Frosted Ginger Cookies
User Reviews
4.5
57 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
24 cookies
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Course
Baked Goods
Frosted Ginger Cookies
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Chewy gingersnaps are topped with a simple buttercream frosting for wonderfully seasonal Frosted Ginger Cookies! These are so good, you may want to eat them all year ‘round.
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Ingredients
For the Cookies
- ¾ cup Challenge Unsalted Butter melted
- 1 cup packed light brown sugar
- 1 large egg room temperature
- ¼ cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- ⅓ cup granulated sugar for rolling cookies before baking
For the Frosting
- ½ cup Challenge Unsalted Butter room temperature
- 1 ½ cups powdered sugar sifted
- 1 teaspoons pure vanilla extract
- 2-3 teaspoons milk
- coarse sugar for sprinkling
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Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and ginger. Gradually add dry ingredients to the wet ingredients and mix until combined. Cover and chill dough for about 2 hours.
- Preheat oven to 375°F and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire rack to cool completely.
- Once the cookies have cooled completely, prepare the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 5 minutes.
- With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
- Add in vanilla, and 2 teaspoons of milk. Mix on low speed until incorporated.
- Beat at high speed until frosting is smooth and fluffy; about 4-5 more minutes. If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
- Spread or pipe frosting onto cookies and sprinkle with sparkling coarse sugar.
- Store cookies within an airtight container within the refrigerator for up to 3 days. Bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
4.5
57 reviews
Excellent
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