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These Frosted Molasses Ginger Cookies are the perfect Christmas Cookie. Soft in the center with the perfect crisp edges. The sweet cream cheese frosting pairs perfectly with the spiced gingerbread cookie. This is a quintessential Christmas cookie recipe that gets rave reviews!
Just when I thought I couldn’t love Ginger Molasses Cookies any more than I already do, we added sweet cream cheese frosting to them. I am obsessed.
Many years ago I shared the famous Grandma Geri’s Gingersnap Cookies (a special family recipe shared by my friend, Lisa) and they are always a hit! I wanted to slightly tweak the recipe and pair it with a homemade cream cheese frosting to make them even better.
As the holiday season approaches, there’s nothing quite like the warm and comforting aroma of gingerbread wafting through the kitchen. Soft, chewy gingerbread cookies with a luscious cream cheese frosting have become a staple in our home during the holiday season.
I will be sharing the secrets behind creating the perfect molasses ginger cookies and why they pair so well with the creamy goodness of cream cheese frosting.
Why you will love these Soft Molasses Cookies:
The Magic of Molasses and Ginger: At the heart of every great gingerbread cookie lies the perfect blend of molasses and ginger. Molasses imparts a rich, deep flavor that adds complexity to the cookie. Its robust, slightly bitter undertones perfectly complement the warm and spicy kick of ground ginger and cloves.
The simple cream cheese frosting made with butter, cream cheese, powdered sugar, and vanilla bean paste makes these cookies so gourmet.
Ginger Molasses Cookie Ingredients:
This is the perfect soft and chewy spiced molasses cookie recipe made with fresh ingredients.
- Butter — use unsalted butter. If you use salted butter, just reduce the salt amount to 1/4 teaspoon. I love to use European butter.
- Sugar
- Brown Sugar
- Molasses — I suggest using Mother’s brand molasses.
- Egg
- Vanilla Extract
- Flour
- Spices: Cinnamon, Ginger, and Cloves — add the perfect amount of warmth and spice to the cookies.
- Baking Soda, Baking Powder, and Salt
- Sparkling Sugar
Cream Cheese Frosting:
- Butter — use barely softened butter.
- Cream Cheese — I suggest using softened, full-fat cream cheese.
- Powdered Sugar — may add more for a sweeter frosting.
- Vanilla Extract or Vanilla Bean Paste
Why do Molasses Ginger Cookies pair so well with cream cheese frosting:
The pairing of molasses ginger cookies with cream cheese frosting is a match made in heaven. The creaminess of the frosting tempers the boldness of the molasses, ginger, and cloves, creating a harmonious balance of sweet and spice.
Cream cheese adds a tangy note that contrasts beautifully with the sweetness of the cookies, elevating the overall taste experience. The soft, chewy texture of the cookies meets the smooth creaminess of the frosting.
How to make Frosted Soft Gingerbread Cookies:
This is such an easy Christmas cookie recipe! Start with high-quality ingredients, including fresh ginger, good-quality molasses, and real butter. These ingredients will contribute to the rich, authentic flavor of your gingerbread cookies.
- Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color.
- Add egg, vanilla, and molasses and mix well.
- Add flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Mix just until combined to avoid over-mixing the dough.
- Place sugar into a small bowl. Roll dough into small balls and roll into sugar, coating well.
- Place on a parchment paper lined baking sheet and bake for 10-12 minutes. Do not overbake these cookies as they are meant to be soft.
- Make Cream Cheese Frosting. Whip until thick and creamy. Let the cookies cool before frosting. Generously frost with cream cheese frosting.
DO NOT OVERBAKE!
Keep a close eye on your cookies while baking. Overbaking can lead to a loss of softness and chewiness. Aim for slightly underbaked cookies that will continue to set as they cool.
Gingerbread Cookies with Cream Cheese Frosting FAQ’s
These are meant to be soft baked so they will have chewy centers and crisp edges. The cookies will begin to crinkle slightly on the edges but still be soft in the center.
Of course! These are the perfect soft ginger molasses cookies and are delicious with or without the cream cheese frosting.
Soft, chewy gingerbread cookies with cream cheese frosting are a holiday treat that embodies the warmth and joy of the season.
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If you love homemade cream cheese frosting, here you can find my Best Cream Cheese Frosting Recipe.
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Soft Gingerbread Cookies with Cream Cheese Frosting
Ingredients
- 3/4 cup Unsalted Butter (softened)
- 1/2 cup Sugar (plus more to roll into)
- 1/2 cup Brown Sugar
- 1 large Egg
- 1/4 cup Molasses (Grandma's)
- 1 teaspoon Vanilla Extract
- 2 cups Flour
- 1 1/4 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
Cream Cheese Frosting:
- 4 Tablespoons Butter (softened)
- 8 ounce pkg. Cream Cheese (softened)
- 2 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color. Add egg, vanilla, and molasses and mix well.
- Add flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Mix just until combined to avoid over-mixing the dough.
- Place 1/2 cup of sugar into a small bowl. Roll dough into small balls and roll into sugar, coating well.
- Place on a parchment paper lined baking sheet and bake for 10-12 minutes. Do not overbake these cookies as they are meant to be soft
- Make Cream Cheese Frosting. In a mixing bowl, whip the butter, cream cheese, powdered sugar, and vanilla until thick and creamy. Let the cookies cool before frosting. Generously frost with cream cheese frosting.
- Store covered in the refrigerator or freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo good!
Thank you so much for making these cookies, Jackie. Happy Holidays!
Delicious cookies!!
Thank you, Afton! Happy Holidays!
Love love love these. I did not have enough Molasis and they still came out amazing.
Everyone loved them..even the NON gingerbread lovers..very soft..only have a before shot without frosting.
That makes me so happy that everyone loved them, Melissa! Thank you for making them.
These cookies were the most popular at our family party last night….everyone loved them. I made them big like yours and they were so pretty! Great Christmas cookie!
These are amazing cookies!!
Incredible cookies. Everyone loves them! Definitely will be making these again.
Perfect Christmas cookie! Soft and chewy with the perfect amount of spice!
These are amazing!
Can these be frozen before icing?
Yes! They can be frozen before icing, no problem. They will freeze well for 2-3 months.
Good question! Now I will triple the recipe so I have some throughout the holidays. Thank you so much. By the way, these are delicious. I did cut up some dried candied ginger and added to see what they would be like and they turned out really good!
That sounds so delicious, Roz! Thank you for making my recipe. Happy Holidays!
I made these today and they are delicious!!
I wanted to know if dough can be rolled into balls and frozen? If so should I let them sit awhile before baking and also can the baked cookies be frozen?Thank you