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.