Print

Best Soft Gingerbread Cookies with Easy Cream Cheese Frosting

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

These soft, pillowy gingerbread cookies are topped with a tangy cream cheese frosting. They started as a happy accident and have become a holiday favorite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) brown sugar, packed
  • ½ cup (170g) unsulphured molasses
  • ¼ cup (60ml) buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ cups (440g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat together 1 cup softened unsalted butter and 1 ½ cups packed brown sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy. Scrape down sides.
  3. Beat in ½ cup molasses, ¼ cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract on low speed until just combined.
  4. In another bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
  5. Gradually add dry mixture to wet mixture, mixing on low speed until just incorporated. Dough should be soft and slightly sticky.
  6. Chill dough for 30 minutes if time allows (optional but recommended).
  7. Scoop dough using a 1.5-tablespoon cookie scoop or rounded tablespoon. Roll into smooth balls and place 2 inches apart on prepared baking sheets.
  8. Bake for 10 to 12 minutes, until edges are set and centers are soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: Beat together 8 oz softened cream cheese and ¼ cup softened unsalted butter in a medium bowl with an electric mixer on medium speed for 2 minutes until smooth.
  10. Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Mix on low to combine, then beat on medium for 1 minute until fluffy.
  11. Once cookies are completely cool, spread a generous layer of frosting on each cookie using an offset spatula or butter knife.
  12. Serve immediately or store in the refrigerator.

Notes

Don’t overmix the dough to keep cookies tender. Measure flour correctly by spooning and leveling. Watch baking time closely; cookies go from soft to overbaked quickly. Let cream cheese soften properly for lump-free frosting. Cookies taste even better the next day as spices meld.

Nutrition

Keywords: soft gingerbread cookies, cream cheese frosting, holiday cookies, gingerbread, molasses cookies

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