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Frosted Ginger Cookies

 Frosted Ginger Cookies
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
36 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 2 teaspoon McCormick® Pure 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
  • FROSTING:
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Pinch salt

Directions

  • 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

2 of 2

Frosted Ginger Cookies (continued)

Directions (continued)

  • 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. Yield: about 6 dozen.
Nutritional Facts: 2 cookies equals 226 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 200 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.