These Iced Ginger Cookies are so much fun to bake and decorate with kids. Love the flavor of ginger all along, and these cookies are perfect to pack in the cookie tins to distribute to neighbors and friends.
Christmas is long gone, and since then, my little one has been asking me to bake ginger cookies for him. Yes, you heard right! My 5-year-old loves ginger-flavored cookies.
I usually bake old-fashioned ginger cookies to give out as gifts during the holiday season, and he simply loves them. He turned 5 very recently, and I was thinking of what cupcakes to bake to send to his school.
Last year I made strawberry cupcakes with strawberry frosting , and it was really liked by all the kids. This year, though in his new school, his teacher asked if I could send frosted cookies instead of cupcakes since they were easy to handle and less messy.
The minute my little one heard this, he wanted the ginger cookies. We decided that we would make a different ginger cookie, and also told him that I would let him frost them.
Why bake these cookies
I wanted a recipe that was not very heavily ginger-flavored, as I wanted the other kids to eat it as well. I found this recipe in ’ The Cookie and Biscuit Bible ’ cookbook and thought it would work great as it has ginger and cocoa powder, which are both my little one’s favorites.
Once the recipe was decided, it was very easy to bring it together, and we frosted a large batch of cookies. The best part about the cookies (apart from having ginger in them) is that it is made with whole wheat flour.
I did not make the icing at home as I had a lot of icing left over from last time (and luckily I had all the colors my little one wanted).
Preparation time - 10 minutes Cooking time - About 10-15 minutes per batch of cookies Difficulty level - easy
Ingredients to make Iced Ginger Cookies - Makes 20 - 30 (depending on the cookie cutter size and shape)
- Whole wheat flour - 1 ¼ cups
- Light brown sugar - ½ cup
- Butter - ½ cup (softened)
- Salt - ¼ tsp
- Vanilla extract - ¼ tsp
- Cocoa powder (unsweetened) - 1 tablespoon (sifted)
- Ground ginger -2 tsp
- Icing - as needed
- Sprinkles - to decorate (optional)
Procedure
In a bowl, combine the wheat flour, cocoa powder, and ginger powder. Keep aside.
Cream the sugar and the butter in a mixer until soft and light. Add the vanilla and salt and mix again to combine.
Slowly add the flour mixture to form a dough. If needed, sprinkle a teaspoon or so of water. I did not need any water to make the dough. Once the mixture is incorporated, knead lightly to form a smooth dough.
- On a floured surface, roll out the dough to about ¼ inch thick and then stamp out the shapes. Place them on a parchment-lined baking sheet.
Preheat the oven to 375°F. Bake the cookies for about 10 - 15 minutes or until they are slightly firm to the touch. I baked them for about 12 minutes.
Cool on the sheet until firm and then transfer to a wire rack to cool completely.
- Frost/ice the Iced Ginger Cookies as preferred.
Similar Recipes
- Molasses Drop Cookies Recipe
- Jam Sandwich Cookies Recipe
- Basic Christmas Sugar Cookies Recipe
- Japanese Melon Pans - Cookie Covered Bread Rolls
Recipe
Ingredients
- ▢ 1 ¼ cups Whole wheat flour
- ▢ ½ cup Light brown sugar
- ▢ ½ cup Butter Softened
- ▢ ¼ teaspoon Salt
- ▢ ¼ teaspoon Vanilla extract
- ▢ 1 tablespoon Cocoa powder Unsweetened (sifted)
- ▢ 2 teaspoon Ground ginger -2 tsp
- ▢ as needed Icing - as needed
- ▢ to decorate Sprinkles - to decorate Optional
Instructions
- In a bowl, combine the wheat flour, cocoa powder, and ginger powder. Keep aside.
- Cream the sugar and the butter in a mixer until soft and light. Add the vanilla and salt and mix again to combine.
- Slowly add the flour mixture to form a dough. If needed sprinkle a teaspoon or so of water. I did not need any water to make the dough. Once the mixture incorporates, knead lightly to form a smooth dough.
- On a floured surface, roll out the dough to about ¼ inch thick and then stamp out the shapes. Place them on a parchment-lined baking sheet.
- Preheat the oven to 375 F. Bake the cookies for about 10 - 15 minutes or until they are slightly firm to touch. I baked them for about 12 minutes.
- Cool on the sheet until firm and then transfer to a wire rack to cool completely.
- Frost/ice the Iced Ginger Cookies as preferred.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Iced Ginger Cookies
Ingredients
- 1 ¼ cups Whole wheat flour
- ½ cup Light brown sugar
- ½ cup Butter Softened
- ¼ teaspoon Salt
- ¼ teaspoon Vanilla extract
- 1 tablespoon Cocoa powder Unsweetened (sifted)
- 2 teaspoon Ground ginger -2 tsp
- as needed Icing – as needed
- to decorate Sprinkles – to decorate Optional
Instructions
- In a bowl, combine the wheat flour, cocoa powder, and ginger powder. Keep aside.
- Cream the sugar and the butter in a mixer until soft and light. Add the vanilla and salt and mix again to combine.
- Slowly add the flour mixture to form a dough. If needed sprinkle a teaspoon or so of water. I did not need any water to make the dough. Once the mixture incorporates, knead lightly to form a smooth dough.
- On a floured surface, roll out the dough to about ¼ inch thick and then stamp out the shapes. Place them on a parchment-lined baking sheet.
- Preheat the oven to 375 F. Bake the cookies for about 10 – 15 minutes or until they are slightly firm to touch. I baked them for about 12 minutes.
- Cool on the sheet until firm and then transfer to a wire rack to cool completely.
- Frost/ice the Iced Ginger Cookies as preferred.
