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Frosted Gingerbread Cookies

These frosted gingerbread cookies bake up soft and tender, and are topped with the most delicious homemade frosting.

image of soft and chewy frosted gingerbread cookies that have been bitten into to show how delicious they are

This recipe is topped with my American buttercream frosting, which I love on these cookies for two reasons.

The first is that it’s the sweet type of buttercream I grew up eating, and it’s my favorite frosting to eat.

The second reason is that it’s a crusting buttercream, so it will firm up as it sits.

Let’s Make These Frosted Gingerbread Cookies Together!

To make sure this frosted gingerbread cookie recipe turns out as amazing as possible, let’s walk through each step together.

Step 1: Cream Together the Butter and Sugars & Add Wet Ingredients

Cream the butter, granulated sugar, and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment.

Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).

Mix in the egg and molasses on a medium speed until combined.

Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 2: Sift in the Dry Ingredients

Sift the dry ingredients (flour, ginger, cinnamon, baking soda, and salt) into the wet ingredients.

Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 3: Scoop and Bake Cookies

Use a 3 Tbsp cookie scoop or large spoon to scoop 14 cookie dough balls.

Place the cookies on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center.

Let the cookies cool on the sheet for 10 minutes, then place on a wire rack to finish cooling.

Step 4: Make the Buttercream Frosting

While the cookies bake and cool, make the buttercream frosting!

Mix the butter on a medium speed in a medium-sized bowl for 30 seconds, or until smooth.

Add the vanilla extract and salt. Mix on a medium speed until combined.

Mix in the powdered sugar and milk on a low speed.

Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.

Step 5: Frost These Gingerbread Cookies & Enjoy

Spread a thin layer of frosting on top of the cooled cookies and top with sprinkles, then enjoy!

image of a frosted gingerbread cookie topped with buttercream frosting and festive fall sprinkles

Frosted Gingerbread Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all of these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

  • Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
  • Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.
  • Brown Sugar – I like using light brown sugar but dark brown sugar will work too.
  • All Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
  • Ground Spices – Ground ginger and cinnamon really amp up the flavor of these cookies, and are a must!
image of ingredients laid out to make frosted gingerbread cookies

How Many Cookies Does this Recipe Make?

The soft-batch gingerbread cookie recipe makes about 14 cookies using a 3 Tbsp cookie scoop.

If you don’t have that size cookie scoop, don’t worry!

Scoop and roll out one model cookie dough ball with 3 scoops of a Tablespoon.

Scoop and roll out the remaining cookies using a regular spoon, aiming to make the same size as the sample cookie dough ball.

It’s important that they’re the same size so that they bake evenly.

image of gingerbread cookie dough being scooped with a 3 Tbsp cookie scoop

You can also make mini gingerbread cookies that are half the size!

Scoop 28 cookies using a 1.5 Tbsp cookie scoop and bake for 7-8 minutes at 350 F / 175 C.

Making the Best Frosted Gingerbread Cookies

  • Use a cookie scoop to make sure your cookies are uniformly sized.
  • Space your cookies about 2 inches apart before baking them. They will spread as they bake.
  • Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
image of soft batch gingerbread cookies

Making These Frosted Gingerbread Cookies in Advance and Storing Them

  • This cookie dough can be made up to 2 days in advance. Scoop them into an airtight container and store them in the fridge for up to a week.
  • In the off chance that you have any leftover cookies, they can be stored at room temperature in an airtight container for up to 2 days or up to 5 days in the fridge.
  • You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then add the frosting once they’ve reached room temperature and are ready to be eaten.
image of a frosted gingerbread cookie topped with buttercream frosting and festive fall sprinkles

Let Me Know What You Think!

If you try this recipe for frosted gingerbread cookies I’d love to hear what you think!

Please leave a rating and let me know your thoughts by sharing a comment below.

Other Recipes You Might Like:

Yield: 14 cookies

Frosted Gingerbread Cookies

image of soft and chewy frosted gingerbread cookies that have been bitten into to show how delicious they are

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Prep Time 15 minutes
Cook Time 11 minutes
Additional Time 30 minutes
Total Time 56 minutes

Ingredients

Gingerbread Cookie Dough

  • 1/2 cup or 1 stick unsalted butter, room temperature (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup light brown sugar, packed (50g)
  • 1 large egg, room temperature (56g)
  • 1/4 cup dark molasses (70ml)
  • 2 1/4 cups all-purpose flour (290g)
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/8 tsp fine salt

Buttercream Frosting

  • 1/2 cup or 1 stick unsalted butter, room temperature (113g)
  • 1 tsp vanilla extract (4ml)
  • pinch of fine salt (less than 1/8 tsp)
  • 2 cups powdered sugar (250g)
  • 2 Tbsp whole milk (30mL)

Cookie Decorations

Recommended Equipment:

Instructions

  1. Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
  2. Cream the butter, granulated sugar, and light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).
  3. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Sift the dry ingredients (flour, ginger, cinnamon, baking soda, and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  5. Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.
  6. Place the cookies on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheet for 10 minutes, then place on a wire rack to finish cooling.
  7. While the cookies bake and cool, make the buttercream frosting. Mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth.
  8. Add the vanilla extract and salt. Mix on a medium speed until combined.
  9. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  10. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  11. Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

Notes

Tips for Making the Best Frosted Gingerbread Cookies

  • Use a cookie scoop to make sure your cookies are uniformly sized.
  • Space your cookies about 2 inches apart before baking them. They will spread as they bake.
  • Don't over-bake your cookies! It's hard to see when they start to brown, so keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they're out of the oven.

Making These Cookies in Advance and Storing Them

  • This cookie dough can be made up to 2 days in advance. Store it in the fridge until you're ready to roll it out and bake these cookies.
  • In the off chance that you have any leftover cookies, they can be stored at room temperature in an airtight container for up to 2 days or up to 5 days in the fridge.
  • You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then add the frosting once they've reached room temperature and are ready to be eaten.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 335Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 134mgCarbohydrates 51gFiber 1gSugar 34gProtein 3g

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Sunday 16th of January 2022

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