These frosted gingerbread cookies are soft, sweet, and full of warm spices. With their cute shapes and yummy icing, they make every celebration extra special!
Honestly, who can resist a gingerbread man with a smile? I love baking these during the holidays and decorating them with my little helpers. It’s a sweet mess you won’t want to miss! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking mix. I’ve tried it, and it’s tasty too!
Molasses: This ingredient gives the cookies their distinct flavor. If you don’t have molasses, use dark corn syrup or honey, but the flavor will be sweeter and less robust.
Spices: The combination of ginger, cinnamon, and cloves creates the classic gingerbread taste. Don’t worry if you’re missing one; just adjust the spice levels to your preference. More ginger for a kick works great!
Unsalted Butter: Using unsalted butter allows you to control the saltiness of the cookies. If you’re out, you can substitute with margarine or a plant-based butter.
Frosting: The frosting can be made with cream cheese for a tangy twist instead of plain vanilla icing. This adds creaminess and complements the spices beautifully!
What’s the Best Way to Roll and Cut the Dough?
Rolling and cutting the dough can be tricky. Here are some tips to make it easy:
- Lightly flour your surface and rolling pin to prevent sticking. You can also roll the dough between two sheets of wax paper.
- Keep the dough about 1/4 inch thick. Thicker cookies may require longer baking time, while thinner ones will get crispy.
- Use cookie cutters dipped in flour for clean shapes. If the dough sticks, just gently re-flour the cutters.
- To avoid spreading while baking, chill the cut cookies for about 10 minutes before placing them in the oven.
With these tips, your cookies will turn out beautifully shaped and delicious!
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 2-3 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
For Decoration:
- Colored sprinkles or sanding sugar (orange, red, yellow, green, as desired)
How Much Time Will You Need?
Total time is about 1 hour and 30 minutes, approximately 30 minutes for prep and about 10 minutes for baking. Don’t forget to allow additional cooling time for the cookies and frosting, as icing needs to set before stacking!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt. Make sure everything is well combined — this is crucial for evenly flavored cookies!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. This step is key for a soft cookie texture.
3. Add the Wet Ingredients:
Beat in the egg until fully combined. Then, slowly mix in the molasses and vanilla extract. Make sure everything is mixed together well for that delicious gingerbread flavor!
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. If your dough feels too sticky, that’s okay! Just pop it in the fridge for about 30 minutes to firm it up.
5. Preheat and Prepare the Oven:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This makes for easy cleanup!
6. Roll and Cut Your Cookies:
On a lightly floured surface, roll the dough out to about 1/4 inch thick. Use cookie cutters to cut the dough into your desired shapes. Place the cookies about 1 inch apart on the lined baking sheets.
7. Bake the Cookies:
Pop the baking sheets in the oven, baking for about 8-10 minutes until the edges are firm but the centers are soft. Keep an eye on them to avoid overbaking.
8. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up further.
9. Make the Frosting:
In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Adjust the consistency by adding more milk 1 teaspoon at a time if needed; the frosting should be spreadable but hold its shape!
10. Ice the Cookies:
Once your cookies are fully cooled, you can spread or pipe the frosting on top. Be as creative as you want with your designs!
11. Decorate and Serve:
Immediately sprinkle decorations on the frosted cookies to make them festive. Allow the icing to set before stacking or storing them. Enjoy sharing these delightful cookies!
Have fun baking and decorating these frosted gingerbread cookies — they’re a sweet treat that’s sure to bring smiles! 🎄🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but it may result in denser cookies. If you want a lighter texture, consider using half all-purpose and half whole wheat flour.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them! Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to one week. Alternatively, you can freeze the dough for up to three months. Just thaw it in the fridge before rolling and cutting out cookies.
What Should I Do If My Dough is Too Sticky?
If your dough is too sticky, simply sprinkle in a little extra flour until it’s workable. If it’s still very sticky, chill it in the refrigerator for about 30 minutes before rolling it out.