Frosted Gingerbread Sugar Cookies are soft, chewy, and full of cozy holiday flavor! These easy cookies are made without any chilling, rolling, or cutting, and are topped with a creamy buttercream frosting that makes every bite irresistible.

Recipe Highlights

• Perfect for sharing: Great for cookie exchanges, gifting, or pairing with a mug of hot cocoa by the fire.
• No rolling or chilling: These gingerbread sugar cookies skip the hassle of dough rolling or cookie cutters — just press and bake!
• Soft and chewy texture: A perfect balance of butter, oil, and sour cream creates cookies that stay tender for days.
• Full of warm spice flavor: Cinnamon, ginger, nutmeg, and allspice make these cookies taste like Christmas in every bite.
• Frosted with buttercream: A sweet, creamy frosting takes them from good to unforgettable.

Ingredients in Frosted Gingerbread Sugar Cookies

• Butter – You’ll need 2 sticks of butter for the cookies. Just make sure they are completely softened to room temperature before making the cookies.
• Oil – Part of what makes these cookies so soft is the oil in them. You can use vegetable or canola oil, but I almost always use coconut oil, and it works great. There are so many other flavors in these cookies that you definitely won’t be able to taste any coconut flavor. Just make sure to fully melt the coconut oil before adding it to the batter. You can also use avocado oil.
• Sugar – Granulated sugar gives these cookies the desired sweetness.
• Powdered sugar – Adding powdered sugar to the dough also helps make these cookies so soft.
• Eggs – 2 large eggs help bind everything together and provide the right consistency.
• Sour cream – You’ll only need a couple of tablespoons of sour cream. Sour cream in cookies really makes a huge difference, and I love it! I usually swap out the sour cream with plain Greek yogurt and it works great!
• Molasses – Just make sure to use regular unsulphured molasses for the right flavor (not black strap).
• Vanilla extract – The higher the quality of the vanilla, the better.
• Flour – Regular all-purpose flour works best in these cookies.
• Cinnamon, allspice, ginger, and nutmeg – Adding a little bit of each of these spices really makes for the intense gingerbread flavor in these cookies.
• Baking soda & baking powder – These are the leavening agents in the cookies, so for the best results, make sure they aren’t expired!
• Salt – Just a half teaspoon of salt will help all of the other flavors to pop!

BUTTERCREAM FROSTING

• Butter – Butter is an important ingredient in buttercream frosting! Just make sure it is softened to room temperature before making the frosting.
• Sour cream -Adding sour cream to the frosting adds a little bit of extra creaminess that I love. You can also swap this out with plain Greek yogurt, or you can use vanilla Greek yogurt for a little bit more flavor.
• Vanilla extract – The higher the quality of the vanilla, the better.
• Powdered Sugar – Provides all the sweetness for the frosting!
• Milk (or cream) – Used to thin out the frosting to the desired consistency. Add as little or as much as you’d like!
• Crushed candy canes – I love the look (and taste) of adding a few crushed candy canes on top of the frosting. The crunchiness and flavor of the candy canes really pair well with the soft gingerbread cookies. I usually cheat and buy a bag of crushed candy canes (found in the baking aisle during the holiday season).

Tips for Making the Best Gingerbread Sugar Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Use softened butter: Soft butter (not melted) helps create the right texture and prevents the cookies from spreading too much.
• Cream the fats and sugars well: Spend a full 2–3 minutes mixing the butter, oil, and sugars for a lighter, smoother cookie.
• Don’t overbake: These cookies should look slightly underdone on top. They’ll continue baking on the pan as they cool.
• Keep them thick: Press the dough balls gently — too thin and they’ll crisp instead of staying soft.
• Use parchment paper: It helps the cookies bake evenly and slide right off without sticking or breaking.

Storage Instructions

• Room temperature: Store cookies in an airtight container for up to 4 days.
• Refrigerator: Keep frosted cookies in the fridge for up to 7 days.
• Freezer (unfrosted): Freeze baked cookies (unfrosted) for up to 2 months. Thaw at room temperature and frost before serving.
• Freezer (dough): Roll dough into balls, freeze on a tray, and transfer to a zip-top bag. When ready to bake, thaw slightly, press, and bake as usual.

Print

Frosted Gingerbread Sugar Cookies Recipe

Frosted Gingerbread Sugar Cookies are soft, chewy and packed with spice and flavor. These delicious gingerbread cookies don't require any chilling, rolling out or cutting and they are frosted with a simple buttercream frosting.

Course Cookies

Cuisine American

Keyword Frosted Gingerbread Sugar Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 40 cookies

Calories 295kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• ⅔ cup oil vegetable, canola or coconut
• 1 ⅓ cups sugar
• ⅔ cup powdered sugar
• 2 eggs
• 2 Tbsp sour cream or plain Greek yogurt
• ½ cup molasses not black strap
• 1 tsp vanilla
• 6 cups flour
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• sugar for pressing the cookies

Buttercream Frosting

• ¾ cup 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

Instructions

• Preheat oven to 350°.
• In a large bowl, beat together the butter, oil, sugar and powdered sugar for about 2-3 minutes. Add the eggs, sour cream, molasses and vanilla and beat for another 2-3 minutes.
• In a separate bowl, mix the flour with the cinnamon, allspice, ground ginger, nutmeg, baking soda, baking powder and salt.
• Add the flour mixture to the butter mixture and mix just until combined. Scoop the dough with a medium cookie scoop (about 2 tablespoons) and roll into balls.
• Place the balls at least 2-3″ apart on a cookie sheet that has been lined with parchment paper or a silicone baking mat.
• Place about 1/3 cup of sugar on a small plate. Lightly spray the bottom of a glass or flat-bottomed measuring cup with cooking spray. Press the sprayed surface into the sugar and then use that to press each cookie ball down to about 1/4″ thick. I like to re-dip in the sugar in between each cookie, and if the sugar stops sticking, you can re-spray during the process as well.
• Bake for 8-9 minutes. Do not overbake!!! Let the cookies cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, make the frosting.
• To make the frosting, combine the butter, sour cream and vanilla extract in a medium mixing bowl. Beat together for about 1-2 minutes and then add the powdered sugar and milk. Start with 2 tablespoons of milk and then add more after mixing if the frosting is too thick. Use a knife to spread the frosting on each cookie and sprinkle crushed candy canes on top if desired.

Nutrition

Calories: 295kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

FAQs

Can I freeze Frosted Gingerbread Sugar Cookies?
Yes! For best results, freeze unfrosted cookies in an airtight container for up to 2 months. Frost after thawing.

Can I make the dough ahead of time?
Absolutely. Chill or freeze the dough for later use. Just make sure to bring it to room temperature before pressing and baking.

Can I substitute molasses?
You can use dark corn syrup or honey, but the classic gingerbread flavor comes from real molasses.

Why are my cookies crispy?
They were probably pressed too thin or baked too long. Pull them from the oven as soon as the bottoms start to brown.

What kind of frosting works best?
A thick, creamy buttercream works perfectly. You can also use cream cheese frosting if you prefer tangier flavor.

MORE GINGERBREAD COOKIE RECIPES TO TRY:

• Soft and full of warm spice, Chewy Gingerbread Cookies are made with butter, brown sugar, and molasses for the ultimate holiday treat.
• With tender spiced dough and a tangy cranberry filling, Gingerbread Thumbprint Cookies with Cranberry Sauce bring festive flavor and a drizzle of sweet white chocolate to every bite.
• Gingerbread Cookie Bars deliver all the flavor of classic gingerbread in an easy, no-roll bar form topped with creamy frosting and festive sprinkles.
• Enjoy all the cozy flavors of the season with No-Bake Gingerbread Cookies, made from molasses, oats, and warm spices—no oven required.
• Bite-sized and bursting with gingerbread flavor, Christmas Gingerbread Cookie Bites are an easy, one-bowl holiday favorite perfect for parties or cookie trays.

These Frosted Gingerbread Sugar Cookies are soft, perfectly spiced, and always a hit — simple to make, fun to share, and full of holiday cheer!

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