Frosted Ginger Cookies

Did you know it’s National Cookie Day today?  I couldn’t think of a better cookie recipe to share than Frosted Ginger Cookies.  Like my oatmeal cookies,  this is one of my “go to” cookies, but primarily for fall and the holidays.   

These cookies are addictive.  And anybody who worked with me knows what I’m talking about, right?  I used to take these cookies on food days every Christmas.

What makes them so good?  Definitely the spices – lots of them.  And probably the molasses.  But the simple frosting puts them over the top.  They’re super simple to make and your kitchen (and maybe the whole house) will smell SO good when they’re baking.  Yum!!

This time of year, it’s easy to make sugar cookies and anything chocolate, right?  That was always my inclination.  Until I found this recipe.  I’m not kidding when I say they’re addictive.  I have some right now in my kitchen and I have to stop myself from eating all of them.

If you only try one new cookie recipe this year, this should be the one.

Frosted Ginger Cookies
5 from 1 vote

Frosted Ginger Cookies

These cookies have a soft texture and bright spice flavor.  You can’t eat just one!!

Course Snack
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Calories 102 kcal


  • 1 c. granulated sugar (plus more for rolling the cookies)
  • 3/4 c. butter at room temperature
  • 1 large egg
  • 3 T. molasses
  • 2 c. flour
  • 1 t. baking soda
  • 1 1/2 t. ground ginger
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. ground cloves
  • 1/2 t. ground nutmeg
  • 1 c. powdered sugar
  • 1 t. lemon juice


  1. Preheat oven to 350.

  2. In a large bowl, cream 1 cup of the granulated sugar with the butter until light and fluffy, about 3 minutes.

  3. Mix in eggs and molasses.

  4. In a medium bowl, stir together the flour, baking soda and spices.

  5. Add the flour mixture to the butter mixture and blend well.

  6. Fill a shallow bowl with granulated sugar.

  7. Break off walnut-size pieces of dough and roll into balls, then roll the balls in the sugar.

  8. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.

  9. Transfer to cooling racks (or paper towels).

  10. To make the glaze, combine powdered sugar with 1 T. water and stir until smooth, then stir in the lemon juice.

  11. Drizzle the glaze over the cookies.  (I usually spread it over the cookies to get more coverage.)

Recipe Notes


6 thoughts on “Frosted Ginger Cookies”

  1. 5 stars
    Oh my gosh! I am so glad you posted this recipe. You gave it to me once, but I lost it. I thought I would check your blog and there it was! Merry Christmas, Linda. 🙂

    1. I thought you already had it so you wouldn’t need it from the blog. So glad I can share it with you again!! Merry Christmas! 🎄🎁

  2. Thanks Linda! Sorry to bother you, but I have 1 more question. Do these freeze well? Have a great Christmas. I enjoy your blog. Maybe I should write one, retiremeant as an extrovert!! 😂

    1. No bother at all, Julie. They freeze relatively well. I’ve frozen them with the frosting, but it gets kind of hard and brittle. The cookie part freezes well and they still taste good, however. I would recommend freezing them without frosting and then frosting them after they thaw. Thanks so much for following my blog. You should write one from the extrovert perspective. I’m sure it would be fun to read!!!

  3. These sound delicious! I’m going to a cookie exchange and need 3 dozen cookies. Will one batch be enough?

    1. I think so. If you make them a little smaller, you can get 36. I think I made 35 the last time but it always varies. You may need more icing but it’s easy to make more. Good luck. You’ll be the hit of the cookie exchange!!!

Comments are closed.