Frosted Gingerbread Cinnamon Roll Cookies: Soft, chewy gingerbread spiced cookies with a dollop of cinnamon sugar in each cookie frosted with a cream cheese frosting!
This cookie is soft, chewy, and cakey with big gingerbread flavor. I was inspired to make a gingerbread cookie with the same taste as a cinnamon roll, so of course the cookie has to be slathered with a fluffy cream cheese frosting. This cookie is perfect for the holiday season.
Why make these frosted gingerbread cinnamon roll cookies:
Gingerbread this and gingerbread that! I wish I could make all the gingerbread recipes.
- This cookie is the perfect combination of festive and delicious!
- It’s an easy no-chill cookie dough, just scoop bake, and pipe!
- It’s the ultimate Christmas cookies! Gingerbread spices with a luscious cream cheese frosting and Christmas sprinkles on top of the cookies!
Frosted Gingerbread Cinnamon Roll Cookies Key Ingredients:
- All-purpose flour: No other flours were tested but all-purpose flour provides this cookie with all the right textures.
- Dark Brown Sugar/Sugar: A combination of both sugars helps with the overall texture of the cookie. Light brown sugar can also be substituted in replacement for dark brown sugar.
- Spices: Lots of spices for the perfect gingerbread cookie
- Molasses: Not blackstrap molasses
- Unsalted Butter: Use only real butter.
- Cream Cheese: I use full-fat Philadelphia cream cheese
- Egg: I use only large eggs for all my recipes
How to make frosted gingerbread cinnamon roll cookies:
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside until needed.
In a stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer cream the unsalted room temperature butter with both sugars until fluffy. On medium-high speed add in the egg, molasses, and vanilla extract and mix until combined. Reduce the mixer to low speed and add in all the dry ingredients (flour, spices, baking powder, baking soda, and salt) to the wet ingredients. Mix until the dough forms together.
In a medium bowl mix the butter, ground cinnamon, brown sugar, and flour. Mix until combined and set to the side until needed.
With a large cookie scoop, scoop out the cookie dough onto the prepared baking sheet, placing 6 on a baking sheet. Using a teaspoon measure out a rounded teaspoon of the cinnamon filling and press it into the middle of each cookie. Flatten each cookie just slightly and then place into a preheated oven. Bake cookies for 8 to 10 minutes. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a wire rack to allow it to fully cool. While the cookies cool make the cream cheese frosting.
Cream Cheese Frosting:
Place cream cheese and butter into a large bowl and cream until fluffy on high speed for 2 minutes. Add in the vanilla extract and then add in the confectioner’s sugar. Mix on medium speed for 2 minutes and then place the cream cheese frosting into a piping bag.
Pipe the cream cheese buttercream frosting on top of the cooled cookies and decorate with sprinkles if desired. Enjoy cookies warm with the cream cheese frosting or place in the refrigerator to enjoy cold.
Store frosted gingerbread cinnamon cool cookies in an airtight container in the refrigerator for up to 3 days.
Cookie Tips/FAQS:
How to store Frosted Gingerbread Cookies:
Store cookies in an airtight container in the refrigerator for up to 4 days. Let them sit out at room temperature for 5 minutes before enjoying.
My Cookies spread too much.
Make sure your butter is softened at room temperature and not overly soft. Cookies can also be overspread if the flour is incorrectly measured. With a large spoon, fluff the flour before scooping and then level off with a butter knife.
How can I make the cookies in advance?
These cookies can be made ahead of time up to 2 days before and refrigerated. You can also bake the cookies wrap them up and frost when needed. The cookie dough can also be made ahead of time. Just wrap in plastic wrap and refrigerate the dough for up to 3 days. The cookies will be taller so make sure to flatten the cookies before baking to let them spread more.
If you loved this recipe, take a look at my other Christmas cookie recipes:
- Red Velvet Crinkle Cookies
- Chocolate Peppermint Sandwich Cookies
- Buttery Thumbprint Cookies
- Dark Chocolate Cherry Shortbread Cookies
- How to make Linzer Cookies
- The Best Sugar Cut Out Cookie Recipe Ever
Frosted Gingerbread Cinnamon Roll Cookies
Ingredients
- 1/2 cup unsalted butter sfotened
- 1/4 cup sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 3 tbsp molasses
- 1 ⅔ cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
Cinnamon Roll FIlling
- 1 tbsp Butter
- 2 tbsp Light Brown Sugar
- 1 tbsp Cinnamon
- 1 tbsp All purpose flour
Cream Cheese Frosting
- 8 oz cream cheese frosting
- 4 tbsp buttter
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
Gingerbread Cookie Dough
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside until needed.
- In a stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer cream the unsalted room temperature butter with both sugars until fluffy. On medium-high speed add in the egg, molasses, and vanilla extract and mix until combined. Reduce the mixer to low speed and add in all the dry ingredients (flour, spices, baking powder, baking soda, and salt) to the wet ingredients. Mix until the dough forms together.
- In a medium bowl mix the butter, ground cinnamon, brown sugar, and flour. Mix until combined and set to the side until needed.
- With a large cookie scoop, scoop out the cookie dough onto the prepared baking sheet, placing 6 on a baking sheet. Using a teaspoon measure out a rounded teaspoon of the cinnamon filling and press it into the middle of each cookie. Flatten each cookie just slightly and then place into a preheated oven. Bake cookies for 8 to 10 minutes. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a wire rack to allow it to fully cool. While the cookies cool make the cream cheese frosting.
Cream Cheese Frosting
- Place cream cheese and butter into a large bowl and cream until fluffy on high speed for 2 minutes. Add in the vanilla extract and then add in the confectioner’s sugar. Mix on medium speed for 2 minutes and then place the cream cheese frosting into a piping bag.
- Pipe the cream cheese buttercream frosting on top of the cooled cookies and decorate with sprinkles if desired. Enjoy cookies warm with the cream cheese frosting or place in the refrigerator to enjoy cold.
- Store frosted gingerbread cinnamon cool cookies in an airtight container in the refrigerator for up to 3 days.
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