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. 
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Easy Gingerbread Cookies with Cream Cheese Frosting

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. 
Course Dessert
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour
Author Fiona Dowling

Ingredients

Gingerbread Cookies

  • 2 1/3 cups all-purpose flour
  • 2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter , softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/4 cup molasses , not blackstrap

Cream Cheese Frosting

  • 1/2 cup unsalted butter , softened
  • 4 oz cream cheese , softened
  • 2.5 -3 cups powdered sugar
  • 2 tablespoons cream or milk
  • sprinkles

Instructions

Gingerbread Cookies

  • 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. 

Cream Cheese Frosting

  • 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.