For me, these frosted gingerbread cookies with cream cheese frosting are the epitome of the perfect Christmas cookie. They check all the boxes for holiday baking bliss. Super soft and wonderfully chewy? Absolutely. Bursting with the most aromatic, warm spices that scream “holiday season”? You bet. And topped with a generous swirl of creamy, dreamy frosting? Oh, yes, times three! These cookies are more than just a dessert; they’re a cozy hug in edible form, perfect for sharing with loved ones or enjoying by the fireplace.

The base for these incredibly soft gingerbread cookies comes from my tried-and-true molasses crinkle cookies recipe, ensuring that signature chewy texture. Then, I elevate them with my absolute favorite, easy-to-make cream cheese frosting – the very same one that brings so much joy to my gingerbread frosted cake. It’s a combination that’s simply irresistible!

Looking to fill your cookie platter with even more festive cheer this holiday season? Don’t stop here! You’ll also love my chocolate dipped butter cookies for a touch of elegance, my vibrant Christmas sprinkle sugar cookies that are always a hit with kids, or the comforting taste of my peanut butter snickerdoodles. Each recipe offers a unique flavor profile to complement your holiday spread.

Why You’ll Adore These Frosted Gingerbread Cookies!

These frosted gingerbread cookies aren’t just another holiday recipe; they’re a celebration in every bite. Here’s why they’re destined to become your new favorite Christmas tradition:

• Embrace True Christmas Flavors: Every element of these cookies is designed to evoke the spirit of the holidays. From the rich, deep notes of brown sugar and molasses to the comforting warmth of cinnamon, allspice, ginger, nutmeg, and cloves, these cookies are a symphony of traditional Christmas spices. The aroma alone will transport you to a festive wonderland, making your kitchen smell incredibly inviting.
• Surprisingly Easy to Make: Despite their impressive appearance and gourmet taste, these frosted gingerbread cookies are remarkably simple to prepare. While you will need a stand mixer or a reliable handheld mixer (unless you have super strong arms!) for both the cookie dough and the frosting, the steps are straightforward and forgiving. It’s an ideal recipe for bakers of all skill levels, ensuring a stress-free and enjoyable holiday baking experience.
• Perfect for Make-Ahead Baking: Holiday season can be hectic, and this recipe offers fantastic flexibility. You can prepare the cookie dough a day in advance, storing it in the fridge overnight, ready to be baked fresh in the morning. Alternatively, bake the cookies ahead of time and store them unfrosted, then add the cream cheese frosting just before serving to maintain its perfect fluffy texture and fresh taste. This makes them an excellent choice for parties or when you want to get a head start on your holiday baking.
• Irresistible Soft & Chewy Texture: What truly sets these gingerbread cookies apart is their incredible texture. Thanks to the thoughtful combination of ingredients like brown sugar and a touch of apple cider vinegar, these cookies boast a wonderfully soft interior and a delightful chewiness that melts in your mouth. They’re never dry or crumbly, offering a satisfying bite every time.
• A Show-Stopping Holiday Treat: With their beautiful frosting and optional festive decorations, these cookies are a feast for the eyes as well as the palate. They look incredibly festive on any holiday dessert table, making them perfect for gifting, cookie exchanges, or simply impressing your family and friends.

Gather Your Essential Ingredients

Crafting the perfect batch of frosted gingerbread cookies starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that amazing flavor and texture:

• Brown Sugar: This is a non-negotiable for truly chewy gingerbread cookies. I primarily use light brown sugar for its balanced flavor, but if you only have dark brown sugar on hand, it will work wonderfully and add an even deeper, more robust caramel flavor. Brown sugar is key for moisture and that distinct caramelized chewiness.
• Unsalted Butter: In all my baking endeavors, I opt for unsalted butter. This allows me complete control over the total salt content in the recipe, ensuring perfect flavor balance every time. Make sure it’s at room temperature for the cookies, but cold for the frosting to achieve the right consistency.
• Molasses: For that authentic, rich gingerbread flavor, unsulphured molasses is essential. Avoid blackstrap molasses, as its intense bitterness can overpower the delicate balance of spices in these cookies, leading to a less pleasant taste.
• Apple Cider Vinegar: I know, this might sound like an unconventional addition to cookies, but trust me on this brilliant trick I learned from Claire Saffitz’s crinkle cookies. The acidity from the apple cider vinegar reacts with the baking soda, creating an even softer, chewier, and more tender crumb in the cookies. It’s a subtle but impactful secret ingredient!
• Pure Vanilla Extract: A generous dash of pure vanilla extract is crucial for enhancing all the other flavors in the cookies and frosting. It adds a layer of warmth and complexity that truly elevates the overall taste profile.
• Kosher Salt: I consistently use Diamond Crystal kosher salt in my baking. It has a beautiful flaky texture and a less intense saltiness compared to Morton kosher salt. If you’re using Morton’s or fine table salt, remember to halve the amount specified in the recipe to avoid over-salting your delicious cookies.
• Full-Fat Cream Cheese: For a truly rich, flavorful, and stable cream cheese frosting, full-fat cream cheese is a must. Light cream cheese varieties often contain more water and less fat, which can result in a runny frosting that won’t hold its shape or deliver the creamy taste you desire. Ensure it’s cold when you start the frosting for the best results.
• Warm Spices: This recipe calls for a symphony of classic warm spices to create that iconic gingerbread flavor: ground cinnamon, ginger, nutmeg, allspice, and cloves. These spices work in harmony to deliver a deeply aromatic and comforting taste. For those who enjoy an extra kick, a tiny pinch of freshly ground black pepper can surprisingly amplify the other spices without making the cookies spicy.
• Granulated Sugar: While the cookies will eventually be covered in frosting, rolling the cookie dough balls in granulated sugar before baking creates a beautiful sparkly finish and adds a delightful textural contrast. If you prefer, or if you’re short on time, this step can be skipped, as the frosting will largely obscure it.

Simple Substitutions & Fun Additions

While this recipe for frosted gingerbread cookies is perfect as written, feel free to get creative and tailor it to your preferences or what you have on hand. Here are some ideas for substitutions and delightful additions:

• Treacle for Molasses: For my baking friends in the UK, black treacle is a fantastic alternative to molasses. I’ve personally tested these cookies with both, and they yield equally delicious results, maintaining that rich, deep flavor profile.
• Skipping Apple Cider Vinegar: If you don’t have apple cider vinegar or prefer not to use it, simply omit it from the recipe. While it adds a subtle extra chewiness, your cookies will still be wonderfully soft and absolutely delicious without it.
• Creative Decorations: I found adorable little gingerbread house decorations at Target, which add a charming touch. However, the possibilities are endless! You could use festive sprinkles, edible glitter, finely chopped candied ginger, or even small sugar decorations readily available at most grocery stores or craft shops. Let your imagination run wild!
• Alternative Toppings: Not a fan of cream cheese frosting, or simply want to try something different? These gingerbread cookies are versatile! Consider swapping the cream cheese frosting for a simple vanilla icing from my no-spread sugar cookies recipe, a rich white chocolate frosting (perfect with my cranberry lemon bread), or the classic buttercream frosting from my buttercream sugar cookies. Each option offers a unique flavor and texture to complement the warm spices of the gingerbread.
• Add Chocolate Chips: For a delightful twist, fold in a half cup of mini chocolate chips or chopped white chocolate into the cookie dough during the last stage of mixing. The chocolate pairs beautifully with the gingerbread spices.

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with a handheld mixer, combine the softened unsalted butter and light brown sugar. Beat them together on medium-high speed until the mixture becomes wonderfully light and fluffy, usually taking about 1-2 minutes. This creaming process incorporates air, contributing to the cookies’ soft texture.

2. Step 2: In a separate medium-sized bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, kosher salt, and your array of warm spices (ground cinnamon, ginger, nutmeg, allspice, and cloves). Whisk thoroughly to ensure all the spices are evenly distributed throughout the flour mixture. Set this bowl aside for later.

3. Step 3: To your creamed butter and sugar mixture, add the unsulphured molasses, large egg, pure vanilla extract, and that secret ingredient – apple cider vinegar. Beat these wet ingredients on medium speed for about 2 minutes. Remember to pause and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures everything is thoroughly combined and prevents any unmixed pockets of batter.

4. Step 4: Gradually add the whisked dry ingredients to the wet mixture. Beat on the lowest speed just until combined. Be careful not to overmix; as soon as there are no visible streaks of flour, stop the mixer. Overmixing can lead to tough cookies. Once mixed, cover the bowl with plastic wrap and place the dough in the fridge to chill for at least 1 hour. Chilling is crucial to prevent spreading and develop flavors; you can even leave it overnight.

5. Step 5: Preheat your oven to 375°Fahrenheit (190°Celsius) and line two large baking sheets with parchment paper. Take your chilled cookie dough out of the fridge – it should be quite firm. Scoop out 1.5 tablespoons of dough for each cookie (a medium cookie scoop works perfectly here). Roll each portion between your palms to form smooth, round balls. Then, roll each dough ball generously in granulated sugar until fully coated. This creates a lovely sparkly crust and extra texture.

6. Step 6: Arrange the sugar-coated cookie dough balls on the prepared baking sheets, making sure to leave at least 3 inches of space between them as these cookies do spread during baking. Bake one sheet at a time for 10-12 minutes. You’re looking for cookies with set edges and slightly cracked tops; the centers will still look a little soft – that’s the secret to their chewiness. Let them cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

7. Step 7: Now for the star topping – the cream cheese frosting! In a large bowl, using an electric mixer, beat together the room temperature unsalted butter and confectioners’ sugar until the mixture is light, creamy, and fluffy. Next, add the *cold* full-fat cream cheese, a pinch of kosher salt, vanilla extract, and for an extra layer of warmth, consider adding a tiny pinch of ground cinnamon, ginger, nutmeg, and cloves. Beat again until the frosting is light, airy, and well combined. Be careful not to overmix, as this can make the frosting too thin.

8. Step 8: Once your gingerbread cookies are completely cooled, it’s time to frost and decorate! I love using a large round piping tip with a piping bag to create beautiful swirls of cream cheese frosting on each cookie. Finish them off with festive sprinkles or those adorable edible gingerbread house decorations for an extra special touch. Now, gather your loved ones and enjoy your homemade frosted gingerbread cookies!

My Top Baking Tips for Perfect Gingerbread Cookies

Achieving bakery-quality frosted gingerbread cookies at home is easier than you think with these expert tips:

• The Secret to Stable Cream Cheese Frosting: Cold Cream Cheese! This is my number one tip for a fluffy, pipeable cream cheese frosting that isn’t runny or too soft. Start with cold, firm cream cheese straight from the fridge. This firmness helps the frosting maintain its shape and texture, especially when piping, giving you beautifully defined swirls.
• Don’t Skip Chilling the Dough: I understand that waiting for dough to chill can be a test of patience, but it’s a non-negotiable step for these cookies. If you skip chilling, your gingerbread cookies are much more likely to spread excessively in the oven, resulting in thin, flat, and disappointing cookies. Chilling allows the butter to firm up and the flavors to deepen, giving you that perfect chewy texture and preventing unwanted spreading.
• Accuracy with Flour: Invest in a Kitchen Scale! I cannot emphasize this enough: for consistent baking results, a kitchen scale is your best friend. It eliminates the common problem of adding too much flour, which can easily happen when using volume-based measuring cups. Too much flour leads to dry, dense, and crumbly cookies instead of the soft, chewy texture we’re aiming for. Plus, it means fewer dishes to clean!
• Achieve Perfectly Round Cookies with a Biscuit Cutter: Even with the best technique, cookies sometimes come out of the oven a little misshapen. Don’t fret! Immediately after baking, while the cookies are still warm and pliable on the baking sheet, use a large biscuit cutter or the rim of a mug (slightly larger than your cookies) to gently “scoot” the edges of each cookie into a perfectly round shape.
• Mind the Spacing – These Cookies Spread: These gingerbread cookies love to spread out and get cozy in the oven, so ample spacing on your baking tray is crucial. Ensure you leave at least 3 inches between each cookie dough ball to prevent them from merging into one giant gingerbread slab. Baking one sheet at a time can also help maintain even heat distribution and prevent overcrowding.

Serving Suggestions for Maximum Holiday Cheer

These frosted gingerbread cookies are wonderful on their own, but they truly shine when served in festive ways. Here are a few ideas to make them even more special:

• Classic Santa Treat: The ultimate serving suggestion! These must be placed lovingly next to the Christmas tree, accompanied by a tall, frosty glass of milk, ready for Santa’s arrival (or for you to enjoy after a long day of holiday prep!).
• Festive Dessert Platter: Arrange them beautifully on a platter with other holiday favorites like peppermint bark, shortbread, and sugar cookies for an impressive spread.
• Coffee or Hot Chocolate Companion: Their warm spices and creamy frosting make them the perfect pairing for a mug of hot coffee, tea, or rich hot chocolate on a chilly winter evening.
• Holiday Gifting: Package a few cookies in a decorative box or cellophane bag with a festive ribbon. They make thoughtful and delicious homemade gifts for neighbors, teachers, and friends.
• Holiday Party Favors: Individually wrap these gorgeous cookies as charming party favors that guests can take home to enjoy later.

Storage & Freezing Tips

To keep your delicious frosted gingerbread cookies fresh and delicious for longer, follow these storage and freezing recommendations:

Storage: Store the frosted cookies in an airtight container at room temperature for up to 2 days. For extended freshness, transfer them to the refrigerator where they will keep well for up to 5 days. If you’re storing them in the fridge, remember to let the cookies come to room temperature before serving; this allows the frosting to soften slightly and the cookie’s texture to return to its optimal softness.

Freezing Unfrosted Cookies: If you’re planning ahead or have extra unfrosted cookies, they freeze beautifully! Place the unfrosted gingerbread cookies in a single layer in an airtight container, separating layers with parchment paper, or store them in a freezer-safe ziplock bag. They will keep in the freezer for up to 2 months. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours (or overnight in the fridge) before applying the cream cheese frosting. This way, you can have freshly frosted cookies whenever the craving strikes!

Freezing Frosted Cookies: While possible, freezing frosted cookies can sometimes impact the texture of the cream cheese frosting, making it slightly softer or weeping upon thawing. If you choose to freeze them frosted, ensure the frosting is firm before placing them in an airtight container, then thaw slowly in the refrigerator.

Expand Your Holiday Baking with These Other Festive Recipes!

Loved these frosted gingerbread cookies? Then you’re sure to enjoy these other delightful Christmas recipes. They’re perfect for continuing your holiday baking marathon and filling your home with even more festive cheer:

If you’ve made these incredible Frosted Gingerbread Cookies, I would absolutely love to hear from you! Please make sure to leave a ⭐️ rating and review below. Your feedback brightens my day and helps other bakers discover these recipes. I adore seeing your creations, so don’t forget to tag me on Instagram @alpineella so I can admire your beautiful baking! You can also follow along on Pinterest, Facebook, and TikTok for more delicious recipes and baking inspiration!

Soft Frosted Gingerbread Cookies with Cream Cheese Frosting

Ella Gilbert

Nutrition