These frosted gingerbread cookies bring joy with every bite! They’re soft, spiced with warm ginger and cinnamon, and topped with a sweet icing. Perfect for sharing during the holidays!
Honestly, nothing beats the smell of gingerbread baking in the oven. I love to decorate them with fun designs—it’s like a sweet art project! Plus, they taste even better with a cup of hot cocoa!
Ingredients & Substitutions
All-purpose flour: The backbone of the cookies! You can use whole wheat flour for a nuttier taste, but it might make the cookies a bit denser.
Brown sugar: It adds richness and moisture. Light brown sugar works, but if you’re out, you can use granulated sugar with a little molasses added.
Molasses: This gives gingerbread its deep flavor. If you don’t have molasses, dark corn syrup or honey are good alternatives, but the flavor will change a bit.
Spices: Ground ginger, cinnamon, and cloves create the classic gingerbread flavor. If you want something different, try nutmeg or allspice instead.
Frosting: The icing makes these cookies visually appealing. You can use store-bought frosting if you’re short on time, but homemade is worth it for taste!
How Do I Get My Cookies to Hold Their Shape?
One major key to perfectly shaped gingerbread cookies is chilling the dough before baking. Refrigerating firms up the butter and helps the cookies maintain their shape while baking.
- After mixing the dough, divide it into discs and wrap them in plastic wrap.
- Refrigerate for at least 2 hours, or overnight if planning ahead. This makes rolling and cutting much easier!
- When rolling out your dough, use a floured surface to prevent sticking.
How Can I Achieve a Smooth Frosting?
The frosting is easy to make but can sometimes turn out lumpy. Begin with sifted powdered sugar and mix it slowly with milk.
- Start with 2 tablespoons of milk, whisking until you get a smooth and spreadable consistency. Add more milk a little at a time if needed.
- If the frosting gets too runny, add in more powdered sugar to thicken it.
Using these tips should help you create delicious frosted gingerbread cookies that not only taste great but look delightful too! Enjoy baking!
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
For Decoration:
- Assorted colorful sprinkles (red, orange, yellow, brown) or holiday-themed sprinkles
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare the dough, plus at least 2 hours for chilling. Baking will take about 8-12 minutes, and decorating can take another 30 minutes once the cookies have cooled. Overall, plan for a fun baking session that could stretch over several hours, especially if you’re getting creative with decorating!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and salt. In another bowl, beat the softened butter until it’s creamy, then add molasses, the egg, and vanilla extract. Mix until everything is well combined. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Once mixed, divide the dough into two discs, wrap each in plastic wrap, and place them in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat and Prepare:
When you’re ready to bake the cookies, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
3. Roll and Cut:
On a lightly floured surface, take one disc of dough and roll it out to about 1/4-inch thickness. Use cookie cutters or a glass to cut out your favorite shapes. Make sure to leave about 2 inches of space between each cookie as they will spread while baking. Place the cut cookies onto the prepared baking sheets.
4. Bake the Cookies:
Put the trays in the oven and bake for about 8-12 minutes, or until the edges are set and they just start to brown. Once baked, remove them from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
5. Prepare the Frosting:
While the cookies are cooling, you can make the frosting. In a bowl, mix together the sifted powdered sugar, milk (start with 2 tablespoons), and vanilla extract. Whisk everything until smooth and thick, but still spreadable. If needed, add more milk to reach your desired consistency.
6. Decorate the Cookies:
Once the cookies are completely cooled, use a knife or a spatula to spread a generous layer of frosting on top of each cookie. Quickly add your favorite sprinkles on top of the frosting before it sets to add some festive flair! Let the decorated cookies sit for about 30 minutes to allow the frosting to harden.
7. Serve and Enjoy:
After the frosting has set, arrange your beautiful frosted cookies on a plate or pack them up to give as festive holiday treats. Enjoy sharing these delicious cookies with friends and family!
These frosted gingerbread cookies are sure to delight with their soft, spiced base and sweet frosting, making every moment spent baking worthwhile! Enjoy the festive season!
Can I Substitute Ingredients?
Absolutely! You can use whole wheat flour instead of all-purpose flour for a heartier texture. If you don’t have molasses, dark corn syrup or honey can work in a pinch, though the flavor will be a bit different. Light brown sugar can be swapped for dark brown sugar.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. If you’d like them to last longer, consider freezing them! Just make sure they’re fully cooled, then place them in a freezer-safe container or bag, separating layers with parchment paper.
What Can I Do If My Frosting Is Too Runny?
If your frosting is too runny, simply add more sifted powdered sugar a little at a time until you reach the desired thickness. You can also reduce the amount of milk you add to get a thicker consistency right from the start!
Can I Make This Dough Ahead of Time?
Yes, you can make the dough ahead of time! It’s best to wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days, or you can freeze it for up to a month. Just make sure to let it thaw in the fridge for a few hours before rolling out.
