Frosted Gingerbread Cookies


Units Scale
  • 3 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract

Lemon Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners sugar
  • Zest and juice of one lemon


  1. In a medium bowl mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
  2. Using an electric mixer cream butter and sugars.
  3. Add eggs one at a time then molasses and vanilla.
  4. Gradually stir in dry ingredients until combined.
  5. Wrap dough in plastic wrap and place in the refrigerator for at least an hour.
  6. Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment paper.
  7. Roll dough into 2 tablespoon size balls and flatten slightly with the palm of your hand or the back of a drinking glass. Place on baking sheet 2 inches apart.
  8. Bake for 10-12 minutes until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Buttercream Frosting

  1. Using an electric mixer beat butter until fluffy.
  2. Mix in confectioners sugar until combined.
  3. Stir in lemon zest and juice until creamy. If consistency is too thick, add in a little more lemon juice, water or milk until desired consistency.
  4. Frost cookies and store in an airtight container.