Frosted gingerbread cookies are soft and spiced just right, perfect for the holiday season. With a sweet frosting on top, they look as good as they taste!
Every bite reminds me of cozy winter days. I love decorating them with my kids—it’s messy but so much fun! Plus, who can resist that warm ginger flavor? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the cookie’s structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, but the texture may differ slightly.
Brown Sugar: Using light brown sugar gives the cookies a nice caramel flavor. Dark brown sugar works too, and it will intensify that flavor even more!
Molasses: This gives the cookies their signature rich flavor and color. If you’re out, you can substitute with honey or maple syrup, but it will change the taste slightly.
Spices: Freshly ground spices offer the best flavor. For a twist, add a pinch of cardamom or black pepper for extra warmth. However, pre-ground spices will work fine!
Frosting Ingredients: If you want a dairy-free version, substitute with almond or oat milk in the frosting. You can also use store-bought frosting to save time!
How Do I Get My Gingerbread Cookies to Hold Their Shape?
To ensure your cookies maintain their shape while baking, proper chilling of the dough is essential. Here’s how to do it:
- After mixing, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. This solidifies the butter, preventing the cookies from spreading too much while baking.
- Don’t skip flattening the dough balls before baking. This keeps them from puffing up too much, leading to a nice, even cookie.
- Keep an eye on baking time! Bake until the edges are set but the centers are still soft. They’ll firm up as they cool down.
Following these tips will help you achieve beautifully shaped gingerbread cookies every time!
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 cup molasses
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
For the Frosting:
- 2 cups powdered sugar, sifted
- 3 tbsp milk (whole or 2%)
- 1/2 tsp vanilla extract
For Decoration:
- Assorted sprinkles (orange, red, yellow colors recommended)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of active preparation time, plus at least 2 hours for chilling the dough and 10-12 minutes for baking. Once you add frosting and let it set, you’re looking at about 30 minutes before they’re ready to serve. So, plan for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. In another large bowl, cream the softened butter and brown sugar together until light and fluffy. This usually takes around 2-3 minutes with an electric mixer. Then, beat in the egg and molasses until everything is fully combined. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
2. Chill the Dough:
To make handling the dough easier, divide it into two portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours. This chilling process helps the flavors to develop and ensures your cookies will hold their shape while baking.
3. Preheat the Oven and Prepare Baking Sheets:
About 15 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick and bake evenly.
4. Shape and Bake the Cookies:
Once the dough is chilled, take it out of the fridge. Roll small portions into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each ball. Gently flatten each dough ball with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes, or until the edges are firm and the centers are just slightly soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
5. Make the Frosting:
While the cookies are cooling, prepare the frosting. In a mixing bowl, combine the sifted powdered sugar, milk, and vanilla extract. Stir until smooth. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach a spreadable but thick consistency.
6. Decorate the Cookies:
Once the cookies are completely cooled, it’s time to frost! Spread a generous layer of frosting on top of each cookie. Immediately sprinkle your colorful decorations over the frosting before it sets, which accounts for that beautiful, festive look.
7. Serve and Enjoy:
Let the frosting set for at least 30 minutes before you serve them. If you have any leftovers (which is rare with these tasty treats!), store them in an airtight container at room temperature for up to one week. Enjoy the sweet, warm flavors of this festive classic!
These frosted gingerbread cookies are deliciously soft, packed with warm spices, and topped with sweet, colorful frosting and sprinkles for a festive touch!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, the cookies may turn out denser. For the best results, you might consider using a combination of both flours for a lighter texture.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you’d like to keep them fresh longer, you can freeze the cookies. Just wrap them tightly in plastic wrap and place them in a freezer-safe container for up to three months.
Can I Skip the Frosting?
Absolutely! If you prefer a less sweet treat, you can enjoy the cookies plain or sprinkle them lightly with powdered sugar instead of frosting. They’re delicious either way!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, you can add a little more flour, one tablespoon at a time, until it reaches a more manageable consistency. Be careful not to add too much flour, as it can make the cookies dry!
