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Soft Gingersnap Cookies with Cream Cheese Frosting

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 20


For the Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter softened to room temperature
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup molasses
  • 1/4 cup granulated sugar
  • holiday sprinkles or sugar optional

For the Frosting

  • 6 ounces cream cheese softened to room temperature
  • 6 tablespoons unsalted butter softened to room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cups confectioner''s sugar
  • 1 tablespoon whole milk


  • Preheat your oven to 375 degrees F and line 2 large baking sheets with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed, (or a large bowl, if you are using a hand mixer) combine butter and brown sugar. Mix until fluffy, about 1 minute. Add the egg, vanilla extract and molasses and mix again until combined.
  • Turn the mixer on low speed and slowly add the flour mixture to the wet mixture. Once all of the flour has been added, turn the mixer on medium until a soft cookie dough forms.
  • Pour the granulated sugar into a shallow bowl. Scoop out tablespoons of cookie dough and roll into balls. Take each ball and roll in the sugar. Place the balls on the prepared baking sheets, placing them about 1-2 inches apart.
  • Bake for 10-12 minutes or until the cookies are still soft in the center but just starting to brown around the edges. Remove from oven and let cool for 2 minutes then transfer to a wire rack to cool the rest of the way.
  • While the cookies are cooling, prepare your frosting. In the bowl of your stand mixer, with paddle attachment fixed, combine the cream cheese and butter. Mix until light and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. Add the confectioner''s sugar in 1/2 cup increments, mixing on low speed until all has been added. Add the milk, if you find that the frosting is too thick.
  • Frost the cookies after they have cooled completely and sprinkle with sugar crystals or sprinkles.
  • These cookies will keep for about a week in an airtight container.