Irresistibly Soft Frosted Gingerbread Sugar Cookies: Your Ultimate No-Chill Recipe for Holiday Joy
Frosted Gingerbread Sugar Cookies are a delightful fusion of classic holiday spices and the tender chewiness of a perfect sugar cookie. Imagine sinking your teeth into a soft, generously spiced cookie, crowned with a smooth, sweet buttercream frosting. These delectable gingerbread cookies are designed for ease, requiring absolutely no chilling, rolling out, or cutting, making them an ideal choice for busy bakers and festive gatherings.
What makes these frosted gingerbread sugar cookies truly stand out is their incredible melt-in-your-mouth texture, coupled with a wonderfully rich gingerbread flavor. Unlike traditional rolled gingerbread cookies that can sometimes be crisp, these embrace a soft, chewy consistency that is simply irresistible. This recipe takes a page from my beloved Copycat Swig Cookies method, which means you can ditch the rolling pin and cookie cutters. Instead, we use a simple, sugar-coated cup to gently press down the cookie balls, creating perfectly shaped, uniform cookies in a fraction of the time and with minimal effort.
Achieving Perfectly Soft & Chewy Gingerbread Sugar Cookies
Creating cookies that are consistently soft, chewy, and packed with flavor requires attention to a few key details. These tips will help ensure your gingerbread sugar cookies turn out perfectly every single time, making your baking experience both enjoyable and rewarding:
- Room Temperature Butter is Key: This is perhaps the most crucial tip. Do not use melted butter. Softened butter (at true room temperature) allows for proper creaming with the sugars, which incorporates air into the dough. This trapped air expands during baking, resulting in a lighter, softer, and more tender cookie crumb. Melted butter, on the other hand, will lead to flat, greasy, and dense cookies.
- Cream Butter and Sugars Thoroughly: Dedicate an extra couple of minutes to really beat the softened butter, oil, and sugars together. Creaming them for 2-3 minutes until light and fluffy will significantly improve the overall consistency and texture of your cookies by aerating the mixture.
- Mind the Thickness: When pressing your cookie balls, aim for approximately 1/4 inch thick. Cookies that are pressed too thin will bake up crispy and hard, losing that desirable thick, soft, and chewy texture we’re aiming for. A good measure ensures a balanced bake.
- Always Preheat Your Oven: This step is non-negotiable for consistent baking. A preheated oven ensures that your cookies begin baking at the correct temperature immediately, which helps them spread evenly and bake uniformly. Placing dough into a cold oven can result in over-spreading and uneven cooking.
- Do Not Overbake: This is the secret to soft cookies! It’s better to slightly underbake than overbake. Your cookies may not look completely done on top, but as soon as the edges are lightly set and the bottoms just begin to turn golden, it’s time to take them out. They will continue to cook slightly on the hot baking sheet from residual heat, achieving that perfect tender center.
- Invest in Baking Essentials: Using parchment paper or a silicone baking mat is a game-changer. These liners prevent cookies from sticking to the pan, ensure even heat distribution, and make transferring the baked cookies a breeze. You’ll avoid scraping and maintain the perfect shape of your delicious creations.
Essential Ingredients for Your Frosted Gingerbread Sugar Cookies
Each ingredient in this recipe plays a crucial role in creating the unique flavor and texture of these irresistible gingerbread sugar cookies. Understanding their purpose will help you achieve the best results.
- Butter: You’ll need two sticks of unsalted butter for the cookie dough. Ensure it is completely softened to room temperature before you start baking. This allows it to cream properly with the sugars, creating a light and airy base for your cookies.
- Oil: The addition of oil is a key factor in achieving the exceptional softness of these cookies. Vegetable or canola oil are excellent choices, but I often opt for coconut oil. When using coconut oil, make sure to melt it fully before adding it to the batter. Don’t worry about a coconut flavor; the robust blend of spices and molasses in these cookies ensures it won’t be noticeable.
- Granulated Sugar: This provides the primary sweetness for the cookies and contributes to their tender structure.
- Powdered Sugar: Adding powdered sugar to the cookie dough is a secret weapon for softness. Its finer consistency helps create a wonderfully delicate, melt-in-your-mouth texture.
- Eggs: Two large eggs act as a crucial binding agent, holding all the ingredients together and adding essential moisture and richness to the dough. They also contribute to the overall structure and consistency of the cookies.
- Sour Cream: Just a couple of tablespoons of sour cream make a significant difference in the moistness and tenderness of these cookies. The slight acidity also helps to activate the baking soda, aiding in leavening. Plain Greek yogurt can be used as a fantastic substitute, offering similar benefits.
- Molasses: This is where the signature gingerbread flavor truly comes alive! Make sure to use regular unsulphured molasses for the best, most authentic taste. Avoid blackstrap molasses, which has a much stronger, more bitter flavor that isn’t ideal for these cookies. Molasses also contributes to the cookies’ chewy texture and deep color.
- Vanilla Extract: A good quality vanilla extract enhances all the other flavors in the cookies, adding a warm, aromatic depth that ties everything together. The higher the quality, the more pronounced and pleasant the vanilla notes will be.
- All-Purpose Flour: Standard all-purpose flour works perfectly for these cookies. Ensure you measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can lead to too much flour and dry cookies.
- Spices: Cinnamon, Allspice, Ground Ginger, and Nutmeg: This harmonious blend of classic gingerbread spices is essential for that intense, comforting flavor. Each spice contributes its own unique warmth and aroma, creating a complex and inviting profile. Ensure your spices are fresh for maximum potency.
- Baking Soda & Baking Powder: These are your crucial leavening agents. Baking soda reacts with acidic ingredients (like molasses and sour cream) to create lift, while baking powder is often double-acting, providing additional rise. For best results, always check that your leavening agents haven’t expired, as old leaveners can lead to flat cookies.
- Salt: Just half a teaspoon of salt is vital for balancing the sweetness and enhancing all the other wonderful flavors in the cookies, making them truly pop!
Delectable Buttercream Frosting Ingredients
No frosted cookie is complete without a luscious frosting! This simple buttercream is the perfect creamy counterpart to the spiced gingerbread.
- Butter: For the frosting, you’ll need 3/4 cup of softened butter. Again, ensure it’s at room temperature for a smooth, lump-free buttercream.
- Sour Cream: Adding a touch of sour cream to the frosting lends a beautiful extra creaminess and a subtle tang that balances the sweetness. As with the cookies, plain Greek yogurt is an excellent alternative. For an added flavor dimension, vanilla Greek yogurt can also be used.
- Vanilla Extract: Just like in the cookies, high-quality vanilla extract is paramount for enriching the frosting’s flavor.
- Powdered Sugar: This fine sugar is the backbone of any buttercream, providing the sweetness and structure needed for a smooth, spreadable consistency.
- Milk (or Cream): Used to thin out the frosting to your desired consistency. Start with a small amount and gradually add more until you reach a perfectly spreadable texture. Whole milk or heavy cream will yield the creamiest results.
- Crushed Candy Canes: (Optional, but highly recommended!) I absolutely adore the festive look and refreshing taste that crushed candy canes add to these cookies. The delightful crunch and peppermint flavor pair wonderfully with the soft, spiced gingerbread. You can easily find bags of pre-crushed candy canes in the baking aisle during the holiday season for a convenient shortcut.
How to Bake Your Frosted Gingerbread Sugar Cookies
Follow these easy steps to bring these soft and spicy gingerbread sugar cookies to life, complete with their luscious buttercream topping.
- Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures even baking and easy removal.
- Cream Wet Ingredients: In a large mixing bowl, combine the softened butter, melted oil (if using coconut oil), granulated sugar, and powdered sugar. Beat this mixture together with an electric mixer for about 2-3 minutes until it’s light, fluffy, and well-combined. Next, add the eggs, sour cream (or Greek yogurt), molasses, and vanilla extract. Continue to beat for another 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and emulsified.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cinnamon, allspice, ground ginger, nutmeg, baking soda, baking powder, and salt. Ensure all dry ingredients are thoroughly mixed to guarantee even distribution in the dough.
- Form the Dough: Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed just until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies. Using a medium cookie scoop (roughly 2 tablespoons), portion out the dough and roll each portion into a smooth ball with your hands.
- Prepare for Pressing: Place the dough balls on your prepared baking sheet, spacing them at least 2-3 inches apart to allow for spreading. On a small plate, spread about 1/3 cup of granulated sugar. Lightly spray the bottom of a glass or a flat-bottomed measuring cup with cooking spray.
- Press the Cookies: Dip the sprayed surface of your glass or measuring cup into the sugar on the plate, ensuring it’s well-coated. Use this sugar-coated surface to gently press each cookie ball down to approximately 1/4 inch thick. For best results and to prevent sticking, re-dip the glass in sugar between pressing each cookie. If the sugar stops adhering well, you can lightly re-spray the glass.
- Bake to Perfection: Bake the cookies for 8-9 minutes. Remember: do not overbake! The cookies should appear set at the edges but may still look slightly soft and puffy in the center. The bottoms should be lightly golden. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to firm up without becoming brittle. After 5 minutes, transfer them to a wire rack to cool completely before frosting.
- Prepare the Buttercream Frosting: While the cookies cool, make the frosting. In a medium mixing bowl, combine the softened butter, sour cream (or Greek yogurt), and vanilla extract. Beat with an electric mixer for 1-2 minutes until smooth. Gradually add the powdered sugar, one cup at a time, mixing until incorporated. Start by adding 2 tablespoons of milk. Mix until smooth, then add more milk, a teaspoon at a time, if the frosting is too thick, until you reach your desired creamy, spreadable consistency.
- Frost and Garnish: Once the cookies are completely cooled, use a knife or an offset spatula to spread a generous layer of buttercream frosting onto each cookie. For a festive touch and added texture, sprinkle crushed candy canes on top of the frosting, if desired. Serve immediately or store for later enjoyment.
Frosted Gingerbread Sugar Cookies
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Ingredients
- 1 cup butter softened to room temperature
- ⅔ cup oil vegetable, canola or coconut (melted if using coconut)
- 1 ⅓ cups granulated sugar
- ⅔ cup powdered sugar
- 2 large eggs
- 2 Tbsp sour cream or plain Greek yogurt
- ½ cup unsulphured molasses (not black strap)
- 1 tsp vanilla extract
- 6 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- granulated sugar for pressing the cookies
Buttercream Frosting
- ¾ cup unsalted butter softened
- 2 Tbsp sour cream or plain or vanilla Greek yogurt
- 1 tsp vanilla extract
- 6 cups powdered sugar
- 2-4 Tbsp milk or cream
- crushed candy canes for garnish on top (optional, but recommended for festive flair)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, beat together the softened butter, oil, granulated sugar, and powdered sugar for about 2-3 minutes until light and fluffy. Add the eggs, sour cream (or Greek yogurt), unsulphured molasses, and vanilla extract. Beat for another 2-3 minutes, ensuring everything is well-combined and smooth.
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In a separate bowl, whisk together the flour with the ground cinnamon, allspice, ground ginger, ground nutmeg, baking soda, and baking powder, and salt. Make sure these dry ingredients are thoroughly combined.
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Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix. Scoop the dough with a medium cookie scoop (about 2 tablespoons) and roll into smooth balls.
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Place the dough balls at least 2-3 inches apart on your prepared cookie sheet.
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Place about 1/3 cup of granulated sugar on a small plate. Lightly spray the bottom of a glass or a flat-bottomed measuring cup with cooking spray. Press the sprayed surface into the sugar to coat it, then use that to gently press each cookie ball down to about 1/4 inch thick. For best results, re-dip the glass in sugar between each cookie, and if the sugar stops sticking, lightly re-spray the glass.
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Bake for 8-9 minutes. Do not overbake! The cookies should be set at the edges but may still look slightly soft in the center. Let the cookies cool on the cookie sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. The cookies must be completely cooled before frosting.
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To make the frosting, combine the softened butter, sour cream (or Greek yogurt), and vanilla extract in a medium mixing bowl. Beat together for about 1-2 minutes until smooth. Gradually add the powdered sugar, mixing until incorporated. Start with 2 tablespoons of milk and beat until smooth. If the frosting is too thick, add more milk, one teaspoon at a time, until you reach your desired spreadable consistency. Use a knife or offset spatula to spread the frosting generously on each cooled cookie and sprinkle crushed candy canes on top if desired for a festive touch.
Nutrition
Can You Freeze Frosted Gingerbread Sugar Cookies?
Yes, these cookies are excellent candidates for freezing, which makes them perfect for holiday meal prep or having a stash of treats on hand. While you can freeze them frosted, I’ve found the best results come from freezing the cookies un-frosted, or even freezing the dough itself.
Freezing Baked Cookies (Unfrosted):
After baking, allow your gingerbread cookies to cool completely on a wire rack. Once fully cooled, place them in an airtight container or a heavy-duty ziplock freezer bag. Ensure there’s minimal air in the bag to prevent freezer burn. They can be frozen for up to two months. When you’re ready to serve, simply pull them out of the freezer a few hours in advance and lay them out on a clean surface or wire rack to thaw at room temperature. Once thawed, prepare your buttercream frosting and frost them fresh for the best taste and appearance.
Freezing Cookie Dough Balls:
This method is incredibly convenient for freshly baked cookies anytime. After rolling the dough into individual balls (before pressing them), place them on a baking sheet lined with parchment paper. Freeze them individually for about an hour, or until solid. Once frozen, transfer all the solid cookie dough balls into a ziplock freezer bag. They can be stored in the freezer for up to two months. When you’re ready to bake, arrange the frozen dough balls on a prepared baking sheet and let them thaw at room temperature for about 30-60 minutes, or until soft enough to press down. Then, proceed with pressing them with sugar and baking as directed in the recipe. Cool completely before frosting.
Freezing your cookies or dough ahead of time saves valuable time during busy periods and ensures you always have a delicious, homemade treat ready to enjoy.
How to Soften Butter to Room Temperature Perfectly
Achieving truly softened butter, without melting it, is a critical step for perfect cookies. Here are a few reliable methods, especially if you haven’t planned ahead:
- The Ideal Method (Plan Ahead): The best way is to simply set your butter sticks out on the countertop for a few hours before you plan to bake. Depending on your room temperature, this usually takes 1-2 hours. The butter should be pliable and leave a slight indentation when pressed, but still hold its shape.
- The Microwave Trick (Use with Caution): This is the fastest method, but it requires careful attention to avoid melting. Place the whole stick of butter (unwrapped, unless foil-wrapped, which should be removed) in the microwave. Microwave on a low power setting (e.g., 20-30% power) for 6-7 seconds. Check the butter. If it’s still very cold, try another 5-7 seconds. Repeat in short bursts until it’s softened. You may need several intervals. The butter should be uniformly soft but not shiny or oily, which indicates it’s starting to melt. I personally find the defrost setting on my microwave to be more forgiving; it takes a bit longer (closer to 30 seconds), but it gently softens the butter without the risk of melting.
- The Water Bath Method: Cut your butter into smaller cubes (about 1-inch pieces). Place them in a medium bowl. Fill a larger bowl with warm (not hot!) water. Place the bowl with the butter cubes into the warm water bath, ensuring no water gets into the butter. Let it sit for about 5-10 minutes, stirring occasionally, until the butter is softened. This is a quick and effective way to evenly soften butter.
- The Rolling Pin Method: If you’re really in a rush, cut the cold butter into smaller pieces and place them between two sheets of parchment paper. Use a rolling pin to gently pound and roll the butter until it’s flattened and pliable. This mechanical action quickly brings the butter to room temperature.
- The Grating Method: Another quick fix is to grate cold butter using a box grater. The small pieces will soften very quickly at room temperature, usually within 5-10 minutes.
The goal is butter that’s soft enough to cream easily and incorporate air, but firm enough to hold that air. This balance is crucial for a perfectly soft and chewy cookie texture.
More Christmas Cookie Recipes That We Love!
The holiday season is synonymous with baking, and there’s no better way to celebrate than with a variety of festive cookies. If you loved these Frosted Gingerbread Sugar Cookies, you’ll surely enjoy exploring these other delightful Christmas cookie recipes:
- Mini Gingerbread Cookies
- Best Gingerbread Cut Out Cookies
- Orange Cinnamon Chocolate Chip Cookies
- Danish Butter Cookies
- Reindeer Cookie Cake
- Santa’s Whiskers Cookies
- Christmas Sugar Cookie Bars
- Peppermint Butter Cookies
- Grinch Thumbprint Cookies
- Gingerbread Sandwich Cookies
- Stacked Christmas Tree Cookies
- Chocolate Peppermint Cookies
- Peppermint Cookie Bars
- Christmas Cut Out Cookies
- Spiced Christmas Shortbread Cookies
- Peppermint Chocolate Sandwich Cookies
- Peppermint Vanilla Shortbread Cookies
- Christmas Sprinkle Cookies
- Peppermint Cookies and Cream Cookies
Each of these recipes offers a unique flavor and texture profile, perfect for adding variety to your holiday cookie platter or sharing with loved ones. Happy baking!
