These easy gingerbread cookies are soft, chewy & perfect for the holidays. It's a no chill recipe - so they take way less time to make than regular gingerbread cookies. Then they're topped with fluffy cream cheese frosting.
Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl sift together the flour, ginger, cinnamon, baking soda and salt.
In a large bowl beat together the butter and sugar until fluffy.
Beat in the egg, vanilla and molasses.
With the mixer on low speed, beat in the flour mixture about 1/2 at a time.
Form the dough into balls about 2 tablespoons in size - I use a cookie scoop for this. Place 2 inches apart on prepared baking sheets.
Bake for 8-10 minutes, or until the tops are set.
In a large bowl beat the butter and cream cheese together using an electric mixer.
With the mixer on low speed, beat in the powdered sugar about 1/2 - 1 cup at a time until you've mixed in 2 cups.
Beat in the cream 1 tablespoon at a time, alternating with a little extra powdered sugar until the desired sweetness and consistency.
Frost the cooled cookies using a flat knife and decorate with sprinkles.