Gingerbread Cookies With Cream Cheese Frosting Recipes

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GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING



Gingerbread Cookies with Cream Cheese Frosting image

Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h45m

Yield 30

Number Of Ingredients 18

2 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground allspice
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ cup packed brown sugar
½ cup Stevia In The Raw® Bakers Bag
⅓ cup unsulfured molasses
¼ cup applesauce
1 (1 inch) piece fresh ginger, peeled and grated
1 large egg
1 (4 ounce) package cold cream cheese, cubed
½ stick unsalted butter, softened
¼ cup powdered sugar, sifted
¼ cup Stevia In The Raw® Bakers Bag
½ teaspoon vanilla

Steps:

  • In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
  • In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
  • Bake until puffy and set, 12 to 15 minutes. Let cool completely.
  • For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
  • Use a small offset spatula to spread frosting on top of cookies.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 15.1 g, Cholesterol 14.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 6.9 g

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING



Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  • Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
  • Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
  • Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
  • Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
  • For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
  • For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  • Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

CREAM CHEESE FROSTED GINGERBREAD MEN



Cream Cheese Frosted Gingerbread Men image

Every Christmas, my family would visit a display of the most amazing gingerbread houses. Of course, we'd get to munch on gingerbread cookies along the way! I created my recipe with fresh grated ginger and cream cheese icing-it's the perfect mix of sweet and spicy. -Rebekah Jackson, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen

Number Of Ingredients 17

1/2 cup butter, softened
1/3 cup packed dark brown sugar
1/3 cup molasses
1 large egg
2 teaspoons minced fresh gingerroot
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Confectioners' sugar
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks., For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 80mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD COOKIE FROSTING



Gingerbread Cookie Frosting image

This is the recipe my mother uses to frost gingerbread cookies at Christmas.

Provided by Alison Hendon

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 4

Number Of Ingredients 3

1 cup confectioners' sugar
¼ cup milk
10 drops food coloring

Steps:

  • Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g

GINGERBREAD SQUARES WITH CREAM CHEESE FROSTING



Gingerbread Squares with Cream Cheese Frosting image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 24 squares

Number Of Ingredients 18

1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup molasses
1/2 cup sour cream
2 large eggs
Cream Cheese Frosting, recipe follows
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
  • In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
  • Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.
  • In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

GINGERBREAD COOKIES WITH LEMON FROSTING



Gingerbread Cookies with Lemon Frosting image

When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
3/4 cup packed brown sugar
2 large eggs, room temperature
1/4 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon salt
FROSTING:
4 ounces cream cheese, softened
2-1/2 cups confectioners' sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.

Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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