Dessert

Gingerbread Cookies with Vanilla Frosting and Festive Decorations Recipe

ByRita Bennet November 10, 2025November 10, 2025

Introduction

Gingerbread cookies are a timeless holiday treat, perfect for sharing and decorating with family. Their warm spices and rich molasses flavor make them a festive favorite that’s both soft and flavorful.

The image shows a collection of decorated gingerbread cookies on a white marbled surface sprinkled lightly with sugar. There are seven cookies in total: a candy cane with red and green zigzag icing stripes, a Christmas tree with green icing zigzags and small red and white dot decorations, two candy canes with red and white stripes, a smiling gingerbread person with red and green buttons, white eyes, a white smile, red icing arms, and a green icing belt, a gingerbread person wearing a red hat, white eyes, a white smile, a red and white scarf, and green buttons and trim on the legs, and a snowflake shaped cookie with white icing outlining the shape and dots on its points. The overall look is festive with bright red, green, and white colors against brown gingerbread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar

1 large egg, room temperature
3/4 cup molasses

4 cups all-purpose flour
2 teaspoons ground ginger

1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves

1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Instructions

Step 1: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 5 to 7 minutes.
Step 2: Add the egg and molasses to the creamed mixture and blend well.
Step 3: In a separate bowl, combine the flour, ground ginger, baking soda, cinnamon, cloves, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing thoroughly until a dough forms.
Step 5: Cover the dough and refrigerate for about 4 hours or overnight, until it is firm enough to handle.
Step 6: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough out to 1/8-inch thickness.

Step 7: Use floured 2-1/2 inch cookie cutters to cut shapes from the dough. Place cookies about 1 inch apart on ungreased baking sheets.
Step 8: Bake cookies for 8 to 10 minutes, or until the edges are firm. Remove from oven and transfer to wire racks to cool completely.
Step 9: Tint portions of vanilla frosting with red and green paste food coloring, leaving some plain. Decorate the cooled cookies as desired.

Tips & Variations

For crisper cookies, roll the dough slightly thinner and bake a minute or two longer, watching closely.
Try adding a pinch of nutmeg for an extra layer of spice.
Use royal icing instead of vanilla frosting for more detailed decorations that harden well.

If you prefer less sweet cookies, reduce the molasses by a couple of tablespoons.

Storage

Store gingerbread cookies in an airtight container at room temperature for up to one week. If they soften, refresh them by warming in a preheated 300°F oven for 5 minutes. Cookies can also be frozen for up to 3 months; thaw completely before decorating.