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
- 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.

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!
- 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
- 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.
Leave a Comment