Best Gingerbread Cookies with White Frosting
Embrace the holiday spirit with these Best Gingerbread Cookies with White Frosting! These cookies are the perfect combination of sweet and spicy, with a soft and chewy texture that will have you reaching for more. The white frosting on top adds a touch of elegance and sweetness, making these cookies a festive treat for any occasion.
Imagine the warm, inviting aroma of ginger, cinnamon, and cloves filling your kitchen as you bake these delightful cookies. Perfect for holiday gatherings, cookie exchanges, or just a cozy night in, these gingerbread cookies are sure to become a favorite in your home. Plus, they’re fun to decorate, making them a great activity to do with family and friends.
With each bite of these Best Gingerbread Cookies with White Frosting, you’ll experience a burst of warm spices and sweet frosting that perfectly complements the soft, chewy cookie. The gingerbread flavor is rich and comforting, making these cookies a perfect treat for the colder months. Decorating them with white frosting adds a touch of creativity and fun, making these cookies not only delicious but also visually appealing. Enjoy them with a cup of hot cocoa or tea for the ultimate holiday experience.
Tools to Use
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag and tips for frosting
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the White Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough:
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add the molasses and egg, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
- Re-roll the scraps and repeat with the remaining dough.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just beginning to brown.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Add the vanilla extract and 1 tablespoon of milk, and continue to beat until smooth and creamy. Add more milk if necessary to achieve the desired consistency.
- Decorate the Cookies:
- Once the cookies are completely cool, use a piping bag fitted with a small round tip to pipe the white frosting onto the cookies. Get creative with your designs!
- Allow the frosting to set before storing the cookies in an airtight container.
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Best Gingerbread Cookies with White Frosting
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag and tips for frosting
Ingredients
- For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter softened
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the White Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter softened
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough:
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add the molasses and egg, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
- Re-roll the scraps and repeat with the remaining dough.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just beginning to brown.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Add the vanilla extract and 1 tablespoon of milk, and continue to beat until smooth and creamy. Add more milk if necessary to achieve the desired consistency.
- Decorate the Cookies:
- Once the cookies are completely cool, use a piping bag fitted with a small round tip to pipe the white frosting onto the cookies. Get creative with your designs!
- Allow the frosting to set before storing the cookies in an airtight container.
Tips for Cooking
- Chill the dough: Chilling the dough is crucial for easy rolling and cutting. It helps the cookies hold their shape during baking.
- Even thickness: Roll the dough to an even thickness to ensure the cookies bake uniformly.
- Adjust spice level: If you prefer a spicier cookie, feel free to increase the amount of ginger, cinnamon, or cloves.
- Frosting consistency: If the frosting is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.
Why You Should Try This Recipe
These Best Gingerbread Cookies with White Frosting are the epitome of holiday cheer. The combination of warm spices and sweet frosting makes them irresistible, and they’re as fun to make as they are to eat. Perfect for holiday parties, gift-giving, or simply enjoying at home, these cookies are a must-try. Plus, decorating them is a fun activity that can be enjoyed by kids and adults alike. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and yields delicious results every time.
Treat yourself and your loved ones to these delightful gingerbread cookies this holiday season. The comforting flavors and festive appearance make them a perfect addition to your holiday baking repertoire. Enjoy the process of making and decorating these cookies, and savor the delicious results. Happy baking and happy holidays!
