This decadent, thick frosting is the ideal garnish for gingersnaps, snickerdoodles, or even a gingerbread house! It yields 12 cookies of average size.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup confectioners’ sugar
- 1 tablespoon nonfat milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
Instructions
- Place the confectioners’ sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Reviews
I used this frosting on gingerbread cookies since I was out of the sugar I usually roll them in. I did use 1% milk instead on nonfat because I didn’t have nonfat. I don’t think it affected taste at all because the frosting was phenomenal!
I doubled this recipe for my grandkids to use on gingerbread cookies. Still didn’t have enough to ice all the cookies we made but it was a great compliment to the cookies. They were delicious with this frosting!
My husband didn’t like it but my grown children, daughter-in-laws, and grandchildren loved it. I’ll be sure to use this one more next year. Thanks
Needed something in a hurry. Reviews were great help!!! Mixed creamy cream cheese frosting (yes, from container) with ground cloves & cinnamon according to recipe. Added 1 tsp. Almond extract. Stir well. Great fragrance; still creamy white-ish color. Really blended well with gingerbread. Cooked cake. Spread icing. Enjoyed praises!
This is the first time I have tried this recipe and contrary to what I typically do, which is to make the recipe the first time exactly as posted, I made some modifications by doubling the recipe, substituting water for non-fat milk, and adding a little food coloring and a tablespoon of light corn syrup. Pretty good when topped on homemade ginger cookies 🙂
This is an easy recipe but I found I had to add a little more milk to get the consistency I wanted. An added bonus is It made my sugar cookies taste like spiced cookies!
Perfect as written!
Tastes great! I used it for gingerbread cookies. Only downside is that because it is brown from all the spices, all the kids preferred using a white icing for decorating. All the adults preferred this icing, though.
Used as a glaze for a pumpkin cake
This is my go to recipe for frosting my gingerbread cookies every year at Christmas. Yes, the frosting is brown, yes it is heavy on the spices and yes it is a little thin. With all that in mind, a little goes a long way on the cookies and it gives them just enough of a different taste to set your cookies apart from all the others. The biggest bonus of this frosting is that after it sets on the cookies it makes them very moist. I get lots of compliments on how moist my gingerbread cookies are and how much better they taste than others they have tried. I always say that the secret is in the frosting.
Evidently “fitmommy” didn’t look at the huge picture at the top or deduce that dark-colored spices will result in a dark-colored icing. smh This icing is a wonderful alternative to the standard, white gingerbread icing. It does have a slight kick to it, so if you are working with a very spicy cookie, you may want to cut back just slightly on the spice measures.
it was good except the cloves were too overpowering. I would use a little less cloves
my go to recipe for topping my gingerbread
Followed the recipe. I forgot to roll my molasses cookies in sugar so they turned out kind of bland. This glaze saved them! I will be making more of the mistake cookies with glaze in the future.
The perfect frosting for gingerbread cookies!
Used this recipe to top AR’s Gingerbread Biscotti. It was perfect as far as taste. I suggest doubling the original recipe unless you are aiming for a paper thin covering.
This frosting is brown, not even close to white or off white. It is heavy on the spices and very runny. I triple checked to make sure I had all of the measurements correct & I made it exactly as listed. I will take the other readers suggestions & add more powdered sugar & butter to try to save it.
Lovely and unique flavor! It is a warm spicy flavor without overpowering your cookies or whatever you put it on. I did not have cloves, so just omitted and found it very nice. I don’t think I would add cloves it I had them. Mine was a tiny bit soft – I was trying to decorate cookies, so maybe next time I would add a bit more powdered sugar. Keep it in the fridge or stick it in the freezer a few minutes when working with it.
Tastes wonderful! I drizzled them over some ginger cookies and the frosting was such a complement.
Add more milk so you can dip the cookies in the frosting and not have to spread.
Perfect on the Big Soft Ginger Cookies! I did put it in the fridge for a while first to let it firm up. Also make sure cookies are cooled first.