On a chilly afternoon, nothing feels quite as comforting as a soft ginger cookie fresh from the oven. The kitchen smells like cinnamon and cloves, the edges of the cookies look just set, and that first bite is all warmth and spice. These Ginger Cream Cookies take that classic feeling and layer it with a fluffy brown sugar buttercream that tastes almost like caramel.
I baked several rounds of this recipe to get the texture just right: lightly crisp edges, a soft center, and enough molasses to feel cozy without being heavy. If you have been craving an easy homemade treat that tastes bakery-level but feels very homey, you are going to fall in love with this batch. Ready to bake together?
GINGER CREAM COOKIES
This is the kind of cookie that disappears quietly from the plate. People just keep reaching for "one more" without even thinking about it, especially once they see that creamy swirl of frosting on top.
Why You'll Love This Recipe
- Soft, tender cookies with barely crisp edges
- Warm ginger, cinnamon, and cloves in every bite
- Simple pantry staples and easy steps
- Brown sugar buttercream that melts into the cookie
- Great for cookie exchanges, gifting, and holidays
- Dough chills well, so you can bake ahead of time
INGREDIENTS
For the Cookies
- ¾ cup butter, melted and cooled slightly
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar, plus about ⅓ cup more for rolling
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking soda
- 2 ¼ cups all-purpose flour (315 g), spooned and leveled
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon fine sea salt
For the Brown Sugar Buttercream Frosting
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2 to 3 tablespoons heavy cream
PREPARATION
Make the Cookie Dough
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
- Add the egg, molasses, and vanilla. Whisk again until the mixture turns a deep, even brown and looks slightly thick.
Mix the Dry Ingredients
- In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and sea salt.
- Gently stir the dry ingredients into the wet mixture. Stop as soon as the flour disappears. The dough should feel soft and a bit sticky.
Chill the Dough
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes, ideally 1 to 2 hours. This helps the flavors deepen and keeps the cookies thick and soft.
- Chilling longer than 2 hours? Let the dough rest at room temperature for about 30 minutes before scooping so it is easier to handle.
Bake the Cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough into 1 ½ tablespoon portions (about 1 ½ inch balls). Roll each ball in granulated sugar to coat.
- Arrange cookies about 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes. The edges should look just set and very lightly golden, while the centers still look soft and slightly puffy. If you are unsure, take them out; they keep cooking on the pan.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Brown Sugar Buttercream
- In a stand mixer bowl or large mixing bowl, beat the softened butter until creamy and smooth.
- Add the powdered sugar, brown sugar, and vanilla. Mix on low at first, then increase the speed until the frosting looks fluffy.
- Add heavy cream 1 tablespoon at a time until you get a silky, spreadable consistency. The frosting should hold soft peaks and glide easily off a spatula.
Frost the Cookies
- Once the cookies are fully cool, frost the tops with a generous spoonful of buttercream. You can spread it in soft swirls or pipe it for a more dressed-up look.
- Let the frosting set slightly, then serve and enjoy.
CONSEILS/SUGGESTIONS
Pro Tips for Perfect Ginger Cream Cookies
Top Tip
- Let the butter cool a bit after melting so it does not make the dough greasy.
- Do not skip chilling the dough; it keeps your cookies thick and soft.
- Pull the cookies from the oven when they still look a touch underbaked in the center. They finish setting as they cool.
- If your dough feels too stiff after a long chill, let it rest on the counter for a short time before scooping.
- For neater cookies, use a cookie scoop so they all bake evenly.
Storage and Freezing
- Store frosted cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- If you want to keep them soft, tuck a small piece of bread or apple slice in the container and replace it as needed.
- Freeze unfrosted cookies in a tightly sealed bag for up to 2 months. Thaw at room temperature, then frost.
- You can also freeze dough balls after rolling in sugar. Freeze on a tray, then move to a freezer bag. Bake from frozen, adding 1 to 2 minutes if needed.
Make-Ahead Ideas
- Make the dough up to 3 days ahead and keep it chilled, tightly covered.
- Bake the cookies the day before serving and frost them the same day you plan to share.
- You can prepare the buttercream a day in advance and store it in the fridge. Bring it back to room temperature and whip briefly before using.
Flavor Variations
- Extra Spicy: Add a pinch of black pepper for a little warmth in the background.
- Orange Ginger: Stir in 1 tablespoon of fresh orange zest to the cookie dough for a bright twist.
- Maple Buttercream: Swap 1 tablespoon of the cream for pure maple syrup for a deeper fall flavor.
- Sandwich Cookies: Use a thinner layer of frosting and press two cookies together to make little ginger cream sandwiches.
FAQs
You can replace part of the molasses with additional brown sugar, but you will lose some of the depth and color. For that true ginger cookie flavor, I recommend keeping it in.
The dough may not have chilled long enough, or the butter was still very warm when you mixed it in. Next time, chill a little longer and make sure the melted butter has cooled slightly.
Rolling in sugar adds a light crunch and a pretty sparkle. You can skip it, but the texture is so lovely that I always do it.
Yes. If you do not need a full batch, you can cut everything in half and bake as written. Keep an eye on the baking time, but it should be the same.
📖 Recipe
Ginger Cream Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes active, plus chilling
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, spiced ginger cookies topped with a fluffy brown sugar buttercream. These Ginger Cream Cookies are cozy, nostalgic, and perfect for holidays, gifting, or a quiet baking day at home.
Ingredients
- ¾ cup butter, melted and cooled slightly
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar, plus about ⅓ cup more for rolling
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking soda
- 2 ¼ cups all-purpose flour (315 g), spooned and leveled
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2 to 3 tablespoons heavy cream
Instructions
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, molasses, and vanilla. Whisk until the mixture turns deep brown and slightly thick.
- In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and sea salt.
- Stir the dry ingredients into the wet mixture until the flour disappears. The dough should be soft and slightly sticky.
- Cover and chill the dough in the fridge for at least 30 minutes, ideally 1 to 2 hours. Let sit at room temp for 30 minutes if chilled longer.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough into 1 ½ tablespoon portions and roll each ball in sugar.
- Arrange 2 inches apart on the baking sheet and bake for 8 to 10 minutes until edges are just set and centers look soft and puffy.
- Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat softened butter until creamy.
- Add powdered sugar, brown sugar, and vanilla. Mix on low, then beat until fluffy.
- Add heavy cream 1 tablespoon at a time until the frosting is silky and spreadable.
- Frost each cooled cookie with a generous spoonful of buttercream in swirls or piped if preferred.
- Let the frosting set slightly before serving and enjoying.
Notes
Store frosted cookies in an airtight container at room temp for up to 2 days or refrigerate for up to 4 days. Freeze unfrosted cookies or sugar-rolled dough balls for up to 2 months. Thaw cookies before frosting. Make dough up to 3 days ahead and chill, or prep buttercream a day ahead and bring to room temp before using. Try flavor twists like orange zest or maple syrup for variation.
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 220
- Sugar: 22g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
Serving Ideas
These cookies are wonderful on a holiday dessert platter with fresh berries or sliced oranges for color. I also love serving them with a mug of chai, coffee, or hot cocoa on a quiet evening. Thinking about gifting them? Pack them in a simple tin or box with parchment between layers so the frosting stays neat.
Nutrition & Notes
- Yield: About 24 cookies
- Skill level: Easy, beginner-friendly
- Approximate calories: Around 220 per frosted cookie (this will vary with frosting thickness)
- Tested several times to balance the spices, sweetness, and softness for a crowd-pleasing result
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