Frosted Gingerbread Cookies
It was National Cookie Day on December 4th, so to celebrate I made these Frosted Gingerbread Cookies! They were such a hit that I had to share them with all of you.
If you are looking for an easy cookie recipe that taste like you spent hours in the kitchen baking them, then these Frosted Gingerbread Cookies are for you.
To make these cookies, I used Krusteaz Gingerbread Cookie Mix, seriously these are my favorite cookie mixes to use, they taste homemade without all the work {WIN-WIN}. And because the holiday season is nutty around here, I didn’t have time to make homemade cream cheese frosting, so I used store bought cream cheese frosting {please don’t judge me!}. Lastly, I topped theses cookies with my favorite SPRINKLES, aren’t they super cute for the holidays!?
So it doesn’t get much easier then these Frosted Gingerbread Cookies and they would make a perfect gift too! ♥♥
JUST A FEW BAKING TIPS:
✓ SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
✓ SPRINKLES: I love Sweetapolita’s new Sprinkle Shop! She has a TON of super fun sprinkles, like the Jingles of Joy Sprinkles I used to make these cookies!
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE FROSTED GINGERBREAD COOKIES:
Frosted Gingerbread Cookies
Ingredients
- 1 box Krusteaz Gingerbread Cookie Mix
- 1 large egg
- 1 tub cream cheese frosting
- sprinkles
Instructions
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, mix cookie mix, egg and butter until dough forms.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2Â Tablespoons each and place onto prepared baking sheet.
- Bake for 11-14 minutes. Let cool before frosting.
- Frost cooled cookies with cream cheese frosting and top with sprinkles.
Notes
- STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored in the fridge.