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Gingerbread Cookies with Lemon Frosting

When I spread these spicy gingerbread rounds with my lemony cream-cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho

48 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1/4 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon each ground cardamom, cinnamon and allspice
1 teaspoon grated lemon peel
1/2 teaspoon salt
FROSTING:
4 ounces cream cheese, softened
2-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs and molasses. Combine the flour, ginger, baking soda,
cardamom, cinnamon, allspice, lemon peel and salt; gradually add to
creamed mixture and mix well.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.

2 of 2

Gingerbread Cookies with Lemon Frosting (continued)

Directions (continued)

Bake at 350° for 8-10 minutes or until tops are cracked. Cool
for 2 minutes before removing from pans to wire racks to cool
completely.
In a small bowl, beat cream cheese until fluffy. Add confectioners’
sugar, lemon juice, peel and vanilla; beat until smooth. Frost
cookies. Store in an airtight container in the refrigerator. Yield:
4 dozen.

Nutrition Facts: 1 cookie equals 100 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 103 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.