Taste of Home
Frosted Gingerbread Nut Cookies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
YIELD: 5 dozen.
I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. —Karyn Rogers, Hemet, California
Ingredients
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1/2 cup butter, softened
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2/3 cup sugar
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1 large egg, room temperature
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1/2 cup molasses
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2-3/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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1/2 cup buttermilk
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1/2 cup chopped walnuts
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FROSTING:
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1-1/2 cups confectioners' sugar
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4-1/2 teaspoons butter, softened
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1/2 teaspoon vanilla extract
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2 to 3 tablespoons half-and-half cream
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Walnuts halves, optional
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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2.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool.
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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.
Nutrition Facts
1 cookie: 74 calories, 3g fat (1g saturated fat), 8mg cholesterol, 62mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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