Delicious soft gingerbread cookies with peppermint cream cheese frosting for a Christmas treat. 

soft gingerbread cookies 

OK, cookie lovers, it’s the third year that I’ve made some goodies for In Katrina’s Kitchen I’ll Bring the Cookies holiday virtual party. Two years ago, I made these tiny, frosty “cranberry” cookies. Last year, I made these gingerbread cookie rings. And this year, I’m bringing soft, cake-y, delicious gingerbread cookies with peppermint cream cheese frosting. (Also known as gingerbread drop cookies.) 

This year, not only do you get a yummy holiday cookie every day in December, but you get a great GIVEAWAY from Katrina, too! Check out the Baking Prize Pack from OXO at the end of this post and find how-tos to enter. (GIVEAWAY ENDED.) 

how to make soft gingerbread cookies 

For the cookies:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 1/4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 stick butter (1/2 cup), softened
2/3 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/4 cup molasses
1 cup buttermilk

For the frosting:
1 stick (1/2 cup) of softened butter
1 8-ounce package of softened cream cheese
3 cups confectioner’s sugar
2 teaspoons of vanilla extract
box of candy canes or bag of peppermint candies

Yield: 36 cookies

soft Gingerbread Cookies

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soft Gingerbread cookies with peppermint cream cheese topping

Prep Time 30 minutes

Cook Time 9 minutes

Total Time 9 minutes

Ingredients

• For the cookies:
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 1/4 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 stick butter (1/2 cup), softened
• 2/3 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1 cup buttermilk
• For the frosting:
• 1 stick (1/2 cup) of softened butter
• 1 8-ounce package of softened cream cheese
• 3 cups confectioner's sugar
• 2 teaspoons of vanilla extract
• box of candy canes or bag of peppermint candies

Instructions

Preheat oven to 350° F.

Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar.

Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed.

Add the dry mixture and the buttermilk alternatively to blend well.

Drop by teaspoonfuls on the baking trays, about 2 inches apart. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the refrigerator while baking trays. Let cool completely.

For the frosting:

Unwrap candy canes or candies and place in a zip-top bag. Over a cutting board or dish towel, crush the candy with a mallet, rolling pin or hammer. Set aside.

With a hand mixer or in a standing mixer fitted with a wire whip, blend together the butter, cream cheese, confectioner's sugar and vanilla extract.

To frost the cookies:

You may spread the frosting with a knife or spatula, or fill disposable decorating bags (available at the craft store) with the frosting, close tightly with a rubber band, snip off about 1/2 inch from the tip and pipe to top the cookies. After topping with frosting, immediately sprinkle with crushed candy.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 162mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 2g

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THE GIVEAWAY (GIVEAWAY ENDED)

I’m working on some technical difficulties. If you don’t see the box to enter the giveaway below, click HERE to visit Munchkin Munchies and you can enter there, too!