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Frosted Gingerbread Cookies – Soft and cake like cookie that is spiced to taste like molasses, with a tangy cream cheese swirls of frosting.

This cookies has a soft gingerbread cookie base and a fluffy cream cheese frosting! When creating this Frosted Gingerbread Cookies, I was attempting to make a cookie like loft house soft sugar cookie! This would be perfect for the holiday season or a friend cookie exchanges!

For more gingerbread recipes

Why I love these Frosted Gingerbread Cookies

There is so much to love about this recipe, it might be the buttercream frosting, or it has the right amount of ginger, or maybe the ground cinnamon hits home for me! Regardless, here are some more reasons to love this recipe as much as I do!

Soft gingerbread cookie: Like the loft house cookie, this is soft and cake, instead of your typical chewy cookies.

Holiday spirit – This cookie will totally get you into the holiday spirit. Bonus, this cookie would be perfect to leave out for Santa!

Ultimate Christmas cookies – This cookie is going to be a fighting (and most likely winning) for my cookie exchange that I am doing!

Ingredients needed to make Frosted Gingerbread Cookies

Additionally, I have provided some key ingredients for these Frosted Gingerbread Cookies that you might not have on hand. For a full list of ingredients, check out the recipe card below!

All purpose flour – this needs to be spooned and leveled

Large eggs – make sure they are at room temperature!

Brown sugar – I used dark brown, but you can totally use light brown sugar I that is what you have on hand!

Ground cinnamon – I recommend getting ground cinnamon, I get mine in the baking aisle.

Molasses – Here is the molasses that I use!

Spices – This recipes has cloves, cinnamon and right amount of ginger!

Tips and tricks for making this recipe

Prep: Have your prepared cookie sheet ready by lining it with parchment paper. Set it aside
Room Temperature Ingredients: Ensure that your butter, egg, and cream cheese are at room temperature before starting.
Creaming Method: Creaming the butter and sugar is a crucial step. Creaming incorporates air into the mixture, making the cookies light and fluffy. Cream for the full 3 minutes.
Gradual Mixing: When adding the dry ingredients, mix on the lowest speed to avoid overmixing the into the wet ingredients, which can result in a tougher cookie. Mix just until the flour is incorporated.
Cookie Scoop : Using a cookie scoop ensures that your cookies are of the same size, promoting even baking.
Flattening the Cookies: Gently flattening the cookies before baking helps them spread evenly during baking. Using a flat-bottomed cup or your hand.
Cooling Time: Allowing the cookies to cool on the baking sheet for 10 minutes is essential for them to set. This prevents them from breaking when transferring to the cooling wire rack.

How to make the cream cheese frosting

In a medium-sized bowl, using a hand electric mixer, cream together the softened butter and cream cheese. This typically takes about two minutes on medium speed.
Scrape down the sides and bottom of the bowl to ensure that all the ingredients are well incorporated.
With the mixer on low speed, gradually add the powdered sugar to the butter and cream cheese mixture. This step helps avoid a powdery mess.
Once the powdered sugar is mostly incorporated, add the vanilla extract and a pinch of salt.
Continue to mix on low speed until all the ingredients are well combined. Scrape down the sides of the bowl again to make sure everything is evenly mixed.
Turn the mixer to medium-high speed and beat the mixture for an additional 2-3 minutes. This helps achieve a light and fluffy texture for the frosting.

What I tools I used

Stand Mixer with Paddle Attachment: Used for creaming the butter and sugar, as well as mixing the cookie dough.

Measuring Cups and Spoons: Used for accurate measurement of ingredients.

Cookie Scoop: Used for portioning out uniform-sized cookie dough balls.

Baking Sheet: Used for baking the cookies. It was likely lined with parchment paper for easy removal and cleanup.

Flat-Bottomed Cup or Hand: Used for gently flattening the cookie dough before baking.

Wire Rack: Used for cooling the cookies after they come out of the oven.

Hand Electric Mixer: Used for making the cream cheese frosting.

Medium Sized Bowl: Used for combining and creaming the butter and cream cheese for the frosting.

Plastic Bag or Piping Bag: Used for piping the cream cheese frosting onto the cooled cookies.

Sprinkles: Used for decorating the frosted cookies.

Frequently asked questions

What can I substitute for molasses if I don’t have any?

You can use dark corn syrup or a combination of honey and maple syrup as a molasses substitute.

Why did my cookies spread too much during baking?

Overmixing the dough or using butter that is too soft can lead to excessive spreading. Ensure your butter is at the right temperature, and mix the dough just until combined.

Can I omit the cornstarch in the recipe?

The cornstarch contributes to the soft and tender texture of the cookies. While you can omit it, the texture may be slightly different.

How do I prevent the cream cheese frosting from becoming too runny?

Gradually add powdered sugar until you reach the desired consistency. If the frosting is too thin, you can add more powdered sugar to thicken it.

Storing and Freezing

Store the soft frosted gingerbread cookies in an airtight container at room temperature for up to 3-4 days. If you want to extend their freshness, you can freeze the cookies (unfrosted) and thaw them as needed.

Freezing – Frosted Gingerbread Cookies

To freeze soft frosted gingerbread cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper, and store in the freezer for up to three months. Thaw in the refrigerator or at room temperature before serving.

For more cookie recipe for this Christmas Cookie Season, I have listed them below!

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