These frosted gingerbread cookies bake up soft and tender and are topped with the most delicious homemade frosting.
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: Mix in the Dry Ingredients
Sift the dry ingredients (flour, ginger, cinnamon, baking soda, and salt) into the wet ingredients. If you don’t have a sifter, whisk the dry ingredients together in a separate bowl then mix them in.
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 them 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 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!
Frosted Gingerbread Cookie Ingredients & Substitutions
While I love this recipe just the way it is, I know you might not have all 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!
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.
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 10-11 minutes at 350 F / 175 C.
Making the Best Frosted Gingerbread Cookies
- Use acookie scoopto 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.
Making These Frosted Gingerbread Cookies in Advance and Storing Them
This cookie dough can be made up to 2 days in advance. Store it in the fridge in an airtight container, then when you’re ready to bake them, let the dough thaw to room temperature, scoop the cookies, and bake them.
Baked and frosted cookies can be stored in an airtight container or ziplock bag at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for a month.
You can also freeze baked, unfrosted cookies for up to a month. I like to thaw them in the fridge overnight, then fill them with frosting once they’ve reached room temperature and are ready to be eaten.
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.
If you share on social media, be sure to tag me @chelsweets and use #chelsweets so I can see your delicious creations!
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Yield: 14 cookies
These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.
Prep Time15 minutes
Cook Time11 minutes
Additional Time30 minutes
Total Time56 minutes
Ingredients
Gingerbread Cookie Dough
- 1/2cupor 1 stick unsalted butter,room temperature (113g)
- 3/4cupgranulated sugar(150g)
- 1/4 cup light brown sugar, packed (50g)
- 1large egg,room temperature (56g)
- 1/4 cup dark molasses (70ml)
- 2 1/4cupsall-purpose flour(290g)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1tspbaking soda
- 1/8tspfine salt
Buttercream Frosting
- 1/2 cup or 1 stick unsalted butter, room temperature (113g)
- 1 tsp vanilla extract (4ml)
- pinch offine salt (less than 1/8 tsp)
- 2 cups powdered sugar (250g)
- 2 Tbsp whole milk (30mL)
Cookie Decorations
Recommended Equipment:
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
Tips for Making the Best Frosted Gingerbread Cookies
- Use acookie scoopto 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 in an airtight container, then when you're ready to bake them, let the dough thaw to room temperature, scoop the cookies, and bake them.
Baked and frosted cookies can be stored in an airtight container or ziplock bag at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for a month.
You can also freeze baked, unfrosted cookies for up to a month. I like to thaw them in the fridge overnight, then fill them with frosting once they've reached room temperature and are ready to be eaten.
Nutrition Information
Yield
14Serving Size
1
Amount Per ServingCalories 335Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 134mgCarbohydrates 51gFiber 1gSugar 34gProtein 3g
