Iced Gingerbread Cookies
Iced gingerbread cookies are sweet and earthy and feature the best icing for gingerbread cookies. These Frosted gingerbread cookies are so tasty.
Servings: 16
Calories: 252kcal
Ingredients
Cookies:
- ½ cup butter
- ½ cup granulated sugar divided
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup molasses
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Best Icing for Gingerbread Cookies:
- 4 ounces cream cheese
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles optional
Instructions
- Heat the oven to 350° and spray a cookie sheet with cooking spray.
- Beat the butter, ¼ cup granulated sugar and brown sugar together in a large bowl. Beat in the egg, vanilla and molasses.
- In a separate bowl, combine the flour, cinnamon, ginger, baking soda, baking powder, cloves and salt.
- Mix the dry ingredients into the wet ingredients just until combined, but do not over mix the cookies.
- Roll 2 tablespoons of the dough into a ball and roll in the remaining ¼ cup sugar. Place 6 cookies on the cookie sheet and press out into ¼ inch thickness.
- Place in the oven and bake for 9 minutes.
- Let the cookies cool on the cookie sheet for 3 to 4 minutes before removing and placing on a cooling rack.
- Repeat until all the cookies have been baked.
Best Icing for Gingerbread Cookies:
- Beat the cream cheese and butter together until fluffy, then sift the powdered sugar into the butter and beat. Add the vanilla and combine.
- When the cookies are completely cooled, pipe the icing in a circle over the cookies or use a resealable bag with the corner cut off.
- Add some sprinkles to the cookies if you wish.
Notes
Tips:
Store in an airtight container in the refrigerator for up to 5 days.
May be frozen up to 3 months.
- Press these cookies down a little using a flat-bottomed glass.
- Don’t overmix the dough or you could end up with dense or crumbly cookies.
- Use fresh spices, baking powder, and baking soda for the best results.
- Allow cookies to cool completely before frosting so that they don't become soggy from condensation on top of them while cooling down or your frosting will slide right off each cookie.
- Speed up cooling time by placing the cookies on a wire rack or parchment-lined baking sheet to help them cool faster.
- Using a piping bag with desired tip, pipe frosting onto cooled cookies. If not using a piping bag, put the frosting into a resealable bag and snip off the corner of the bag to pipe out icing onto cookies. Decorate with sprinkles too if desired!
- Try to make cookies all the same size for even baking.
- Use room temperature butter when creaming together wet ingredients to ensure you get cookies with a soft and chewy texture.
Store in an airtight container in the refrigerator for up to 5 days.
May be frozen up to 3 months.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 122mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg