Gingerbread Cookies are the best way to kick off your holiday baking. And this festively flavourful recipe by Kim Klock is sure to impress!

These thick, chewy cookies are packed with rich, spiced flavour, thanks to our Gingerbread Flavour Drops. Every bite feels like a warm hug, with the perfect balance of sweetness and spice. And the best part? They’re topped with a dreamy cinnamon cream cheese icing that will without a doubt steal the show.

Made with our Cinnamon Flavor Drops, this icing adds just the right amount of holiday magic, perfectly complementing the gingerbread cookies with a smooth, spiced finish. It’s the perfect treat to help you get festive with flavour this holiday season!

Gingerbread Cookies with Cinnamon Cream Cheese Icing

Course Dessert, Snack

Prep Time 15

Bake Time 14

Servings 12 medium-sized cookies

Ingredients

Gingerbread Cookies

½ cup unsalted butter softened
½ cup + 1 tbsp granulated sugar
¼ tsp Hedessent Gingerbread Flavor Drops
1 egg room temperature
¼ cup molasses
2 cups + 2 tbsp all-purpose flour
1 tsp baking soda
¼ tsp salt

Cinnamon Cream Cheese Icing

3 tbsp unsalted butter softened
4 oz cream cheese softened
½ cup powdered sugar adjust as needed for desired thickness
½ to 1 tsp Hedessent Cinnamon Flavor Drops adjust to taste
¼ tsp salt

Instructions

Preheat the oven to 350°F (175°C).
Cream together the unsalted butter and granulated sugar with a stand or handheld mixer on high speed for 2-3 minutes, until light and fluffy.
Add the Hedessent Gingerbread Flavor Drops, egg, and molasses. Beat on medium speed until well combined.
Mix in the flour, baking soda, and salt on low speed, just until combined.
Line a baking sheet with parchment paper. Scoop out 8 large or 12 medium-sized dough balls and place them on the prepared baking sheet.
Bake in the oven for 12-14 minutes for large cookies, or 11-12 minutes for medium-sized cookies.
Cool: Remove from the oven and let the cookies cool on a wire rack.
Prepare the Icing: While the cookies are cooling, make the icing. In a mixing bowl, beat together the butter and cream cheese on high speed until smooth.
Add powdered sugar, Hedessent Cinnamon Flavor Drops, and salt. Mix on high for 3-5 minutes, until creamy and well combined.
Ice the Cookies: Once the cookies are fully cooled, spread or pipe the cinnamon cream cheese icing on top of each cookie.
Store in the fridge for up to 5 days or freeze for up to 3 months.

About Kim

Kim is a self-taught baker living outside of Philadelphia who loves to create next-level sweet treats and discover the best brunch spots in town. By day, she works in Marketing. By night, you can find her baking, watching endless amounts of Gilmore Girls, or playing with her French Bulldogs, Ozzy and Max.

Keep up-to-date with Kim on Instagram