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Gingerbread Cookies with Lemon Frosting

When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners' sugar
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.
Nutrition Facts
1 cookie with 1 teaspoon frosting: 100 calories, 3g fat (2g saturated fat), 15mg cholesterol, 105mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
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Average Rating:
  • Sarah
    Dec 18, 2019

    We loved these!! The cookie itself is wonderful in flavor and so light in texture. The frosting added a surprisingly delicious addition to an already wonderful cookie. If you like lemon then you need this recipe in your holiday catalogue!

  • jmcassidy1
    Apr 19, 2019

    The frosting tasted fine but, was very runny even after adding more sugar.

  • Seth
    Dec 10, 2018

    with a few alterations these were phenomenal. for our convenience we used 1/2 teaspoon Nutmeg in place of 1 teaspoon cardamom, and light brown sugar instead of dark brown sugar and they were still delicious. we more than doubled the lemon juice in the icing and used 1/2 cup less confectioner's sugar and recommend doing so. the recipe makes twice as much icing as you need, so maybe just make a double batch of cookies!