Gingerbread Cookie Frosting

Gingerbread Cookie Frosting

Alison Hendon 0

"This is the recipe my mother uses to frost gingerbread cookies at Christmas."

Ingredients {{adjustedServings}} servings 126 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
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Reviews 35

  1. 38 Ratings


This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was more of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable!


Please note that the directions do not say to add the entire 1/4 cup of milk, it states to add ENOUGH milk to make a smooth but not too runny consistency. So all of those who are blaming the recipe for being too runny should blame themselves for not following directions.

Loves 2 Cook!

This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the 1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites.