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Crisp, sweet, gingery, and festive, Frosted Gingersnaps! These cookies are made with salted butter, brown sugar, dark molasses, vanilla, and all the classic cozy spices. Each dough ball is rolled in cinnamon sugar, baked, then lightly frosted with a sweet vanilla frosting. Simple, adorable, and so, so yummy!
It’s officially Christmas cookie season! I wait all year for this moment—getting excited way too early and planning my holiday cookie box months in advance. Truly my favorite tradition.
And this year? It feels like we all need a little extra Christmas cheer, so I’m embracing the season with open arms. Are you ready for all the holiday cookies coming your way?
When I make my cookie box, I carefully plot out a mix of new and old favorites. So when my cousin mentioned her love of a classic holiday gingersnap, I knew instantly: this cookie needed to happen.
Growing up, my Nonnie always bought the Trader Joe’s gingersnaps for my grandpa during the holidays. I have such sweet memories of sitting by their fireplace, stockings hung, watching him snap and dunk each cookie into milk. He called them “dunkers.”
It’s a memory that brings me right back, and I wish he were here so I could share a box with him. Maybe this year he’ll get his very own gingersnap-filled cookie box!
These cookies are crisp, gingery, and just the right amount of spiced—never too crunchy. The cinnamon sugar coating adds the perfect sweetness, and the vanilla frosting with a sprinkle of flaky salt gives them a magical, snowy touch.
These are the details
Ingredients
- salted butter
- brown sugar
- molasses
- vanilla
- flour
- ginger
- cinnamon
- baking soda
- sea salt
- sugar
Ingredients for the frosting
- powdered sugar
- vanilla extract
- maple
- milk
- vanilla salt
Kitchen Tools
For this recipe, you’ll need a couple of mixing bowls you love to bake with, a baking sheet, and an electric mixer to mix the batter.
Steps
Step 1: Make the dough
Beat the butter with the brown sugar, molasses, and vanilla until creamy. Add the flour, ginger, cinnamon, baking soda, and salt. The dough comes together quickly.
Step 2: Mix the cinnamon sugar
Stir together the sugar and cinnamon in a shallow bowl.
Step 3: Roll the cookies
Roll the dough into balls, then coat each one in the cinnamon sugar. Place on a baking sheet and bake—no chilling required!
Step 4: Make the frosting
Whisk together the frosting ingredients until smooth and drizzly, adding a splash more milk if needed to thin.
Step 5: Dip the cookies
Dip or dunk each cookie into the frosting, then sprinkle with vanilla sea salt or flaky sea salt. Allow the frosting to set for about an hour.
Enjoying each cookie
Snap them in half, dunk them in milk or coffee, and enjoy them warm from the oven. Or box them up and add them to your holiday cookie boxes!
Looking for more sweet Christmas recipes? Here are a few ideas:
Easy Vanilla Bean Christmas Lights Cookies
Chewy Frosted Cinnamon Swirl Snickerdoodles
Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies
Chewy Brown Butter Pretzel Pecan Cookies
Soft Gingerbread Latte Cookies with Brown Butter Icing
Lastly, if you make these Frosted Gingersnaps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frosted Gingersnaps
Servings: 18 cookies
Calories Per Serving: 283 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 cups, plus 2 tablespoons all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Vanilla Frosting
- 1 1/2 cups powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- vanilla salt
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.2. In a bowl, beat together the butter, brown sugar, molasses, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, ginger, 1 teaspoon of cinnamon, baking soda, and salt, beating until combined. 3. In a shallow bowl, mix 2 teaspoons of cinnamon and the sugar. 4. Roll the dough into tablespoon-size balls, then roll them through the cinnamon sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just set. Let cool on the pan.5. To make the frosting. Mix all ingredients, add milk as needed to thin. Dip the cookies into the glaze and sprinkle with salt. Let dry 1 hour. Store in an airtight container for up to 5 days.
This post was originally published on November 28, 2025
These tasted horrible. There wasn’t a notation of a specific type of molasses to use, so I went off of the photographs posted above in the blog portion of the recipe, where it shows black strap molasses. These tasted really bitter and just overall gross.
Hi Renee,
Sorry to hear these cookies were not enjoyed, thanks for giving them a try!
I was just curious why we can’t use blackstrap molasses when you have it pictured above. 🙂 does it affect the taste?
Hi Elsa,
I think regular molasses tastes best with these cookies:)
Tieghan how much butter? Please be more specific in your recipes dear rather than things like “a stick” or “a box” – those are not measurements.
Hi Cynthia,
The recipe calls for 1 1/2 sticks of butter or 3/4 cup of butter. Please let me know if you have any other questions!
Hi, thanks for the reply. Sticks come in different sizes so it’s helpful to know an exact amount. 🙂 thanks!!
Someone mentioned that using vanilla with a powdered sugar glaze would create a “not white” look. How did you get your glaze white?
Hey Kathy!
I used regular vanilla as directed in the recipe. I don’t have an issue with the vanilla and the icing. I don’t think there is enough vanilla to really tint the color at all. I would follow recipe as directed or use vanilla bean powder in place of the extract.
Hope you love the cookies! Happy holidays! Have a great week!
Can you clarify actual amount of butter?
Hi Rita,
It’s 1 1/2 sticks of butter which is 3/4 cup. Please let me know if you have any other questions!
Can you clarify the amount of butter instead of “sticks?”
Hi Michelle,
Of course, it’s 3/4 cup of butter. Please let me know if you have any other questions!
This made way more than 18, are you sure your measurements are correct?
Hi Allie,
Thanks for trying this recipe! I might have a heavy hand on my scooping:) I hope they were enjoyed!
These were delicious! The only substitution I made was for the maple syrup in the icing. I used honey because I didn’t have any maple syrup on hand. A perfect holiday season cookie to spice things up a bit. Thank you Tieghan!
Hey Amy,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Can you use blackstrap molasses for this recipe?
Hey Sarah,
I would stick with regular molasses for this recipe:) Please let me know if you have any other questions!
These taste very good and have a nice appearance overall. Using a 1 T cookie scoop, the recipe made 39 cookies, not 18. Also, my icing is a light brown, not white as shown, which I expected given it is made with maple syrup and vanilla. The flavor/appearance is still a winner!
Thanks so much for making these cookies! So glad to hear they were enjoyed:) Happy Holidays!
Trying this recipe for the first time. How do these cookies freeze?
Hi Michelle,
I would just freeze without the frosting. Please let me know if you have any other questions!
These look delicious! Is there a substitute for molasses that you would recommend?
Hi Sarah,
So sorry, you are going to need the molasses for this recipe:) Please let me know if I can help in any other way!
Would it be possible to freeze these?
Hi Nancy,
Yes! I would just recommend freezing without the frosting:) I hope you love these cookies!
Just made these, they worked out perfectly with the recipe as written and they are delicious, thank you for another amazing recipe!
Hey Katheryn,
Wonderful! Thanks a bunch for trying this recipe, I am so glad they turned out well for you!
How many cookies will this recipe yield?
It says “18 servings.” Is that 18 cookies?
At one tablespoon balls, perhaps more?
I’m thinking 36 cookies? I always like to know in advance so I’m making them the correct size.
Hi Cathy,
This recipe will make 18 cookies:) Please let me know if you have any other questions! Happy Holidays!
These sound excellent. Love a ginger cookie, never had an iced one like this. Will try soon. Xx
Thanks so much, Kelly-Jane! Let me know if you give these cookies a try, I hope you love them!