Soft Gingerbread Cookies with Cream Cheese Frosting (Print version)

Soft molasses gingerbread cookies topped with tangy cream cheese frosting, made for holiday trays, cookie swaps, and cozy winter baking.

# Ingredients:

For the gingerbread cookies

01 - 2 1/2 cups (300 g) all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon fine salt
08 - 3/4 cup (170 g) unsalted butter, softened
09 - 3/4 cup (150 g) packed light brown sugar
10 - 1/4 cup (50 g) granulated sugar, plus 1/3 cup (65 g) for rolling
11 - 1 large egg, room temperature
12 - 1/3 cup (110 g) unsulphured molasses
13 - 1 teaspoon vanilla extract

For the cream cheese frosting

14 - 4 oz (115 g) full-fat cream cheese, slightly cool
15 - 4 tablespoons (57 g) unsalted butter, softened
16 - 2 cups (240 g) powdered sugar, sifted if lumpy
17 - 1 teaspoon vanilla extract
18 - 1 pinch fine salt
19 - 1/8 teaspoon ground cinnamon, optional

# Instructions:

01 - In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
02 - In a large bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar for 2 minutes, until lighter and creamy.
03 - Beat in the egg, molasses, and vanilla until smooth. Scrape the bowl so no butter streaks remain.
04 - Add the dry ingredients and mix on low just until combined. Cover and chill for at least 1 hour, or up to overnight.
05 - Heat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1 1/2 tablespoon portions, roll in granulated sugar, and place 2 inches apart. Bake for 9-11 minutes, until edges are set and centers look puffed.
06 - Let the cookies cool on the baking sheet for 10 minutes, then move them to a rack. Cool completely before frosting.
07 - Beat the butter and powdered sugar until fluffy. Add cream cheese, vanilla, salt, and cinnamon if using. Beat just until smooth and creamy.
08 - Spread or pipe frosting over the cooled cookies. Add sprinkles if desired. Refrigerate frosted cookies if storing longer than 2 hours.

# Good to know:

01 - Dough needs at least 1 hour of chilling before baking.
02 - Use unsulphured molasses, not blackstrap molasses.
03 - Frost only fully cooled cookies so the frosting stays thick.

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