Frosted Gingerbread Cookies Recipe

These gingerbread cookies enchant with a soft, chewy texture and a warm blend of ginger, cinnamon, and cloves. Infused with rich molasses and accompanied by creamy buttercream frosting, they truly evoke nostalgic holiday memories. A fusion of spice and sweetness that brings comfort and delightful indulgence with every bite indeed.

I love making these Frosted Gingerbread Cookies because they always turn out soft and chewy with that tasty buttercream frosting on top. The base starts with 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon salt.

I usually cream 3/4 cup unsalted butter with 3/4 cup packed brown sugar then mix in 1 large egg, 1/2 cup molasses and 1/4 cup water which creates a flavorful dough. The cookies come out moist and are perfect for holiday bake off ideas or a treat for Christmas recipes.

For the frosting, I beat together 1/2 cup unsalted butter with 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 to 2 tablespoons milk and a pinch of salt until its light and creamy. They also offer a decent nutritional balance if you consider the energy from spices and natural sweeteners.

I think these are some of the best soft gingerbread cookies you can make.

Why I Like this Recipe

I really love how the mix of spices like ginger, cinnamon and even a hint of cloves create a warm and comforting flavor that makes me feel cozy when I eat these cookies. I also dig how they come out soft and chewy with just the right bit of crisp on the edges, making them super satisfying to bite into. I appreciate that the steps are straightforward enough so even if I’m not the best baker I can follow along and end up with a tasty treat. Plus, the buttercream frosting is so rich and buttery, it really takes the cookie to another level and makes every bite feel special.

Ingredients

• All-purpose flour provides necessary carbohydrates and structure for soft, chewy cookies.
• Ground ginger adds a warm, subtle spiciness and possible antioxidant benefits.
• Molasses gives rich sweetness and moisture, enhancing the bold gingerbread flavor.
• Unsalted butter imparts creaminess and tender texture, vital for cookie dough and frosting.
• Powdered sugar makes frosting wonderfully sweet while balancing spice intensity.

Ingredient Quantities

• • 3 cups all-purpose flour

• • 1 teaspoon baking soda

• • 2 teaspoons ground ginger

• • 1 teaspoon ground cinnamon

• • 1/4 teaspoon ground cloves

• • 1/4 teaspoon salt

• • 3/4 cup unsalted butter, softened

• • 3/4 cup brown sugar, packed

• • 1 large egg

• • 1/2 cup molasses

• • 1/4 cup water

• • 1/2 cup unsalted butter, softened (for frosting)

• • 2 cups powdered sugar

• • 1 teaspoon vanilla extract

• • 1 to 2 tablespoons milk

• • A pinch of salt (for frosting)

How to Make this

1. Preheat your oven to 350°F and line your baking tray with parchment paper.

2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon salt.

3. In a large bowl, cream 3/4 cup unsalted butter (softened) with 3/4 cup packed brown sugar until the mixture looks light and fluffy.

4. Beat in 1 large egg until well combined then stir in 1/2 cup molasses and 1/4 cup water.

5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

6. Wrap the dough in plastic wrap then chill in the refrigerator for at least 1 hour to firm up.

7. Scoop heaping teaspoons of dough onto the prepared baking tray and flatten them lightly with your fingers.

8. Bake the cookies for 10 to 12 minutes or until the edges start to firm up and the centers still look soft.

9. Remove from the oven and allow the cookies to cool completely on a rack.

10. For the frosting, beat 1/2 cup softened unsalted butter with 2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk until smooth; then spread over the cooled cookies and enjoy!

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Whisk
7. Measuring cups and spoons
8. Electric mixer or sturdy spoon
9. Plastic wrap
10. Refrigerator
11. Teaspoon or cookie scoop
12. Cooling rack
13. Spatula or butter knife for frosting

Hope this helps with your baking session, enjoy making your delicious cookies!

FAQ

Frosted Gingerbread Cookies Recipe Substitutions and Variations

• Instead of all-purpose flour, you can sometimes use whole wheat pastry flour or spelt flour for a nuttier flavor.
• If you dont have baking soda, try using about 3 times as much baking powder. This might slightly change the texture though.
• If you run out of unsalted butter, margarine or even coconut oil can work in a pinch, but the flavor might be a bit different.
• You can swap molasses with dark treacle mixed with a little bit of honey for a rich, deep taste.
• If you dont have powdered sugar on hand, blend granulated sugar until it’s really fine. It wont be as smooth but should do the trick.

Pro Tips

1. Make sure you really chill the dough long enough, cause if it’s too soft when you handle it the cookies might spread out too much and not hold their shape right.
2. If your dough seems extra sticky, lightly flour your hands or the counter to make scooping easier.
3. When you mix together the frosting, add the milk little by little so that you get a smooth consistency without it getting too runny.
4. Keep an eye on the cookies as they bake; pull them out when the edges start to firm up even if the centers still look a bit soft, cause they’ll firm up as they cool and thats when you get that perfect chewy texture.