Frosted Soft Ginger Cookies Recipes

FROSTED GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

FROSTED GINGER COOKIES

Steps:

• Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
• In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
• Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
• Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.

FROSTED GINGER COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
• Mix in egg and molasses.
• In a medium bowl, stir together flour, baking soda, and spices.
• Add to butter mixture and blend well.
• Fill a shallow bowl with granulated sugar.
• Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
• Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
• Transfer to cooling racks.
• Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

FROSTED SOFT GINGER COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large, beat the butter and brown sugar until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
• Add in the the flour, baking powder, salt, and spices. Mix just until combined.
• Shape dough into tablespoon sized balls. Place on cookie sheet, about 2 inches apart.
• Bake at 375 degrees for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer a cooling rack and cool completely.
• To make the frosting, add the cream cheese and butter to a bowl and cream together until smooth.
• Add in the melted white chocolate and vanilla extract. Beat until smooth. Then slowly add the powdered sugar beating until smooth. Makes 2 dozen.

FROSTED GINGERBREAD NUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.

GRANDMA'S SOFT GINGER COOKIES

Steps:

• Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
• Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

SOFT GINGER COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.