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Frosted Ginger Cookies

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
    about 6 dozen


  • 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


  • 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.
  • 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.
  • 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.
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  • Mary
    Dec 20, 2017 need new name as there is nothing angelic about you. These cookies are addictive! Maybe you should go to baking school

  • Deborah
    Nov 26, 2017

    Best cookies ever! The trick is mostly in boiling the icing. The first time I made them, I just iced them and they were so-so. But when you boil the icing, WOW! Not only are these everyone's favorite Christmas cookies, they get even better with age and make the perfect cookie to ship across the country. I agree with other commenters that the icing is more of a cream color than white, but who cares? Not the folks gobbling down the cookies, that's for sure.

  • 2124arizona
    Jun 25, 2017

    These cookies are good with or without icing!! Yum!

  • sherri6332000
    Nov 12, 2016

    I first made these around 1996 and I enjoyed them then. Twenty years later and I am making them again. I am sure they will be as wonderful now as they were the first time. The dough is delicious LOL.

  • canniash
    Apr 22, 2016

    No comment left

  • bethangel
    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
    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
    Dec 18, 2014

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

  • NeenKay
    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
    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.