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.
Ingredients
Gingerbread Cookies
- 2 ⅓ cups all-purpose flour
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter , softened
- 1 cup brown sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- ¼ cup molasses , not blackstrap
Cream Cheese Frosting
- ½ 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 ½ 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 ½ - 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.