best texture and flavour experience.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.