These Frosted Gingerbread Cookies are soft, tender gluten-free ginger molasses cookies with a sweet & creamy dairy-free frosting. Perfect any time you’re craving a soft gingerbread cookie and a favorite for holiday cookie trays!
Updated November 2023
Frosted Gingerbread Cookies: A Delightful Holiday Treat
The holiday season is upon us, and what better way to celebrate than with the warm, spiced aroma of freshly baked Frosted Gingerbread Cookies? This classic cookie recipe combines the rich flavors of molasses, cinnamon, ginger, and cloves, and naturally sweetened with unrefined maple sugar, creating a festive treat that’s perfect for sharing with loved ones or indulging in some well-deserved self-care.
This timeless recipe encapsulates the essence of winter, blending rich spices and sweet notes to create a wholesome treat that will have your taste buds dancing with joy. Whether you’re gluten-free, dairy-free, this chewy grain-free gingerbread cookie recipe will be a hit with the entire family!
Ingredients You’ll Need
- Egg: Provides structure and moisture for the perfect cookie texture. Be sure to bring it to room temperature.
- Maple syrup: Infuses natural sweetness and depth of flavor. Feel free to use another sticky liquid sweetener of your choice such as sugar-free maple syrup or allulose for a lower sugar option.
- Blackstrap Molasses: Adds a rich, robust taste, a hallmark of classic gingerbread.
- Pure vanilla extract: Elevates the overall flavor profile for a delightful experience.
- Fine blanched almond flour: Forms the base, ensuring a tender and nutty foundation. Gluten-free fine oat flour or cassava flour work too.
- Tapioca flour starch or arrowroot flour (starch): Enhances texture and binds ingredients seamlessly. Cornstarch works too.
- Baking soda: Acts as a leavening agent for a subtle rise.
- Fine grain sea salt: Balances sweetness and enhances other flavors.
- Ground cinnamon, ginger, cloves, and allspice: The perfect blend of spices for that classic gingerbread flavor.
- Granulated maple sugar: Adds a delightful crunch and sweetness. Feel free to use another granulated sugar or granulated sweetener of choice such as monk fruit sweetener or Swerve for a lower sugar option.
- Softened dairy-free cream: Creates a luscious and creamy topping. You can use regular cream cheese if not dairy-free.
- Softened vegan butter: Adds richness to the frosting. You can also use refined coconut oil, ghee or regular butter if you’re not dairy-free.
- Maple syrup or preferred sticky liquid sweetener: Sweetens and balances the frosting. Feel free to use another sticky liquid sweetener of your choice such as sugar-free maple syrup or allulose for a lower sugar option.
- Vanilla extract: Enhances the overall flavor of the frosting.
Instructions: How to make Frosted Gingerbread Cookies
1. Preheat and Prepare: Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper.
2. Mix Wet Ingredients: Whisk together room temperature egg, maple syrup, molasses, and vanilla.
3. Sift and Stir Dry Ingredients: Sift almond flour, tapioca flour, and baking soda. Stir in salt, cinnamon, ginger, cloves, and allspice.
4. Shape and Roll: Form dough into 1 ½-inch – 2-inch balls. Roll in granulated sugar/sweetener. Place on the baking sheet, leaving space between each ball.
5. Bake to Perfection: Lightly press down on each ball. Bake for 10-15 minutes until edges set and bottom browns. Allow to cool before frosting.
6. Whip Up the Frosting: Beat dairy-free cream cheese, vegan butter, maple syrup, and vanilla.
7. Frost and Serve: Spread frosting onto cooled cookies. Sprinkle with ground cinnamon. Serve and enjoy!
Tips for Success
- Room Temperature Ingredients: Ensure the egg is at room temperature for optimal blending.
- Sifting Dry Ingredients: Sift the flours and baking soda for a smoother dough.
- Proper Spacing: Leave enough space between dough balls for even baking.
Variations and Substitutions
- Nut-Free Option: Swap almond flour for a nut-free alternative.
- Flavor Twist: Experiment with additional spices like nutmeg or cardamom.
- Gluten-Free Alternative: Use arrowroot flour or cornstarch for a gluten-free option.
- Pair with Hot Cocoa: Enjoy with a mug of steaming vegan hot chocolate for the ultimate winter treat.
- Holiday Platter: Arrange cookies in Christmas Cookie Boxes or on a festive platter for a charming holiday display.
- Ice Cream Sandwiches: Create delightful gingerbread ice cream sandwiches for a unique twist.
Store your Frosted Gingerbread Cookies in an airtight container at room temperature for up to a week. This helps maintain their freshness and flavor. If you’re dealing with particularly humid conditions, adding a slice of bread to the container can prevent the cookies from becoming too soft.
To save time during the busy holiday season, you can prepare the cookie dough in advance. Shape it into balls and freeze them. When ready to bake, simply thaw the dough balls in the refrigerator, roll them in sugar, and bake as usual. This way, you can have freshly baked cookies with minimal effort.
For longer storage, freeze the unfrosted cookies. Place them in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe container or bag with parchment paper between layers to prevent sticking. When craving a sweet treat, take a few cookies out of the freezer, let them thaw, and frost as desired. This ensures you always have a stash of homemade gingerbread goodness at your fingertips.
Frequently Asked Questions
Q1: Can I use regular flour instead of almond flour?
A: While almond flour provides a unique texture and flavor, you can use regular flour as a substitute. Keep in mind that this alteration might affect the final result.
Q2: Can I freeze the cookie dough?
A: Absolutely! Freeze the cookie dough in individual portions for a quick and convenient treat later. Just thaw and bake as usual.
Q3: How do I store frosted gingerbread cookies?
A: Store frosted cookies in an airtight container at room temperature for up to a week. For longer storage, freeze unfrosted cookies and frost when ready to serve.
Q4: Can I make these cookies nut-free?
A: Yes, you can! Swap almond flour for a nut-free alternative of your choice. Experiment to find the perfect fit for your dietary needs.
Q5: What’s the secret to perfectly spiced cookies?
A: Sifting the dry ingredients ensures an even distribution of spices, contributing to a perfectly spiced batch. Don’t skip this step for optimal flavor.
Q6: Can I customize the frosting sweetness?
A: Absolutely! Taste the frosting before spreading it on the cookies and adjust the sweetness by adding more maple syrup as needed.
Q7: How do I achieve the ideal cookie texture?
A: Ensure the egg is at room temperature for optimal blending, and leave enough space between dough balls during baking for even cooking.
More easy gingerbread cookie recipes you will love:
These Frosted Gingerbread Cookies are soft, tender gluten-free ginger molasses cookies with a sweet & creamy dairy-free frosting. Perfect any time you're craving a soft gingerbread cookie and a favorite for holiday cookie trays!
- 1 large egg , room temperature
- ¼ cup maple syrup , or preferred sticky liquid sweetener such as Lakanto sugar-free maple syrup or allulose for a lower sugar option
- 1 tablespoon blackstrap molasses , adds that signature gingerbread flavor.
- 1 teaspoon pure vanilla extract
- 2 cups fine blanched almond flour , you can also sub with gluten-free oat flour or cassava flour.
- 2 tablespoons tapioca flour / starch , you can also sub with 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 maple sugar , or granulated sugar / granulated sweetener of choice such as monk fruit sweetener or Swerve for a lower sugar option, to roll the cookies in.
- 8 oz softened dairy-free cream cheese , we like Kite Hill or Miyokos. You can also use regular cream cheese if you're not dairy-free.
- 3 tbsp softened vegan butter , you can also use refined coconut oil, ghee or unsalted butter if you're not dairy-free
- 3-4 tbsp pure maple syrup , or preferred sticky liquid sweetener such as Lakanto sugar-free maple syrup or allulose for a lower sugar option
- 2/3 tsp vanilla extract
- Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the egg with maple syrup, molasses and vanilla.
- 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.
- 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.
- 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.
- Meanwhile, beat together all the frosting ingredients. Taste and add more maple syrup as needed or for easier spreading.
- 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.