Frosted gingerbread cookies are the perfect festive treat! They have a warm and spicy flavor that will make your home smell like a holiday wonderland.
These cookies are soft, sweet, and covered in a delicious layer of frosting. I love decorating them with all kinds of sprinkles. It’s such a fun way to get into the holiday spirit!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you need a gluten-free option, swap it out for a gluten-free all-purpose blend. Just make sure it’s a 1:1 substitute for best results!
Spices: Ground ginger, cinnamon, clove, and nutmeg bring warmth to these cookies. If you’re missing any, you can use pumpkin pie spice as a substitute. It’s a great way to simplify things!
Butter: Unsalted butter is perfect for controlling salt levels. If you’re out, you can substitute with margarine or coconut oil for a dairy-free option.
Molasses: This gives the cookies their rich flavor and color. If you don’t have molasses, dark corn syrup or honey can work, but the flavor won’t be quite the same.
Frosting Ingredients: Powdered sugar is essential for the frosting’s texture. If you’re looking for healthier options, you could use a sugar substitute like erythritol or make a simple glaze with yogurt instead.
How Do I Get Soft and Chewy Cookies?
The key to soft gingerbread cookies is in the preparation and baking time. Follow these steps for cookie perfection:
- Chill the dough! This step keeps your cookies from spreading too much and helps them maintain a thicker texture.
- Don’t overbake! The cookies might appear soft even after 10 minutes. They will firm up as they cool, so remove them when the edges are set but the centers are still a bit soft.
- Cool completely before frosting. Frosting warm cookies can cause the frosting to melt into a puddle rather than sit nicely on top.
Happy baking! These tips will help ensure your gingerbread cookies come out just right every time! Enjoy the festive fun of decorating them!
Frosted Gingerbread Cookies Recipe
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 2 tablespoons milk (add more if needed)
- 1/2 teaspoon vanilla extract
For Decoration:
- Orange, yellow, and white sprinkles or jimmies
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and needs at least 1 hour for chilling the dough, plus an additional 10 minutes for the baking. Make sure to give the cookies time to cool and the frosting to set, so overall, you’re looking at around 2 hours of total time before they’re ready to eat!
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well mixed. In a large bowl, cream the softened butter and brown sugar together using a mixer until it becomes light and fluffy. Beat in the egg, and then stir in the molasses and vanilla extract, mixing until everything is well combined. Gradually blend the dry ingredients into the wet mixture, stirring to form a smooth, soft dough. Divide the dough in half, wrap each piece in plastic wrap, and chill it in the refrigerator for at least 1 hour.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup. Roll out one half of the dough on a lightly floured surface until it’s about 1/4 inch thick. Use a round cookie cutter to cut out shapes and place them about 2 inches apart on the prepared baking sheets. Bake the cookies for 8-10 minutes, just until the edges are set and the centers are slightly soft. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat this process with the remaining dough.
3. Make the Frosting:
In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until the mixture is smooth. If it’s too thick for spreading, add a bit more milk (a teaspoon at a time) until you achieve your desired consistency.
4. Decorate the Cookies:
Once the cookies are completely cooled, spread a thick layer of frosting on each one. Immediately sprinkle them with orange, yellow, and white sprinkles for a festive touch. Let the decorated cookies sit for about 30 minutes to allow the frosting to set.
5. Serve and Enjoy:
Arrange the beautifully decorated cookies on a serving plate. These soft and spicy frosted gingerbread cookies are perfect for sharing at holiday gatherings or as lovely gifts. Enjoy your delightful baking adventure!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but it may result in a denser texture. If you prefer a lighter cookie, consider using half all-purpose flour and half whole wheat flour for a nice balance.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight before rolling out and baking.
What Other Spices Can I Use in This Recipe?
If you want to customize the spice blend, you can add a little allspice or cardamom for extra warmth. Just remember not to overpower the original flavors; a small pinch can go a long way!
