Frosted Gingerbread Cookies Recipe

These Frosted Gingerbread Cookies are a perfect blend of warm spices, soft texture, and creamy frosting. Made with ingredients like molasses, cinnamon, ginger, and cloves, these cookies are ideal for the holiday season. Topped with a tangy cream cheese frosting infused with lemon zest, they offer a sweet and zesty finish. Whether you’re hosting a holiday party or preparing for a cookie exchange, these gingerbread cookies are sure to be a hit. Easy to make and versatile, they can be decorated with sprinkles for a festive touch. Perfect for gifting or enjoying with family and friends.

Ingredients

For the Gingerbread Cookies:

• 3 cups (360g) all-purpose flour
• 2 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 6 ounces (170g) unsalted butter, room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (156g) light brown sugar, packed
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• ¼ cup molasses (mild)

For the Cream Cheese Frosting:

• 4 ounces (113g) block-style full-fat cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 tablespoon pure vanilla extract
• 2 cups confectioners’ sugar, sifted
• 2 teaspoons fresh squeezed lemon juice
• 1 teaspoon lemon zest
• Sprinkles (optional)

---

Instructions

For the Gingerbread Cookies:

1. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, both sugars, and vanilla on medium speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
3. Add the eggs, one at a time, beating well after each addition. Add the molasses and beat until fully combined.
4. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Cover the bowl with plastic wrap and refrigerate for at least two hours, or up to one day.
5. When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
6. Roll the dough into 2-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart. Lightly press down the center of each cookie.
7. Bake for 9-10 minutes, or until the cookies are puffed and lightly golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

For the Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth, about 2 minutes.
2. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Once all the sugar is incorporated, increase the speed to medium-high and beat for another 1-2 minutes.
3. Add the lemon juice and zest, and continue beating for an additional minute.
4. Once the cookies have completely cooled, spread the frosting on top of each cookie and decorate with sprinkles if desired. Serve and enjoy!

---

Why You’ll Love This Recipe

These frosted gingerbread cookies offer a perfect balance of warm spices and rich molasses, making them an ideal treat for the holidays. The soft, chewy texture of the gingerbread cookie pairs beautifully with the smooth, tangy cream cheese frosting and a hint of lemon zest. These cookies are perfect for gifting, cookie exchanges, or any festive celebration.

---

Tips

• Chill the Dough: Chilling the dough is essential to prevent the cookies from spreading too much during baking, ensuring they hold their shape.
• Consistent Size: For evenly baked cookies, roll the dough into uniform 2-inch balls.
• Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for smooth, easy mixing.

---

Variations and Substitutions

• Spice Level: Adjust the amount of cinnamon, ginger, or cloves to suit your personal taste.
• Frosting: If you prefer a different frosting, you can swap the cream cheese frosting with royal icing or a simple powdered sugar glaze.
• Molasses Substitution: If you don’t have molasses, you can use dark corn syrup as an alternative, though it may slightly alter the flavor.

---

FAQs

Can I freeze these gingerbread cookies? Yes, these cookies freeze well! Simply freeze the cooled, un-frosted cookies in an airtight container for up to 3 months. Frost them once they’re thawed.

How long do these cookies last? Frosted gingerbread cookies can be stored in an airtight container at room temperature for up to 5 days.

Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

---

Serving Suggestions

These cookies are perfect for holiday gatherings, cookie exchanges, or as a sweet gift. Serve them alongside hot cocoa or coffee for an extra festive treat! You can also add additional decorations like colored sugars or holiday-themed sprinkles for a fun touch.