Frosted Soft Ginger Cookies
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We’ve reached the final post in this year’s cookie series, and I saved a special one for last—Soft Frosted Ginger Cookies, my daughter’s absolute favorite. She’s always loved the warm, spiced flavor of classic ginger cookies, but when you add a creamy layer of white chocolate frosting, they become something truly magical. These cookies are soft, tender, and full of cozy holiday flavor—like a hug in cookie form.
The frosting alone makes them feel extra special, but if you’re baking for the holidays, a sprinkle of festive decorations adds a cheerful touch. I love using red and green sprinkles to make them pop on a cookie tray, but you can keep them simple if you prefer. Either way, they’re a beautiful addition to any Christmas spread.
One important tip: don’t overbake these cookies. To keep that soft, melt-in-your-mouth texture, you’ll want to pull them from the oven while the centers still look slightly underdone. They’ll finish setting as they cool, and the result is a perfectly pillowy cookie that pairs beautifully with the sweet frosting. Trust me—these are the ones everyone will reach for first.
Ingredients for Frosted Soft Ginger Cookies
- ALL-PURPOSE FLOUR
- BAKING POWDER
- SALT
- GROUND GINGER
- CINNAMON
- GROUND CLOVES
- GROUND NUTMEG
- BUTTER
- LIGHT BROWN SUGAR
- EGG
- PURE VANILLA EXTRACT
- UNSULPHURED MOLASSES
- CREAM CHEESE
- WHITE CHOCOLATE
- POWDERED SUGAR
Instructions for Frosted Soft Ginger Molasses Cookies
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and brown sugar together until smooth and creamy—this creates a rich, flavorful base. Add in the egg and vanilla extract, mixing until fully combined. Then stir in the molasses, which gives these cookies their signature warmth and deep color.
In a separate bowl, whisk together the flour, baking powder, salt, and cozy spices like ginger, cinnamon, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms—don’t overmix.
Using a tablespoon or cookie scoop, shape the dough into balls and place them on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake for 10–12 minutes, just until the edges are set but the centers still look slightly soft. This is key to keeping that pillowy texture! Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat together softened cream cheese and butter until smooth. Add in the melted white chocolate and vanilla extract, mixing until creamy. Slowly beat in the powdered sugar until the frosting is light, fluffy, and spreadable.
Once the cookies are cool, frost the baked cookies generously and add sprinkles if you’d like a festive touch. This recipe makes about 2 dozen soft molasses cookies—perfect for sharing or gifting during the holidays!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance and store it in the fridge. Let it sit at room temperature for 15–20 minutes before scooping and baking.
Do I need to chill the dough before baking?
Not necessarily. These cookies bake up soft without chilling the cookie dough. But if your kitchen is warm or you want thicker cookies, chilling in the refrigerator for 30–60 minutes can help prevent spreading.
Can I freeze the cookies?
Absolutely. You can place the unfrosted cookies in the freezer for up to 3 months. Thaw and frost before serving, or freeze frosted cookies in a single layer and store with parchment between layers.
How do I know when the cookies are done?
Bake until the edges are set but the centers still look soft—usually 10–12 minutes. They’ll continue to firm up as they cool, keeping that perfect pillowy texture.
Can I use store-bought frosting instead?
Yes, but the white chocolate cream cheese frosting adds a rich, festive flavor that’s hard to beat. If you’re short on time, a vanilla or cream cheese frosting works as a shortcut.
What kind of white chocolate should I use?
Use real white chocolate (bars or chips), not almond bark or candy coating. Melt gently and stir until smooth before adding to the frosting.
FOR MORE RECIPES LIKE THIS, TRY:
- Brown Sugar and Spice Cookies
- Sugar Cookies with Frosting
- Chocolate Cookies with Peppermint Frosting
- Apple Cookies with Salted Caramel Frosting
Frosted Soft Ginger Cookies
Real Mom Kitchen
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¾ cup butter at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup molasses
For the frosting:
- 4 oz cream cheese softened
- ¼ cup butter softened
- 3 oz white chocolate chopped and melted
- 1 tsp vanilla
- 3 cups powdered sugar
Instructions
- Preheat oven to 375 degrees.
- In a large, beat the butter and brown sugar until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
- Add in the the flour, baking powder, salt, and spices. Mix just until combined.
- Shape dough into tablespoon sized balls. Place on cookie sheet, about 2 inches apart.
- Bake at 375 degrees 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 a cooling rack and cool completely.
- To make the frosting, add the cream cheese and butter to a bowl and cream together until smooth.
- Add in the melted white chocolate and vanilla extract. Beat until smooth. Then slowly add the powdered sugar beating until smooth. Makes 2 dozen.
Nutrition
