Frosted Ginger Cookies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
10 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
Description
Frosted Ginger Cookies feature a dough enriched with molasses, brown sugar, and warm spices including cinnamon and ground ginger. After chilling the dough to develop flavor and maintain shape, the dough balls are rolled in granulated sugar, lending a delicate crunch to the edges when baked. The cookies bake to a soft center with slightly crisped edges from sugar coating. Once fully cooled, they are adorned with a vanilla-flavored buttercream frosting made from softened butter, powdered sugar, and milk to achieve a smooth texture. A final sprinkle of coarse sugar adds visual appeal and a pleasant crunch.
This recipe requires some advance preparation due to dough chilling and frosting application but results in a festive treat suitable for gatherings or gifting. The spice blend and molasses provide depth without overwhelming sweetness, balanced by the gentle frosting.
Chilling the dough helps manage spreading during baking and improves texture. Rolling dough balls in granulated sugar ensures distinct crispy edges. Cooling cookies fully before frosting prevents melting.
Ingredients
For the Cookies
- ¾ cup butter melted, unsalted, Challenge brand
- 1 cup light brown sugar packed
- 1 egg room temperature, large
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract pure
- 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 butter room temperature, unsalted, Challenge brand
- 1 ½ cups powdered sugar sifted
- 1 teaspoons vanilla extract pure
- 2-3 teaspoons milk
- sugar coarse, for sprinkling
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.
User Reviews
Overall Rating
4.5
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