Gingerbread Sugar Cookies: Easy Recipe with Cream Cheese Icing

Let me paint you a picture: the aroma of molasses, cinnamon, and ginger swirling through my kitchen, blending with sweet vanilla and just a hint of butter—the kind of scent that makes you close your eyes and instantly think of holiday mornings. The first time I baked these gingerbread sugar cookies with cream cheese icing, I swear the whole house felt cozier, almost like it was giving me a warm, sugary hug. I remember that moment—standing there, watching the cookies rise, catching glimpses of golden brown edges, and feeling like I’d stumbled onto something truly special.

Honestly, when I was knee-high to a grasshopper, gingerbread always meant hard, crunchy cookies (the kind you build houses with but never really crave). But these—oh, these are different! They’re impossibly tender, almost melting in your mouth, with just the right balance of spice and sweetness. I first whipped them up for a rainy weekend bake sale, hoping to recreate a memory from my grandma’s kitchen. Let’s face it, I wish I’d found this recipe sooner—it’s dangerously easy and delivers pure, nostalgic comfort in every bite.

My family couldn’t stop sneaking them off the cooling rack (not naming names, but my husband is a repeat offender). Even the kids—who usually go straight for chocolate chip—kept coming back for another one. It’s the kind of reaction that makes you pause, smile, and realize these cookies are about to become a staple for family gatherings, gifting, and lazy Sunday afternoons. Whether you’re brightening up your Pinterest cookie board, looking for the perfect treat for a holiday party, or just want something cozy for yourself, these gingerbread sugar cookies with cream cheese icing are it. Trust me, I’ve tested them more times than I care to admit (all in the name of research, of course). You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s just say, after years of baking all sorts of cookies, these gingerbread sugar cookies with cream cheese icing have carved out a permanent spot in my recipe box. I’ve tested them endlessly—tweaking flour ratios, adjusting spice levels, and fussing over that icing until it was just right. They’re chef-approved (I say that as someone who’s definitely burned a batch or two in the past), and they always get rave reviews from family, friends, and even picky eaters.

• Quick & Easy: Ready in under 45 minutes, so you can satisfy those holiday cravings even on busy weeknights.
• Simple Ingredients: You won’t need fancy spices or obscure flours—everything is a pantry staple.
• Perfect for Festive Occasions: These cookies shine at brunches, potlucks, cookie swaps, and cozy holiday mornings.
• Crowd-Pleaser: Kids love the soft texture and sweet icing, and adults appreciate the nostalgic flavors.
• Unbelievably Delicious: The blend of tender cookie with tangy cream cheese icing is comfort food at its finest.

Here’s what sets this recipe apart: I use a touch of cornstarch for extra softness, a blend of brown sugar and molasses for depth, and the cream cheese icing isn’t just a drizzle—it’s a generous, creamy layer that balances the spice perfectly. No dry, crumbly cookies here—just pillowy goodness that makes you close your eyes with the first bite. And if you’re anything like me, you love recipes that don’t require chilling for hours (so I ditched that step!).

This isn’t just another gingerbread cookie—it’s my best version. Healthier, faster, but still packed with all the soul-soothing satisfaction you crave. Whether you’re trying to impress guests, bake with kids, or simply treat yourself, these cookies deliver. They’re the kind you make once and immediately want to make again.

What Ingredients You Will Need

These gingerbread sugar cookies rely on simple, wholesome ingredients to deliver bold flavor and tender texture—without any unnecessary fuss. Most are pantry staples, and you can easily swap a few to suit your needs. Let’s break it down:

• For the Cookies:
  • All-purpose flour (240g) – regular flour keeps things light and soft
  • Cornstarch (15g) – adds extra tenderness to the cookies
  • Baking powder (1 tsp / 5g) – helps them rise just right
  • Salt (1/2 tsp / 2g) – balances the sweet and spice
  • Ground ginger (2 tsp / 4g) – gives that classic gingerbread zing
  • Ground cinnamon (1 tsp / 2g) – warm, cozy flavor
  • Ground nutmeg (1/4 tsp / 0.5g) – subtle depth and aroma
  • Unsalted butter, softened (115g / 1/2 cup) – for richness; I recommend using Kerrygold for best flavor
  • Brown sugar, packed (100g / 1/2 cup) – for caramel notes
  • Granulated sugar (50g / 1/4 cup) – balances molasses and keeps texture light
  • Egg (1 large, room temperature) – binds everything together
  • Pure vanilla extract (1 tsp / 5ml) – adds aroma and depth
  • Molasses (60ml / 1/4 cup, unsulphured) – classic gingerbread sweetness and color
• For the Cream Cheese Icing:
  • Cream cheese, softened (85g / 3 oz) – use full-fat for a richer icing
  • Unsalted butter, softened (30g / 2 tbsp) – makes the icing smooth
  • Powdered sugar (150g / 1 1/4 cups, sifted) – gives that sweet, silky finish
  • Vanilla extract (1/2 tsp / 2.5ml) – extra flavor boost
  • Milk (1-2 tbsp / 15-30ml, as needed) – for the perfect spreading consistency

If you need gluten-free, swap in a 1:1 gluten-free flour blend (I’ve had great results with King Arthur’s version). Dairy-free? Use vegan butter and a plant-based cream cheese (like Miyoko’s). For deeper spice, add a pinch of cloves; for less, reduce the ginger just a bit. In summer, I sometimes add a dash of lemon zest to the icing for a fresh twist. You can easily double the batch for a crowd—trust me, they disappear fast!

I like to use organic spices (Simply Organic is a favorite), but any brand works. For molasses, Grandma’s is classic. And if you’re out of brown sugar, you can use coconut sugar—it’ll be a little different, but still delicious.

Equipment Needed

You don’t need anything fancy to make these gingerbread sugar cookies with cream cheese icing—just basic kitchen tools and a bit of patience. Here’s what I use:

• Mixing bowls (at least two—one for dry, one for wet ingredients)
• Electric mixer (handheld works fine, stand mixer is a luxury)
• Measuring cups and spoons (I prefer stainless steel; they last forever)
• Rubber spatula (for scraping every last bit of dough and icing)
• Baking sheet (lined with parchment paper—makes clean-up easier)
• Rolling pin (optional, if you want perfect shapes, but I often just use my hands)
• Cookie cutter (round, fluted, or gingerbread shape—whatever you love)
• Wire cooling rack (prevents soggy bottoms on your cookies)
• Small offset spatula or butter knife (for spreading the cream cheese icing)

If you don’t own a mixer, you can use a sturdy whisk—it takes a little more elbow grease, but the results are just as good. I’ve baked these on both budget and heavy-duty baking sheets; just watch the bake time, as thinner pans brown cookies faster. Maintenance tip: wash your mixer attachments right away (molasses is sticky stuff!). If you’re low on equipment, you can pat the dough into rounds instead of rolling and cutting—rustic is beautiful too!

Preparation Method

1. Preheat Your Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick—trust me, it makes cleanup a breeze.
2. Mix Dry Ingredients: In a medium bowl, whisk together 240g flour, 15g cornstarch, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, and 1/4 tsp nutmeg. The mixture should smell spicy and inviting—if it clumps, break it up with your fingers.
3. Cream Butter & Sugars: In a large bowl, beat 115g softened butter with 100g brown sugar and 50g granulated sugar until light and fluffy (about 2-3 minutes). If you’re using a hand mixer, start slow so you don’t end up with sugar everywhere!
4. Add Wet Ingredients: Beat in 1 large egg and 1 tsp vanilla extract. Pour in 60ml molasses and mix until fully combined—don’t worry if it looks a bit dark and sticky.
5. Combine & Form Dough: Gradually add the dry ingredients to the wet mixture. Mix on low until a soft dough forms. If it’s too sticky, add a tablespoon of flour. The dough should be easy to handle, but not dry.
6. Shape Cookies: Scoop tablespoon-sized portions and roll into balls (about 1-inch / 2.5cm in diameter). For cut-out shapes, dust your rolling pin with flour, roll dough to 1/4-inch (0.6cm) thickness, and cut with your favorite cookie cutter.
7. Bake: Place cookies about 2 inches (5cm) apart on the baking sheet. Bake for 10-12 minutes, until edges are just set and centers look puffed. The cookies should feel soft—not hard—when you press gently.
8. Cool Completely: Transfer cookies to a wire rack. Let them cool fully before icing, or the frosting will melt (learned this one the hard way).
9. Make Cream Cheese Icing: In a bowl, beat 85g cream cheese and 30g butter until smooth. Add 150g powdered sugar, 1/2 tsp vanilla, and 1-2 tbsp milk. Mix until creamy and spreadable—add more milk if needed for a smooth texture.
10. Ice & Decorate: Once cookies are cool, spread or pipe cream cheese icing generously over each one. If you want, add sprinkles or a dusting of cinnamon for extra flair.

Preparation tip: If your dough is too warm or sticky, pop it in the fridge for 10 minutes. If it cracks when rolling, let it rest at room temp. For even cookies, use a cookie scoop. And always taste your icing before spreading—it’s the best part!

Cooking Tips & Techniques

Baking gingerbread sugar cookies is all about balance. Through many batches (some too crisp, some too cakey), I’ve learned a few tricks to get the perfect result every time.

• Butter Temperature: Make sure your butter is truly softened—cold butter leads to uneven mixing, while melted butter makes cookies spread too much.
• Spice Measurement: Don’t guess—use level teaspoons for ginger and cinnamon. Too much, and you’ll overpower the cookie; too little, and they taste bland.
• Mixing Technique: Cream the butter and sugars until pale and fluffy. This traps air and gives a lighter texture. Overmixing after adding flour makes cookies tough, so go gently.
• Cookie Shape: If you’re after perfect rounds, use a cookie scoop. For rustic charm, roll by hand and embrace the imperfections (I do, especially when baking with kids).
• Bake Time: Watch closely at the 10-minute mark. Cookies should look puffed and set at the edges, but still soft in the middle. Overbaking = dry cookies.
• Icing Consistency: Start with less milk, adding more if needed. If icing is too runny, add a spoonful of powdered sugar. For piping, chill the icing for 10 minutes first.
• Troubleshooting: If cookies spread too much, chill the dough for 15 minutes. If they’re too dry, add a splash of milk.

Honestly, my first batch was a bit of a disaster—too hard, icing sliding off everywhere. But practice makes perfect, and these tips make all the difference. Multitasking tip: start the icing while cookies are cooling to save time. And hey, if you make a mistake, just call them “rustic” and move on!

Variations & Adaptations

One of the best things about these gingerbread sugar cookies with cream cheese icing is how easy they are to customize. Here are a few of my favorite variations:

• Gluten-Free: Swap in a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). The texture stays soft and tender—just watch bake time, as GF cookies brown a touch faster.
• Vegan: Use plant-based butter and cream cheese (Miyoko’s is great), and substitute the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. The flavor is still rich and the icing stays creamy.
• Citrus Twist: Add the zest of one orange or lemon to the dough or icing for a fresh, festive note. This pairs especially well for spring or summer gatherings.
• Chocolate Drizzle: Melt a bit of dark chocolate and drizzle over iced cookies. My kids go wild for this version, and it makes the cookies extra decadent.
• Nut-Free: No nuts in the base recipe, but if you want crunch, sprinkle toasted coconut or sunflower seeds on top of the icing.

I’ve tried a “chai spice” version by swapping in a blend of cardamom, cloves, and black pepper—it’s a hit with adults who love a little warmth. For Christmas, I sometimes add festive sprinkles or colored sugars to the icing. If you want thicker cookies, chill the dough for 30 minutes before baking. Honestly, the possibilities are endless!

Serving & Storage Suggestions

These gingerbread sugar cookies with cream cheese icing taste best served at room temperature, where the icing is creamy and the cookie is soft. Arrange them on a festive platter, sprinkle with a little cinnamon, and let the compliments roll in.

• Serving: Perfect with a mug of hot cocoa, chai, or even a cold glass of milk. They pair beautifully with fruit platters or as part of a larger dessert table.
• Storage: Store cookies in an airtight container in the fridge for up to 5 days. The icing keeps things moist, but they do need to be chilled because of the cream cheese.
• Freezing: You can freeze un-iced cookies for up to 2 months. Thaw at room temperature, then ice before serving. Icing doesn’t freeze well, so make it fresh.
• Reheating: If you want that “just-baked” vibe, microwave a cookie for 10 seconds—watch the icing, as it can melt fast!
• Flavor Development: These cookies taste even better the next day, as the spices mellow and the texture settles. If you’re planning ahead for a party, make them a day in advance.

Honestly, I love sneaking one straight from the fridge—cold, spicy, and creamy. They’re also adorable for gifting; just pack in a pretty box with wax paper between layers.

Nutritional Information & Benefits

Each gingerbread sugar cookie with cream cheese icing contains approximately 140 calories, 6g fat, 21g carbohydrates, and 2g protein (based on a batch of 24 cookies). They’re not low-carb, but you can easily make them gluten-free or nut-free.

Molasses adds a touch of iron and calcium, while spices like ginger and cinnamon have natural antioxidant properties. Cream cheese provides a bit of protein and calcium, though these are definitely a treat—not health food. If you use coconut sugar, you’ll get a lower glycemic index.

Allergen notes: Contains wheat, dairy, and eggs. For gluten-free or vegan adaptations, see the variations above. From a wellness perspective, homemade treats like these let you control ingredients and portion size, which honestly makes for better snacking all around!

Conclusion

If you’re searching for a cookie that brings together festive spice, tender texture, and a creamy, dreamy icing—these gingerbread sugar cookies with cream cheese icing are it. They’ve become a favorite in my house not just for the flavor, but for the memories attached to every batch.

Customize them as you like—add citrus, go gluten-free, or pile on the chocolate. That’s the beauty of baking at home; it should fit your style. I love this recipe because it’s simple, forgiving, and always delivers smiles.

Give them a try, and let me know how yours turn out! Drop a comment below, share your cookie photos on Pinterest or Instagram, or tell me your favorite variation. Honestly, baking is more fun when we do it together. Here’s to sweet moments and even sweeter cookies!

Frequently Asked Questions

Can I make the gingerbread sugar cookies ahead of time?

Absolutely! You can bake the cookies a day in advance and store them in the fridge. Just ice them before serving for best texture.

Do I need to chill the cookie dough?

Nope! This recipe is designed for immediate baking. If your dough is sticky, a quick 10-minute chill helps—otherwise, just shape and bake.

Can I freeze these cookies?

Yes, you can freeze the baked cookies (without icing) for up to 2 months. Thaw at room temperature and ice them fresh when ready to serve.

Can I make these cookies gluten-free?

Definitely! Use a gluten-free 1:1 flour blend. The cookies stay soft and delicious, just keep an eye on the bake time.

What’s the best way to decorate gingerbread sugar cookies?

Use a small offset spatula or piping bag for the cream cheese icing. Add sprinkles, colored sugars, or a drizzle of chocolate for extra flair. Simple is beautiful, but feel free to get creative!

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