Why You’ll Love This Recipe

I enjoy this frosting because it comes together in minutes and uses just a handful of pantry staples. I like that it’s thick, smooth, and perfectly spiced, making it ideal for topping cookies or decorating gingerbread houses. I also appreciate how easily I can adjust the consistency with a little extra sugar or milk, depending on how I plan to use it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup confectioners’ sugar
1 tablespoon nonfat milk
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ginger

Directions

1. I place the confectioners’ sugar in a bowl.

2. I stir in the milk until the mixture becomes smooth.

3. I mix in the cinnamon, cloves, and ginger until everything is fully blended.

4. I spread the frosting onto my cookies of choice.

Servings and Timing

This recipe makes 12 servings.
Prep time: 15 minutes
Total time: 15 minutes

Variations

I sometimes add a splash more milk to make the frosting easier to drizzle, or an extra spoonful of confectioners’ sugar to make it thicker for spreading. I like adding a drop of vanilla extract for extra depth, and when I want richer flavor, I replace the nonfat milk with cream. A pinch of nutmeg also works well if I want more warm spice.

Storage/Reheating

I store this frosting in an airtight container in the refrigerator for up to 3 days. When I’m ready to use it again, I let it sit at room temperature for a few minutes and stir well. If it becomes too thick, I add a tiny splash of milk to loosen it.

FAQs

Can I use regular milk instead of nonfat?

Yes, I often use whatever milk I have on hand, and it works perfectly.

Can I make this frosting ahead of time?

Yes, I make it a day or two in advance and refrigerate it until needed.

Does this frosting harden?

It sets slightly on cookies but stays soft enough to bite into easily.

Can I use this for gingerbread houses?

Yes, though I find it works best for spreading, not detailed structural piping.

Can I double or triple the recipe?

Yes, I simply scale the ingredient amounts evenly.

How do I make the frosting thicker?

I add more confectioners’ sugar a tablespoon at a time until I reach the texture I want.

How do I make it thinner?

I stir in a few extra drops of milk until it reaches a drizzling consistency.

Can I add food coloring?

Yes, gel food coloring works well and keeps the texture stable.

Can I use plant-based milk?

Yes, almond, soy, or oat milk all work well.

Is this frosting very sweet?

It’s sweet, as most cookie frostings are, but the spices balance the sweetness nicely.

Conclusion

I love how this gingerbread frosting transforms simple cookies into warmly spiced treats with very little effort. It’s quick, versatile, and delicious, making it a recipe I return to every holiday season or anytime I crave a cozy, spiced topping.