Frosted Ginger Cookies Recipe
- 1-1/2 cups butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 cup molasses
- 2 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/3 cup packed brown sugar
- 1/4 cup milk
- 2 tablespoons butter
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1. 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.
- 2. 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.
- 3. 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. Yield: about 6 dozen.
2 each: 226 calories, 9g fat (5g saturated fat), 34mg cholesterol, 200mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 2g protein.
Reviews for Frosted Ginger Cookies
"I first made these around 1996 and I enjoyed them then. Twenty years later and I am making them again. I am sure they will be as wonderful now as they were the first time. The dough is delicious LOL."
"Cookies have to be place flat on the pan because they do not rise very much. I thought they were a bit dry and not chewy. By using brown sugar (I even used lite brown sugar) the frosting is not a creamy white color as in the photo. They are way too sweet. So sweet to the point of being a fail. I made these for a work party and ended up scrapping them due to embarrassment and ran to the store to get a brownie mix. I thought they were awful. Don't waste your time or money on these!"
"These are my husband's favorite cookies. I usually need to increase the frosting by half to have enough for all the cookies. They're delicious with or without frosting though."
"I like these a lot, but I rarely get around to frosting them and they are still great!"
"I haven't even iced them yet, and they're amazing! Making these for Christmas, going to color the icing green and red."
"I'm glad I have friends because if I couldn't have given away most of the batch, I would have eaten all the cookies. Plus, they stayed fresh for several days."
"Can't remember when I made them, it's been at least a year.. and my husband just asked for them again. Definitely a keeper"
"This is right at the "top of the list" favorite cookie I make for my family! Marie Olson,Amboy,MN"
"A family favorite at Christmas time."
"I was looking for a new cookie recipe for my care packages and goodie baskets, when I came across these cookies. The smell was heavenly and the cookies were soft and sinfully delicious. They were a hit with both kids and adults alike. I used them with and without frosting with great success and cannot keep up with the requests."
"You don't need to frost these cookies. I took them to work and receive rave reviews from everyone who tried them."
"very easy, very good, not over powerful in spices. Don't spread a lot and makes the amount it says. Definitely will make again!!!!"
"Folloowed recipe precisely but cookies turned into greasy molten lava. Looked like too much butter."
"I enjoy making cookies of all kinds and these are BY FAR the best cookies I have ever made. Bar none, the best."
"This was a wonderful receipe! I don't even like Gingerbread yet I could eat these up! Very good Christmas receipe!!!"