Soft Gingersnaps with White Chocolate Cream Cheese Frosting

Soft Gingersnap cookies

I made these cookies last Friday while my 2 nephews (17 months and 1 month old) and my sister Angela were visiting. I watched the boys for her while she went out to get her hair done.

Needless to say I waiting until Ang got back before I started the cookie baking. I’m not skilled enough to watch 2 small babies AND make cookies at the same time. While Ang fed and entertained the youngest I put the oldest, Ryder, on the kitchen island and let him play with a bowl and the spices while I made the cookie dough. He found a way to get the baking powder open! The picture I got of him is blurry but you can see the white powder all over his little navy colored pants 🙂

Ryder helping me bake cookies

I let him taste the molasses and lick the icing beaters. He has a cute habit of saying  “Ummmmmmmm” whenever he tastes something he likes and I heard it a lot that afternoon!

Soft Gingersnap Cookies with White Chocolate Cream Cheese Icing

Soft Gingersnaps with White Chocolate Cream Cheese Frosting

From Two Peas and Their Pod

For the gingersnaps:
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3⁄4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1⁄4 cup molasses
For the frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 ounces white chocolate, chopped and melted
1 teaspoon vanilla extract
3 cups powdered sugar


  • Preheat oven to 375 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and spices.
  • 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.
  • With the mixer on low, slowly add the flour mixture. Mix until flour disappears.
  • Form the dough into tablespoon sized balls. Place the cookie dough balls on prepared baking sheet, about 2 inches apart.
  • 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.
  • 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.
  • Using a knife, frost the gingersnaps with frosting.

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