Ginger Cookies with Brown Sugar Buttercream Recipe

If you love cookies with a little bit of spice and a whole lot of creamy, dreamy frosting, then this Ginger Cookies with Brown Sugar Buttercream Recipe is about to become your new favorite. I absolutely love how these ginger cookies turn out soft and chewy, perfectly balanced with warm spices, and topped with a luscious brown sugar buttercream that melts in your mouth. Stick with me here—I’m going to share all the details and tips from my kitchen to yours so you nail this recipe every single time.

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Ingredients You’ll Need

The magic of this Ginger Cookies with Brown Sugar Buttercream Recipe really lies in the balance of warm spices and the deep sweetness from molasses and brown sugar. Here’s the lineup, and I’ve included little tips so you know exactly what to look for at the store.

• Butter: Use unsalted so you can control the saltiness in both cookie and frosting.
• Brown sugar: Packed brown sugar adds moisture and caramel notes—don’t skip it!
• Granulated white sugar: Helps create a tender cookie and a bit of crunch in the coating.
• Egg: Adds richness and helps bind the dough.
• Unsulfured molasses: This is key for that deep, complex ginger cookie flavor. Make sure it’s unsulfured for the best taste.
• Vanilla extract: Always opt for pure vanilla for a richer flavor.
• Baking soda: Gives a lovely lift and balances the acidity from the molasses.
• Flour: Spoon and level for accurate measurement to keep cookies tender, not tough.
• Ground ginger: The star spice — fresh and pungent is best.
• Cinnamon: Adds warmth and depth to the spice blend.
• Ground cloves: A little goes a long way—adds a cozy kick.
• Sea salt: Enhances the sweetness and spices beautifully.
• Powdered sugar: For the buttercream’s velvety texture without grittiness.
• Salted butter: For frosting, giving it a touch of savory balance.
• Heavy cream: Adds that perfect creamy consistency to your frosting.

Variations

If you like to tinker and make recipes your own, I encourage you to try a few twists on this Ginger Cookies with Brown Sugar Buttercream Recipe. It’s a flexible foundation that you can customize depending on the occasion or diet needs.

• Spice it up: I sometimes add a pinch of ground cardamom for a subtle exotic note—it’s delightful!
• Molasses substitution: Using dark corn syrup or honey changes the flavor profile but can work if you’re out of molasses.
• Dairy-free option: Swap butter for coconut oil and use a dairy-free cream substitute in the frosting—just expect a bit of coconut flavor.
• Mini cookie sandwiches: I love making mini cookies and sandwiching the brown sugar buttercream between two for a festive party treat.

How to Make Ginger Cookies with Brown Sugar Buttercream Recipe

Step 1: Mix Your Wet Ingredients

Start by melting your butter and letting it cool just enough so it’s warm but not hot. In a large bowl, whisk together the melted butter with both brown and granulated sugars until smooth. Add your vanilla extract, molasses, and the egg (at room temperature helps). Whisk these all together until silky and combined—this is where your cookie begins to develop that lovely rich base.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, sea salt, and all the warm spices—ginger, cinnamon, and cloves. Mixing the dry ingredients well ensures your spices are evenly distributed, so every bite tastes just right.

Step 3: Bring It All Together

Slowly stir the dry ingredients into the wet mixture. Stop mixing as soon as it’s combined—over-mixing toughens cookies, and you want them soft and chewy. This dough is thick and sticky; don’t worry, that’s perfect.

Step 4: Chill for Flavor and Texture

I can’t stress enough how important chilling is. Pop the dough into the fridge for at least 30 minutes, but honestly, 1 to 2 hours is ideal. I’ve even chilled it up to 3 days—just let it rest at room temp for a half hour before scooping if you do that. This step makes the spices bloom and prevents cookies from spreading too much.

Step 5: Shape and Bake

Preheat your oven to 350°F (175°C). Using a cookie scoop or your hands, roll the dough into roughly 1 ½ inch balls. Roll each ball in granulated sugar to get that delightful sparkle and gentle crunch. Place them about 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 minutes—here’s a trick: pull them out just when edges are barely browning but centers still look soft. They’ll firm up as they cool, giving you that perfect chewiness.

Step 6: Make the Brown Sugar Buttercream

While cookies cool, whip up the frosting. Beat the softened salted butter until creamy and smooth. Add the brown sugar and vanilla, beating for about 3-5 minutes until it dissolves into a rich, caramel-like mix. Gradually add powdered sugar, beating after each cup, and pour in heavy cream a tablespoon at a time until you reach a glossy, pipeable consistency. This step can take some muscle, but trust me—it’s worth it.

Step 7: Frost and Enjoy

Spread or pipe the buttercream onto completely cooled cookies. You can go classic or sandwich two cookies together with a generous scoop of frosting—the mini sandwich version is a hit at my family gatherings. Feel free to garnish with festive sprinkles or a dusting of cinnamon for a little extra flair.

How to Serve Ginger Cookies with Brown Sugar Buttercream Recipe

Garnishes

I love adding just a sprinkle of sanding sugar or a few festive colored sprinkles right on the frosting for a little sparkle and crunch. Sometimes a tiny dusting of cinnamon gives an extra cozy touch that makes the cookies look as good as they taste.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea or a frostbitten-cold glass of milk. For parties, I like to serve them alongside warm mulled cider or coffee drinks—they’re a real comfort combo.

Creative Ways to Present

One of my favorite ways to present these is making ginger cream cookie sandwiches—layer the brown sugar buttercream between two small cookies and stack them in a pretty box with parchment paper. If you’re festive, tying little bundles with rustic twine adds a charming homemade touch perfect for gifting.

Make Ahead and Storage

Storing Leftovers

I keep leftover frosted cookies in an airtight container at room temperature for up to three days. If you refrigerate them, bring them back to room temperature before eating to get that soft, chewy texture back—the chilled buttercream firms up nicely but can be a little stiff if eaten cold.

Freezing

I like to freeze leftover cookies without frosting because it’s easier to thaw and frost fresh. Wrap them tightly in plastic wrap and store in a freezer bag for up to three months. When ready, thaw at room temp and add freshly whipped buttercream for a fresh-baked taste anytime.

Reheating

If you want warm cookies, pop them in the microwave for about 10 seconds or in a low oven (300°F) for a few minutes before frosting. Warm cookies with cool, creamy buttercream is a delight that always makes my afternoon breaks special.

FAQs

Final Thoughts

This Ginger Cookies with Brown Sugar Buttercream Recipe has become my go-to when I want something cozy that feels fancy. Every time I make them, my family goes crazy for how soft and flavorful the cookies are paired with the silky frosting. If you love baking that combines classic flavors with a little modern twist, you’ll enjoy making and sharing this recipe just as much as I do. Trust me, once you try these, you’ll be making them over and over—a true kitchen favorite!

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