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Gingerbread Drop Cookies Recipe #BringtheCOOKIES

Mini Gingerbread Cookies with Peppermint Cream Cheese Frosting

Gingerbread drop cookies are a fun twist on a traditional flavor. They save time in the kitchen and you will love the peppermint cream cheese frosting.


  • For the cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 stick butter 1/2 cup, softened
  • 2/3 cup brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup buttermilk
  • For the frosting:
  • 1 stick 1/2 cup of softened butter
  • 1 8- ounce package of softened cream cheese
  • 3 cups confectioner's sugar
  • 2 teaspoons of vanilla extract
  • box of candy canes or bag of peppermint candies


  • For the cookies:
  • Preheat oven to 350° F.
  • Line baking trays with parchment paper and set aside. In a bowl, briefly mix together the flour, salt, baking soda and spices with a whisk and set aside. In a bowl with a hand mixer or in the bowl of a standing mixer fitted with the flat beater, cream the butter and brown sugar.
  • Add the egg, vanilla and molasses and blend well, scraping down the sides of the bowl as needed.
  • Add the dry mixture and the buttermilk alternatively to blend well.
  • Drop by teaspoonfuls on the baking trays, about 2 inches apart. Bake for 9 to 11 minutes or until the cake bounces back when pressed. Keep unused dough in the refrigerator while baking trays. Let cool completely.
  • For the frosting:
  • Unwrap candy canes or candies and place in a zip-top bag. Over a cutting board or dish towel, crush the candy with a mallet, rolling pin or hammer. Set aside.
  • With a hand mixer or in a standing mixer fitted with a wire whip, blend together the butter, cream cheese, confectioner's sugar and vanilla extract.