Frosted Gingerbread Nut Cookies Recipe

Frosted Gingerbread Nut Cookies Recipe photo by Taste of Home

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I received the recipe for these soft ginger cookies from a dear lady, who has since passed away. A comfortng classic like this always satisfies. —Karyn Rogers, Hemet, California

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Frosted Gingerbread Nut Cookies Recipe

Prep: 15 min. Bake: 10 min. + cooling

Yield: 60 Servings

15 10 25

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts
FROSTING:
1-1/2 cups confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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 at 350° for 10-12 minutes or until edges are firm. 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. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 74 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 64 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Originally published as Frosted Gingerbread Nut Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p110