Frosted Gingerbread Cookies
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Christmas and cookies go hand in hand, creating a sweet symphony of joy and festive cheer. This week I will be sharing cookie recipes perfect for this season. Gingerbread is a classic Christmas cookie. These frosted gingerbread cookies are a perfect way to enjoy that classic flavor.
These frosted gingerbread cookies are perfect for a cookie exchange or leaving out for Santa. They will quickly become a beloved part of your Christmas traditions. These soft gingerbread cookies are generous in size.
The recipe makes 14 cookies. Think of more like a bakery or Crumbl sized cookie. The texture of the cookie is soft and chewy, which I how my daughter prefers her cookies.
The aroma of these cookies filling the kitchen will instantly bring back that magical touch of the holiday. The cookies are great by themselves, but it doesn’t stop there.
They get a topping of a creamy sweet buttercream frosting. Finish them off with a dusting of festive sprinkles. Anyone would be thrilled to receive a plate of these spiced cookies.
Ingredients to make Frosted Gingerbread Cookies
- BUTTER
- SUGAR
- BROWN SUGAR
- EGG
- DARK MOLASSES
- ALL PURPOSE FLOUR
- GINGER
- CINNAMON
- BAKING SODA
- SALT
- VANILLA
- CONFECTIONERS’ SUGAR
- MILK
- SPRINKLES
How to make Frosted Gingerbread Cookies
The cookie starts with butter, sugar, and brown sugar creamed together. I do this in the bowl of a stand mixer. Then add in an egg along with some of that essential molasses.
Follow that the with dry ingredients. These consist of flour, ginger, cinnamon, baking soda and salt. Blend into it forms a nice soft dough.
Use a large cookie scoop to get that large cookie size. It needs to be 3 tablespoons in size. Space them out so they have room to spread.
I put 6 on my cookie sheet. Then you want to slightly flatten to ball of dough. This helps them spread a little easier as they bake. You want them to look more like a small cookie disc.
Once baked, you need to let them cool on the baking sheet before removing them to the cooling rack. This will allow the cookie to finish baking once it comes out of the oven. When they fully cool, it’s time to add that delicious creamy frosting.
The frosting is a basic buttercream frosting made from butter, vanilla, powdered sugar, and milk. You can adjust the milk if needed to get the consistency you want.
Spread over each cookie and finish off with some festive sprinkles. So many fun ones are available now. I used a combination of snowflakes with red, green, and white nonpareils.
Fequently Asked Questions
Can I make gingerbread cookie dough ahead of time?
Yes, you can prepare this dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for longer storage. The be sure to allow it to come to room temperature before scooping and baking.
Can I freeze baked gingerbread cookies with frosting?
I do not recommend it. Instead, once they are baked and cooled, store the cookies in an airtight container with layers separated by parchment paper. Frost them after thawing.
How long do frosted gingerbread cookies last?
You can store them in an airtight container at room temperature for up to a week. For longer storage, refrigerate them, but bring them to room temperature before serving for the best texture.
For more similar recipes, try:
- Christmas Gingerdoodle Cookies
- Frosted Soft Ginger Cookies
- Christmas Gingerbread Cookies
- Gingerbread Hot Cocoa Mix
Frosted Gingerbread Cookies
Real Mom Kitchen
Ingredients
- ½ cup butter room temperature
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 egg
- ¼ cup dark molasses
- 2 ¼ cups flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ⅛ tsp salt
Buttercream Frosting
- ½ cup butter room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- 2 Tbsp milk
Cookie Decorations
- ⅓ cup Christmas sprinkles
Instructions
- Preheat oven to 350 degrees.
- Use an electric hand mixer or stand mixer with a paddle attachment in a bowl. Cream together the butter, granulated sugar, and light brown sugar. Mix on a medium-high speed for about 2 minutes until the mixture becomes lighter in color.
- Add in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Add in the flour, ginger, cinnamon, baking soda, and salt. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Using a 3 Tbsp a cookie scoop into 14 cookie dough balls.
- Place 6 cookies baking sheets and flattenly slight to more of a disc. Bake at 350 degrees for 11-12 minutes, or until the cookies seem set in the center. Allow to cool on the sheet for 10 minutes, then place on a wire rack to finish cooling.
- While the cookies bake and cool, make the frosting. Beat butter in a large bowl with a hand mixer on medium speed in a large bowl for 30 seconds, or until smooth.
- Add on the vanilla extract and mix on a medium speed until combined.
- Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
- Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles. Makes 14 cookies.
Nutrition
This recipe is adapted from Chelsweets.
