Chewy Iced Gingerbread Cookies

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 Chewy Iced Gingerbread Cookies With White Chocolate Fudge Frosting


This is the best chewy iced gingerbread cookie recipe that stays soft and chewy and is topped with a white chocolate “fudge” frosting. This sweet, warm, and cozy cookie is the perfect addition to your holiday cookie recipes.


– 1 1/4 cups all-purpose flour – 1 teaspoons baking soda – 1/4 teaspoon salt – 1 1/2 teaspoons ground ginger – 1 1/2 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 3/4 teaspoon ground cloves – 1/2 cup butter, softened – 1/2 cup brown sugar – 2 Tablespoons Blackstrap molasses – 1 egg – Granulated sugar for rolling For the fudge frosting: – 1/2 cup white chocolate baking chips or bakers chocolate – 1/4 cup butter

How to Make Iced Gingerbread Cookies

Mix dry ingredients


In a medium bowl, mix together flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Set aside. Beat butter and sugar, add in rest of wet ingredients.

Combine wet and dry ingredients

Fold in flour mixture just until combined.


 Form cookies

Scoop cookie dough into tablespoon-sized balls. Use a small cookie scoop to make it easy. Roll each ball in granulated sugar. Bake the cookies on a prepared baking sheet. Make white chocolate frosting.


Frost cookies


Dip cookies into frosting and top with sprinkles if using.