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Soft Gingersnaps with White Chocolate Cream Cheese Frosting

Recipe from Two Peas and Their Pod

Soft gingersnap cookies with white chocolate cream cheese frosting. These cookies are a holiday favorite!
Prep Time10 minutes
Servings: 16 cookies



  • 1. Preheat oven to 375 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • 2. In a large bowl, whisk together the flour, baking powder, salt, and spices.
  • 3. In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
  • 4. With the mixer on low, slowly add the flour mixture. Mix until flour disappears.
  • 5. Form the dough into tablespoon sized balls. Place the cookie dough balls on prepared baking sheet, about 2 inches apart.
  • 6. Bake for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack to cool completely.
  • 7. While the cookies are cooling, make the frosting. In the bowl of a stand mixer, cream the cream cheese and butter on medium-high speed until smooth. Add the melted white chocolate and vanilla extract. Beat until smooth. Reduce the mixer speed to low and add the powdered sugar until smooth.
  • 8. Using a knife, frost the gingersnaps with frosting.