Fresh Food Cookie Friday Frosted Gingerbread Cookies


National Cookie Day was celebrated on Wednesday and I am celebrating the occasion by sharing my absolute favorite cookie recipe that I make for the holidays. I found these Frosted Gingerbread Cookie at Café Aroma and they are the best cookies I had ever tasted. The Café was kind enough to share the recipe with me.

Frosted Gingerbread Cookies


  • 3 c. all-purpose flour
  • 2 t. ginger
  • 1 t. cinnamon
  • 1t. baking soda
  • ¼ t. nutmeg
  • ½ t. salt
  • 2 sticks butter, softened
  • ¼ c. brown sugar
  • ½ c. molasses
  • 1 egg
  • ¼ c. white sugar


Mix flour, spices, salt and baking soda, set aside. In mixing bowl cream butter, brown sugar and white sugar until fluffy. Add molasses, egg and beat until creamy. Slowly add flour mixture, and mix well. Wrap dough in plastic wrap and chill in refrigerator for at least four hours.

Preheat oven to 350 degrees. Roll the chilled dough into 1-inch balls and roll in white sugar until they are coated. Place on baking sheet 2 inches apart. Bake about 8 minutes for a chewy cookie.

Cool, then frost with frosting made from:

  • 1½ c. powdered sugar
  • 1 (8 oz.) cream cheese
  • ½ stick softened butter
  • 1 t. vanilla
  • ½ t. salt.
  • Top with a sprinkling of cinnamon sugar or for a more festive look, red and green sprinkles.




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