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These Gingerbread Cookies are easy and so festive for the holidays!

These Frosted Gingerbread Cookies are my favorite!  These are giant, chewy, soft gingerbread cookies that get topped with a luscious cream cheese frosting.  These always wow at every holiday get together and make great gifts!! I love making them giant show stoppers but you can make them any size!

These are the best cookies for the holiday season I promise you guys!! They are soooo good! I love the flavor of gingerbread but I don’t like how hard the cookies are.  I like a soft, chewy cookie and these are just that!

These cookies are full of that classic gingerbread flavor but are soft and chewy and then get topped with a delicious cream cheese frosting that really puts them over the top!

There is nothing I love more than baking during the holidays, I feel it is the one time of year you have to make at least one batch of cookies!  And if you only make one cookie this year make these! Of all the cookies I make during the holidays these have to be my favorite!

These are of course perfect cookies for any cookie platter, they are fabulous for gift giving and of course gingerbread is one of Santa’s favorites!

I really love how much flavor the cream cheese icing brings to these cookies.  They take an already delicious gingerbread cookie and just adds another layer of lusciousness.  The cream cheese goes so well with the gingerbread flavor.

So this holiday season make these super easy, super delicious cookies and serve them up on a big old holiday cookie platter and you will be the hit of any get-together.

So make these Frosted Gingerbread Cookies for Santa this year and you are guaranteed a spot on the nice list!

Can I skip the frosting?

Sure! I mean I absolutely love the frosting but they are fabulous even without the frosting.  You will still have an incredible, soft gingerbread cookie.

Can I make these ahead of time?

You can make the dough and put it in the fridge the night before to save some time.  They also stay fresh for a bit in an airtight container but they never last long around here anyways.

Can I use margarine instead of butter?

Please don’t! These cookies have an out of this world buttery flavor that can only come from real butter.

Can I color the frosting?

Of course! Feel free to add some holiday food coloring to the icing to make them super festive. 

FREEZER INSTRUCTIONS:

Want to get a head start on your holiday baking? You can make these ahead of time and keep them in the freezer until you are ready to set them out for Santa!  I would just wait and ice them them when you are ready to serve.

Just bake your cookies and let them cool COMPLETELY! Then you can store them in an airtight container for up to 6 months.  If stacking the cookies in the container place a piece of wax paper or parchment paper between the layers.  Make sure that you remove them from their container to thaw so condensation does not form.

 

Ingredients

• Butter – I like to use salted in this recipe, make sure it is softened.
• Egg – Helps bind the cookie batter.
• Molasses – This gives the cookies a rich, deep flavor.
• Flour – All-purpose works perfectly in this recipe.
• Ginger – Adds warmth and spice to these cookies. 
• Baking soda – Helps with a little rise. 
• Cinnamon – Adds a great holiday flavor. 
• Sugar – Sweetens the cookies. 

Frosting

• Butter – I like to use salted butter to cut the sweetness a bit. 
• Cream cheese – Make sure this is softened.
• Powdered sugar – Powdered sugar makes the frosting melt in your mouth.
• Holiday sprinkles – Use any sprinkles you like. 

How to make these Frosted Gingerbread Cookies

1. FULL RECIPE BELOW 
2. Preheat oven to 350 degrees.
3. In a large mixing bowl using an electric mixer cream the butter and sugar together until light and fluffy.
4. Add in the egg and molasses and mix until combined.
5. Next add in the flour, ground ginger, baking soda and cinnamon until combined.
6. Separate the dough into 6 equal portions and roll into balls. 
7. Roll the balls in the extra sugar until well coated.
8. Place the cookies on a large cookie sheet giving them plenty of space.  You may need to do this in 2 batches.
9. Bake the cookies for 13-15 minutes or until the cookies are cooked through and have a cracked appearance. 
10. Let the cookies cool on the pan for 10 minutes before moving to a cooling rack to finish cooling.
11. Meanwhile prepare the frosting.
12. In a large bowl cream together the 2 sticks of butter and the cream cheese.
13. Next slowly add in the powdered sugar and mix until well combined and fluffy.
14. Place the frosting in a piping bag with a round tip or a ziploc bag with the tip cut off.
15. Pipe the frosting in a spiral pattern and add holiday sprinkles.
16. Serve!!

Want to gift these?

These cookies make the perfect holiday gift for teachers, friends, neighbors, anyone would love to receive a package of these.  You can place a couple in holiday cellophane bags all tied off with a pretty ribbon, you can pile them into those cute festive Chinese takeout containers you can find in the Christmas wrapping section (I find mine at the Target Dollar Spot).   

Products I used to make these delicious cookies!

• Wilton Perfect Results Non-Stick Mega Large Cookie Pan

You will love these cookies because they are 

• Easy to make
• Impressive
• Perfect for entertaining
• Festive
• Gorgeous
• Delicious 

Want more holiday sweets? Check out these!

• Christmas Cream Cheese Mints

• Giant Chewy Molasses Cookies

• Peppermint Bark Cookies

• Chocolate Covered Cherry Cookies 

• Sugar Cookie Cheesecake Bars

• Cinnamon Cream Cheese Cookies

 

Frosted Gingerbread Cookies

Yield: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These Frosted Gingerbread Cookies are my favorite!  These are giant, chewy, soft gingerbread cookies that get topped with a luscious cream cheese frosting.  These always wow at every holiday get together and make great gifts!! I love making them giant show stoppers but you can make them any size!

Print

Ingredients

• ¾ cup butter, softened
• 1 cup sugar
• 1 egg
• ¼ cup molasses
• 2 ¼ cup flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon cinnamon
• Extra sugar for rolling
• Frosting
• 2 sticks (1 cup) butter, softened
• 1 (8 ounce) block cream cheese, softened
• 1 pound powdered sugar
• Holiday sprinkles

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl using an electric mixer cream the butter and sugar together until light and fluffy.
3. Add in the egg and molasses and mix until combined.
4. Next add in the flour, ground ginger, baking soda and cinnamon until combined.
5. Separate the dough into 6 equal portions and roll into balls. 
6. Roll the balls in the extra sugar until well coated.
7. Place the cookies on a large cookie sheet giving them plenty of space.  You may need to do this in 2 batches.
8. Bake the cookies for 13-15 minutes or until the cookies are cooked through and have a cracked appearance. 
9. Let the cookies cool on the pan for 10 minutes before moving to a cooling rack to finish cooling.
10. Meanwhile prepare the frosting.
11. In a large bowl cream together the 2 sticks of butter and the cream cheese.
12. Next slowly add in the powdered sugar and mix until well combined and fluffy.
13. Place the frosting in a piping bag with a round tip or a ziploc bag with the tip cut off.
14. Pipe the frosting in a spiral pattern and add holiday sprinkles.
15. Serve!!

Notes

You can store these cookies in a single layer in an air tight container for up to 3 days.  Or store them covered in the fridge for up to 5 days, just let them come to room temperature a bit before serving. 

These cookies are also amazing without the frosting if you just want to make a simple gingerbread cookie.

These cookies are soft and chewy, this is not a gingerbread cookie recipe made for rolling out and using cookie cutters.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 903Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 440mgCarbohydrates: 162gFiber: 2gSugar: 123gProtein: 7g