These frosted gingerbread cookies are a holiday treat that smells just like Christmas! Made with warm spices and soft dough, they’re perfect for decorating.
Nothing beats the joy of icing these cookies with fun designs. I always make extra just in case the first batch vanishes before they can be fully decorated! 😊
What I love most is how easy they are to make. Just mix, cut, and bake! They’re perfect for family fun or cookie exchanges. Grab some sprinkles and let’s get decorating!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies. If you need a gluten-free option, try a 1-to-1 gluten-free flour blend. I find that they hold their shape just as well!
Brown Sugar: Light or dark brown sugar both work. Dark sugar adds a deeper molasses flavor, which I love. If you run out, you can substitute with white sugar and add a tablespoon of molasses for a similar taste.
Molasses: This gives the cookies their characteristic flavor and color. If you can’t find molasses, try honey or maple syrup, but the flavor will be different. Just add less, since they are sweeter!
Baking Soda: This helps the cookies spread and rise a bit. Don’t skip it! Baking powder can work in a pinch, but use about 1.5 teaspoons instead.
Meringue Powder: This helps the frosting hold its shape. If you don’t have it, you can use egg whites instead. Just use about 2 egg whites to replace the meringue powder.
How Do I Achieve the Perfect Dough Consistency?
Getting your dough just right is crucial for gingerbread cookies. Here are some tips to help you succeed:
- Mix the dry ingredients thoroughly before adding to the wet mixture. This helps to ensure even flavors.
- Once you add the dry to wet, mix until just combined. Overmixing can make the cookies tough, so stop when it forms a stiff dough.
- Chilling the dough is vital. It makes the dough easier to roll out and cut and helps maintain the cookie shapes during baking.
Also, dust your surface with flour to prevent sticking while rolling. Happy baking!
Frosted Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 1/4 cup water (adjust for consistency)
- Food coloring or sprinkles for decoration (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation, plus 2 hours to chill the dough in the fridge. Baking will take an additional 10 minutes. Overall, you’ll be ready to frost your gingerbread cookies in about 2.5 hours. Don’t rush the chilling time; it’s essential for keeping the cookies from spreading too much while baking!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This mix will give you those lovely warm spices that make gingerbread cookies so special!
2. Mix Wet Ingredients:
In another bowl, beat the softened butter until creamy. Then, add the molasses, egg, and vanilla extract. Mix well until everything is combined and smooth.
3. Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. It’s best to use a spatula or wooden spoon to fold everything together.
4. Chill the Dough:
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 2 hours or even overnight. This step is important for firming up the dough, making it easier to roll out later!
5. Roll and Cut Cookies:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. You want it thick enough so the cookies hold their shape but not so thick they take forever to bake!
6. Shape the Cookies:
Use your favorite cookie cutters to cut out shapes. Place them on a parchment-lined baking sheet, making sure to leave about 1 inch of space between each cookie.
7. Bake the Cookies:
Bake in the preheated oven for 8–10 minutes or until the edges are set but not browned. Keep an eye on them; you want them to be soft and chewy!
8. Cool Down:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting—this step is crucial!
9. Make the Frosting:
In a medium bowl, mix together the powdered sugar and meringue powder. Gradually add water while mixing until the frosting holds stiff peaks but still remains pipeable. Adjust with more water if necessary.
10. Decorate the Cookies:
Once the cookies are completely cooled, use piping bags or a zip-top bag with a corner snipped off to decorate them with frosting. Have fun with different designs and add sprinkles if you’d like!
11. Let Set and Enjoy:
Allow the decorated cookies to set completely before serving or storing them in an airtight container. Enjoy your beautifully frosted gingerbread cookies, perfect for sharing during the holiday season!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just substitute whole wheat flour for all-purpose flour, but you may need a little less liquid in the dough. Whole wheat can also give the cookies a heartier texture and flavor.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you’d like to keep them fresh for longer, you can freeze them. Just wrap them well and they’ll last up to 3 months in the freezer!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. For longer storage, you can freeze the wrapped dough for up to 3 months. Just thaw it in the fridge overnight before rolling out.
What’s the Best Way to Decorate These Cookies?
Use piping bags or a zip-top bag with a corner cut for precise decorating. You can create fun designs, patterns, or simply ice the cookies in a simple outline and use sprinkles or edible glitter for extra flair while the frosting is still wet!