Soft, chewy, and topped with luscious buttercream frosting, these frosted gingerbread cookies are the ultimate holiday treat. Bursting with warming spices and decorated with festive sprinkles, they’re a delight to bake, share, and savor. Whether you’re hosting a holiday gathering, making edible gifts, or indulging in some cozy comfort food, these cookies are guaranteed to be a hit.
Why You’ll Love These Cookies
- Soft and Chewy Perfection: Perfectly spiced with ginger and cinnamon, each bite offers a tender yet slightly crisp edge.
- Festive and Fun to Decorate: The creamy frosting and colorful sprinkles make them customizable for any occasion.
- Simple to Make: Straightforward steps make these cookies approachable even for beginner bakers.
- Make-Ahead Friendly: Ideal for planning ahead for holiday celebrations.
Preparation Phase
Essential Tools and Equipment
To ensure your baking process is smooth, gather the following tools:
- Stand Mixer or Electric Hand Mixer: For consistent mixing and a smooth frosting texture.
- Large Flat Baking Sheets: Ensures even baking and proper cookie spreading.
- Cookie Scoop (3 Tbsp Size): Helps create uniform-sized cookies for even baking.
- Parchment Paper or Silicone Baking Mats: Prevents sticking and promotes easy cleanup.
- Wire Cooling Rack: Ensures the cookies cool properly without becoming soggy.
Ingredients
For the Gingerbread Cookies
- Unsalted Butter (room temperature): ½ cup or 1 stick (113g)
- Granulated Sugar: ¾ cup (150g)
- Light Brown Sugar (packed): ¼ cup (50g)
- Large Egg (room temperature): 1 (56g)
- Dark Molasses: ¼ cup (70ml)
- All-Purpose Flour: 2 ¼ cups (290g)
- Ground Ginger: 2 tsp
- Ground Cinnamon: 1 tsp
- Baking Soda: 1 tsp
- Fine Salt: ⅛ tsp
For the Buttercream Frosting
- Unsalted Butter (room temperature): ½ cup or 1 stick (113g)
- Vanilla Extract: 1 tsp (4ml)
- Fine Salt: Pinch (less than ⅛ tsp)
- Powdered Sugar: 2 cups (250g)
- Whole Milk: 2 Tbsp (30ml)
For Decorating
- Sprinkle Blend: ⅓ cup
Step-by-Step Directions
1. Prepare the Dough
- Preheat the Oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Cream Butter and Sugars: In a large mixing bowl, beat together butter, granulated sugar, and light brown sugar using a stand or hand mixer on medium-high speed for 2 minutes until fluffy and lighter in color.
- Incorporate Wet Ingredients: Add the egg and dark molasses, mixing on medium speed until fully combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- Combine Dry Ingredients: In a separate bowl, sift together flour, ground ginger, ground cinnamon, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
2. Shape and Bake the Cookies
- Scoop the Dough: Use a 3 Tbsp-sized cookie scoop or a large spoon to portion the dough into balls. Roll into smooth spheres.
- Arrange on Baking Sheets: Place dough balls on the prepared baking sheets, leaving 2 inches of space between them for spreading.
- Bake: Bake for 11–12 minutes, or until the centers of the cookies are set. Avoid over-baking to maintain a soft texture.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Buttercream Frosting
- Beat the Butter: In a large bowl, whip butter on medium speed for 30 seconds until smooth and creamy.
- Add Flavorings: Mix in vanilla extract and a pinch of salt.
- Incorporate Sugar and Milk: Gradually add powdered sugar and milk, mixing on low speed until fully incorporated. Scrape down the bowl to ensure a smooth consistency.
- Whip for Smooth Texture: Beat the frosting for an additional minute on low speed to make it silky and spreadable.
4. Decorate the Cookies
- Frost Each Cookie: Spread a thin layer of buttercream frosting on top of the cooled cookies using a small offset spatula or butter knife.
- Add Sprinkles: Immediately top with sprinkles to complete the festive look.
Tips for Perfect Cookies
- Use a Cookie Scoop: Ensures even sizes for uniform baking.
- Monitor Baking Time: Cookies should appear slightly soft when removed from the oven; they will firm up as they cool.
- Cool Thoroughly Before Frosting: Ensure cookies are completely cool to avoid melting the frosting.
Frosted Gingerbread Cookies – Serving and Perfecting
Now that your frosted gingerbread cookies are baked and decorated, it’s time to elevate your cookie experience with the best serving ideas, side dish pairings, and expert tips to avoid common mistakes. These suggestions will ensure your cookies are the showstopper at any gathering.
Serving Suggestions
Pairing these cookies with the right accompaniments enhances their rich, spiced flavors. Here are some perfect pairings:
1. Hot Chocolate
A creamy mug of hot cocoa topped with whipped cream is the ultimate cozy pairing for these cookies. The chocolate complements the spiced molasses flavor.
2. Spiced Chai Tea
A warm cup of chai tea, rich with spices like cardamom, cinnamon, and cloves, creates a harmonious flavor combination.
3. Eggnog
The creamy, nutmeg-infused richness of eggnog is a classic holiday pairing that enhances the festive spirit.
4. Coffee or Latte
Pair with a gingerbread latte for a match made in holiday heaven. Alternatively, a simple cup of black coffee balances the sweetness of the cookies.
5. Vanilla Ice Cream
Transform your cookies into a decadent dessert by sandwiching a scoop of vanilla ice cream between two frosted cookies.
6. Mulled Cider
Hot apple cider infused with cinnamon, cloves, and orange zest provides a fruity contrast to the gingerbread.
7. Cheesecake
Serve alongside mini cheesecake bites for a dessert platter that offers a creamy counterpoint to the spiced cookies.
8. Fresh Fruit
Add a platter of red and green fruits like strawberries, raspberries, and kiwis for a festive and refreshing side.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Over-Baking the Cookies
- Mistake: Baking too long results in dry cookies.
- Solution: Remove cookies from the oven when the centers look set but still soft. They will continue to bake as they cool on the tray.
2. Using Melted or Overly Softened Butter
- Mistake: Butter that’s too soft can lead to cookies spreading too much.
- Solution: Use room-temperature butter (soft but not greasy) to maintain the correct dough consistency.
3. Frosting Warm Cookies
- Mistake: Spreading frosting on warm cookies causes it to melt and slide off.
- Solution: Ensure cookies are completely cool before decorating.
4. Not Measuring Flour Correctly
- Mistake: Using too much flour results in dense cookies.
- Solution: Spoon and level the flour into the measuring cup rather than scooping directly from the bag.
5. Skipping the Scraping
- Mistake: Not scraping the bowl while mixing can leave unincorporated ingredients.
- Solution: Periodically scrape the sides and bottom of the mixing bowl for even blending.
6. Uneven Cookie Sizes
- Mistake: Differently sized cookies bake unevenly.
- Solution: Use a cookie scoop to ensure uniform portions.
Side Dish Recommendations
Complete your holiday spread with sides that pair beautifully with these cookies:
1. Cranberry-Orange Muffins
The tartness of cranberries and the brightness of orange zest provide a refreshing complement to the cookies’ spice.
2. Spiced Nuts
A bowl of cinnamon-glazed pecans or almonds adds crunch and another layer of holiday flavor.
3. Cheese Platter
Serve a platter with sharp cheddar, brie, and crackers to balance the sweetness of the cookies with savory bites.
4. Cinnamon Roasted Apples
Warm, caramelized apples pair wonderfully with the gingerbread spice profile.
5. Peppermint Bark
The minty sweetness of peppermint bark makes for a delightful contrast and a colorful addition to the table.
6. Holiday Punch
Prepare a festive punch with cranberry juice, ginger ale, and orange slices to wash down the cookies with a bubbly drink.
7. Mini Quiches
Add a savory element with bite-sized quiches filled with cheese, spinach, or bacon for balance.
8. Caramel Popcorn
Sweet, crunchy caramel popcorn offers a playful pairing with the chewy cookies.
Frosted Gingerbread Cookies – Storage, Tips, and Final Touches
You’ve baked, decorated, and served your frosted gingerbread cookies. Now, learn how to store them for maximum freshness, discover expert tips, and get answers to commonly asked questions. Let’s ensure your cookies are as delightful on day three as they are fresh from the oven!
Recipe Tips for Success
1. Achieving the Perfect Texture
- Use room-temperature ingredients for better mixing and consistency.
- Avoid over-mixing after adding the flour to keep the dough soft.
2. Enhancing Flavor
- Let the dough rest in the refrigerator for 15 minutes before baking to deepen the gingerbread flavor.
- Add a dash of nutmeg or cloves for a spicier variation.
3. Decorating Tips
- Use piping bags with decorative tips for intricate frosting designs.
- For vibrant holiday colors, divide the frosting and mix in food coloring.
Storage and Reheating Instructions
1. Storing Cookie Dough
- Refrigeration: Wrap dough tightly in plastic wrap and store in an airtight container for up to 2 days.
- Freezing: Place dough balls on a lined tray, freeze until firm, then transfer to a freezer bag. Store for up to 1 month.
2. Storing Baked Cookies
- Room Temperature: Keep frosted cookies in an airtight container for up to 2 days.
- Refrigeration: Store in the fridge for up to 5 days, separating layers with wax paper to protect the frosting.
- Freezing: Freeze unfrosted cookies for up to 1 month. Thaw overnight in the fridge before decorating.
3. Reheating Tips
- For a fresh-from-the-oven taste, warm cookies slightly in the microwave (10-15 seconds) before serving.
Frequently Asked Questions (FAQs)
Can I substitute the molasses?
Yes, light molasses can be used, but blackstrap molasses is too bitter for this recipe. Maple syrup or honey can work, though they will alter the flavor.
Why are my cookies spreading too much?
This can happen if the butter is too soft or melted. Chilling the dough before baking helps maintain their shape.
Can I make the frosting in advance?
Absolutely! Store prepared frosting in an airtight container in the fridge for up to 3 days. Let it come to room temperature and whip it briefly before use.
What if I don’t have a cookie scoop?
Use a spoon to portion the dough into approximately 3 Tbsp-sized balls and roll them in your hands for even shapes.
How do I transport these cookies?
Layer cookies in a sturdy container with parchment or wax paper between layers to prevent sticking or smudging.
Can I add mix-ins to the dough?
Yes! Chocolate chips, chopped nuts, or crystallized ginger can be folded into the dough for added texture and flavor.
Conclusion
These frosted gingerbread cookies are the ultimate holiday treat, bringing together warm spices, creamy buttercream frosting, and festive sprinkles. Their versatility, make-ahead ease, and crowd-pleasing flavor make them a go-to recipe for every occasion. Whether you’re baking for a party, giving them as gifts, or enjoying them with loved ones, these cookies are sure to become a cherished tradition.
Try these cookies today and share your festive creations! Don’t forget to check out more holiday baking ideas, like our Soft Sugar Cookies or Holiday Thumbprint Cookies.
Happy baking, and enjoy the warm, spiced goodness of these holiday favorites! 🎄
Frosted Gingerbread Cookies
Equipment
- Stand Mixer or Electric Hand Mixer
- 2 Large, flat baking sheets
- 3 Tbsp Cookie Scoop
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
- 1/3 cup pretty sprinkle blend
Instructions
- Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
- 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).
- 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.
- 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.
- Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.
- 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.
- 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.
- Add the vanilla extract and salt. Mix on a medium speed until combined.
- 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.
- Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
- 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
- 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.
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