These frosted gingerbread cookies are soft, spicy, and oh-so-festive! With a sweet icing on top, they are perfect for sharing during the holidays or enjoying on a cozy day.
Honestly, who can resist a cookie that looks this good? I love decorating them with sprinkles—it’s like crafting with a tasty bonus! Plus, they fill the house with a warm, spicy aroma.
Baking these cookies is a fun way to get into the holiday spirit. I enjoy making a big batch, so I can give some away and keep some for myself. They disappear fast! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cookies. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I’ve found that these blends work really well in baking.
Ground Spices: The blend of ground ginger, cinnamon, cloves, and nutmeg gives gingerbread its distinctive flavor. If you don’t have one of them, skip it or use more of the others. Freshly ground spices can make a big difference in taste, too!
Molasses: This gives the cookies their rich color and flavor. Dark corn syrup can be a substitute in a pinch, but the flavor won’t be quite the same. I love the depth molasses adds—it’s a must for me!
Butter: Unsalted butter is preferred for better control over the saltiness. If you need a dairy-free option, use vegan butter or coconut oil. They work well without compromising texture!
What’s the Best Way to Roll and Cut Cookie Dough?
Rolling out cookie dough might feel a bit tricky, but it’s straightforward with a few tips. The key is keeping your surface floured and cool. Here’s how:
- Start with chilled dough; cold dough is easier to handle and won’t stick as much.
- Dust your work surface and rolling pin with flour to prevent sticking. You can also place the dough between two sheets of parchment paper for easy rolling.
- Roll the dough evenly to about 1/4-inch thick; a thicker dough will be softer. You can always adjust your thickness before cutting out the shapes.
- Use cookie cutters dipped in flour to easily cut shapes. If they stick, the flour will help release them smoothly.
Remember, practice makes perfect! Even the imperfect cookies taste delicious!
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups powdered sugar, sifted
- 3-4 tablespoons milk or water
- 1 teaspoon vanilla extract or almond extract (optional)
- Sprinkles for decoration (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 2 hours to chill the dough. You’ll then need about 10 minutes to bake the cookies and extra time for decorating. Overall, plan for about 3 hours, mainly to allow the dough to chill and the icing to set.
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this mixture aside. In a large bowl, use a hand or stand mixer to beat the softened butter and brown sugar together until it’s light and fluffy, which should take about 2-3 minutes. Now, add the egg, molasses, and vanilla extract to the butter mixture, mixing until all ingredients are well combined.
2. Combine the Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently—mix just until you see that everything is incorporated. Be careful not to overmix, as this can make the cookies tough!
3. Chill the Dough:
Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours. If you have time, letting it chill overnight will make it easier to roll out.
4. Prep for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disk out of the fridge and roll it on a lightly floured surface to about 1/4-inch thickness. If the dough feels crumbly, you can let it warm up a bit before rolling.
5. Cut Out Cookies:
Using cookie cutters, cut out shapes from the rolled dough. Place these shapes on the lined baking sheets, spacing them about 2 inches apart. Gather any scraps, reshape, and roll out again to cut more cookies.
6. Bake the Cookies:
Bake the cookies for 8-10 minutes, or until the edges are set but not browned. After baking, let them cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Icing:
While the cookies are cooling, prepare the icing. In a medium bowl, mix the sifted powdered sugar with 3 tablespoons of milk or water. Stir until smooth. If the icing seems too thick, add a little more liquid until you reach a drizzle or piping consistency. You can also add vanilla or almond extract for extra flavor!
8. Decorate the Cookies:
Once the cookies are cool, use a piping bag or a resealable plastic bag with a small corner snipped off to decorate them with icing. You can also sprinkle on some decorative sprinkles while the icing is still wet.
9. Allow to Set:
Let the icing set fully before serving or storing the cookies in an airtight container. Enjoy your festive, soft, and flavorful frosted gingerbread cookies!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that it has xanthan gum included, as this helps mimic the texture of traditional flour.
How Do I Store Leftover Cookies?
Store your frosted gingerbread cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider refrigerating them, which will extend their shelf life to about two weeks.
Can I Freeze the Cookie Dough?
Yes, you can! Wrap the cookie dough tightly in plastic wrap and then place it in a freezer bag. It will keep well in the freezer for up to 3 months. When you’re ready to bake, simply thaw it in the fridge overnight and roll it out as usual!
What Can I Use Instead of Molasses?
If you don’t have molasses, dark corn syrup or honey can work as substitutes. Keep in mind that the flavor will be slightly different, but they will still provide sweetness and moisture to the cookies.