Gingerbread Cookies with Lemon Frosting
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: 4 dozen.
When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
Ingredients
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1/2 cup butter, softened
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3/4 cup packed brown sugar
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2 large eggs, room temperature
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1/4 cup molasses
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3 cups all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons baking soda
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1 teaspoon ground allspice
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1 teaspoon ground cardamom
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1 teaspoon ground cinnamon
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1 teaspoon grated lemon zest
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1/2 teaspoon salt
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FROSTING:
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4 ounces cream cheese, softened
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2-1/2 cups confectioners' sugar
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1 tablespoon grated lemon zest
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture.
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2.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
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3.
For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.
Nutrition Facts
1 cookie with 1 teaspoon frosting: 100 calories, 3g fat (2g saturated fat), 15mg cholesterol, 105mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
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