These frosted gingerbread cookies are a festive treat! With a blend of warm spices like ginger and cinnamon, they bring cozy holiday vibes. Plus, that sweet frosting on top is just the icing on the cookie!
Honestly, who doesn’t love a cookie that smells like Christmas? I love decorating them with sprinkles! It’s a fun way to unleash your inner artist while baking. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. If you’re looking for gluten-free options, consider using a gluten-free flour blend, but ensure it includes xanthan gum for the best texture!
Brown sugar: Light brown sugar is best for moisture and sweetness. For a richer flavor, you can substitute with dark brown sugar, or use coconut sugar for a healthier twist.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg gives these cookies their signature flavor. If you don’t have cloves, you can omit them or use allspice as a substitute.
Molasses: It’s essential for that characteristic gingerbread taste. If you’re out, dark corn syrup can work in a pinch, though the flavor will be different.
Butter: Unsalted butter allows you to control the salt in the recipe. If you want a dairy-free option, use vegan butter or coconut oil.
How Do You Get the Perfect Frosting Consistency?
Achieving the right frosting consistency can sometimes be tricky. You want it to be smooth enough to spread but thick enough to stay on the cookies.
- Start with powdered sugar in a bowl, adding milk or water one tablespoon at a time.
- Mix thoroughly after each addition until you reach a spreadable consistency. If it’s too runny, add more powdered sugar.
- If using vanilla, mix it in after you achieve the right texture.
I find that letting the frosting sit for a few minutes after mixing helps it thicken up, making it easier to pipe or spread onto the cookies.
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
For the Frosting:
- 2 cups powdered sugar, sifted
- 1-2 tablespoons milk or water (adjust for consistency)
- 1/2 teaspoon vanilla extract (optional)
- Sprinkles or decorations of choice
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time, 10 minutes of baking, and an additional hour for chilling the dough. Allow the frosted cookies to sit for a bit to set the icing properly. In total, you should plan for about 1.5 to 2 hours to make and enjoy your holiday treats!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. This aromatic blend sets the cozy tone for your gingerbread cookies!
2. Mix Wet Ingredients:
In another large mixing bowl, beat the softened butter with an electric mixer until creamy. Then, add the molasses and egg—mix it all together until fully blended. The mixture should be smooth and rich!
3. Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough seems too sticky, sprinkle a bit more flour. If it’s too dry, add a drop or two of water to help it come together.
4. Chill the Dough:
Divide the cookie dough into two disks, wrap each in plastic wrap, and pop them in the fridge for at least 1 hour (or overnight). Chilling helps the cookies hold their shape during baking.
5. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a floured surface, roll out the chilled dough to about 1/4 inch thick—and don’t forget to have fun!
6. Cut Out Shapes:
Using cookie cutters, cut the dough into your desired shapes (think festive holiday shapes!) and place them about 1 inch apart on the prepared sheets.
7. Bake:
Bake the cookies for 8-10 minutes or until they feel set but are not browned. They should look firm at the edges. Once done, remove them from the oven and let them cool completely on wire racks.
8. Prepare the Frosting:
In a medium bowl, combine the powdered sugar with 1 tablespoon of milk or water, adjusting as needed. If you’re feeling fancy, add the vanilla for an extra touch of flavor. Mix until smooth!
9. Frost and Decorate:
Once the cookies are cool, spread or pipe the frosting on top. Get creative with sprinkles or icing designs to make each cookie unique!
10. Set the Frosting:
Let the frosted cookies sit for a bit to allow the icing to harden before serving or storing. This makes them easier to stack and enjoy later!
Now, enjoy your cozy, spicy frosted gingerbread cookies—they’re perfect for holiday gatherings or just a sweet treat for yourself! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour in this recipe! Keep in mind that it will give the cookies a denser texture and a nuttier flavor. You may need to adjust the liquid slightly, adding a bit more if the dough feels too dry.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you’ve put frosting on them, be sure to let the frosting set completely before stacking them to prevent smudging.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough wrapped tightly in plastic wrap for up to 3 months. When you’re ready to bake, thaw it in the refrigerator overnight. Baked cookies can also be frozen in an airtight container for up to 3 months. Just allow them to thaw at room temperature before enjoying.
What Can I Use Instead of Molasses?
If you’re out of molasses, dark corn syrup is a good substitute that will keep the cookies moist, but it won’t have the same robust flavor. Honey or maple syrup can also work, although the taste will be a little different.