Frosted Ginger Cookies Recipe

5 16 20
Frosted Ginger Cookies Recipe
Frosted Ginger Cookies Recipe photo by Taste of Home
Publisher Photo

Frosted Ginger Cookies Recipe

Read Reviews
5 16 20
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 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
  • FROSTING:
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Directions

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. Yield: about 6 dozen.
Originally published as Frosted Ginger Cookies in Taste of Home October/November 1995, p29

Nutritional Facts

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

  • 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
  • FROSTING:
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  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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Reviews forFrosted Ginger Cookies

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2124arizona User ID: 845443 268415
Reviewed Jun. 25, 2017

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

MY REVIEW
sherri6332000 User ID: 2580978 256694
Reviewed 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."

MY REVIEW
bethangel User ID: 8620437 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!"

MY REVIEW
ABiggie User ID: 5510072 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."

MY REVIEW
jeanemed User ID: 1512060 215256
Reviewed Dec. 18, 2014

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

MY REVIEW
NeenKay User ID: 8149832 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."

MY REVIEW
cienie User ID: 7382792 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."

MY REVIEW
dilbert098 User ID: 3743376 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"

MY REVIEW
mfolson User ID: 7168166 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"

MY REVIEW
[email protected] User ID: 5844959 11095
Reviewed Dec. 16, 2012

"A family favorite at Christmas time."

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