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Frosted Ginger Cookies
4.5 from 57 votes

Frosted Ginger Cookies

Frosted Ginger Cookies combine a spiced molasses dough rolled in sugar before baking, creating a slightly crisp exterior and soft interior. They are chilled to firm the dough, then baked at a moderate temperature to preserve a tender texture. The finished cookies are topped with a vanilla buttercream frosting, which balances the warm, spicy flavors of ginger and cinnamon with a sweet, creamy contrast.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 24 cookies
Course: Baked Goods

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

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the cookies have cooled completely, prepare the frosting.
  6. 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.
  7. With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
  8. Add in vanilla, and 2 teaspoons of milk. Mix on low speed until incorporated.
  9. 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.
  10. Spread or pipe frosting onto cookies and sprinkle with sparkling coarse sugar.
  11. Store cookies within an airtight container within the refrigerator for up to 3 days. Bring to room temperature before serving.