Gingerbread Cookie Frosting Recipes

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AMAZING GINGERBREAD MAN FROSTING RECIPE MADE EASY



Amazing Gingerbread Man Frosting Recipe Made Easy image

Doesn't everyone love gingerbread cookies? Personally, I love making them anytime of the year, not only for the holidays. But their taste is not their only appeal. Decorating them makes them come alive! This is an easy gingerbread man frosting recipe that you can also use in any other type of cookie you want to decorate.

Provided by cakedecorist.com

Categories     Dessert

Time 12h

Number Of Ingredients 5

2 cups powdered sugar
1 1/2 Tablespoons light corn syrup
2 Tablespoons milk (more as needed)
1/2 teaspoon vanilla extract (can also use almond extract)
Food coloring is optional

Steps:

  • Sift the powdered sugar into a bowl.
  • Add the corn syrup, milk, and extract.
  • Whisk them until there are no lumps.
  • In order to add the food coloring, divide it into bowls and mix the desired colors in each one. We recommend you use gel food coloring, as liquid would change the consistency of the mixture.

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

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

GINGERBREAD COOKIES WITH TWO TYPES OF GINGERBREAD COOKIE FROSTING



Gingerbread cookies with two types of gingerbread cookie frosting image

This soft gingerbread cookie requires no chilling and rolls like a dream. Perfect for cut-out and stamped cookies alike. Since we couldn't pick a favorite gingerbread cookie frosting, we've provided two.

Provided by cookspacebrooklyninfo

Categories     Dessert

Number Of Ingredients 19

6 tbsp unsalted butter (at room temperature)
1/3 cup dark brown sugar (packed)
1/3 cup blackstrap molasses
1 large egg yolk
1 3/4 cups all-purpose flour
1 tbsp Dutch-processed cocoa powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp cloves
1/4 tsp salt
1/4 tsp black pepper
1/4 cup cold water
2 tbsp meringue powder
2 cups confectioners' sugar (sifted)
1 cup confectioners' sugar (sifted)
1 tbsp unsalted butter (melted)
1/2 tsp vanilla extract
1 tbsp warm water

Steps:

  • Heat oven to 375 F. Put cookie stamps in the freezer to chill, if using. Line two large baking sheets with parchment paper or a silicone baking mat. These cookies keep beautifully in an airtight container for several days.
  • In the bowl of a stand mixer using a paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, sugar, and molasses on medium speed. Beat the egg yolk into the creamed mixture. Scrape down the sides of the bowl to ensure that that the dough is thoroughly mixed.
  • Sift the dry ingredients into the wet ingredients. Beat on low speed until the dough comes together.
  • Turn the gingerbread cookie dough onto a lightly floured work surface. Knead until all the floury bits are mixed in.
  • Flatten the gingerbread dough into a disk. Use a rolling pin to roll dough to 1/4 inch thickness. You only need to chill this dough if it's very soft.
  • Use a cookie cutter or cookie stamps to cut out the cookies. Transfer the cookies to the prepared cookie sheet.
  • Bake 8-10 minutes until just set. Remove to wire racks to cool fully.
  • In a large bowl, using an electric mixer, or in the bowl of a stand mixer with the whip attachment, beat 2 tbs meringue powder into 1/4 cup cold water on medium-high speed until peaks form.
  • Beat confectioners' sugar into the meringue until desired consistency is reached. Add more sugar for stiffer icing, or a droplet of water to soften icing consistency.
  • Use a disposable 16-inch piping bag with a small round tip and lots of Christmas sprinkles to decorate cookies.
  • Whisk the glaze ingredients together until they become a smooth, thin glaze. Add water if too thick. The glaze should have the consistency of maple syrup.
  • Brush the glaze on the cooled cookies. Let glaze set fully before serving.

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

GINGERBREAD COOKIES WITH ROYAL ICING



Gingerbread Cookies with Royal Icing image

Provided by Sandra Lee

Categories     dessert

Time 1h18m

Yield 12 to 15 cookies, depending upon your cookie cutters

Number Of Ingredients 12

1 package sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 teaspoon vanilla extract
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Food coloring, if desired

Steps:

  • For Gingerbread Cookies:
  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
  • For Royal Icing:
  • With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

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 HOUSE FROSTING



Gingerbread House Frosting image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 24

Number Of Ingredients 5

6 cups powdered sugar
1 cup shortening
1/3 cup light corn syrup
1/4 cup milk
Red, green and yellow food color, as desired

Steps:

  • Beat all ingredients except food colors until smooth enough to spread, beating in additional milk if needed. Leave most of frosting white; remove and tint small amounts of frosting with food colors for decorating front of house.

Nutrition Facts : ServingSize About 2 1/2 Tablespoons

GINGERBREAD COOKIES WITH LEMON FROSTING



Gingerbread Cookies with Lemon Frosting image

When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
3/4 cup packed brown sugar
2 large eggs, room temperature
1/4 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon salt
FROSTING:
4 ounces cream cheese, softened
2-1/2 cups confectioners' sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.

Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD COOKIES WITH BUTTERCREAM ICING



Gingerbread Cookies with Buttercream Icing image

When it's time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. -Ann Scherzer, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

2/3 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
ICING:
3 cups confectioners' sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

Nutrition Facts :

GINGERBREAD COOKIES WITH ROYAL ICING



Gingerbread Cookies with Royal Icing image

Molasses, ginger, allspice, cinnamon and cloves bring robust flavor to a classic holiday cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 60

Number Of Ingredients 15

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup mild-flavor or full-flavor molasses
1/3 cup cold water
3 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon meringue powder
2 tablespoons cold water
1 cup powdered sugar
Granulated sugar, if desired

Steps:

  • In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed. Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
  • Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
  • Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter. Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
  • Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
  • In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.

Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g

GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS



Gingerbread Snowflakes With Icing That Hardens image

When I made these I did not get 5 dozen cookies, it will depend on the size you cut them so yield is only estimated, also I added 1/4 cup more sugar as we prefer a sweeter cookie --- plan ahead the dough needs to chill for a few hours before rolling out, prep time includes chilling time --- this icing will harden on the cookies once dried --- of coarse you may cut into any desired shapes

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h10m

Yield 5 dozen (approx)

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2 1/2 teaspoons ginger powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
3 3/4 cups confectioners' sugar
1/4 cup water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla

Steps:

  • Set oven to 350 degrees F.
  • Prepare ungreased baking/cookie sheet/s.
  • In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
  • Beat in molasses and water.
  • In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
  • Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
  • Lightly flour a work surface.
  • Roll out the chilled dough to 1/4-inch thickness.
  • Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
  • Place the dough stars onto prepared cookie sheet about 2-inches apart.
  • Bake for about 10-12 minutes or until edges are firm.
  • Remove to wire racks and cool.
  • For the icing; in a bowl combine all icing ingredients until smooth and well combined.
  • Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
  • Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

Nutrition Facts : Calories 1493.7, Fat 38.3, SaturatedFat 23.6, Cholesterol 97.6, Sodium 786.2, Carbohydrate 278.5, Fiber 3.9, Sugar 166.5, Protein 13.4

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From aheadofthyme.com


GINGERBREAD ICING THAT HARDENS RECIPE - CAKE DECORIST
Step 1. In a large bowl, beat the powdered sugar and meringue powder using a stand or hand mixer at high speed for two minutes fitted with a whisk attachment. Step 2. Then, slowly add water till you achieve the desired consistency. When the mixture is …
From cakedecorist.com


SOFT GINGERBREAD COOKIES RECIPE - ADVENTURES OF A DIY MOM
2022-01-04 Add the molasses, milk and egg and mix just until combined. Wrap tightly with plastic wrap right up against the dough so no air can get in. Chill for at least 2 hours, or overnight. On a pastry mat, roll out the dough until it is 1/4 to 3/8 inches thick. Cut out the cookies and bake at 350 for 8-9 minutes.
From adventuresofadiymom.com


RECIPE: GINGERBREAD FRIENDS - CBEEBIES - BBC
This helps your gingerbread friends keep their shape in the oven. Pre heat the oven 190°C (fan 160) / gas mark 5. After 15 minutes, place the chilled dough …
From bbc.co.uk


GINGERBREAD COOKIE BARS WITH CREAM CHEESE FROSTING RECIPE
2020-02-29 Line a 13 x 9 inch baking pan with aluminum foil or parchment paper. Set aside. Preheat oven to 350 degrees F. In a large mixing bowl, beat softened butter with brown sugar until fluffy. Add in the egg and molasses and mix until combined. Add the dry ingredients. Stir in the flour, baking soda, cinnamon, ginger, cloves, and salt.
From shugarysweets.com


HOW TO MAKE GINGERBREAD COOKIES WITH CITRUS ICING INSPIRED BY …
2021-12-20 Gingerbread cookies with citrus icing. In a standing mixer with a paddle attachment add the butter, brown sugar and molasses. Whip on high for 3 minutes. Add in the egg and the vanilla extract and continue to whip until creamy and light in color, another 3 minutes. In another bowl mix all the dry ingredients.
From goodmorningamerica.com


10 BEST FROSTING GINGERBREAD CAKE RECIPES | YUMMLY
2022-05-08 SuperGolden Bakes. whole milk, ground ginger, bicarbonate of soda, ground cinnamon and 16 more. Gingerbread Cake with Cream Cheese Frosting and Candied Cranberries - Holiday Inspired Birthday Cake! Kithcen Highlights. ground cinnamon, butter, egg white, fresh cranberries, large eggs and 14 more.
From yummly.com


GINGERBREAD COOKIE SANDWICHES WITH MARSHMALLOW FROSTING
Gradually add flour mixture. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate at least 30 min or up to 1 week, or freeze up to 1 …
From chatelaine.com


EASY GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING
2017-12-12 Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl sift together the flour, ginger, cinnamon, baking soda and salt. In a large bowl beat together the butter and sugar until fluffy. Beat in …
From justsotasty.com


GINGERBREAD COOKIE BARS - SWEET AND SAVORY MEALS
2021-11-28 Bars: In a medium bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt, set aside. In a large bowl, using a mixer, blend together butter, brown sugar, maple syrup, and molasses until fully combined. Mix in the egg and vanilla extract.
From sweetandsavorymeals.com


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