Frosted Gingerbread Cookies

These Frosted Gingerbread Cookies are soft, tender ginger molasses cookie with a sweet & creamy frosting. Perfect any time you’re craving a soft gingerbread cookie and a favorite for holiday cookie trays!

Ingredients you need

• Egg
• Maple Syrup (or preferred sticky liquid sweetener)
• Molasses
• Vanilla extract
• Fine blanched almond flour
• Tapioca flour (starch) or arrowroot flour (starch) [cornstarch works too]
• Baking soda
• Fine grain sea salt
• Gingerbread spices: Ground cinnamon, ginger, cloves and allspice

Frosting

• Dairy-free cream cheese or regular cream cheese if not dairy-free, we like Kite Hill or Miyokos
• Vegan butter, refined coconut oil or regular butter if not dairy-free
• Pure maple syrup or preferred sticky liquid sweetener
• Vanilla extract

How to make Frosted Gingerbread Cookies

1. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the egg with maple syrup, molasses and vanilla.
3. Add a large fine mesh sieve over the bowl and sift in the flours and baking soda (or sift beforehand in another large bowl and stir in). Stir in the salt, cinnamon, ginger, cloves and allspice.
4. Form dough into 1 ½-inch – 2 inch balls then roll into a bowl filled with granulated sugar – sweetener. Place each ball on the baking sheet, leaving a 2-inch space between each dough ball.
5. Lightly press down on each dough ball. Bake for 10-15 minutes. The cookies will still be soft, but the edges are set and the bottom of the cookie will just be starting to brown. The cookies will continue to cook as they cool. Allow to cool completely before frosting.
6. Meanwhile, beat together all the frosting ingredients. Taste and add more maple syrup as needed or for easier spreading.
7. Once the cookies are cool, use an offset spatula to spread evenly onto each cooled cookie. Sprinkle each cookie with a little dusting of ground cinnamon and serve.

5 from 1 vote

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Frosted Gingerbread Cookies

Prep Time

20 mins

Cook Time

10 mins

Chill Time

1 hr

Total Time

1 hr 30 mins

 

These Frosted Gingerbread Cookies are soft, tender ginger molasses cookie with a sweet & creamy frosting. Perfect any time you're craving a soft gingerbread cookie and a favorite for holiday cookie trays!

Course: Dessert

Cuisine: American

Keyword: frosted sugar cookies, gluten free sugar cookies, icing for sugar cookies, lofthouse frosted sugar cookies, lofthouse sugar cookies, soft sugar cookies, vanilla buttercream

Servings: 12 cookies

Author: Kelly

Ingredients

• 1 large egg room temperature
• ¼ cup maple syrup or preferred sticky liquid sweetener
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 2 cups fine blanched almond flour
• 2 tablespoons tapioca flour starch or arrowroot flour (starch)[cornstarch works too]
• ½ teaspoon baking soda
• ⅛ teaspoon fine grain sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• Granulated sugar / sweetener of choice to roll the cookies in
• Frosting
• 8 oz softened dairy-free cream cheese or regular cream cheese if not dairy-free we like Kite Hill or Miyokos
• 3 tbsp softened vegan butter refined coconut oil or regular butter if not dairy-free
• 3-4 tbsp pure maple syrup or preferred sticky liquid sweetener
• 2/3 tsp vanilla extract

Instructions

1. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the egg with maple syrup, molasses and vanilla.
3. Add a large fine mesh sieve over the bowl and sift in the flours and baking soda (or sift beforehand in another large bowl and stir in). Stir in the salt, cinnamon, ginger, cloves and allspice.
4. Form dough into 1 ½-inch - 2 inch balls then roll into a bowl filled with granulated sugar - sweetener. Place each ball on the baking sheet, leaving a 2-inch space between each dough ball.
5. Lightly press down on each dough ball. Bake for 10-15 minutes. The cookies will still be soft, but the edges are set and the bottom of the cookie will just be starting to brown. The cookies will continue to cook as they cool. Allow to cool completely before frosting.
6. Meanwhile, beat together all the frosting ingredients. Taste and add more maple syrup as needed or for easier spreading.
7. Once the cookies are cool, use an offset spatula to spread evenly onto each cooled cookie. Sprinkle each cookie with a little dusting of ground cinnamon and serve.

Nutrition Facts

Frosted Gingerbread Cookies

Amount Per Serving (1 cookie)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.