Description
These Frosted Ginger Cookies are soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves. Topped with a smooth, sweet vanilla frosting, they’re perfect for holiday gatherings or any time you crave a comforting spiced treat. With a rich molasses base and a homemade buttercream frosting, these cookies deliver classic flavor in every bite.
Ingredients
Cookie Dough
- 1/2 cup shortening
- 1/2 cup salted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3 1/4 cups all-purpose flour, fluff then scoop
Frosting
- 1/2 cup butter (1 stick), softened
- 3 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract or vanilla paste
- Sprinkles (optional, for decorating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and easy cleanup.
- Mix Fats and Sugars: In a large mixing bowl, combine the shortening, softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until the mixture is smooth, creamy, and well combined.
- Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the creamed mixture. Mix again until fully incorporated and smooth.
- Add Spices and Leavening: Stir in ground cinnamon, ground ginger, ground cloves, salt, and baking soda. Mix well to evenly distribute the spices and leavening agent throughout the batter.
- Add Flour: Gradually add the all-purpose flour, 1 cup at a time, mixing until just combined after each addition. Avoid overmixing to keep the cookies tender.
- Form Dough Balls: Scoop the dough into balls using approximately 2 tablespoons of dough per cookie, shaping them evenly.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11 minutes. Refer to the baking chart in the notes for time adjustments if making smaller or larger cookies.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets before frosting to prevent melting.
- Prepare Frosting: Combine the softened butter, powdered sugar, milk, and vanilla extract in a mixing bowl. Beat with an electric mixer until the frosting is smooth and creamy.
- Frost and Decorate: Spread the prepared frosting onto each cooled cookie and decorate with sprinkles if desired. Let the frosting set before serving.
Notes
- You can adjust baking times based on cookie size: For smaller cookies, reduce baking time by 1-2 minutes; for larger cookies, increase by 1-2 minutes.
- Ensure all butter and shortening are softened to room temperature for easy mixing.
- Store cookies in an airtight container at room temperature for up to a week.
- For a richer molasses flavor, you can substitute blackstrap molasses instead of regular molasses.
- If you want thicker frosting, use less milk; for thinner frosting, add a bit more milk to reach desired consistency.
- To make these cookies vegan, substitute shortening and butter with vegan alternatives and use a flax egg instead of a regular egg.
- Prep Time: 12 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
