Save on Pinterest

Gingerbread Cookies with Buttercream Icing

When it’s time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it’s too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. —Ann Scherzer, Anacortes, Washington
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    1-1/2 dozen


  • 2/3 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon each ground cinnamon, cloves and ginger
  • ICING:
  • 3 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon butter flavoring
  • 3 to 4 tablespoons milk


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks.
  • For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • EileenCu
    Dec 15, 2020

    Ive tried this recipe 2x now, thinking I did something wrong the first time. Dough is impossible to roll out.. breaks and cracks. Cut outs fall apart transferring to baking sheet. They puff up and lose shape when baking. Not great, not offensive taste.

  • BermyGal
    Nov 29, 2014

    Can you freeze these cookies, either plain or iced and ready to go??

  • Grannydu
    Dec 14, 2012

    No comment left

  • HJRC
    Dec 6, 2012

    Amazing cookies! The absolute best gingerbread ever created!

  • HJRC
    Dec 6, 2012

    These are the absolute best gingerbread cookies I have ever had!!!!!!! I put red hots on them instead of the icing and you just can't stop eating them!

  • Loufrommaine
    Dec 8, 2011

    I found these several years ago in an old Country Woman Christmas book. I've made them every year since. They're quite good, but for the icing I use only butter and not the butter flavoring, trying to keep from anything artificial. In my opinion, it would ruin them.

  • 2princesses2love
    Dec 1, 2008

    No comment left

  • TeraLynne
    Jan 7, 2008

    No comment left