These irresistibly soft and chewy Ginger Cream Cookies are an absolute dream for the holiday season and beyond. Crafted to perfection, they require no electric mixer, allowing the cookie dough to come together in mere minutes. Each tender cookie is generously topped with a rich brown sugar buttercream, creating a flavor combination that is simply divine and perfectly balanced with the warm ginger and aromatic spices.
There’s something uniquely comforting about a freshly baked gingerbread cookie, especially when it’s graced with a luscious frosting. For many, frosted molasses and ginger cookies are the quintessential treat of the Christmas season. While sugar cookies certainly have their charm, I find myself consistently reaching for a soft, chewy ginger-spiced delight, especially when it’s generously slathered with a rich, creamy icing. These homemade ginger cream cookies have quickly become my ultimate craving. Imagine tender, sugar-coated cookies, so incredibly simple to whip up, crowned with a decadent brown sugar buttercream. It’s a match made in culinary heaven, promising to elevate your dessert experience to new heights.
What if you took these already perfect treats a step further? You could transform them into delightful ginger sandwich cookies, doubling the pleasure with an extra layer of that exquisite buttercream filling. Now, wouldn’t that just be an instant celebration for your taste buds? This recipe is a delightful adaptation of my popular pumpkin spice molasses cookies. If you’re a fan of those, prepare to find your new favorite cookie in these sensational ginger cream cookies. Their rich, spicy flavor profile, combined with the unparalleled texture, makes them truly unforgettable.
Why These Ginger Cream Cookies Will Become Your New Favorite:
- Unforgettable Soft & Chewy Texture: These ginger cream cookies are baked to achieve a perfect balance – soft in the center with delightfully chewy edges. Once you add that velvety brown sugar buttercream on top, they become utterly irresistible, offering a melt-in-your-mouth experience with every bite. The combination of warmth from the ginger and the cool creaminess of the frosting is pure bliss.
- Effortless Preparation, No Mixer Required: Forget about lugging out your heavy electric mixer! This recipe is designed for simplicity, utilizing melted butter instead of softened butter. This means your cookie dough comes together quickly and easily with just a whisk and a bowl, making it a fantastic option for bakers of all skill levels, even on busy days.
- Perfectly Freezer Friendly: Planning ahead has never been easier. Whether you’re making a big batch for a party or just want to stock your freezer with delicious treats, these soft ginger cookies are incredibly freezer-friendly. You can freeze them either before or after baking, offering ultimate flexibility for your baking schedule. Enjoy fresh-baked goodness whenever a craving strikes!
- Ideal for Any Occasion: While these are undoubtedly the perfect Christmas cookies, their comforting spice and sweet frosting make them suitable for enjoyment all year long. They beautifully complement any festive cookie tray, and a sprinkle of red and green decorations can easily make them extra festive for holiday gatherings. But don’t limit them to December; they’re wonderful with a cup of tea on a chilly evening, or as a sweet pick-me-up any time.
Key Ingredients for Your Perfect Ginger Cookies:
- Butter: Unsalted butter is highly recommended for these ginger cookies. Using unsalted butter gives you complete control over the total salt content in your recipe. If salted butter is all you have on hand, simply reduce the amount of added salt later in the recipe by half to avoid an overly salty flavor.
- Sugars: This recipe calls for a combination of both regular white granulated sugar and brown sugar. You can use either light or dark brown sugar. Dark brown sugar contains more molasses, which will impart a richer, deeper molasses flavor to your cookies, a characteristic many ginger cookie enthusiasts adore!
- Vanilla Extract: For the best flavor, pure vanilla extract is preferred over imitation vanilla. However, if imitation vanilla is what you have, it will still work to add a lovely aromatic note.
- Egg: A single large egg, ideally at room temperature, will help bind the ingredients together and contribute to the cookies’ structure and moisture. Room temperature eggs emulsify better with other ingredients, creating a smoother dough.
- Molasses: This is truly the star ingredient that gives any molasses or ginger spiced cookie its characteristic deep, rich flavor and chewy texture. I often use Grandma’s brand, but many other brands of unsulfured molasses will yield excellent results. Make sure to use unsulfured molasses for the best taste.
- Flour: Standard all-purpose flour is what I use. For precise measurements, especially if you don’t have a kitchen scale, remember to spoon and level your flour rather than scooping it directly from the bag. This prevents over-measuring and a dry cookie. A gluten-free 1:1 all-purpose baking flour blend can also be successfully substituted for a gluten-free version of these delicious cookies.
- Spices: The heart of these cookies lies in a vibrant blend of warm spices. I prefer a classic combination of ground cinnamon, cloves, and ginger, which offers a delightful warmth and aroma. You can also add a pinch of ground nutmeg if you desire an extra layer of complexity to the spice profile.
- Baking Soda: Ensure your baking soda is fresh and active! Expired baking soda can dramatically affect the leavening of your cookies, leading to flat, dense results. A simple way to test its freshness is by mixing a small amount with vinegar; if it fizzes, it’s good to go.
- Salt: Sea salt is my preference for its cleaner taste, but regular table salt will work perfectly fine. Salt is crucial for balancing the sweetness and enhancing the overall flavor of the cookies.
Essential Ingredients for Brown Sugar Buttercream Frosting:
- Salted Butter: Lately, I’ve found a preference for using salted butter in buttercream frosting. The hint of salt truly helps to cut through the sweetness and enhances the overall flavor. If you opt for unsalted butter, make sure to add a generous pinch of fine salt (about ¼ teaspoon) to the frosting mixture to achieve that balanced taste.
- Confectioner’s Sugar: Also known as powdered sugar, this fine sugar is essential for creating a smooth, stable buttercream that can be easily piped while providing the perfect level of sweetness. It gives the frosting its characteristic sturdy yet creamy consistency.
- Vanilla Extract: A good quality vanilla extract is ideal for enhancing the flavor of the buttercream, adding a classic, aromatic sweetness that complements the brown sugar beautifully.
- Brown Sugar: This is what gives our buttercream its signature touch of sweet, earthy molasses flavor, making it the perfect companion for your chewy ginger cookies. It’s important to beat the frosting thoroughly to help the brown sugar dissolve for a super smooth texture. However, I personally enjoy a slight, delightful crunch that comes from the brown sugar not fully dissolving, adding another layer of texture.
- Heavy Cream: Heavy cream is the secret to achieving that rich, luxurious texture and consistency, truly living up to the “cream” in ginger cream cookies. Its higher fat content helps the frosting hold together beautifully and provides a wonderfully smooth mouthfeel. While heavy cream is ideal, if you don’t have it, half-and-half or even whole milk can be substituted, though the frosting might be slightly less rich and stable.
Step-By-Step Instructions for Your Ginger Cream Cookies:
- Combine Wet Ingredients: Begin by whisking together the brown sugar, white sugar, and melted butter in a large mixing bowl. Continue whisking until the mixture is smooth and well-combined, ensuring no sugar lumps remain. Next, add in the molasses, egg, and vanilla extract, and whisk thoroughly until all ingredients are fully incorporated and the mixture is uniform and glossy.
- Mix Dry Ingredients and Form Dough: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until thoroughly combined. Gradually add these dry ingredients into your wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the cookie dough is mixed, cover the bowl and chill it in the refrigerator for at least 30 minutes, or ideally for 1 to 2 hours. Chilling overnight is also an option, but you might need to let the dough sit at room temperature for a few minutes before it becomes scoopable. This chilling step is crucial for flavor development and prevents the cookies from spreading too much during baking.
- Scoop, Roll, and Bake: Once your cookie dough is properly chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a 1.5-tablespoon cookie scoop, portion out the dough, or simply roll it into approximate 1½-inch balls. Generously roll each dough ball in granulated sugar until it is fully coated. Arrange the sugar-coated cookie dough balls on your prepared baking sheet, leaving about 2 inches of space between each. Bake for approximately 8-10 minutes. You’re looking for cookies that are slightly puffy, beginning to form delicate crinkles on top, with edges that are just set and starting to turn a light golden brown. For my oven, 8½ minutes consistently yields the perfect soft and chewy texture.
- Cooling: Allow the baked cookies to cool on the baking sheet for several minutes before carefully transferring them to a wire rack to cool completely. It is crucial that the cookies are cooled completely before you apply the frosting, otherwise, it will melt.
How to Prepare the Brown Sugar Buttercream:
The secret to a truly exceptional brown sugar buttercream frosting lies in ensuring that the brown sugar either fully dissolves into the butter (for a silky smooth texture) or mostly dissolves if you prefer a slight textural crunch. This process requires a bit of patient beating, but the results are absolutely worth it!
- Cream the Butter: In a medium-sized mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the salted butter on medium speed. Continue to beat until the butter is light, fluffy, and smooth. This typically takes about 2-3 minutes.
- Incorporate Brown Sugar and Vanilla: Add the brown sugar and vanilla extract to the creamed butter. Beat this mixture for a good 3-4 minutes, or even longer, until the brown sugar has mostly dissolved and the frosting appears light and creamy. Scrape down the sides of the bowl occasionally to ensure everything is well combined.
- Add Powdered Sugar and Cream: Gradually add the confectioner’s (powdered) sugar, one cup at a time, beating on low speed until each addition is fully incorporated before adding the next. Once all the powdered sugar is mixed in, increase the speed to medium-high and beat for another 1-2 minutes until the frosting is light and fluffy. Finally, add the heavy cream, one tablespoon at a time, until the buttercream reaches your desired piping or spreading consistency.
- Frost and Decorate: Once your ginger cream cookies are completely cooled, you can either spread the brown sugar buttercream generously over each cookie with an offset spatula or pipe it on using a pastry bag and decorative tip for a more elegant look. Finish them off with festive sprinkles or other fun toppings to make them extra special!
Expert Recipe Tips for Perfect Ginger Cream Cookies:
- Do Not Skip Chilling the Cookie Dough: This step is non-negotiable for success! Chilling the dough helps the flavors meld, prevents the cookies from spreading too much (resulting in flat, thin cookies), and makes the dough much easier to handle. You should be able to effortlessly roll the dough into neat balls. If, after chilling, your dough still feels too sticky, you can either chill it for an extended period or gently mix in a tablespoon or two more of all-purpose flour until it reaches the right consistency.
- For an Intense Molasses Flavor, Choose Dark Brown Sugar: If you’re a connoisseur of deep, rich, and robust molasses flavor in your ginger cookies, then opting for dark brown sugar is the way to go. Dark brown sugar contains a higher molasses content than light brown sugar, which will amplify that beloved, profound taste in your cookies.
- Customizing the Sugar Coating: While rolling the cookie dough in granulated sugar provides a delightful crisp exterior and a lovely sparkle, it’s entirely optional. If you prefer your ginger cookies to have an even softer outside, feel free to omit this step. Alternatively, for a significant crunch and a more rustic appearance, try rolling the cookie dough in coarse raw sugar (like turbinado sugar) instead.
- Ensure Spices are Fresh: The potency of your spices can greatly impact the flavor of these cookies. Older, stale spices will yield a much milder taste. For the most vibrant and aromatic ginger cookies, ensure your ground ginger, cinnamon, and cloves are fresh. Consider replacing your spices annually for optimal flavor.
- Measure Flour Accurately: Precision in measuring flour is key for proper cookie texture. If you don’t use a kitchen scale (which is the most accurate method), always spoon the flour into your measuring cup and then level it off with a straight edge. Scooping flour directly from the bag can compact it, leading to too much flour and dry, dense cookies.
- Avoid Overbaking for Ultimate Chewiness: The baking time for these ginger cookies is crucial for their soft and chewy texture. Keep a close eye on them, especially during the last few minutes. They should appear slightly puffy with crinkled tops and just barely set edges, while the centers may still look a bit soft. They will continue to set as they cool on the baking sheet. Overbaking will result in harder, drier cookies.
Storage Guidelines for Your Ginger Cream Cookies:
Storing Baked Cookies:
To preserve the freshness of your baked, frosted ginger cream cookies, store them in an airtight container at room temperature for approximately 2-3 days. If you need them to last longer, they can be kept in the refrigerator for up to 1 week. Unfrosted cookies tend to have a slightly longer shelf life at room temperature, staying fresh for closer to 5 days.
For freezing baked cookies, while unfrosted cookies generally freeze more easily, you can certainly freeze frosted ones too. Ensure the cookies have cooled completely before freezing. To prevent them from sticking together, flash freeze them by arranging them in a single layer on a plate or baking sheet and freezing for 1-2 hours until solid. Then, transfer the frozen cookies to an airtight, freezer-safe container. For added protection, you can place pieces of wax paper between layers of cookies. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Storing Cookie Dough:
For storing cookie dough, it’s best to roll it into individual balls first. This makes the baking process much quicker when you’re ready to use it. Store the covered cookie dough balls in the refrigerator for up to 3 days. Before baking, allow them to sit out at room temperature for about 15-30 minutes to soften slightly. Remember to roll them in sugar just before baking.
To freeze the cookie dough, roll it into balls and then arrange them in a single layer on a tray or plate. Freeze for about 1 hour until firm, then transfer the frozen dough balls to a freezer-safe container or resealable bag. The cookie dough can be frozen for up to 3 months. When you’re ready to bake, allow the dough balls to come to room temperature before rolling in sugar and baking as directed. This ensures an even bake and the best texture.
Explore More Delicious Cookie Recipes:
- Chocolate Chip Pecan Cookies
- Eggless Sugar Cookies
- Caramel Stuffed Snickerdoodle Cookies
- White Chocolate Dipped Nutella Ritz Crackers Cookies
- Chocolate Cake Mix Cookies
- Peppermint Chocolate Chip Cookies
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Ginger Cream Cookies with Brown Sugar Buttercream
By: Lorie Yarro
These irresistibly soft and chewy Ginger Cream Cookies are a perfect cookie for the holiday season and beyond. No electric mixer necessary so the cookie dough whips up in just minutes. A brown sugar buttercream pairs with the ginger and spices of the cookies so perfectly!
Print Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 28 cookies (approx.)
Ingredients
For the Cookies:
- ¾ cup butter, melted and cooled slightly
- ⅓ cup brown sugar, packed
- ⅓ cup granulated white sugar, plus more for rolling (approximately ⅓ cup more)
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 tsp vanilla extract
- 1 ½ tsp baking soda
- 2 ¼ cup flour (315 g), spooned and leveled
- 2 tsp ground ginger
- 1½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp sea salt
For the Brown Sugar Buttercream Frosting:
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ⅓ cup brown sugar, packed
- 2-3 tbsp heavy cream
Instructions
For the Cookies:
- Whisk together the melted butter, brown sugar, and granulated white sugar in a large mixing bowl until combined and smooth. Add the vanilla extract, large egg, and unsulfured molasses, then whisk vigorously until all ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, sea salt, ground cinnamon, ground ginger, ground cloves, and baking soda to combine thoroughly. Gradually add these dry ingredients into the wet mixture, stirring slowly until just combined. Be careful not to overmix the dough. Chill the dough, covered, for at least 30 minutes, or ideally 1-2 hours. You can chill it for up to 3 days. If chilling for more than two hours, allow the dough to sit at room temperature for about 30 minutes before scooping into balls.
- Once the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into approximately 1½-inch balls (or use a 1½ tablespoon cookie scoop). Toss each ball generously in granulated sugar to coat completely. Place the cookies about 2 inches apart on the parchment-lined baking sheet. Bake for 8-10 minutes. The cookies should look slightly puffy and begin to show crinkles on top, with edges just barely browned and set. They might not look fully “done” in the center, but trust the process for a soft, chewy result.
- Allow the cookies to cool on the baking sheet for several minutes before carefully transferring them to a wire cooling rack to cool completely. This prevents them from breaking and ensures they are firm enough for frosting.
For the Brown Sugar Buttercream:
- In a medium bowl, cream the softened salted butter with an electric mixer until it’s smooth and creamy, about 2-3 minutes. Add the brown sugar and vanilla extract, then beat for about 3-5 minutes until the mixture is creamy and the brown sugar has largely dissolved into the butter.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Once all powdered sugar is added, beat on medium-high for another minute or two until light and fluffy. Slowly add the heavy cream, one tablespoon at a time, until the frosting reaches your desired smooth and creamy consistency for spreading or piping.
- Once the ginger cookies are completely cooled, pipe or spread the brown sugar buttercream frosting generously onto each cookie. Decorate with sprinkles or other fun toppings as desired. You can also turn them into ginger cream sandwich cookies by filling two cookies with frosting.
- Store the frosted cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for about 1 week. If stored in the fridge, allow them to come to room temperature before eating for the best, chewiest texture.
Notes
- Storage: To store baked, frosted cookies, keep in an airtight container for about 2-3 days at room temperature or 1 week in the refrigerator. Unfrosted cookies can keep for closer to 5 days at room temperature. Freeze baked cookies (frosted or unfrosted) for up to 3 months by flash-freezing them first then transferring to an airtight container. Allow to thaw at room temperature.
- Do not skip chilling the cookie dough. This step is vital for preventing spread and developing flavor. The dough should be firm enough to easily roll into balls. If still sticky, chill longer or add a bit more flour.
- For an even stronger molasses flavor, use dark brown sugar. Its higher molasses content will give a more intense, rich flavor.
- Rolling in sugar is optional. For a softer exterior, omit the sugar coating. For extra crunch, use raw sugar.
Nutrition
Calories: 241kcal
Carbohydrates: 33g
Protein: 1g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.5g
Cholesterol: 38mg
Sodium: 196mg
Potassium: 27mg
Fiber: 0.3g
Sugar: 24g
Vitamin A: 379IU
Vitamin C: 0.02mg
Calcium: 12mg
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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