Frosted Gingerbread Cookies with Freshly Milled Flour

5 from 1 vote

Frosted Gingerbread Cookies with Freshly Milled Flour

There’s something truly magical about the scent of gingerbread wafting through your kitchen as the holiday season approaches. If this is your first time making gingerbread cookies, this recipe will be sure to impress! These gingerbread cookies, made with freshly milled flour, add a warm, hearty note that you just can’t get from store-bought flour. Paired with a luscious cream cheese frosting, you get that perfect balance of spicy, sweet, and tangy all in one delightful bite. Trust me, this recipe is worth the little extra effort of milling your own flour—it brings a fresh, nutty taste that creates the best flavor! Plus, frosting those perfectly baked cookies never felt so rewarding. Whether you’re baking to celebrate a special occasion or having a family gathering, these festive cookies offer a sweet, comforting treat that feels genuinely homemade.

Course Dessert

Cuisine American

Keyword gingerbread cookies

Prep Time 10

Cook Time 12

Chill Time 20

Total Time 42

Servings cookies

Calories 261kcal

Ingredients

Cookie Dough:

¾ cup softened butter 181 grams
1 cup brown sugar 173 grams
1 egg
2 teaspoons vanilla
¼ cup molasses 72 grams
2 ¾ cups freshly milled soft white wheat flour finely milled (317 grams)
2 teaspoons baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon cinnamon
1 tablespoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves

Frosting:

8 ounces cream cheese 226
¼ cup butter 58 grams
1 cup powdered sugar 100 grams
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream the butter and sugar.
Add the egg and vanilla and mix.
Add the molasses and mix.
Add the remaining ingredients and mix until combined.
Scoop the cookie dough onto a baking sheet lined with parchment paper using a 2-tablespoon cookie scoop.
Place the baking sheet in the freezer for 20 minutes.
Remove from the freezer and bake for 10-14 minutes, until the cookies start to turn golden brown on the edges.
Allow to cool on a wire rack.
Make the icing by beating the cream cheese and butter until smooth. Add the remaining ingredients and beat. Add a splash of milk if too thick.
Ice the cookies and sprinkle with cinnamon.

Nutrition