Frosted Ginger Cookies Recipe
Frosted Ginger Cookies Recipe photo by Taste of Home
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Frosted Ginger Cookies Recipe

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My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 36 servings


  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Nutritional Facts

2 each: 226 calories, 9g fat (5g saturated fat), 34mg cholesterol, 200mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 2g protein .


  1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks.
  3. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies. Yield: about 6 dozen.
Originally published as Frosted Ginger Cookies in Taste of Home October/November 1995, p29

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bethangel 237511
Reviewed Nov. 16, 2015

"Cookies have to be place flat on the pan because they do not rise very much. I thought they were a bit dry and not chewy. By using brown sugar (I even used lite brown sugar) the frosting is not a creamy white color as in the photo. They are way too sweet. So sweet to the point of being a fail. I made these for a work party and ended up scrapping them due to embarrassment and ran to the store to get a brownie mix. I thought they were awful. Don't waste your time or money on these!"

ABiggie 232198
Reviewed Sep. 2, 2015

"These are my husband's favorite cookies. I usually need to increase the frosting by half to have enough for all the cookies. They're delicious with or without frosting though."

jeanemed 215256
Reviewed Dec. 18, 2014

"I like these a lot, but I rarely get around to frosting them and they are still great!"

NeenKay 214475
Reviewed Dec. 10, 2014

"I haven't even iced them yet, and they're amazing! Making these for Christmas, going to color the icing green and red."

cienie 11617
Reviewed Feb. 17, 2014

"I'm glad I have friends because if I couldn't have given away most of the batch, I would have eaten all the cookies. Plus, they stayed fresh for several days."

dilbert098 6913
Reviewed Dec. 3, 2013

"Can't remember when I made them, it's been at least a year.. and my husband just asked for them again. Definitely a keeper"

mfolson 9082
Reviewed Mar. 9, 2013

"This is right at the "top of the list" favorite cookie I make for my family! Marie Olson,Amboy,MN"

Reviewed Dec. 16, 2012

"A family favorite at Christmas time."

Reviewed Jan. 31, 2012

"I was looking for a new cookie recipe for my care packages and goodie baskets, when I came across these cookies. The smell was heavenly and the cookies were soft and sinfully delicious. They were a hit with both kids and adults alike. I used them with and without frosting with great success and cannot keep up with the requests."

owleyes872 9081
Reviewed Dec. 25, 2011

"You don't need to frost these cookies. I took them to work and receive rave reviews from everyone who tried them."

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