The perfect holiday baking cookie recipe – Frosted Ginger Spice Cookies – easy and delicious + recipes for over a dozen more!
Cookies! Cookies! Cookies!
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.
These Frosted Ginger Spice Cookies fill my house with the aroma of Christmas everytime we bake them.
I am blessed to be part of such a great group of die-hard foodies, and this year, today we are hosting a very special Cookielicious Exchange Party.
Our party is overflowing with the BEST cookie recipes out there.
We have a huge variety of cookies that we bake up at Christmastime, but I love the crispness of these cookies.
There’s the sweet, spicy aroma and flavor – a graham/gingerbread treat that literally melts filling your mouth with spicy goodness.
While we typically 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.
This #Cookielicious party kicks off a month long look into our holiday baking, as I invite you into my kitchen.
I plan to share with you, more cookie recipes than you might know what to do with.
More Holiday Cookie Recipes
- Amaretto Apricot Oatmeal Cookies
- Brown Eyed Susans
- Chocolate – Pear Biscotti
- Coffee Cake Cookies
- Dark Chocolate Mint Cake Mix Cookies
- Mudslide Cookies
- Spiked Eggnog Cookies
- Tipsy Chocolate Cherry Cookies
- Toffee Squares
Recipe for Frosted Ginger Spice Cookies
Frosted Ginger Spice Cookies
- 2 ¾ cups flour
- 1 Tablespoon of ground ginger
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup of sugar
- ⅓ cup of molasses
- ¼ cup buttermilk
- White Frosting storebought or homemade
- Sprinkles optional
- 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.