Frosted Gingerbread Nut Cookies Recipes

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FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

Frosted Gingerbread Cookies are soft, chewy, and so delicious!

Provided by Ashley Manila

Categories     Dessert

Time 30m

Number Of Ingredients 19

2 and 3/4 cups all purpose flour
2 and 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/4 cup molasses (mild, not blackstrap)
(1) 8 ounce block full-fat cream cheese, VERY soft
1/4 cup unsalted butter, VERY soft
1 tablespoon vanilla pure extract
2 cups confectioners' sugar, sifted
2 teaspoons fresh squeezed lemon juice
1 teaspoon lemon zest
Sprinkles, optional

Steps:

  • In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
  • Add butter, both sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; scraping down the sides of the bowl as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, continuing to scrape the sides as needed. Add the molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours (or up to one day).
  • Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
  • Roll the dough into 2" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
  • Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with all cookie dough. Once cool, frost with cream cheese frosting, top with sprinkles (if using), and serve.
  • In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.

FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit, by celebrating with these cute and colorful cookies made with my my tried-and-true gingerbread recipe. To save time, you can use premade icing that comes in squeeze tubes. Buy individual colors or tint small batches from a tube of white with a drop of food coloring.

Provided by Jackie Alpers

Categories     dessert

Time 8h20m

Yield 36 cookies

Number Of Ingredients 13

1/2 cup plus 2 tablespoons unsalted butter
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup milk
3 cups bread flour, plus more for the work surface
1 1/2 teaspoons baking soda
3 1/4 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 pinches ground cloves
Icing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)
About 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)

Steps:

  • Line a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat.
  • With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days.
  • Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough.
  • Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
  • Squeeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.

GINGERBREAD COOKIE FROSTING



Gingerbread Cookie Frosting image

This is the recipe my mother uses to frost gingerbread cookies at Christmas.

Provided by Alison Hendon

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 4

Number Of Ingredients 3

1 cup confectioners' sugar
¼ cup milk
10 drops food coloring

Steps:

  • Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g

FROSTED GINGERBREAD NUT COOKIES



Frosted Gingerbread Nut Cookies image

I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. -Karyn Rogers, Hemet, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts
FROSTING:
1-1/2 cups confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD FROSTING FOR COOKIES



Gingerbread Frosting for Cookies image

This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.

Provided by allybaker22

Categories     Desserts     Frostings and Icings     Cookie Frosting

Time 15m

Yield 12

Number Of Ingredients 5

½ cup confectioners' sugar
1 tablespoon nonfat milk
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ginger

Steps:

  • Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g

FROSTED GINGER COOKIES



Frosted Ginger Cookies image

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 19

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Facts :

FROSTED GINGERBREAD COOKIES



Frosted Gingerbread Cookies image

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Provided by Chelsey White

Categories     Cookies

Time 56m

Number Of Ingredients 19

1/2 cup or 1 stick unsalted butter, room temperature (113g)
3/4 cup granulated sugar (150g)
1/4 cup light brown sugar, packed (50g)
1 large egg, room temperature (56g)
1/4 cup dark molasses (70ml)
2 1/4 cups all-purpose flour (290g)
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/8 tsp fine salt
1/2 cup or 1 stick unsalted butter, room temperature (113g)
1 tsp vanilla extract (4ml)
pinch of fine salt (less than 1/8 tsp)
2 cups powdered sugar (250g)
2 Tbsp whole milk (30mL)
1/3 cup pretty sprinkle blend
Stand Mixer or Electric Hand Mixer
2 Large, flat baking sheets
3 Tbsp Cookie Scoop

Steps:

  • Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
  • Cream the butter, granulated sugar, and light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).
  • Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Sift the dry ingredients (flour, ginger, cinnamon, baking soda, and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls. Use about 3 Tbsp of dough per cookie.
  • Place the cookies on the prepared baking sheets and bake for 11-12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheet for 10 minutes, then place on a wire rack to finish cooling.
  • While the cookies bake and cool, make the buttercream frosting. Mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth.
  • Add the vanilla extract and salt. Mix on a medium speed until combined.
  • Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  • Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 134 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

JOHANNA'S GINGERBREAD COOKIES



Johanna's Gingerbread Cookies image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 9

4 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon cloves
1/4 teaspoon baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
3/4 cup molasses

Steps:

  • Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl.
  • In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the molasses. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff.
  • Divide dough in half, flatten into 2 thick circles and wrap in plastic wrap.
  • Refrigerate for 2 hours or until firm enough to roll out.
  • Preheat oven to 350 degrees F.
  • Roll out, cut into desired shapes and bake until golden brown.

FROSTING FOR GINGERBREAD COOKIES



Frosting for Gingerbread Cookies image

This makes a hard glaze/frosting for gingerbread (or other rolled cookies if you change the extract to almond or vanilla)

Provided by Linky

Categories     Dessert

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup sugar, confectioners
1 -2 tablespoon butter, softened
1 -2 teaspoon lemon juice
water
milk

Steps:

  • Mix sugar, butter and lemon juice.
  • If too thick add a little milk or water.
  • If too thin, add more powdered sugar!
  • Can divide into portions and tint.

Nutrition Facts : Calories 876.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 103.4, Carbohydrate 200.3, Sugar 199.7, Protein 0.1

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