Frosted Gingerbread Nut Cookies Recipe

5 1 1
Frosted Gingerbread Nut Cookies Recipe
Frosted Gingerbread Nut Cookies Recipe photo by Taste of Home
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Frosted Gingerbread Nut Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling

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

Nutritional Facts

2 each: 74 calories, 3g fat (1g saturated fat), 9mg cholesterol, 64mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Frosted Gingerbread Nut Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p110

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MY REVIEW
mom2lauren User ID: 7407229 256491
Reviewed Nov. 7, 2016

"As a Volunteer Field Editor, one of the duties we have is to test and review recipes. I just finished making these and they were simple to make and turned out very well. We have some men working here today at the house so I took a plate of warm cookies out to them. They weren't long polishing off the plate! I did not put nuts in the cookies because my kids don't like nuts in cookies. They were great without and I'm sure would be just as great with them included. I must have made mine a bit bigger as I only got 31/2 dozen and it says the yield is 5 dozen. I also barely had enough frosting for the 3 1/2 dozen. I had to borrow some from another cookie so I could frost the last one. I wasn't generous with the frosting, so I think had I ended up with more cookies, I would have needed to make more frosting. I wouldn't hesitate to make these again. I think they'd make a great addition to a cookie tray for Christmas!"

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