Gingerbread Spice Cookies with Cream Cheese Frosting

These gingerbread cookies with cream cheese frosting are perfect for Christmas! Soft inside, slightly crisp at the edges, warmly spiced and indulgent, they bring a festive, comforting touch to your holiday table.

These frosted gingerbread cookies are a richer variation on classic molasses-spiced cookies. Picture cozy notes of cinnamon and ginger combined with a smooth, tangy cream cheese frosting — a combination that’s both nostalgic and indulgent.

Why we love this recipe

Irresistible texture: soft and tender in the middle, slightly crisp on the outside.
Festive flavors: a balanced blend of warm spices paired with a sweet, creamy frosting.
Easy to make: straightforward steps that deliver impressive results for holiday gatherings.

Notes on ingredients

You will need the following for the gingerbread cookies and cream cheese frosting:

Butter – unsalted, softened.
Sugars – both granulated white sugar and a brown sugar such as light brown or muscovado for depth.
Egg – one medium, at room temperature.
Vanilla & salt – pure vanilla extract and a pinch of fine salt.
Molasses – dark molasses provides the classic gingerbread flavor; you can substitute a mix of honey and maple syrup if needed.
Flour – all-purpose flour.
Leavening – baking soda and a small amount of baking powder.
Spices – ground ginger, ground cinnamon, ground nutmeg and ground cloves (or a prepared gingerbread spice mix).
Frosting – cream cheese (full-fat), softened butter, powdered sugar and vanilla for the cream cheese frosting.

How to make the frosted gingerbread cookies

Quick visual steps below. The full, precise ingredient list and quantities are provided in the recipe card further down.

Step 1: In a bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt and the spices (cinnamon, ginger, nutmeg, cloves).

Step 2: In a separate large bowl (or the bowl of a stand mixer), beat the softened butter with the white and brown sugars until light and creamy.

Step 3: Add the egg, vanilla and molasses and beat until fully combined.

Step 4: Fold in the dry mixture gently with a spatula until a cohesive, slightly sticky cookie dough forms.

Step 5: Chill the dough in the refrigerator to make it easier to handle, then shape into balls using a large cookie scoop or spoon.

Step 6: Roll each dough ball in granulated sugar and place on a baking sheet lined with parchment paper.

Step 7: Preheat the oven to 180°C (350°F) and bake the cookies for about 10–12 minutes, until they are puffed with slightly firm edges but still soft in the center. Allow them to cool on the sheet for a few minutes before transferring to a wire rack.

Step 8: For the cream cheese frosting, beat together softened cream cheese, softened butter, sifted powdered sugar and vanilla until smooth and fluffy.

Step 9: Pipe or spread the frosting onto completely cooled cookies and decorate with sprinkles or sugar decorations as desired. Enjoy!

Storage

Refrigerator: Frosted cookies should be kept in an airtight container in the fridge for up to 5 days.

Room temperature: Unfrosted cookies keep well in an airtight container at room temperature for 5–7 days.

Freezing: Freeze cookies (frosted or unfrosted) in a sealed bag or container for up to 2 months. Thaw at room temperature before serving.

Tips for success

Room temperature ingredients: Use softened butter, egg and cream cheese for a smooth, even texture.
Measure your spices: Accurate amounts keep the flavor balanced.
Chill sticky dough: If the dough is hard to handle, refrigerate for 30 minutes.
Watch the bake time: Pull cookies when the edges set but centers remain slightly soft for a tender crumb.
Frost when cool: Wait until cookies are fully cool before frosting to prevent melting and sliding.

Variations & substitutions

Skip the frosting and dust with powdered sugar for a lighter option.
Add dark chocolate chips to the dough for a chocolatey contrast.
Stir in citrus zest (orange or lemon) for a bright, festive note.
Flavor the frosting with a pinch of cinnamon or citrus zest for a new twist.
Make cookie sandwiches by spreading frosting between two cooled cookies.
Add chopped nuts for extra crunch.

Gingerbread Cookies with Cream Cheese Frosting

Author: Fadela
Total Time: 27 minutes
Yield: 15 cookies

Ingredients

115 g unsalted butter, softened
80 g brown sugar
50 g granulated sugar
1 egg (medium), room temperature
1 tsp vanilla extract
70 ml dark molasses
250 g all-purpose flour
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
30 g sugar for rolling

Cream cheese frosting

115 g cream cheese (softened)
80 g unsalted butter, softened
200 g powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cream the softened butter with the brown and white sugars until light and creamy.
Add the egg, vanilla and molasses and beat until combined.
Sift together the flour, baking soda, baking powder, salt and spices.
Mix the dry ingredients into the wet mixture at low speed or fold by hand until the dough forms.
Chill the dough in the fridge for about 1 hour. Then use a large scoop to portion dough balls and roll them in granulated sugar.
Place dough balls on the prepared baking sheet, leaving space between each.
Bake 10–12 minutes, until edges start to set but centres remain soft. Let cool a few minutes on the sheet, then transfer to a wire rack.