If you’ve been dreaming about the perfect cozy treat, let me introduce you to this absolutely divine Ginger Cookie with Brown Sugar Buttercream Recipe. Seriously, it’s like a warm hug on a chilly day – soft, spicy ginger cookies paired with a silky brown sugar buttercream that’s downright irresistibly sweet. When I first tried this recipe, it quickly became a family favorite; I know you’re going to love how easy it is to whip up and how beautifully the flavors come together. Keep reading because I’m going to share all my tips to help you nail these cookies on your very first try!
Why You’ll Love This Recipe
- Perfect Balance of Spices: The blend of ginger, cinnamon, and cloves gives these cookies a warm, inviting flavor that’s not overpowering.
- Luscious Brown Sugar Buttercream: This frosting is creamy with a rich caramel undertone that pairs perfectly with the spicy cookie base.
- Simple Prep with Big Flavor: You don’t need any fancy equipment or hard-to-find ingredients to make these a stunning crowd-pleaser.
- Versatile and Fun: Great as sandwich cookies, simply frosted cookies, or dressed up for holidays with sprinkles or edible glitter.
Ingredients You’ll Need
Each ingredient plays its part in making these ginger cookies irresistibly tender and flavorful. Plus, the brown sugar buttercream brings it all together with a luscious sweetness that’s anything but ordinary. Here’s why these ingredients are key to the magic.
- Butter: Using melted for the cookies and softened for the frosting helps achieve the perfect chewy texture and creamy consistency.
- Brown sugar: Packed with molasses, it enhances that deep caramel note in both the cookies and frosting.
- Granulated sugar: Adds just the right amount of sweetness and helps with the cookie’s structure.
- Egg: Acts as a binder and adds richness – make sure it’s at room temperature for even mixing.
- Unsulfured molasses: This is the heart of the ginger cookie flavor, giving it that classic dark, spicy sweetness.
- Vanilla extract: A subtle flavor booster that balances the spices.
- Baking soda: Helps the cookies spread and develop a tender crumb.
- Flour: Spoon and level it for accurate measurement to avoid dry cookies.
- Ground ginger, cinnamon, & cloves: The trio of warm spices that create that irresistible ginger snap vibe.
- Sea salt: Just a pinch to highlight the sweet and spice flavors without overwhelming them.
- Powdered sugar: For that smooth, fluffy buttercream texture.
- Heavy cream: Helps thin out the buttercream and make it silky smooth for piping or spreading.
Variations
I love that this Ginger Cookie with Brown Sugar Buttercream Recipe is so adaptable – whether you want to dial up the spices or switch things up for dietary needs, there are plenty of ways to make it your own. Here’s how I’ve tweaked it over time.
- Spice it up: I sometimes add a pinch of black pepper or extra ginger for a little extra kick — it’s a personal favorite twist that my spice-loving friends rave about.
- Gluten-free option: Swap the regular flour for a gluten-free blend with xanthan gum; it works surprisingly well here and keeps the texture soft.
- Vegan twist: Use vegan butter and flaxseed egg replacer, plus ensure your brown sugar and molasses are vegan-friendly – I tried this for a holiday party and everyone was none the wiser!
- Decorating fun: Try rolling the cookie dough balls in colored sugar or coarse sanding sugar before baking for a festive look.
How to Make Ginger Cookie with Brown Sugar Buttercream Recipe
Step 1: Mix the Wet Ingredients with Love
Start by whisking together your melted butter with both sugars until smooth and combined—that lovely brown sugar really brings a deep flavor here. Then add in your vanilla, egg, and molasses, mixing until the batter is silky and fully blended. I like to use a large bowl so everything has space to come together easily.
Step 2: Combine Your Dry Ingredients Separately
Next, whisk your flour, salt, baking soda, and the trio of spices—ground ginger, cinnamon, and cloves—in a separate bowl. This helps to evenly distribute the warm spices throughout your dough, so every bite is packed with that cozy gingerbread flavor.
Step 3: Bring the Dough Together and Chill
Gradually add the dry mix to your wet ingredients, stirring gently just until everything comes together. Overmixing is the enemy here—you want the dough just combined for tender cookies. Then pop the dough in the fridge for at least 30 minutes, but if you can chill it for 1-2 hours or even up to 3 days covered, that’s even better for developing flavor and texture. I’ll usually pull it out about 30 minutes before baking to make it easier to scoop.
Step 4: Shape, Sugar-Coat, and Bake
Preheat your oven to 350°F. Scoop the chilled dough into 1½-inch balls (I love using a cookie scoop for consistent size), then roll each ball in granulated sugar—it adds a delightful crispness around the edges. Place them about 2 inches apart on a parchment-lined sheet and bake for 8-10 minutes. Here’s a little trick: take them out just before the edges turn golden brown — the centers may look a bit soft, but they’ll firm up as they cool. Trust me on this one!
Step 5: Cool and Prepare the Brown Sugar Buttercream
While the cookies cool on a wire rack, start on your buttercream. Beat your softened salted butter until silky smooth, then add brown sugar and vanilla. Beat longer here—about 3-5 minutes—to make sure the brown sugar dissolves completely for a luscious, creamy texture. Then add powdered sugar gradually, beating to reach your preferred thickness. Finally, add heavy cream one tablespoon at a time to make the frosting perfectly smooth and spreadable.
Step 6: Frost and Enjoy
Once your cookies are fully cooled, either pipe or spread the brown sugar buttercream generously on top. You can sprinkle with festive sprinkles or even sandwich two cookies together for ginger cream pies — so yummy. These keep well in an airtight container, but if you refrigerate them, let them come back to room temp before digging in for the best chewiness.
Pro Tips for Making Ginger Cookie with Brown Sugar Buttercream Recipe
- Melted Butter Cooling: Let your melted butter cool slightly before mixing with sugars to prevent cooking the egg—this keeps the dough tender and soft.
- Chilling Is Key: Don’t skip chilling the dough; it helps prevent spreading and deepens the spice flavors—you’ll notice a big difference in texture and flavor.
- Don’t Overbake: Cookies look underdone when you take them out, but that’s exactly when they’re perfect—overbaking makes them dry and crumbly.
- Buttercream Texture: Beat the buttercream long enough to fully dissolve the brown sugar and achieve that silky texture. This also makes spreading or piping soooo much easier.
How to Serve Ginger Cookie with Brown Sugar Buttercream Recipe
Garnishes
I personally love topping these cookies with a sprinkle of sanding sugar or festive holiday sprinkles—it adds just that little extra sparkle that makes them feel special. For a grown-up touch, try a tiny pinch of crystallized ginger on top of the buttercream for a crunchy burst of zing.
Side Dishes
These cookies are a knockout paired with a hot cup of chai tea or mulled cider. For holiday gatherings, I like serving them alongside a simple cheese board or fresh fruit to balance the richness.
Creative Ways to Present
For parties, I love arranging these on a rustic wooden board layered with wax paper and fresh herbs like rosemary for a hint of greenery. Another time, I piped the buttercream into pretty rosettes and topped each cookie with edible gold flakes—everyone was blown away by how fancy they looked, but they were so simple to make!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days without the frosting getting too soft or sticky. If I need to keep them longer, I carefully layer them with parchment paper and refrigerate for up to one week—just remember to bring them to room temp before enjoying for that soft chew.
Freezing
I’ve had great luck freezing both the cookie dough and the frosted cookies. For dough, I roll into balls, freeze on a sheet, then store in a freezer bag—this way, I can bake fresh batches straight from the freezer by adding a couple of extra minutes to bake time. For frosted cookies, freeze them in a single layer, then transfer to a freezer bag, thawing fully at room temperature before serving.
Reheating
If you like your buttercream a little softer, a quick 10-15 second zap in the microwave works wonders to bring them back to life—just be careful not to melt the frosting completely. Alternatively, leaving them out at room temp for about 30 minutes usually does the trick!
FAQs
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Can I make the Ginger Cookie with Brown Sugar Buttercream Recipe dairy-free?
Absolutely! You can swap the butter for a plant-based substitute like vegan margarine or coconut oil (though coconut oil may change the flavor slightly). Use a vegan-friendly brown sugar and molasses, and opt for a dairy-free milk or cream alternative to thin the buttercream. Just keep in mind that texture and taste might vary a bit, but it’s still delicious!
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Why is it important to chill the cookie dough?
Chilling the dough solidifies the fats which means the cookies won’t spread too much while baking. It also allows the spices and flavors time to meld and intensify, resulting in cookies that taste richer and have a better texture overall.
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How do I make sure the brown sugar completely dissolves in the buttercream?
Beating the softened butter and brown sugar together for at least 3-5 minutes using a hand or stand mixer really helps dissolve the sugar crystals. If you don’t beat it long enough, the frosting might feel grainy, so patience here is key!
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Can I use regular granulated sugar instead of brown sugar in the frosting?
Brown sugar adds moisture and a caramel note vital to this buttercream’s flavor, so it’s best not to substitute it for granulated sugar. If you only have granulated, the frosting will be less rich and flavorful, but still workable.
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What’s the best way to store frosted ginger cookies?
Store them in a single layer in an airtight container at room temperature if eating within a few days. For longer storage, refrigerate them with parchment paper layers to prevent sticking. Let them come to room temp before serving to enjoy the best texture and taste.
Final Thoughts
This Ginger Cookie with Brown Sugar Buttercream Recipe is one of those rare finds that feel special but are surprisingly easy to make. I love how the warm spices and rich frosting come together to create a cookie that’s truly memorable but approachable. Whether you’re baking for a holiday, special occasion, or just because, this recipe never fails to impress. Give it a try—you’ll enjoy watching your friends and family sneak bites when they think you’re not looking!
Print
Ginger Cookie with Brown Sugar Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ginger Cream Cookies with Brown Sugar Buttercream combine soft, spiced ginger cookies with a rich, creamy brown sugar frosting for a perfect holiday treat or anytime indulgence. The cookies have warm flavors of ginger, cinnamon, and cloves, while the buttery frosting adds a luscious, sweet finish.
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 cups all-purpose flour (315 g), spooned and leveled
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp sea salt
For the Brown Sugar Buttercream Frosting:
- 1 cup salted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ⅓ cup brown sugar
- 2–3 tablespoons heavy cream
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and both the brown and granulated sugars until combined. Add the vanilla, egg, and molasses and mix thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, cinnamon, ginger, cloves, and baking soda until evenly mixed. Gradually stir the dry ingredients into the wet ingredients until just combined. Chill the dough covered for at least 30 minutes, ideally 1 to 2 hours, or up to 3 days. If chilling longer than two hours, allow the dough to come to room temperature (about 30 minutes) before scooping.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C).
- Form and Bake Cookies: Roll the dough into approximately 1 ½ inch balls or use a 1 ½ tablespoon cookie scoop. Toss each ball in granulated sugar to coat thoroughly. Place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 8-10 minutes or until the edges are just barely browned; the centers may appear slightly underbaked but will set as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Make Buttercream Frosting: In a medium bowl, cream the salted butter with an electric mixer until smooth and creamy. Add the brown sugar and vanilla extract and beat for 3-5 minutes until the mixture is creamy and the brown sugar is mostly dissolved.
- Add Sugar and Cream: Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition, until the frosting reaches the desired thickness. Add heavy cream 1 tablespoon at a time and beat until the frosting is smooth and creamy.
- Frost Cookies: Pipe or spread the buttercream evenly over completely cooled cookies. Decorate with sprinkles if desired, or sandwich two cookies together to make ginger cream pies.
- Store: Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for about 1 week. If refrigerated, bring to room temperature before serving to restore chewiness.
Notes
- Nutrition information is an estimate based on a cookie with heavy piped frosting and is for reference only.
- Chilling the dough enhances flavor and texture but allow dough to warm slightly before baking if chilled more than 2 hours.
- Ensure cookies are fully cooled before frosting to prevent melting the buttercream.
- For best texture, consume cookies within a week if refrigerated.
- You can customize by adding sprinkles or using different spices for variation.
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
