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A batch of seven frosted gingerbread cookies on a wire rack.

Frosted Gingerbread Cookies

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!

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
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 cookies
Author Kelly

Ingredients

  • 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
  • teaspoon fine grain sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice

For rolling

  • 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.

Frosting

  • 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

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.