Frosted Gingerbread Cookies

If you’re searching for the ultimate holiday cookie recipe, look no further than these Frosted Gingerbread Cookies. Perfectly spiced and delightfully soft, these cookies are elevated by a creamy, zesty frosting that adds just the right amount of sweetness. Whether you’re hosting a holiday gathering or simply baking to fill your home with the warm aroma of Christmas spices, this recipe is guaranteed to delight.

Ingredients You’ll Need for the Frosted Gingerbread Cookies:

For the Cookie Dough:

• All-purpose flour: Provides structure to the cookies.
• Ground ginger: Adds the signature warm, spicy flavor.
• Ground cinnamon: Enhances the spice blend for a cozy holiday taste.
• Ground cloves: Adds depth and aromatic warmth to the cookies.
• Baking soda: Helps the cookies rise and puff slightly during baking.
• Fine sea salt: Balances the sweetness and enhances flavors.
• Unsalted butter (room temperature): Creates a rich, tender, and chewy texture.
• Granulated sugar: Sweetens the cookies while adding slight crispness to the edges.
• Light brown sugar (packed): Adds moisture and a hint of molasses flavor.
• Pure vanilla extract: Complements the spices with a rich, sweet aroma.
• Large eggs (room temperature): Provide structure and richness.
• Molasses (mild): Adds deep flavor and keeps the cookies moist.

For the Cream Cheese Frosting:

• Cream cheese (full-fat, softened to room temperature): Creates a smooth, tangy, and creamy frosting.
• Unsalted butter (softened to room temperature): Adds richness and helps stabilize the frosting.
• Pure vanilla extract: Adds warmth and depth to the frosting flavor.
• Confectioners’ sugar (sifted): Sweetens the frosting and ensures a silky texture.
• Fresh lemon juice: Balances the sweetness with a subtle tartness.
• Lemon zest: Infuses the frosting with a bright, citrusy note.

Optional Toppings:

• Festive sprinkles: Add a decorative and playful holiday touch to the cookies.

You’ll need the following tools for making the Frosted Gingerbread Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.
• Piping Bag: To add the frosting.

Here is the full Recipe:

Ingredients:

For the Cookie Dough:

• 360 g (3 cups) all-purpose flour
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 170 g (6 oz) unsalted butter, room temperature
• 150 g (3/4 cup) granulated sugar
• 156 g (3/4 cup) light brown sugar, packed
• 2 tsp pure vanilla extract
• 2 large eggs, room temperature
• 60 g (1/4 cup) mild molasses

For the Cream Cheese Frosting:

• 113 g (4 oz) full-fat cream cheese, softened
• 57 g (1/4 cup) unsalted butter, softened
• 1 tbsp pure vanilla extract
• 240 g (2 cups) confectioners’ sugar, sifted
• 2 tsp fresh lemon juice
• 1 tsp lemon zest

Optional:

• Festive sprinkles for decorating

Directions:

Prepare the Dough:

1. Begin by whisking together the dry ingredients in a large bowl: flour, ginger, cinnamon, cloves, baking soda, and salt. These spices will give your cookies their signature gingerbread flavor.
2. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes. Reducing the sugar slightly doesn’t compromise the creaming process but ensures the cookies aren’t overly sweet. Add the vanilla and molasses, followed by the eggs, one at a time, mixing well after each addition.
3. Reduce the mixer speed to low and gradually incorporate the dry ingredients. Mix just until combined, being careful not to overwork the dough. Cover the bowl with plastic wrap and refrigerate for at least two hours. This step is crucial as it firms up the dough, making it easier to handle and enhancing the cookies’ flavor.

Shape & Bake:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Roll the dough into 2-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Lightly press down the center of each ball with your fingertips to create a slight indentation. Bake one sheet at a time for 9–10 minutes, or until the cookies are puffed and lightly golden.
3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This ensures they set properly without breaking.

Make the Cream Cheese Frosting:

1. While the cookies cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until smooth and creamy, about 2 minutes.
2. Gradually add the sifted confectioners’ sugar, mixing on low speed to prevent a sugar cloud. Once all the sugar is incorporated, increase the speed to medium-high and beat for another minute. Add the lemon juice and zest for a bright, citrusy flavor that complements the spiced cookies beautifully.

Decorating your Cookies:

1. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each one. A piping bag with a decorative tip can add an elegant touch, while a simple offset spatula works perfectly for a more rustic look. Top with festive sprinkles for added holiday cheer.

Tips & Tricks:

Tips for the Cookies:

• Chill the Dough: Don’t skip the chilling step! It makes the dough easier to handle and prevents the cookies from spreading too much during baking.
• Measure Flour Correctly: Always spoon and level your flour to avoid packing too much into the measuring cup, which can result in dry cookies.
• Don’t Overbake: The cookies should look puffed and slightly underbaked in the center when you take them out of the oven. They will continue to bake on the sheet as they cool.
• Use Fresh Spices: For the best flavor, make sure your spices are fresh. Ground spices lose their potency over time.

General Tips:

• Cookie Size: Use a cookie scoop or spoon to ensure uniform cookie sizes. This helps them bake evenly and ensures they are all done at the same time.
• Baking Sheets: Use parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking. If you don’t have either, make sure to lightly grease the baking sheets.
• Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
• Serving: Serve these cookies slightly warm or at room temperature. They pair wonderfully with a cup of coffee or hot chocolate, making them perfect for a cozy afternoon snack or dessert.

Variations and Substitutions

• Frosting Flavor: Swap the lemon juice and zest for orange or even a splash of almond extract for a unique twist.
• Spice Levels: Adjust the amount of ginger or cinnamon to suit your taste.
• Molasses: Use dark molasses for a deeper, richer flavor, or stick with mild for a more subtle sweetness.

More Christmas Baking Ideas:

• Marbled Chocolate Christmas Cookies – Elegant and easy, these buttery cookies are decorated with swirls of white and dark chocolate for a dazzling holiday treat.
• Santa Hat Cookies – These jam-filled Linzer cookies shaped like Santa hats will be the highlight of your cookie exchange this year!
• Melted Snowman Cookies – Creative and delicious, these cookies feature melted marshmallows and charming decorations for a frosty holiday vibe.
• Cinnamon Stars (Zimtsterne) – A timeless classic made with nuts and cinnamon, these star-shaped cookies are a staple of holiday baking.
• Roasted Matcha Cookies – With their unique roasted matcha flavor and creamy topping, these cookies bring a modern twist to your holiday treats.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: