"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." — allybaker22
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Terrific frosting recipe! It tasted delicious on my gingerbread cookies and when dried, it wasn't at all sticky or tacky~just a great consistency.
Thank you for a wonderful frosting recipe! =)
This frosting is brown, not even close to white or off white. It is heavy on the spices and very runny. I triple checked to make sure I had all of the measurements correct & I made it exactly as listed. I will take the other readers suggestions & add more powdered sugar & butter to try to save it.
This is incredible icing!
I wanted to use the Big Soft Ginger Cookies for a fall sandwich cookie and needed a complimentary icing. This was the one. I added a tbsp. of butter and a little vanilla and doubled the recipe. This was the best icing. I could see how this would be good on a pumpkin or sugar cookie, too. It sets up well, too.
Just remember that with the spices the frosting won't be white. Tastes good and actually enhanced the cookie flavor, which is neat as I tend not to like frosting. I used it with the Gingerbread Boys recipe by Janice Brubaker.
Great recipe! Was a great addition to our Gingerbread Men cookie recipe. Added a little more powdered sugar to make it a little thicker so it would stay on the cookies, but other than that, followed the recipe exactly. Turned out brown, but looked great on the gingerbread cookies with candies and sprinkles on top!
AMAZING! I added the 1 TBSP of Butter (creamed) and it turned out to be the perfect spreading consistency for Gingerbread... not cookies...Gingerbread cake. When I took a bite of the gingerbread cake with this frosting it was like a spice explosion in my mouth! My husband said "You ARE making more of these for Christmas!" This icing would also be excellent on sugar cookies.
This is a really nice alternative to a typical vanilla glaze. I have made this recipe many times as it has so many good uses, and I'm always asked for the recipe. I would recommend at least doubling the recipe as it only makes about 1/4 cup. I have used this to drizzle lightly on pumpkin gingerbread as well as pumpkin ginger cupcakes, and also to glaze gingerbread cutouts and apple quick breads and muffins.
I thought this was wonderful!!! I used it to ice the "big soft ginger cookies" from this site. The only changes I made were to increase it to ice 48 cookies and I added a dash of mexican vanilla. The taste is delicious and the texture is perfect. It set within minutes so that I could pack them away before they were devoured!
* Percent Daily Values are based on a 2,000 calorie diet.
Gingerbread Frosting for Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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