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Iced Gingerbread Cookies

Recipe Adapted from Taste of Home Magazine (Holiday Cookies 2012)



For the Cookies

  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 teaspoon vanilla extract
  • 4 1/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cloves

For the Icing

  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 tablespoon molasses
  • 1/2 teaspoon ground ginger
  • 23 cups powdered sugar (depending on how thick you want your icing)
  • 1/2 teaspoon vanilla extract


  1. Heat the oven to 325 degrees F. Line 3 baking sheets with parchment paper. Set aside.
  2. In a large bowl, with the paddle attachment on cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl, with a spatula if needed. Stir in molasses and vanilla; mix well.
  3. Combine dry ingredients; gradually add to creamed mixture.
  4. With a medium size ice cream scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
  5. Bake the cookies in preheated oven for 12-13 minutes. Leave to cool slightly on the baking sheet before cooling completely on wire racks.
  6. To make the icing, place the brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
  7. Leave the mixture to cool for 2-3 minutes and stir in the powder sugar, ground ginger and vanilla extract. Add more or less powder sugar, depending on how thin or runny you want your icing.
  8. With a small offset spatula or a spoon, top the cookies with the icing.
  9. Decorate with sprinkles, optional.

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