For the gingerbread cookies

1. In an electric stand mixer fitted with a paddle attachment, mix together the olive oil, brown sugar, molasses, vanilla, and egg on medium-high until thoroughly incorporated.
2. Meanwhile, combine all the dry ingredients in a medium mixing bowl. Whisk together until evenly combined.
3. Returning to the stand mixer, turn the mixer on to low speed and slowly add the dry ingredients until just incorporated. Scrape down the sides of the bowl with a spatula and mix again to combine. Dough will be slightly sticky. Remove the bowl from the stand mixer, cover, and place in the refrigerator to chill for at least 1 hour.
4. Once your cookie dough has chilled for a least 1 hour remove dough from the fridge. Preheat oven to 350°F. Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out dough until about 1/8″ thick. Using a 3″ round cookie cutter (or if you’re like me and don’t own a round cookie cutter use a drinking glass to cut out your circles, or if you’re super fancy and have cookie cutters in all the shapes use those too), cut out dough. Place on the prepared baking sheet. Lightly knead dough scraps together and then roll out again until all the dough has been used. Bake for 9-10 minutes. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.
6. Once cookies have completely cooled, top them off with some dreamy cream cheese frosting!
7. Lay out a plate of at least two cookies and a mug of cold milk for Santa.

For the cream cheese icing

1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add vanilla and salt. Turn mixer to low speed and slowly add confectioners sugar until completely incorporated. Turn mixer to high speed and beat for a couple more minutes.
2. Cover and store leftover frosting for up to 5 days in the refrigerator.