Homebaked and heartwarming, these frosted ginger spice cookies are a true holiday treat. The rich, spicy ginger flavor is balanced by a sweet, creamy frosting, creating a perfect harmony of taste. Each cookie is a labor of love, made with care and attention to detail.
What You’ll Love About These Cookies
- This classic gingerbread cookie is easy to make and is the perfect one for decorating.
- They are absolutely delicious, full of plenty of ginger and spice!
- They are really easy to cut out or decorate and look gorgeous on a platter.
This is my favorite time of year. I love the lights, the sounds, the music and most of all, I love the baking. I love having Christmas music playing, my tree all lit up and the warmth of my kitchen, as I bake and my house fills with the wonderous scents of the season.
While we sometimes use a chocolate frosting, this year we opted for a simple white frosting that lends an extra sweetness to the cookies and allows all of the flavor to shine through. It also really made the sprinkles pop, which I also kind of loved.
I know these leaf cookie cutters are a bit odd for the holidays, but we were making these in November for the blog. We usually use this Christmas cookie cutter set.
More Holiday Cookie Recipes
You can find all the holiday cookies on our site by checking out our Christmas Cookies, but here are a few more for your full cookie platter.
- Brown Eyed Susans
- Coffee Cake Cookies
- Dark Chocolate Mint Cake Mix Cookies
- Mudslide Cookies
- Spiked Eggnog Cookies
- Tipsy Chocolate Cherry Cookies
- Toffee Squares
Printable Recipe
Frosted Ginger Spice Cookies
Ingredients
- 2 ¾ cups flour
- 1 Tablespoons ground ginger
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ⅓ cup molasses
- ¼ cup buttermilk
- 16 ounces vanilla frosting storebought or homemade
- sprinkles optional
Instructions
- In a medium size bowl, mix flour, ginger, cinnamon, baking soda and salt together.
- In a large bowl, beat together the butter, sugar and molasses until smooth.
- Add the buttermilk.
- Slowly add the dry ingredients a little at a time until combined.
- On a piece of plastic wrap or waxed paper, roll the dough flat and wrap the dough. Refrigerate for at least 10 hours.
When ready to make:
- Preheat oven to 375 degrees.
- Lightly flour a cutting board and roll the dough out to about a 1/4 – 1/2 inch thick.
- Cut into any shape you’d like. Place them about an inch apart on an ungreased cookie sheet.
- Bake cookies at 375 degrees for 15 minutes or until the cookies are puffy and golden.
- When cookies are completely cooled, ice with frosting and decorate with sprinkles.
We love ginger cookies around here–and your frosted and sprinkled version looks spectacular!!!
Love the gingerbread and love the sprinkles! Fun and festive!
These cookies are so pretty! They would be perfect for a Christmas party.
Perfect Fall Maple leaves.
These are so pretty! And I bet the frosting helps cut the “spiciness” too.
Most of the time we favor soft cookies, but when it comes to ginger cookies, there’s something wonderful about a nice and crisp cookie. Yours look so festive!
Such festive cookies! Definitely perfect for the season.
How pretty they look. What a great idea to frost them, I bet they are divine.
So pretty and festive!
Love the gingerbread and love the sprinkles! Fun and festive!