Frosted Gingerbread Cookies

Gingerbread is a classic holiday treat, but it comes in many forms. Some may love traditional gingerbread cake, while others have an annual tradition of baking and decorating cutout gingerbread cookies. Another favorite? Frosted gingerbread cookies that perfectly blend a soft, chewy cookie texture with notes of ginger and molasses.

You can make these cookies as-is with a flavorful brown sugar frosting on top or get creative for the holiday season. Top them with colored frosting and your favorite sprinkles for a beautiful addition to a holiday cookie platter or cookie box. These soft frosted ginger cookies will bring all the spice and everything nice to any gathering or cookie exchange.

Frosted Gingerbread Cookie Ingredients

• Butter: Use unsalted butter for both the cookies and the frosting. Soften your butter to room temperature before you start baking.
• Granulated sugar: Granulated sugar is key to the flavor and fluffy texture of these cookies.
• Brown sugar: Brown sugar provides a depth of flavor in both the cookies and the frosting. You can use dark or light brown sugar, depending on what you have on hand.
• Eggs: Incorporate two eggs into the cookie dough to bind ingredients and help the cookies rise while baking.
• Molasses: Molasses is a key flavoring agent for gingerbread, playing a role in the overall taste and texture of the cookies. There is a difference between blackstrap, light and dark molasses; you want light or dark for this recipe.
• Vanilla extract: Incorporate vanilla extract in both the cookies and the frosting to enhance flavor.
• All-purpose flour: Flour provides structure to the cookies.
• Baking soda: This leavening agent helps the cookies rise and spread slightly while baking.
• Salt: Add a touch of salt to both the cookie dough and the frosting to balance the sweetness.
• Ginger: It wouldn’t be gingerbread without ginger! This spice is key to a rich, bold flavor.
• Cinnamon and cloves: Add cinnamon and cloves to enhance the flavor of the cookies. Both balance wonderfully with the ginger and molasses.
• Confectioners’ sugar: Confectioners’ sugar helps thicken the frosting while adding sweetness.
• Milk: Create the ideal consistency with milk in the frosting. Use whole milk or 2% milk for the best texture.

Directions

Step 1: Make the dough

In a large bowl, cream the butter and sugars. Add the eggs, one at a time, beating well after each addition.

Editor’s Tip: Properly creaming the butter and sugar is crucial for achieving the soft texture of these cookies. Make sure the mixture is light and fluffy, which could take three to five minutes, before adding the other ingredients.

Stir in molasses and vanilla, and mix well.

Combine the flour, baking soda, salt, ground ginger and cinnamon.

Gradually add the dry ingredients to the creamed butter mixture.

Step 2: Bake the cookies

Preheat the oven to 325°F. Drop the cookie dough by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for 12 to 15 minutes or until the cookies spring back when lightly touched (do not overbake). Remove to wire racks.

Step 3: Frost the cookies

For the frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil. Cook and stir for one minute. Remove from the heat (mixture will look curdled at first). Cool for three minutes. Add the confectioners’ sugar, vanilla and salt, and mix well.

Frost the warm cookies.

Frosted Gingerbread Cookie Variations

• Try another frosting: A brown sugar frosting is a wonderful pairing for these gingerbread cookies, but you can swap in plenty of other options. Top the cookies with a cream cheese frosting or stick with a simple vanilla buttercream frosting.
• Spice it up: These gingerbread cookies feature a balanced spiced flavor. Prefer more? Add extra ginger or cinnamon, or consider adding other spices like nutmeg or cardamom to the mix.
• Make sandwich cookies: Love whoopie pies? You can use these cookies in the same way. Spread the frosting on the bottom of one cookie and sandwich it with another. You could do this with the brown sugar frosting or try it with another frosting flavor.
• Dress up with salt: Once the cookies are baked and frosted, add a sprinkle of flaky sea salt on top of the frosting for the ultimate sweet-and-salty treat.

How to Store Frosted Gingerbread Cookies

Store these frosted gingerbread cookies in an airtight container, wrapped or placed in a zip-top bag to preserve their soft texture and flavor. Layer parchment between the cookies to keep the frosting from sticking.

How long do frosted gingerbread cookies last?

Store the frosted gingerbread cookies up to one week at room temperature. If you store them in the fridge, the icing might get brittle and the cookies can dry out.

Can you freeze frosted gingerbread cookies?

You can freeze most cookies to keep treats on hand for another day. Place the frosted gingerbread cookies on a baking sheet and pre-freeze them for at least one hour until solid. Then, store them in an airtight container or freezer bag with parchment between each layer. They’ll last up to two months in the freezer. Let the cookies thaw at room temperature before eating.

Frosted Gingerbread Cookie Tips

Why did my cookies spread as they baked?

These soft frosted ginger cookies contain a small amount of baking soda in the dough, which helps them intentionally spread slightly during baking. These are drop cookies, not ones you flatten before baking. Flattening the cookies will cause them to spread while baking. Bake the cookies on ungreased baking sheets or parchment, rather than on greased or silicone mats, to prevent extra spreading.

Why is my frosting runny?

The frosting on these cookies starts with a cooked mixture, which is then combined with confectioners’ sugar to thicken it. Be sure to bring the mixture to a boil so it’s hot enough, and cook it for a full minute. The frosting may also be runny if it’s not cool enough before mixing in the confectioners’ sugar.

Why aren’t my cookies soft?

Overbaking these cookies can significantly alter their texture. Be sure to bake for only 12 to 15 minutes without exceeding the time. Overbaking will cause the cookies to become tough.