These easy gingerbread cookies are soft, chewy, and perfect for the holidays. This no‑chill recipe takes far less time than traditional gingerbread, and they’re finished with a fluffy cream cheese frosting.
I love gingerbread — nothing evokes the holidays like the aroma of warm ginger and molasses coming from the oven. These cookies belong on every holiday cookie tray, but I wanted a version that was easier and more forgiving than the classic gingerbread men.
Typical frustrations with gingerbread men include:
- Waiting for dough to chill when you’re short on time.
- Rolling out dough and cutting shapes, which creates a big mess.
- Cookies that end up hard and crunchy instead of soft and chewy.
- Royal icing that tastes bland.
- Decorating skills that don’t match the vision.
I set out to create EASY gingerbread cookies that are quick to make, require minimal effort, and taste great topped with a creamy frosting. The result is a soft, chewy cookie with warm spices, molasses, and brown sugar, finished with a thick layer of fluffy cream cheese frosting. They’re fast to prepare and don’t require chilling the dough.
How to Make Easy Gingerbread Cookies
Start by whisking the dry ingredients together. In a separate bowl, beat the softened (not melted) butter with brown sugar until light and fluffy, then add the egg, vanilla, and molasses. With the mixer on low, add the dry ingredients a little at a time until combined.
Traditional gingerbread recipes usually call for dividing and chilling the dough before rolling. This recipe skips that step entirely. Scoop the dough into balls about 2–2½ tablespoons each, place them on a lined baking sheet, and bake. If you prefer thicker cookies, chill the scooped dough on the sheet for 10–15 minutes before baking.
Note: This dough is not intended for rolling and cutting with cookie cutters.
While the cookies cool, prepare the cream cheese frosting. Beat together softened butter and cream cheese until smooth, then gradually incorporate the powdered sugar until you reach about 2 cups mixed in. Add cream or milk a tablespoon at a time and adjust with extra powdered sugar until you achieve the sweetness and consistency you like. The frosting pairs beautifully with the gingerbread spices.
To finish, spread the frosting on cooled cookies with a flat knife and decorate with sprinkles or small candies. I used Christmas sprinkles and tiny gumdrop gingerbread men for a festive touch.
These cookies deliver all the classic gingerbread flavor with a soft, chewy texture and a rich cream cheese frosting — without the usual hassle. They’re simple to make, quick to bake, and a crowd‑pleasing addition to any holiday spread.
Easy Gingerbread Cookies with Cream Cheese Frosting
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Ingredients
Gingerbread Cookies
- 2 1/3 cups all-purpose flour
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 cup molasses, not blackstrap
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2.5 – 3 cups powdered sugar
- 2 tablespoons cream or milk
- sprinkles
Instructions
Gingerbread Cookies
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Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
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In a medium bowl, sift together the flour, ground ginger, cinnamon, baking soda, and salt.
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In a large bowl, beat the softened butter and brown sugar until fluffy. Beat in the egg, vanilla, and molasses.
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With the mixer on low, add the flour mixture about half at a time until just combined.
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Form the dough into balls about 2 tablespoons each (a cookie scoop works well). Place 2 inches apart on prepared baking sheets.
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Bake for 8–10 minutes, or until the tops are set. Let cool completely before frosting.
Cream Cheese Frosting
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In a large bowl, beat the butter and cream cheese until smooth.
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With the mixer on low, gradually beat in 2 to 3 cups powdered sugar about 1/2–1 cup at a time until combined.
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Add cream or milk 1 tablespoon at a time and adjust with extra powdered sugar until the frosting reaches your desired sweetness and consistency.
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Spread the frosting on cooled cookies with a flat knife and decorate with sprinkles.
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