We’ve made a couple of versions of ginger cookies in this space before. It should surprise no one that I love a good ginger cookie. I love the spice and the burn and the…yum. However, I’ve never really found a ginger cookie that I liked with an icing. Until now.
These cookies are based on a Swedish Ginger Cookie and they are a delightful spiced cookie with a nice chew and are awesome with a dab of cream cheese icing. Perfect for Christmas!
If you make them in small sizes they’re also great sandwich cookies. I’m fairly certain they could hold up to a drizzle of dark chocolate as well, but I’ll stick with my cream cheese icing for now!
Frosted Soft Ginger Cookies
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon Ultra Gel
1 Tablespoon water
1 teaspoon vanilla
1/3 cup molasses
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
Combine butter and sugars and beat until light and fluffy. Add egg and beat smooth. Add Ultra Gel, water, vanilla and molasses and beat well. In a separate bowl combine all dry ingredients. Add dry ingredients to creamed mixture and beat until just mixed.
Portion dough with a spoon or disher and bake at 375 for 8-10 minutes until golden brown. If your oven bakes at all unevenly, rotate baking tray half way through the cooking time. Let the cookies cool for 2-3 minutes then move to a cooling rack to cool fully.
Ice with cream cheese frosting and devour.
Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla
2 teaspoons Ultra Gel
1 pound powdered sugar
1-2 Tablespoons milk – as needed
In a stand mixer (or with an electric mixer) combine all ingredients except for the milk. Add milk and/or additional powdered sugar as needed to reach a spreadable consistency. Store any leftover icing in the fridge.