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! 

Frosted Gingerbread Cookies


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!



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Servings: 12 Large Cookies

Frosted Gingerbread Cookies

Prep Time: 10 mins
Cook Time: 14 mins
Additional Time: 1 min
Total Time: 25 mins
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.
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  • 1 box Krusteaz Gingerbread Cookie Mix
  • 1 large egg
  • 1 tub cream cheese frosting
  • sprinkles


  • 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 2 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.


  • STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored in the fridge.
Calories: 342kcal, Carbohydrates: 57g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 121mg, Potassium: 37mg, Fiber: 1g, Sugar: 43g, Vitamin A: 20IU, Calcium: 3mg, Iron: 0.3mg
Cuisine: American
Course: Cookies
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.
This post is sponsored by my friends at Krusteaz.