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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
29 mins
Servings: 16
Calories: 252 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Heat the oven to 350° and spray a cookie sheet with cooking spray.
  2. Beat the butter, ¼ cup granulated sugar and brown sugar together in a large bowl. Beat in the egg, vanilla and molasses.
  3. In a separate bowl, combine the flour, cinnamon, ginger, baking soda, baking powder, cloves and salt.
  4. Mix the dry ingredients into the wet ingredients just until combined, but do not over mix the cookies.
  5. 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.
  6. Place in the oven and bake for 9 minutes.
  7. Let the cookies cool on the cookie sheet for 3 to 4 minutes before removing and placing on a cooling rack.
  8. Repeat until all the cookies have been baked.
Best Icing for Gingerbread Cookies:
    Cup of Yum
  1. Beat the cream cheese and butter together until fluffy, then sift the powdered sugar into the butter and beat. Add the vanilla and combine.
  2. 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.
  3. Add some sprinkles to the cookies if you wish.

Notes

  • Tips:
  • Storage: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.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 40mg (13%) Sodium 178mg (7%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 355IU (7%) Vitamin C 0.01mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 40mg 13%
Sodium 178mg 7%
Potassium 122mg 3%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 355IU 7%
Vitamin C 0.01mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.