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Best-Ever Gingerbread Cookies with White Icing and Sprinkles
These gingerbread cookies are soft, warmly spiced, and wonderfully easy to prepare. Finished with white icing and colorful sprinkles, they make a festive holiday treat that is just as enjoyable to bake as it is to share.
Quick Overview
- Prep time: Not provided
- Cook time: Not provided
- Total time: Not provided
- Servings: Not provided
Why Make This Recipe
- Easy preparation: Simple mixing and shaping make these cookies approachable for beginner bakers.
- Classic gingerbread flavor: Ground ginger, cinnamon, cloves, and molasses create a rich, warmly spiced taste.
- Soft texture: Baking until the edges are firm while the centers remain soft helps create tender cookies.
- Perfect for decorating: White icing and sprinkles add a festive finish for holidays, parties, and cookie exchanges.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
How to Make It
Preheat your oven to 350°F (175°C). Prepare a baking sheet so it is ready for the cookie dough.
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Mix thoroughly to distribute the spices and baking soda evenly throughout the flour.
In a separate bowl, cream the butter and brown sugar until light and fluffy. This creates a smooth, well-blended base for the cookies.
Beat in the molasses and egg until well combined. Continue mixing until the wet ingredients form an even mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Add the dry mixture in stages to help it blend smoothly without overmixing.
Roll the dough into small balls and place them on a baking sheet. Leave space between the dough balls so the cookies can spread as they bake.
Bake for 8-10 minutes, or until the edges are firm and the cookies are soft. Avoid overbaking, since the cookies will continue to set as they cool.
Let cool on a wire rack. Allow the cookies to cool before adding white icing and sprinkles.
How to Serve It
- Drizzle or spread the cooled cookies with white icing, then finish with festive sprinkles.
- Serve them with hot cocoa, coffee, tea, or a glass of cold milk.
- Arrange them on a holiday dessert platter alongside other cookies and candies.
How to Store It
Store cooled cookies in an airtight container at room temperature. Place parchment paper between layers if they have icing or sprinkles to help protect the decoration.
For longer storage, freeze the cookies in an airtight, freezer-safe container. Separate layers with parchment paper to prevent sticking. Thaw them at room temperature before serving.
Avoid reheating decorated cookies, as the icing may melt or lose its finish. If you prefer them slightly warm, warm undecorated cookies gently and briefly, then decorate after they cool.
Helpful Tips
- Make sure the butter is softened before creaming it with the brown sugar so the mixture becomes smooth and fluffy.
- Measure the flour carefully and avoid overmixing after adding the dry ingredients. This helps keep the cookies soft.
- Watch the cookies closely during the final minutes of baking. The edges should be firm, while the centers should remain soft.
- Cool the cookies completely before adding white icing and sprinkles so the decoration stays neat.
Optional Variations
- Add a small amount of white icing to the cooled cookies and decorate with seasonal sprinkles for a festive finish.
- Use different colored sprinkles to match holidays, birthdays, or special celebrations.
- For a stronger spice flavor, add extra ground ginger, cinnamon, or cloves while keeping the original ingredient balance in mind.
Frequently Asked Questions
Can I decorate these gingerbread cookies?
Yes. Once the cookies have cooled on a wire rack, top them with white icing and sprinkles.
How do I keep the cookies soft?
Bake them only until the edges are firm and the cookies are still soft, then allow them to cool on a wire rack.
Can I freeze gingerbread cookies?
Yes. Place the cooled cookies in an airtight, freezer-safe container with parchment paper between layers.
Why should the butter be softened?
Softened butter creams more easily with the brown sugar, helping create a smooth and evenly mixed dough.
What drinks pair well with gingerbread cookies?
Hot cocoa, coffee, tea, and cold milk all complement the warm spices and molasses flavor.
Gingerbread Cookies
These gingerbread cookies are soft, warmly spiced, and wonderfully easy to prepare, finished with white icing and colorful sprinkles for a festive holiday treat.
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour Measure carefully to avoid overmixing.
- 1 teaspoon baking soda
- 1 tablespoon ground ginger Increase for a stronger flavor.
- 1 tablespoon ground cinnamon Increase for a stronger flavor.
- 1/2 teaspoon ground cloves Increase for a stronger flavor.
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Ensure butter is softened for smooth mixing.
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until well mixed.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet with space in between.
Baking
- Bake for 8-10 minutes until the edges are firm, keeping the centers soft.
- Let the cookies cool on a wire rack before decorating.
Serving
- Drizzle or spread white icing on cooled cookies and top with sprinkles.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze the cookies in an airtight container with parchment paper between layers.
